Anolon Academy


Whether it is a quick mid- week meal or an indulgent dinner party, we believe good food should be enjoyed often and in abundance. Here you’ll find a curated selection of our favourite recipes, most of which have been kindly shared by our Chef friends, and all of which are impeccably delicious.

Crispy Skinned Duck Breast with Raspberry Sauce
Roasted Vegetable Terrine
Coq Au Vin
Mushroom Omelette
Crispy Rice Pancakes with Potato and Chickpeas
Cauliflower Soup with a Cheesy Crouton
Potato and Mushroom Soup
Red Curry Grilled Chicken
Fried Chicken Burgers
Korean Vegetarian Rice Bowl
Boston Baked Beans
Duck Liver Pate
Tuscan Vegetable and Bread Soup
Flourless Orange Cake with Lemon Buttercream
Mushroom Tart
Rice Pilaf
Mixed Berry Pancakes
BBQ Chicken
Mac and Cheese
Iceberg Lettuce with Burnet Dressing
Peach and Thyme Syrup
Pumpkin Soup
Creamy Coconut Porridge with Stewed Seasonal Fruit
Black pepper chicken curry
Rainbow Chard Primavera Spaghetti
Northern Thai Curry Noodles
Leek and chickpea soup
Ian Curley’s Gnocchi Bolognese with spinach
Ian Curley’s Hiramasa kingfish angel hair pasta, with capers and baby tomato
Ian Curley’s potato, rocket, and parmesan soup
Gnocchi with sage and brown butter
Australia Day Lamb Pies
Aussie Pavlova
Heirloom Tomato & Goat’s Curd Tart 
Dairy & Gluten Free Pancakes
Boozy Eggnog (not just for Christmas)
Pickled Cherries
Mince Pies
Summery Roast Chicken, butternut squash, baby carrots, cumin & lemon
Spiced Cherries
Rosewater Cream Mini Pavlovas
Charlie & Co Wagyu Burger
Baked Ricotta with Almonds, Figs and Orange Syrup
Roasted Tomato Salsa
Chili Prawn Quesadilla
Pancakes with Honey, Ricotta and Blueberry Compote
Strawberry & Wattleseed Pie
No Bake Yoghurt Cheesecake with Fresh Figs, Vanilla and Honey
Quinoa Salad with Broccoli and Feta
Pissaladière with baby leaves and soused tuna
Spring berry meringues with passionfruit curd and cream Chantilly
Grilled lamb cutlets with fennel, zucchini, feta and muscatels
Pan-fried Barramundi with sautéed lovebird’s lettuce and prosciutto
Justin North’s Spring Dinner Party 
Salted Chilli
Jeruselum Artichokes
How to char an Eggplant
Crepes Suzette
Custard Apple
Almond Milk
Scallop and Poached Cod Mille Feuille with Champagne Sauce
Pan seared Blue Eye 
Whey Risotto
Coconut and Pandan clafoutis
Pappardelle with Mud Crab, Ginger & Osetra Caviar
King Prawn, Chilli and Garlic Angelhair Pasta
Red Braised Pork Belly
Harissa roasted baby carrots with almonds, fennel, pomegranate, radish and tahini yoghurt 
Pressed chicken terrine with kohl rabi remoulade and walnuts
Cheese and Bacon Bread with Chilli Eggs
Yellow Fin Tuna tartare, fresh wasabi, and pomegranate
Black pepper mud crab
Coconut Oil & Almond Brownies
Plum, Lavender & Cinnamon Jam
Truffle butter
Beef Bourguignon with Truffle mash
Rose and Orange Cheesecake
Pot roast lamb neck with winter vegetables
Pickled Zucchinis
Mussels with Crusty Sourdough Bread
Pistachio & Rose Brittle
Sicilian-Style Wild Grain Salad
Ginger Syrup
Brown Poultry or game stock
Chilli Chocolate Mousse
Grilled Mediterranean Lamb Salad
Marzipan spice cake
Crisp Chicken Wings with Sesame and Black Vinegar
Orange & Rosemary self-saucing Pudding
Daube of beef brisket with Jerusalem Artichokes and watercress
Pear and Ginger Loaf
Puffed Millet, chia and honey squares
Spiced Pumpkin, Millet and Quark Muffins
Stonefruit Puff Pastry Tart
Justin North’s Meringues with Fig, Blueberries, Pistachios
Easter Indulgence- Hot Cross buns
Raisin Pepper and Amaretto chocolate cake
Fresh Mint Sauce
Lavender & Lemon Shortbread
Preserved Lemons
Summer Prawn Stack
Mango Salsa 
Salmon & Asparagus Mini Quiches 
Passionfruit Ice- cream
Brioche French toast with Fresh berries & Chantilly cream
Coconut and Vanilla Bean Pannacotta with Orange Jelly 
Justin North’s Christmas Party Canapés
Cured trout with baby cucumber
Black Mussels with Vietnamese Dressing
King Prawns with Lemon Thyme & Garlic
Herb Crusted Lamb Cutlets 
Stovetop Breakfast Quinoa, Salmon and Egg Tart
Spinach salad with Pancetta
Lavender infused Strawberry Jam
Lobster bisque
Bread & Butter Pudding
Catalan-style braised beef oyster blade
Fresh Artichoke Carpaccio with Parmesan, Prosciutto and Rocket
No Bake Key Lime Pie