Consuming Passions - Worldwide Events Managers
All Recipes
- 3-colours Orange Soup
- Almost instant strawberry jam
- Apple and Blue Cheese Strudel
- Apple Charlie
- Apple Fritters with Caramelised Apple
- Apple Tart Tatin
- Artichoke Vinaigrette
- Asparagus and Pecorino Omelette
- Asparagus Wild with Salmon
- Australian Lighter Christmas Pudding
- Baked Barramundi with Parmesan Lemon Crust
- Baked Chicken Wings
- Banana bread
- Basic Bread
- Beef and beer casserole with dumplings
- Beef paprikash
- Beef Rendang
- Bliss Irish soda bread
- Bombe Alaska
- Borscht – beetroot soup
- Brandy butter
- Calzone - The Italian Pastie
- Caramelised Balsamic
- Caramelised onion and goat cheese tart
- Chanterelle Chocolate Soufflé Cake
- Cheese Polenta Fritters
- Chick Pea Casserole
- Chicken Bon Bon with Coriander Sesame Sauce
- Chicken Chardonnay
- Chicken Dijonnais
- Chicken Pecan Terrine
- Chicken pesto balls
- Chicken Pistachio Meat Loaf with caramelised onion
- Chicken Sang Choy Bow
- Chicken Tomato Treat
- Chicken Waterzooi
- Chicken with a Parmesan and Herb Crust
- Chilli Beans
- Chilli Con Carne Con Chocolate
- Classic Roast Lamb
- Coconut-crumbed Whiting Fillets with Peach Salsa
- Crab Lasagna
- Crème Brulée
- Creamy polenta
- Creole Chicken Salad
- Custard (Crème Anglaise)
- Deep-fried cheese squares – Fondues Bruxelloises
- Devil of a Chicken
- Eggplant Parmenter
- Eggs Benedict
- Ego noodles
- Fettucine al Funghi
- Fettucine Alfredo
- Field mushroom schnitzel
- Fish Cakes with Cucumber Relish
- Fish with Pawpaw Sauce
- Fish-in-a-Bag
- Five Spice Chicken with Lentils
- Flaming Good Strawberries
- Flaming stir-fried chilli prawns
- Flourless Macadamia Yule Log
- Fried Rice
- Frittata
- Fruit Flamri
- Frying High
- Gado Gado
- Gala Vanilla Slice
- Ginger Fish Sauna
- Goulash
- Grapefruit Dressing
- Hee’s Sushi (Nori Rolls) (Taste of Japan)
- Home made pasta
- Honeycomb
- Hot Tamales with Chilli Tomato Salsa
- Iced Prune and Armagnac Parfait
- Icky Sticky Date Pudding with Toffee Sauce
- In-hurry-chicken-curry
- Kashmiri Butter Chicken
- Lamb Sausage with Eggplant and Almond Salad
- Lamb Shank and Tomato Ragu
- Leek and Ham Gratin
- Lemon Chicken
- Lighter Lasagna
- Macaroni Three Cheese
- Malaysian-ish Noodles
- Marina’s Mexican Salad
- Mary’s Marvellous Melange
- Massaman Curry of Beef
- Minestrone
- Mixed Nut Cake
- Moghul Chicken
- Moroccan Fish
- Moroccaroons
- Moussaka
- Mushroom Rice Magic
- Mushroom Trio
- Mussels Marimera
- My own ‘naise
- Nashi Cheese Salad
- Old-fashioned coconut pyramids
- Old-fashioned Treacle Tart
- Olive Bread (Focaccia)
- Orange Glazed Christmas Ham
- Orange Marmalade and Macadamia Pudding
- Oriental Duck Soup
- Osso bucco
- Parmenter’s Amazing Mixed Pancakes
- Pasta Shells with Chicken and Pesto
- Pasta with Anchovy Sauce
- Pasta with Chilli Scallops
- Pasta with White Bean Sauce and Prosciutto
- Pat Cash Pasta Salad
- Pat Thai Noodles
- Pavlova
- Peach clafouti
- Peking Duck Rice Cakes
- Penne Vodka Tomato Sauce
- Peppered Beef and Leek and Oyster Stir Fry
- Pistou – the great French provincial piece de resistance
- Poor Man’s (or Woman’s) Bean Soup
- Pork and Prune Stir fry
- Pork Balls with Peanut Sauce
- Pork Charlie I
- Pork Dim Sum
- Pork Hock and Lentil Soup
- Pork with Amber Ale and caraway potatoes
- Potato and Eggplant curry
- Potato gnocchi
- Pumpkin & Blue Cheese Risotto
- Quiche
- Rabbit with 39 garlics
- Rapid Roast Pork
- Ratatatouille
- Rhubarb mixed Nut Crumble
- Rice Paper Rolls
- Rita's Birthday Duck
- Roast Fish Wings
- Roast Pork with Macadamia Stuffing
- Roast Turkey with Two Stuffings
- Rocket Ricotta Cannelloni
- Saffron Pilau
- Salmon with Cashew Cabbage
- Samosas
- Sausage Toad in the Hole
- Scot-ish Broth
- Seafood Bisque
- Seafood Hot Wok
- Simple White Bread
- Snow Eggs
- Spaghetti Bolognaise
- Spaghetti Hey Pesto
- Spaghetti Tomato Crisp
- Spicy Parsnip Soup
- Squiddles
- Steak and Kidney Pie
- Stir-fried Cabbage and Cashews
- Stuffed Zucchini Boats
- Sugar-cured salmon on mash
- Sweet Pepper Pork
- Tapenade (Olive, tuna and anchovy dip)
- Tasmanian Onion Soup
- Tetsuya’s Ravioli of Lobster with Tomato and Basil Sauce
- Thai’d Up Prawn Salad
- The World’s Best Chips
- Tomato and basil sorbet
- Tuna Tataki with cucumber, wakame and noodles and soya ginger dressing
- Upside-down Pear and Almond Flan
- Vegetable and Prawn Tempura
- Vol-au-vent variations
- Waldorf Variations
- Warm salad of lobster with horseradish dressing
- Whisky Truffles
- WHITE LADY (Ice cream with hot chocolate sauce)
- Zucchini Roulade
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Great Recipes
A selection of Great Australian Recipes by renowned chef and television presenter Ian Parmenter. These recipes highlight
the unique style of Australian Cooking.
Mary’s Marvellous Melange
Fine artist Mary Moore is also an artist in the kitchen. This is another of those recipes that are ideal for using up leftover pastries, but it’s also worth buying the would-be leftovers just to make this extraordinary confection. It’s hard to define it because it’s not really a tart, nor a pudding, nor a brioche, it’s just a wonderful thing. Pastries are mixed with alcohol plumped dried raisins, eggs, cream, and almonds and then baked.