Adam Mead’s Perfect Cheese Platter
Chef Adam Mead from De Bortoli in the Yarra Valley shows us how to put together the perfect cheese platter, matched with sparkling wine.
Prawn and Scallop Risotto
There are so many different recipes for a great risotto, so we put the challenge out to Chef Adam Mead, from Locale at De Bortoli in the Yarra Valley.
Adam made his modern take on delicious seafood risotto, and Emeri DeBortoli showed us how she makes her very traditional chicken liver risotto.
Here's a super easy (and healthy!) take on Indonesian Eggs, cooked with free range eggs from Valley Park Farms!
Cannoli alla Siciliana
One thing that Joe Vargetto loves to make is traditional Sicillian Cannoli - which perfect for Spring. Prepare the fillings ahead of time and just assemble them before serving!
Shellfish Paella with Fregola
Fregola replaces rice in this Sardinian paella, the chewy, dot-shaped semolina pasta comes from the western part of Sardinia, near Oristano, where more than four centuries of Spanish occupation left Catalan influences that are still prominent today.
Steamed Mussels in White Wine
This is Leanne De Bortoli's Mussels in white wine, and it's presented by Chef Adam Mead from Locale, in the Yarra Valley. A beautiful dish that's perfect to share with a loaf of crusty bread to mop up the juices.
Ricotta and Lemon Cappelletti
It's Chef Adam Mead's ricotta and lemon cappelletti - with prawns, mussels, chilli, capers, bottarga and olive oil. Simple, tasty and perfect for our degustation dinner!