Gourmet food and wine day tours showcasing the delicious south coast

Phone 1300 502 100

Phone 1300 502 100


Rhubarb Queen Of Puddings

courtesy of Carole Ruta, South Coast Providores

Serves 6 300ml milk 300ml cream 1 vanilla bean split lengthwise 4 egg yolks 125g crushed savoiardi biscuits Rhubarb conserve 4 egg whites 150g caster sugar Bring milk, cream and vanilla bean to the boil. Take off heat and leave for 20 mins. Whisk 4 egg yolks and slowly add milk mixture discarding the vanilla bean. More…

Creamy Lime Tart

courtesy of Cathy, Little Blowhole Café, Kiama

Combine the following in a bowl: 5 free range eggs (lightly whisked) 1 cup single cream 3/4 cup caster sugar 2 tbs finely grated lime rind 1/2 cup fresh lime juice Cover mixture, and refrigerate for at least an hour (we left it overnight) to develop the flavour. Line a 23 cm pie dish with More…

Seared Jervis Bay Kingfish with Pumpkin & Potato Gnocchi, Slow Roasted Cherry Tomatoes, Sweet Corn, Lemon and Fried Parsley

courtesy of Andrew Heffill, The Butterfactory Café and Restaurant, Pyree

“When Kingfish is available it’s a beautiful fish caught in the morning and on the plate for dinner. We get them whole but it would be a little more manageable to get a fillet for this recipe. At this time of year we have pumpkins everywhere so we are using them in everything. We have fantastic soil More…