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Come Together for Date Night

Share a little joy during lockdown and recreate our perfect date night at home with delectable treats from our favourite Sydney locals and our very own Directors - Liam & Steve.

From afar, or within your bubble, come together.




Liam's Playlist



Steve + Liam’s Chilli Margarita

90 mls Reposado Tequila
3 chillis, chopped (keep seeds)
Juice of 2 limes
Juice of 1 lemon
Juice of 1 orange
1 tablespoon of sugar syrup



The hard out A-student option is to infuse your tequila in an airtight container for around 5 to 8 hours (or more if you want it H-O-T). But if you’re after a quickie, then just chop the chillis and give them a muddle in the bottom of a mixing glass (with seeds for extra punch).

When ready to make the margarita, pour caster sugar in a small bowl. Rub a glass with the lime wedge, then rim with sugar.

In the mixing glass with your chillis, add the tequila, lime, lemon and orange juice, along with the sugar syrup . Fill with ice, shake vigorously. 

Fill your rimmed glass with ice. Strain Margarita into the glass and serve - make sure to use a wee sieve so you catch all the little bitties. Chop off the pointy ends of the chilli and pop in your glass as the garnish.

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NOMAD's Lamb B’stilla, Golden Raisin & Caper Salsa, Soft Herb Salad

Thanks to Jacqui Challinor at NOMAD



1 lamb shoulder, bone in
100ml extra virgin olive oil
1 head garlic, split in half
1 brown onion, peeled & quartered
2 stalks celery, cut in 3cm lengths
1 carrot, cut in 3cm lengths
1L beef stock
2 tablespoons sea salt (I use Olssons)
1 teaspoon black pepper, freshly ground
12 sheets filo pastry
Clarified butter or ghee to brush


180g golden raisins, finely chopped
1 birds eye chill, finely chopped
1 clove garlic, peeled and finely grated
10 good quality anchovy fillets (I use Ortiz), finely chopped
80g salted capers, rinsed & finely chopped
100ml extra virgin olive oil
Juice of ½ lemon
1 handful parsley leaves, finely chopped


1 bunch chives, washed & cut into 2cm lengths
1 bunch chervil, leaves picked & washed
1 bunch parsley, leaves picked & washed
1 bunch bronze fennel, leaves picked & washed
Juice of ½ lemon
Extra virgin olive oil to finish



1. Preheat oven to 160c.

2. Rub the salt and pepper into the lamb, making sure it’s evenly coated.

3. Heat the oil in a large frying pan over high heat. Once the pan begins to almost smoke, add the lamb shoulder. Turn as necessary making sure that it’s evenly browned and sealed on all sides.

4. Once you’re happy with the colour, remove the lamb from the pan and place into a deep baking dish.

5. Add the garlic, onion, carrot and celery to the frying pan cook until golden brown and aromatic then add the beef stock to deglaze.

6. Pour this liquid over the lamb shoulder then cover with a lid or aluminium foil.

7. Place the baking dish in the oven and cook for a minimum of 4 hours or until the lamb is falling off the bone.

8. Once your lamb is ready, remove from the oven and allow it to rest in the cooking liquid for 30 minutes before removing it.

9. Strain the aromats from the cooking liquid into a saucepan and bring to the boil. Once it’s come to the boil, reduce to a gentle simmer and continue to cook until it’s reduced by 3/4. You’ll need to skim the impurities and excess fat from your stock as it’s reducing so keep a ladle handy. This will affect the flavour of the finished product so make sure you keep an eye on it.

10. While the stock is reducing, you can start shredding the lamb shoulder. The bone should easily pull away from the meat so you can just break the meat apart gently. Don’t shred it too fine, you still have to mix the sauce through and you want to retain some texture.

11. Once your sauce is ready, pour over the shredded lamb. Only add as much as necessary, you want the lamb to be moist but not sloppy. Add enough to absorb into the lamb but not so much that it pools in the dish. Check the seasoning, add more if necessary.

12. To wrap the lamb, overlap 4 sheets of filo to create a large square, brush with melted clarified butter and repeat another 2 times. Brush a 20cm pie dish with butter and line the dish with the pastry. Add the shredded lamb and fold the pastry over the top, overlapping to seal the top, give it a gentle brush with butter and pop into a180c oven for 30-40 minutes or until golden brown.

13. While your b’stilla is cooking, it’s time to get the salsa ready. Combine all of the finely chopped ingredients in a bowl and mix well, dress with the lemon juice and olive oil. This will get better as it marinates so if time permits,make it a day ahead of time.

14. Once the b’stilla is ready, spoon the golden raisin salsa evenly over the top.

15. Dress the herb salad with lemon juice & olive oil and spread over the top of the b’stilla.

16. ENJOY!

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Flour and Stone's Lemon Dream 

Thanks to Nadine Ingram of Flour and Stone

22 cm/ SERVES: 10-12 

Lemon Curd

3 Eggs
1 Egg yolk
160g caster sugar 
150ml lemon juice 
Finely grated zest of 2 lemons
160g unsalted butter, softened


250g unsalted butter
250g caster sugar 
1tbsp vanilla paste
4 eggs 
225g self-raising flour
25g cornflour
1tsp baking powder
50ml milk 
Finely grated zest and juice of 2 lemons


6 egg whites (180g)
Pinch of salt 
300g caster sugar 

To assemble 

200ml double cream
Pure icing sugar, for dusting (optional)

Lemon curd

Whisk together the eggs, egg yolks and sugar in a bowl just to roughly combine. Add the lemon juice and zest and whisk together well. Place the bowl over a saucepan of barely simmering water, making sure the base of the bowl doesn't touch the water. Now, you can stand there for half an hour and stir it if you like but it really isn't necessary. A light whisk every 5 minutes or so is ample to stop the curd from cooking too quickly around the outside of the bowl. If you see the water in your saucepan starting to boil just turn it down to a simmer. All you need is a gentle heat to cook the curd slowly - it should take about 30 minutes. If you have a digital thermometer, bring the curd to 85°C; otherwise you are ultimately looking for a consistency similar to thick whipped cream. Remove the curd from the heat and let it cool to 60°C or just tepid. Start adding the butter a little at a time, whisking after each addition, until all the butter is incorporated. 

The curd is now finished. Cover it with plastic film and place in the fridge for 4 hours or overnight. The curd will keep for up to 6 days in the fridge. 

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Preheat the oven to 170°C. Line two 22 cm round cake tins with baking paper or do it the old-fashioned way and butter and flour the tins. 

Using an electric mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium speed for about 3 minutes until pale and fluffy. The butter must be really soft for ultimate fluffiness. Meanwhile, give the eggs a light beat with a fork, then gradually add them to the fluffy butter. Scrape down the sides of the bowl with a spatula every now and then if you feel the egg is not incorporating with the butter. Once all the egg is added, whisk the batter again until pale and fluffy.

Sift the flours and baking powder together twice, then turn the machine off and remove the bowl. Fold half the dry ingredients through the butter mixture, then repeat with the other half. Add the milk and fold again, then add the lemon zest and juice, and with few final turns the batter is done. 

Divide the cake batter evenly between the two tins, then smooth the surface with a spoon or one of those bendy palette knives. 


Wash your mixer bowl so it is scrupulously clean for the egg whites and fit the whisk attachment. Add the egg whites and salt to the bowl and whisk on medium speed until soft ribbons form. Start adding the sugar gradually, and continue adding a little at a time over a 2-minute period, whisking until the meringue is thick and glossy. Divide the meringue between the two tins, dotting it evenly over the cake batter, then smooth the surface of the meringue. One layer will be the decorative top of the cake so make it a bit more swirly. 

Place the tins in the oven and bake for 40 minutes, turning them halfway through if your oven doesn't cook evenly. It will be impossible to test if the sponge is cooked as it has a layer of meringue on top. Just trust that it is ready and faithfully take the cakes out of the oven after 40 I 50 I 60 minutes, then set aside to cool completely in the tin. 

After the cakes have cooled, gently tip them out of the tins, being careful to release the meringue from the paper so it doesn't tear. 


To assemble

Whip the cream to soft peaks and set aside. 

Spread the cake you have chosen to be the bottom layer with the lemon curd and then top evenly with the whipped cream. Place the top cake layer on the cream and dust the meringue with a little icing sugar if you wish. This cake is best eaten on the day it is baked.

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