Chef's RecipesRock the capital: Bar Rochford's best recipesAt Bar Rochford in Canberra, chef Louis Couttoupes brings innovation to classic ideas, creating snacks and dishes made to share with drinks.Now to love|Feb 25, 2019
Chef's RecipesBar Rochford's Sister Ray cocktailA pleasantly bitter cocktail that combines tequila, amaro and sweet vermouth.Now to love|Feb 25, 2019
Chef's RecipesBar Rochford's salt and vinegar potato galette with tomato spicesIt's the French pommes de terre, done bar-snack style.Now to love|Feb 24, 2019
Chef's RecipesBar Rochford's Club MonteSherry, amaro and a dash of lemon come together in a satisfying cocktail.Now to love|Feb 22, 2019
Chef's RecipesRocker's buckwheat pancakes with strawberriesMany fall in love with the buckwheat pancakes at Rocker cafe in Bondi. Our hot tip? Hunt down the freeze-dried strawberries for an extra-special brunch.Now to love|Feb 22, 2019
Chef's RecipesBar Rochford's duck liver pâté with rhubarb compote and fennel saladBar Rochford's rustic pâté for the home cook, no sous-vide required.Now to love|Feb 21, 2019
Chef's RecipesBar Rochford's hay panna cotta with chamomile pears and malt crumbCuddle up to this silky dessert, courtesy of Canberra's Bar Rochford.Now to love|Feb 21, 2019
Chef's RecipesBar Rochford's garfish with sauce chien and habaneroIf you haven't tried the Carribean's herb-packed sauce chien, what are you waiting for?Now to love|Feb 21, 2019
Chef's RecipesBar Rochford's spatchcock roasted in hay with tarragon butterA typical farmhouse roast chicken, with extra farmhouse.Now to love|Feb 21, 2019
Chef's RecipesBar Rochford's Roman beans, umido and almondsBar Rochford's take on the Italian fagiolini in umido (green beans in tomato sauce).Now to love|Feb 21, 2019
Chef's RecipesThree-cup calamariA Taiwanese take on the classic three-cup chicken: just flash-fry the calamari with rice wine, soy sauce and sesame oil, and dinner's ready.Now to love|Feb 21, 2019
Chef's RecipesBert's zucchini, stracciatella and basil saladJordan Toft from Sydney's Bert's Bar and Brasserie shares his recipe for this quick summery salad, complete with lashings of stracciatella.Now to love|Feb 21, 2019
Chef's RecipesThe Summertown Aristologist's rhubarb spelt tartA favourite dessert recipe from the team at the much-loved Adelaide Hills restaurant.Now to love|Feb 19, 2019
Chef's RecipesBasic tomato sauce“This is a basic tomato sauce that preserves the freshness and vibrancy of in-season tomatoes,” says Casey Wall.Now to love|Feb 14, 2019
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