Botanical

Botanical

By
Paul Wilson
Contains
231 recipes
Published by
Hardie Grant Books
ISBN
9781740663946
Photographer
William Meppem

Containing more than 100 recipes and exquisite images from award-winning photographer William Meppem, this book goes behind the scenes at Australia's iconic Botanical restaurant. Award-winning chef Paul Wilson explains his signature Botanical creations, as well as new recipes created for the home cook, always showcasing the best and freshest local produce. The modern, high-quality recipes include Warm Poached Egg with Truffles, Reggiano, and Soft Polenta; Hickory-roasted Côte du Boeuf, Bordelaise style; Jumbo St Helen's Pacific Oysters with Horseradish, Pickled Cucumber, and Osietra Caviar; and Hazelnut and Cappuccino Crème Brûlée with Warm Chocolate Doughnuts and Biscotti. A distinctly Australian influence is coupled with a fine cooking style, resulting in these unique and elegant dishes that can be easily re-created at home.

In this book

  1. Intoduction
  2. Introduction
  3. Food at the Botanical
  4. The recipes
  5. Breakfasts
  6. Soups
  7. Starters
  8. Fish and shellfish
  9. Meat, poultry and game
    1. Read this Chapter
    2. Barbecued chermoula chicken with sweet corn, piri piri and coriander salsa
    3. Poulet vert
    4. Chicken cooked in spiced wine with parsnip polenta
    5. Chinese-style twice-cooked duck with sticky rice cabbage rolls
    6. Duck lacquered with honey and spices, dates and preserved lemon relish
    7. Dry-aged grass-fed Gippsland black angus rib eye, with celeriac remoulade, and bone marrow and parsley salad
    8. Chateaubriand with duck liver parfait, local wild mushrooms, grapes and madeira sauce
    9. Roasted fillet of beef with braised oxtail sauce, roast salsify and cauliflower macaroni
    10. Tuscan-style barbecued T-bone with warm sausage and cabbage salad
    11. Double sirloin smothered with tomato and onion marmalade, fondant potatoes and béarnaise sauce
    12. Hickory-roasted côte du boeuf, bordelaise style
    13. Peppered steak with caramelised shallots
    14. Slow-roasted beef blade over organic baby beetroots with red wine and beetroot sauce
    15. Crumbed veal chops filled with prosciutto and fontina cheese with duck eggs milanaise
    16. Pot-roasted chorizo-stuffed pork rack with Spanish flavours, braised beans and spiced apples
    17. Barbecued butterflied leg of lamb with Lebanese tomato salad
    18. Roasted milk-fed leg of lamb with pissaladière tart
    19. Lamb shanks marinated in the style of venison with chestnuts, smoked bacon and celeriac
    20. Loin of venison with apple rösti, roasted brussels sprouts, rich game and peppercorn sauce
    21. Stuffed rabbit with armagnac-soaked prunes, braised lettuce, peas and morels
    22. Sumac-spiced veal liver with caramelised figs
  10. Accompaniments
  11. Desserts and cheese
  12. Nibbles and cocktails
  13. Basics
    1. Read this Chapter
    2. Perfectly poached eggs
    3. Saffron-poached eggs
    4. Burgundy eggs
    5. Peeled chestnuts
    6. Chicken stock
    7. Fish stock
    8. Lamb stock
    9. Bouquet garni for fish dishes
    10. Master stock
    11. Spanish chicken stock
    12. Veal jus
    13. Pork jus
    14. Gazpacho
    15. Gazpacho jelly
    16. Aïoli
    17. Truffle aïoli
    18. Artichoke and truffle aïoli
    19. Green sauce
    20. Mornay sauce
    21. Lamb madeira sauce
    22. Roast chicken sauce
    23. Mayonnaise
    24. Tahini yoghurt
    25. Fresh tomato concentrate
    26. Smoky tomato sauce
    27. Sweet chilli dipping sauce
    28. Sticky soy caramel
    29. Gribiche sauce
    30. Jerusalem artichoke purée
    31. Moroccan carrot salad
    32. Semi-roasted tomatoes
    33. Tabbouleh salad
    34. Asian salt and pepper mix
    35. Smoking mix
    36. Bouquet garni for meat dishes
    37. Chermoula
    38. Harissa
    39. Brown butter dressing
    40. Caesar dressing
    41. Pistachio dressing
    42. Green coriander dressing
    43. Green herb dressing
    44. Herb and balsamic dressing
    45. Honey and mustard dressing
    46. Japanese dressing
    47. Lentil vinaigrette
    48. Mustard fruit dressing
    49. Gorgonzola dressing
    50. Sherry and truffle-flavoured dressing
    51. Soy and mirin dressing
    52. Sumac dressing
    53. Kaffir lime and chilli dressing
    54. Walnut dressing
    55. Citrus-cured salmon
    56. Homemade salt cod
    57. Crisp pancetta rashers
    58. Duck ham
    59. Duck liver parfait
    60. Duck confit
    61. Lemon and soft herb bread
    62. Parmesan bread
    63. Shallot-infused soda bread for oysters
    64. Baguette croutons
    65. Brioche
    66. Pizza dough
    67. Buckwheat crêpes
    68. Lavosh bread
    69. Horseradish relish
    70. Spiced coriander relish
    71. Rice wine pickle
    72. Red onion jam
    73. Tomato jam
    74. Passionfruit curd
    75. Lemon confit
    76. Stock syrup
    77. Chocolate sauce
    78. Raspberry coulis
    79. Toffee sauce
    80. Espresso reduction
    81. Wasabi and dashi pannacottas
    82. Passionfruit mousse
    83. Dried fruit slices
    84. Honey and ginger butter
    85. Brandysnap cigars
    86. Pralines
    87. Sorbet syrup
    88. Coconut sorbet
    89. Passionfruit sorbet
    90. Yoghurt sorbet
    91. Balsamic ice-cream
    92. Caramel ice-cream
    93. Pecan and praline ice-cream
    94. Vanilla ice-cream
    95. Puff pastry
    96. Biscotti
    97. Shortcake biscuits
    98. Oat biscuits for cheese
    99. Sesame tuille
    100. Dukkah tuille
    101. Baba ghanoush
    102. Caramelised shallots or onions
    103. French dressing
    104. Fried breadcrumbs with parsley
    105. Truffled egg yolk dressing

Recipes in Botanical

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