Fraser Island Spanner Crab Ceviche - Chef Recipe by Michael Lee
Fresh, vibrant, local and a great dinner party showstopper.
Pear, Chocolate and Hazelnut Tart.
A decadent and rich chocolate dessert, perfect for a dinner party or weekend treat.
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Yuzu Collins - by Brookie's Gin.
Ingredients
45mL Brookie’s Slow Gin
15mL Adelaide Hills Distillery Rose Vermouth
15mL sugar syrup
15mL yuzu juice
Soda to top
Method
Add ingredients one by one into a highball glass, filled with ice and stir.
Garnish with lemon twist and mint sprig.
Recipe provided by Cape Byron Distillery
