Mexican Street Style Corn
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Japanese Inspired Chicken and Egg Soup - Chef Recipe by Shawn Sheather
A quick and easy soup with Japanese infused flavour.
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Vanilla Panna Cotta with Chocolate Soil - Chef Recipe Simon Capewell
Ingredients
Panna Cotta:
4 gelatin leaves
750 ml thickened cream
300 ml milk
170 g caster sugar
1 vanilla bean
Chocolate Soil:
Your favourite chocolate biscuits
Method
Soak gelatine in cold water until soft.
In a saucepan, combine cream, sugar and vanilla bean. Stir and bring to a simmer.
Squeeze excess water from the gelatine and stir into the warm cream mixture.
Strain mixture into 10 glasses, about 125 ml per glass.
Refrigerate for a minimum of four hours, overnight is ideal.
Blend your favourite chocolate biscuits to crumb consistency and sprinkle on top of panna cotta.
