Recent Posts

  • Dining Downunder in the Media
    Dining Downunder in the MediaAussie chefs teach class on cooking with flairVic Cherikoff, a visiting Australian celebrity chef from the “Dining Downunder ” cooking show, was on island recently for “Dining Downunder, An Australian Food Festival” held at the Hyatt Regency Guam. Besides creating traditional and contemporary Australian fare during lunch and dinner, Cherikoff also […]
  • Wattleseed and Chocolate Palmiers
    Wattleseed and Chocolate PalmiersDifficulty: Serves: 6 Recipe By: Rhonda Christie Preparation time: 25 minsCooking time: 10 mins 50g milk chocolate chopped (good quality chocolate)100g dark chocolate chopped (good quality chocolate)2 tablespoons coffee crystals2 tablespoons ground Wattleseedextra ½ cup sugar4 sheets prepared puff pastry Preheat oven to 210c. Line 2 oven trays with baking paper. In a small bowl mix together chocolate, coffee crystals […]
  • Paperbark smoked duck with Illawarra plum sauce
    Paperbark smoked duck with Illawarra plum sauceServes: 4 Difficulty:  Ingredients For the dish 4×150g duck breast1 bunch water cress1 chopped chilli hot4 serves shiitake mushrooms4 serves enoki mushrooms1 Paperbark Roll1 teaspoon Alpine Pepper30g Illawarra Plum Sauce Method 1. Use a cast iron or camp oven, line it with damp paperbark (Vic tells me he saves the off-cuts when thinning sheets for this) and set over […]
  • 2nd Series – Pre Production
    2nd Series - Pre ProductionDining Downunder ™ is currently in pre-production for the 2nd series of our Australian cooking show. This follows on from our first 13 episodes which have aired in over 40 countries and are still being marketed in the USA. Our new series will have 65 episodes and will be filmed on location […]
  • The Three Sisters and the Post Office Restaurant in Leura
    The Three Sisters and the Post Office Restaurant in LeuraVic Cherikoff visits Echo Point in the Blue Mountains west of Sydney and drops in to the neighbouring Blue Gum and Leura Post Office restaurants. Echo Point attracts visitors from around the world and offers postcard views of the Three Sisters and out across the Jamison Valley. Scientists […]
  • Banjo Patterson’s Restaurant on the Parramatta River
    Banjo Patterson's Restaurant on the Parramatta RiverOur chefs visit Hunters Hill on the Parramatta River, to dine at the well known Banjo Patterson Cottage Restaurant. Classified by the National Trust, “Rockend” is where A.B.’Banjo’ Paterson, the Australian poet and bard lived as a young man with his grandmother. This convict-hewn, sandstone block cottage, with its […]
  • Buderim Ginger and Bistro C in Noosa on the Sunshine Coast
    Buderim Ginger and Bistro C in Noosa on the Sunshine CoastThis episode, Mark McCluskey takes us to the restaurant where he spends most of his time as Executive Chef, Alberts Lakeside Restaurant and talks about his menu, vision and style at this corporate by day, casual by night restaurant in the Hills District of Sydney. Alberts […]
  • Australia Day on Sydney Harbour
    Australia Day on Sydney HarbourFor Australia Day, our chefs visit the Sydney Fish Markets, then board a cruiser for a seafood lunch on Sydney Harbour. Our skipper finds a sheltered cove and we cook on the BBQ off the back of the boat. It’s a great way to enjoy this amazing part of Sydney on […]
  • Hydro Majestic Hotel in the Blue Mountains
    Hydro Majestic Hotel in the Blue MountainsThis episode, Vic Cherikoff heads off to the west of Sydney and visits the historical and heritage listed Mercure Grand Hydro Majestic Hotel in the Blue Mountains. This grand hotel is situated on an escarpment at Medlow Bath and offers magnificent, sweeping views of the Megalong Valley and Kanimbla Ranges. Completed in […]
  • Crowne Plaza Newcastle
    Crowne Plaza NewcastleBenjamin Christie drives 2 hours north of Sydney to visit his mate, Nick Flynn who is Executive Chef of the new Crowne Plaza Newcastle. Nick, apart from looking after banqueting and room service also heads up the Crowne Plaza’s Breeze restaurant and bar. The menu presents a range of renowned Hunter Valley produce […]
  • Redgum Restaurant at Boronia House Mosman
    Redgum Restaurant at Boronia House MosmanThis episode, Vic Cherikoff visits Redgum Restaurant inside the historic Boronia House in the northern Sydney suburb of Mosman. Originally located at the corso in Manly, Uli and Sean’s Redgum Restaurant relocated to Boronia House in 2001 when the Manly Pier was being renovated. Built in 1885, Boronia House is listed as one […]
  • The Cowrie Restaurant Terrigal Beach
    Redgum Restaurant at Boronia House MosmanThis episode, Vic Cherikoff visits Redgum Restaurant inside the historic Boronia House in the northern Sydney suburb of Mosman. Originally located at the corso in Manly, Uli and Sean’s Redgum Restaurant relocated to Boronia House in 2001 when the Manly Pier was being renovated. Built in 1885, Boronia House is listed as one […]
  • Feast Restaurant on Avoca Beach
    Feast Restaurant on Avoca BeachVic Cherikoff heads north to the beachside suburb of Avoca where French Chef, André Chouvin runs Feast Restaurant. Every seat in the house commands stunning beach views, but more importantly it boasts some of the best food for many miles around. Once occupied by the Awabakal Aborigines, the first European land grant […]
  • Lillipilli in the Rocks
    Lillipilli in the RocksHidden in the tangled lanes and walkways of Sydney’s colonial past, Vic Cherikoff found the Aboriginal owned and run Lillipilli in the Rocks. Lillipilli in the Rocks is one of a kind, offering diners one of the most diverse menus in Australia. Guests can order exotic game like kangaroo, emu, crocodile, wallaby, possum, stingray, […]
  • Margaret River and restaurant Vat 107
    Margaret River and restaurant Vat 107Having worked and lived in Western Australia for some time, Benjamin Christie was well qualified to take us 3 hours south of Perth down to the wine growing region of Margaret River where he visits Vat 107 Restaurant and a number of wineries. Margaret River is located near the coast between […]
  • Swiss Grand at Bondi Beach Sydney
    Swiss Grand at Bondi Beach SydneyLiterally minutes from Sydney’s Central business district, chef Benjamin Christie explores the famous Bondi Beach and visits the Swiss Grand to try their native Australian menu. In 1851, Edward Smith Hall and Francis O’Brien purchased 200 acres of the Bondi area that embraced almost the whole frontage of Bondi Beach, and it […]
  • Alberts Lakeside Restaurant Norwest Sydney
    Alberts Lakeside Restaurant Norwest SydneyThis episode, Mark McCluskey takes us to the restaurant where he spends most of his time as Executive Chef, Alberts Lakeside Restaurant and talks about his menu, vision and style at this corporate by day, casual by night restaurant in the Hills District of Sydney. Alberts Lakeside Restaurant is located at the […]
  • Wattleseed pavlova
    Wattleseed pavlovaServes: 4 Difficulty: Ingredients 7 egg whites1 teaspoon lemon juice1 tablespoon corn flour1¼ cups castor sugar300ml whipped cream2 tablespoons Wattleseed extract½ cup crumbed Dick Smith Foods’ Bushfood Breakfast cereal or biscuit crumbsstrawberry jamjuice of 1 lemon¼ teaspoon Fruit Spice Method 1. Add the Wattleseed extract to the cream and whip this to stiff peaks; this can and is best done the day […]
  • Wattleseed pancakes with riberry confit
    Wattleseed pancakes with riberry confitServes: As many as you want Difficulty: Ingredients 2-3 cups of self-raising floura pinch of saltmilk or watera dash of Wattleseed Extractoil spray for frying or a non-stick panRiberry Confit Method 1. mix the flour and salt and add enough milk or water to just take up all the dry mix2. continue adding liquid and stirring well to […]
  • Wattleseed and walnut bread and butter pudding with stewed fruits
    Wattleseed and walnut bread and butter pudding with stewed fruitsServes: 4 Difficulty: Ingredients 500ml milk500ml double cream6 small bread rolls40g butter200g sugar6 eggs25g munthari60g Wattleseed60g walnuts, chopped80g Quandong Confit100ml honeyjuice and zest from ½ orange Method 1. Slice the bread rolls evenly and butter each slice, with the remaining butter, line the dariole dishes2. place the bread into the dishes together with the […]
  • Ricotta figs and macadamia nuts
    Ricotta figs and macadamia nutsServes: 4 Difficulty: Ingredients 4 large or 8 small figs1 tablespoon ricotta cheese per fig¼ ~ ½ teaspoon Lemon Myrtle½ cup grape nectarmacadamia nut pieces (toasted) for garnish Method and stylingTrim the fat end of each fig so that the fruit stands up-right. Cut the thin end with a cross to open up the figs but still […]
  • Rainforest lime and macadamia nut pudding
  • Polenta and Lemon Aspen cake with sugar bag and Wild Rosella Cream
    Polenta and Lemon Aspen cake with sugar bag and Wild Rosella CreamServes: 4 Difficulty: Ingredients 250g polenta800ml of water150ml Lemon Aspen Syrup2 fresh figs20g Wild Rosella Confit50g castor sugar30ml sugarbag100ml fresh cream40g Riberry Confit Method 1. In a pot, combine the water, lemon aspen syrup and polenta; bring to the boil, stirring constantly2. the polenta will take 5 -7 minutes to cook through, once […]
  • Coconut and Lemon Myrtle brulée
    Australia Day on Sydney HarbourFor Australia Day, our chefs visit the Sydney Fish Markets, then board a cruiser for a seafood lunch on Sydney Harbour. Our skipper finds a sheltered cove and we cook on the BBQ off the back of the boat. It’s a great way to enjoy this amazing part of Sydney on […]
  • Chocolate mousse tart with gumleaf cream and wild rosella flowers
    Chocolate mousse tart with gumleaf cream and wild rosella flowersServes: 4 Difficulty:  Ingredients 200g plain flour35g castor sugar50g butter, softened2 eggs2 gelatine leaves125g chocolate chips200ml cream3 drops gumleaf oil35g castor sugar10g Rosella Confit Method 1. In a food processor using a pulse action, combine the plain flour, 35g of castor sugar and the softened butter2. to this mix, add one egg being […]
  • Boomerang trifle with lemon ironwood syrup, wild fruit jelly and Fruit Spice
    Boomerang trifle with lemon ironwood syrup, wild fruit jelly and Fruit SpiceServes: 4 Difficulty: Ingredients Madeira or butter cake100ml lemon ironwood syrup or use maple syrup and Lemon Myrtlered wine jelly crystalsa selection of red wild fruits eg Riberry Confit or Wild Rosellasugar as requiredfresh blueberries, raspberries or whatever you can find easily100ml thickened cream, whipped to firm peaks¼ teaspoon Fruit Spicelemon verbena […]
  • Baked Illawarra plum cheesecake
    Baked Illawarra plum cheesecakeServes: 6 Difficulty: 185g sweet biscuits100g butter100g Illawarra Plums Sauce1 tablespoon lemon juice500g cream cheese125g castor sugar3 eggs100g flour125ml low fat cream Method 1. In a food processor pulse the sweet biscuits to crumbs; add melted butter to form the crumb crust2. in individual ceramic dishes, form the base and edges and set in the fridge for an […]
  • Alpine peppered pineapple with wild fruit yoghurt
    Alpine peppered pineapple with wild fruit yoghurtServes: 4 Difficulty: Ingredients 8 pineapple slicesbutter for frying1 teaspoon Alpine Pepper¼ jar Buderim ginger, lemon and lime marmalade2 cups Greek style yoghurt3 teaspoons Wild Rosella Confit¼ teaspoon Fruit Spicetuile, ginger snap, crostolli or other biscuit or wafer for a crispy garnishsprig of mint, native or otherwise Method In a pan, melt the butter and begin to sauté […]
  • Wine drenched lamb with Alpine Pepper mash
    Wine drenched lamb with Alpine Pepper mashServes: 4 Difficulty: Ingredients 180g lamb loin1 cup red wine80g potatoes80ml lamb stock50g green beans50g asparagus10g Rainforest Rub2g Outback Salt5g Alpine Pepper20g butter50ml cream5ml vegetable oil Method 1. Marinate the lamb in a small bowl with the wine for about 5-6 hours or overnight in the fridge2. peel and roughly chop the potatoes and place in a […]
  • Tasmanian salmon with soy Alpine Pepper dressing
    Tasmanian salmon with soy Alpine Pepper dressingServes: 4 Difficulty: Ingredients For the Tasmanian Salmon 4 whole baby Tasmanian salmon, cleaned1 tablespoon Buderim minced ginger1 bunch of shallots4 serves (1 punnet) shiitake mushrooms4 serves snow peas2 cups bean sprouts1 teaspoon rainforest rub4 tablespoons Buderim pickled gingerlemon myrtle oil Soy pepper dressing 100ml low salt soy sauce80ml mirin5ml fish sauce1 tablespoon Buderim minced ginger2 […]
  • Soused sea perch fillets
    Soused sea perch filletsServes: 4 Difficulty:  Ingredients 4×200-250g sea perch fillets (or other white fleshed fish)300ml water300mls white wine vinegar300ml white wine¼ teaspoon Australian groundwater salt3-4 Wild Lime Confit½ teaspoon Lemon Myrtle Method 1. In a shallow, poaching pan combine water, wine and vinegar and bring to a boil2. add the fish to the boiling stock; it will take about 6-7 minutes to […]
  • Seafood laksa with wild limes and lemon myrtle linguini
    Seafood laksa with wild limes and lemon myrtle linguiniServes: 4 Difficulty: Ingredients 4 cloves garlic, peeled50g minced ginger4 shallots4 small red chillies (or as hot as you choose)1 teaspoon peanut oil for frying1 teaspoon of shrimp paste500ml coconut milk or 300ml coconut cream300ml chicken stock400g snapper fillets cut into 8 pieces8 – 12 scallops in the half shell8 king […]
  • Saltbush Lamb with kumara smash
    Saltbush Lamb with kumara smashServes: 4 Difficulty: Ingredients 4 saltbush lamb backstraps on the bone2 large kumaraoil for fryinga pinch of Fruit Spiceseveral generous pinches Wild thyme mixa couple of pinches of Alpine Pepper2 bunches broccolini200ml lamb jus4 figsbeetroot jam Method 1. Remove the meat from the bone with a sharp, boning knife2. season the lamb with wild thyme and tie it in […]
  • Ribeye steak with broccolini, shitake mushrooms and wattleseed jus
    Ribeye steak with broccolini, shitake mushrooms and wattleseed jusServes: 4 Difficulty: Ingredients 4 X 220g ribeye steak / scotch fillet20g akudjura (dried bush tomato)1 bunch broccolini (or conventional broccoli)100g shitake mushrooms100ml beef jus / sauce6g ground wattleseed4 sprigs watercress Method 1. Heat a medium sized pan or flat BBQ plate to medium hot (not super-heated and smoking).2. In a saucepan, add the […]
  • Pork braise with bunya nut and Australian rice grass
    Pork braise with bunya nut and Australian rice grassServes: 4 Difficulty:  Ingredients 4 pork hocks3 litres chicken stock1 onion diced1 chopped chilli½ teaspoon Wildfire Spice½ teaspoon Lemon Myrtle1½ teaspoons Alpine Pepper200g brown rice50g Australian rice grass50g Inuit wild rice12 bunya nuts (24 halves)160g snowpeas Method 1. Preheat your oven or BBQ to about 180°C2. stab the meat of the hocks with a narrow blade […]
  • Paperbark smoked barramundi
    Panfried monkfish with bunya nut hash, rocket and macadamia nut pestoServes: 4 Difficulty: Ingredients 400g potatoes12-18 bunya nuts4×250g monkfish fillets100g rocket80g macadamia nuts50g parsley100ml olive oil20g butter30g honey¼ teaspoon Outback Salt½ teaspoon Rainforest RubSprig of watercress for garnish Method 1. First, peel the potatoes and bring them to the boil in small pot; in another pot, boil the bunya nuts and allow […]
  • Panfried monkfish with bunya nut hash, rocket and macadamia nut pesto
  • Paella with shellfish and lemon aspen fruits
  • Mud crab and smoked kumara gnocchi
    Mud crab and smoked kumara gnocchiServes: 4 Difficulty:  Ingredients 200g mud crab meat220ml coconut cream1 teaspoon Alpine peppertatsoi leaves For the gnocchi:1kg smoked kumara1 egg200-300g plain flour1 teaspoon Red Desert Dust½ teaspoon Fruit Spice Method: If the crab is live, place it into the freezer for 20 minutes to kill it. Scrub it clean in running water. Bring a large pot of salted water […]
  • Lamb Loin with English spinach semi dried tomatoes and bush tomato chutney
    Lamb Loin with English spinach semi dried tomatoes and bush tomato chutneyServes: 4 Difficulty:Ingredients 4×200g lamb loin, boneless and trimmed of sinew8 asparagus spears12 semi dried tomatoes200g English spinach½ tablespoon Australian olive oil½ tablespoon butter100g Bush Tomato Chutney For the sauce 500ml beef stock2ml vegetable oil2 teaspoons Alpine Pepper Method 1. In a pan, add a little oil slowly sauté the Alpine Pepper for […]
  • Kangaroo rump with ricotta filled pine mushrooms and rocket
    Kangaroo rump with ricotta filled pine mushrooms and rocketServes: 4 Difficulty:Ingredients 1 kg kangaroo rump2 tablespoons in total; of a dash of soy, a splash of mirin and a nip of umeboshi plum vinegar¼ teaspoon Alpine Pepper¼ teaspoon aniseed myrtle (optional)375ml white balsamic300g fresh ricotta1 teaspoon Red Desert Dust1 small bunch English spinach, washed and coarsely chopped4 large pine mushrooms100g […]
  • Braised veal shank with native mint drizzled pink eye potatoes
    Braised veal shank with native mint drizzled pink eye potatoesServes: 6 Difficulty:Ingredients 6 boneless veal shanks12 pink eye potatoes2 turnips120g smoked speck or ham1 Paperbark RollAlpine Pepper2 litres beef or veal stock Method 1. Pre heat the oven to 150°C2. heat the stock in a deep roasting tray3. lay out 6 sheets of paperbark on the bench fibrous side down5. lay […]
  • Braised chicken in a sweet corn and polenta broth
    Braised chicken in a sweet corn and polenta brothServes: 4 Difficulty:Ingredients 4×100g chicken breast1 teaspoon Wildfire SpiceYarras Grove olive oil, as needed3 cobs sweet corn1 chilli, chopped1 teaspoon minced Buderim ginger2 litre chicken stock200g polenta100ml coconut creamseasoning to taste100g emu proscuitto Method 1. Marinate the chicken breast in Wildfire Spice and olive oil2. Remove the corn from the husk and rub […]
  • Aussie burger and chips
    Aussie burger and chipsServes: 4 Difficulty:Ingredients 6 desiree potatoes1 can of sliced beetroot1kg lamb mince1 teaspoon Wildfire Spice1 teaspoon Alpine Pepper2 egg yolks¼ cup flouroil for frying2 Spanish onions, finely sliceda generous pinch of Outback Salt¼ bottle of beer (optional) or some water1 loaf wattleseed and walnut bread150g bacon or proscuitto1 fresh pineapple, peeled and thinly sliced (2 slices per […]
  • Alpine peppered venison on rainforest herb linguini
    Alpine peppered venison on rainforest herb linguiniServes: 4 Difficulty:Ingredients 1kg venison leg1kg fresh Rainforest herb linguinia large handful of English spinach8 small pine mushrooms10g butter20ml Australian olive oilSprinkle Alpine Pepper100ml game meat jus3 drops gumleaf oil Method 1. Trim the venison of silver and sinew (reserve for making stock)2. cook the pasta in salted water for around eleven minutes or until […]
  • White bean cassoulet
    White bean cassouletServes: 4 Difficulty:IngredientsYarras Grove olive oil for fryinga tablespoon butter100g diced carrot100g diced turnip100g diced potato100g diced sweet potato100g diced Spanish onion100g diced celery200g white beans½ teaspoon Alpine Pepper2 litres vegetable stocka generous pinch saltContinental parsley Method 1. In a large pot, drizzle in the olive oil and butter and sauté the celery, carrot and onion2. allow the […]
  • Wattleseed crocodile with riberry confit
    Wattleseed crocodile with riberry confitServes: 4 Difficulty:Ingredients 1 kg crocodile tail fillet (bone out and trimmed)60g WattleseedOutback Salt1 piece damp paperbark, appropriately thinnedstring or cooking twine80g Riberry Confit Method 1. In a bowl, sprinkle the crocodile with the wattle to evenly coat the meat and lightly season with salt2. roll the meat to form a log shape and set in the middle […]
  • Twice baked goats cheese soufflé
    Twice baked goats cheese souffléServes: 4 Difficulty:Ingredients 40g butter225ml milk1 bay leaf1 pinch grated nutmeg½ onion, sliced40g flour175g ripe goat’s cheese4×60g eggs separated½ teaspoon Alpine Pepper150ml cream Method 1. Preheat the oven to 180°C2. using a thick bottomed pan melt the butter slowly3. in a separate pan warm the milk, bay leaf, nutmeg and onion gently4. add the flour to the […]
  • Three cheese corn fritters with a paperbark smoked beetroot jam
    Three cheese corn fritters with a paperbark smoked beetroot jamServes: 4 Difficulty: Three cheese corn fritters with a paperbark smoked beetroot jamIf you have trouble finding the Australian flavoured cheeses in your local supermarket, try adding a selection of Australian Herbs and Seasonings to ordinary cheddar. Ingredients For the fritters (corn cakes) 500g self raising flour150ml milk1 egg60g Akudjura cheddar60g Australian mint cheddar60g Mountain […]
  • Sydney Salad
    Sydney SaladServes: 4 Difficulty: Ingredients For the salad 500g mesclun salad mix including rocket, radicchio, coral, coz, cresses,100g snow pea sprouts and edible petals6 Boiled quail eggs12 cocktail tomatoes1 avocado, sliced50g pomegranate seeds15g Riberry Confit5 slices of prosciutto – try to find emu or roo proscuitto50g croutons For the dressing 1 punnet of strawberries½ teaspoon Fruit Spice1 teaspoon Alpine Pepper Method 1. Prepare the dressing by blending […]
  • Salt and pepper yabbie skewers
    Salt and pepper yabbie skewersServes: 4 Difficulty:Ingredients 20 yabbies (prawns, shrimp or squid)100g rice flour or breadcrumb5g salt10g Alpine Pepper80g rocket (arugula) or mizuna leaves2-3 litres vegetable oilskewers Method Start out by freezing your catch for 2 hours immediately before the preparation. Begin by heating up vegetable oil in a deep pot on the stove. Take a lot of care when deep […]
  • Riberry and Blue Cheese Damper
    Riberry and Blue Cheese DamperServes: 6 Difficulty:  Ingredients 800g self raising flour250ml milk (approximately – this changes with the humidity so plus or minus 50 ml)a pinch of salt50g Riberry Confit100g blue cheese Method 1. pre-heat the oven (and the camp oven, if you’re using one)2. Sift the self raising flour and salt into a bowl3. add milk to the flour and […]
  • Kangaroo striploin tartlet with sweet potato and bush tomato jus
    Kangaroo striploin tartlet with sweet potato and bush tomato jusServes: 8 Difficulty:Ingredients 1 kangaroo striploin200g sweet potato20g akudjura80ml game jus20g Wildfire Spice20 pastry cases2g Outback Salt2g pepper20g butter50ml cream Method 1. Peel and roughly chop the kumara, then place into a small pot together with cold water and a little salt; bring to the boil, then simmer for 35 minutes2. season […]
  • Japanese pumpkin frittata served with bush tomato chutney
    Japanese pumpkin frittata served with bush tomato chutneyServes: 4 Difficulty: Ingredients 1 large Japanese pumpkin3 large zucchini1 large eggplant3 large red capsicums6 eggs250ml cream1 bunch wild rocket1 pkt bush tomato chutney1 set Cherikoff herbs and spices Method 1. rub the pumpkin with oil and sprinkle with salt; place in the oven 180°C for 30-40 minutes2. while it is cooking slice the vegetables and […]
  • Ginger prawn and noodle salad
    Ginger prawn and noodle saladServes: 4 Difficulty:Ingredients: Salad: 1 packet vermicelli glass noodles (rice or mung bean)20 green prawns or shrimp, no heads or tails, peeled and de-veined10ml olive oil15ml light soy sauce200g snow peas shoots, chopped100g bean sprouts80g snow peas, coarsely chopped50g macadamia nuts, coarsely chopped50g shiitake mushrooms, coarsely chopped Dressing 80ml lemon aspen syrup15ml white wine vinegar2 to 6 chillies […]
  • Char-grilled baby octopus
    Char-grilled baby octopusServes: 5 Difficulty: Ingredients 1kg cleaned baby octopus250ml red wine (a rough Shiraz or blend is fine or try some port for a sweeter finish)250ml olive oil2 teaspoons of Red Desert Dust Method 1. combine the octopus and the wet ingredients in a pot2. cover and simmer for 2 hours or until tender3. strain the octopus and place […]
  • Barralax on rainforest herb linguini
    Barralax on rainforest herb linguiniServes: 4 Difficulty:Ingredients 4 baby barramundi fillets, skinless1 cup sugar1 cup salt (common table salt is fine here)2 teaspoonsAlpine Pepper250g rainforest herb linguini½ tablespoon butter2 red capsicums roasted and peeled100g snow peas100g English spinach or warrigal greens2 teaspoons Lemon Myrtle Method 1. Combine the salt and sugar2. in a deep tray, spread about a third of the […]
  • Wild rosella and wasabi dressing
    Wild rosella and wasabi dressingServes: 8 Difficulty: Ingredients 10g Rosella Confit90ml water50g sugar20ml umeboshi plum vinegar or good quality red wine vinegarwasabi to taste Method 1. In a small saucepan, combine the water and sugar and dissolve over medium heat2. remove from heat and add vinegar3. cool before adding rosella extract4. take a tablespoonful of liquid and in a small bowl, mix […]
  • Australian Recipes from Readers
    Australian Recipes from ReadersVic Cherikoff and Benjamin Christie love to receive recipes from all around the world using Australian herbs, spices, meats. Basically anything Australian and the more creative the better. If you can describe the flavours, the aromas and textural impact etc as you found them on eating your dish then it gives a […]
  • Australia Week Moscow – May 2005
    Australia Week Moscow - May 2005Australian celebrity chefs, Vic Cherikoff and Benjamin Christie from Dining Downunder were invited to host an Australian Cuisine Promotion at the RadissonSAS Slavyanskaya Hotel, Moscow from the 10th – 20th May 2005 as part of Australia Week in Moscow festivities. Australia Week Moscow is the most important trade event in 2005 for Australian […]
  • Regent Seven Seas Mariner – November 2005
    Regent Seven Seas Mariner - November 2005When the Regent Seven Seas Mariner recently visited Australian shores, Australian celebrity chefs Vic Cherikoff and Benjamin Christie from the cooking show, Dining Downunder ™ were invited on board as part of the Regent Spotlight on Wine and Food from the 8th to the 11th of November 2005. During the five day […]
  • Australian culinary training event at the Casino Zollverein – April 2004
    Australian culinary training event at the Casino Zollverein - April 2004Australian Celebrity chefs, Vic Cherikoff and Benjamin Christie from the popular Australian cooking show Dining Downunder ™ were invited to Casino Zollverein in the town of Essen (nearby Düsseldorf), Germany for a 1 day training course on using Australian native foods. The Casino Zollverein is acclaimed but for […]
  • Touch and Taste Australia in Prague – March 2004
    Touch and Taste Australia in Prague – March 2004Australian Celebrity chefs, Vic Cherikoff and Benjamin Christie from the popular Australian cooking show Dining Downunder ™ were invited to host Touch and Taste Australia in Prague, from the 18th to the 25th of March 2004 at the Corinthia Tower Hotel. Touch & Taste Australia was reportedly Prague’s largest […]
  • Australian Event at Sheraton Grande Laguna Phuket – November 2004
    Australian Event at Sheraton Grande Laguna Phuket - November 2004Australian celebrity chefs, Vic Cherikoff and Benjamin Christie hosted an Australian Cuisine Promotion at the Sheraton Grande Laguna Phuketfrom the 27th November – 1st December 2004. The promotion was held in two of the resorts restaurants; The Teahouse Restaurant and The Market Place Restaurant. Each evening in The Market Place […]
  • Australian Corporate Event at the Solamar Hotel San Diego – June 2005
    Australian Corporate Event at the Solamar Hotel San Diego - June 2005Australian celebrity chefs, Vic Cherikoff and Benjamin were invited to San Diego to cook Australian Food at the official launch of Constellation Property Group at the new Solamar Hotel during June 2005. The corporate event was hosted by Eugene Marchese, who is recognised as one of Australia’s leading […]
  • Australian Event the Hyatt Regency Guam – April 2005
    Australian Event the Hyatt Regency Guam - April 2005Australian celebrity chefs Vic Cherikoffand Benjamin Christie were asked by Austrade’s Business Development Manager, Ancy Palma from the Philippines to host a week long Australian cuisine event at the Hyatt Regency Guam from the 11th to 17th April 2005. The event complemented the Pacific Hotel & Restaurant Expo (PHARE), a three day expo […]
  • Australian Event Grand Plaza Parkroyal Kuala Lumpur – May 2005
    Australian Event Grand Plaza Parkroyal Kuala Lumpur - May 2005Australian Guest Chef Dayle Merlo of Dining Downunder™ will take centre stage for one week at the famed Parkroyal Grill at Grand Plaza Parkroyal Kuala Lumpur. from the 10th -17th May. The Australian Cuisine Promotion is being sponsored by Malaysia’s national carrier, Malaysia Airlines and Cherikoff […]
  • Dining Downunder releases Global Survey Results on Hotel Cuisine Promotions
    Dining Downunder releases Global Survey Results on Hotel Cuisine PromotionsFrom January to June 2005, Dining Downunder conducted a global survey on hotel cuisine promotions which was completed by over 650 in the hotel and restaurant industry. The survey was developed to identify the challenges for hotels in hosting cuisine promotions and to allow hotels to evaluate future promotions […]
  • Mark McCluskey
  • Benjamin Christie
  • BeefEater Barbecues
    BeefEater BarbecuesBeefEater is an Australian company that has a twenty year tradition of making the finest outdoor barbecue appliances. BeefEater is a real Australian success story. The parent company was started in 1984 by Peter Woodland and today employs over 150 people and is the largest independent barbecue appliance manufacturer in Australia. BeefEater specialises in […]
  • Füritechnics Knives for Professional Chefs and Home Cooks
    Füritechnics Knives for Professional Chefs and Home CooksEnter your text here... Füritechnics is an Australian-based engineering development company with a mission to produce unique solutions for professional (and serious amateur) cooks. The company was founded by mechanical engineer Mark Henry in Brisbane in July 1996 upon his vision to offer chefs new solutions to old problems, by […]
  • Vic Cherikoff Food Services – Australian herbs and Spices
    Vic Cherikoff Food Services - Australian herbs and SpicesCherikoff spices, herbs, fruits, seeds, nuts and other flavours and recipes made using them are defining Australian cuisine. They are the ingredients and recipes which influence our food styles, make our restaurant menus unique and our chefs’ signature dishes distinctively and unmistakenly, Australian. Consider the benefits for your […]
  • VitaMan Natural Grooming for Men
    VitaMan Natural Grooming for MenVitaMan stands apart from other men’s products due to our commitment to offering the highest quality and most effective ingredients available. Our shaving, skincare and haircare ranges are formulated utilising unique Australian Native Plant, Herb and Fruit Extracts, which have been used by Indigenous Australians for over 30,000 years, and which have […]
  • Rhode Island Clam Chowder Festival – June 2006
    Rhode Island Clam Chowder Festival - June 2006Australian celebrity chefs, Vic Cherikoff and Benjamin Christie from the Australian TV cooking show Dining Downunder have once again been invited to cook at the Rhode Island Schweppes Great Chowder Cook-off on Saturday June 3, 2006. Hosted by the Newport Yachting Center, The Schweppes Great Chowder Cook-off is considered to be […]
  • Australian Event at the Hilton Osaka – June 2006
    Australian Event at the Hilton Osaka - June 2006Australian celebrity chefs, Vic Cherikoff and Benjamin Christie will be hosting an Australian cuisine event at the Hilton Osaka from the 19th till 26th June 2006. Each evening during the week long event, the chefs will feature an extensive Australian buffet and live cooking show each evening in Checkers Restaurant. The chefs will also be […]
  • Australian Event at the Hilton Nagoya – June 2006
    Australian Event at the Hilton Nagoya - June 2006Australian celebrity chefs, Vic Cherikoff and Benjamin Christie will be hosting an Australian cuisine event at the Hilton Nagoya from the 9th till 16th June 2006. Each evening during the week long event, the chefs will feature an extensive Australian buffet and live cooking show each evening in The Terrace-Brasserie Restaurant. The chefs will […]
  • Regent Seven Seas Mariner – November 2006
    Regent Seven Seas Mariner - November 2006Australian Celebrity chefs, Vic Cherikoff and Benjamin Christie from the popular Australian cooking show Dining Downunder ™ have been invited onboard the Regent Seven Seas Mariner as part of their Spotlight on Wine and Food cruises. Both Vic and Benjamin will showcase Australian rare herbs, spices, fruits and more in an authentic […]
  • Rich Media Advertising
    Rich Media AdvertisingDining Downunder ™ offers companies the ability to target an audience of high worth and food savvy views using rich media advertising on www.dining-downunder.com Ad delivery is tracked with high precision in accordance with IAB guidelines, using cookies and 1×1 tracker pixels. There are a number of different advertising positions available across the site and […]
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    Thanks for subscribingThanks for subscribing to our newsletter.Other websites to visit ;www.cherikoff.netwww.benjaminchristie.com
  • Dining Downunder Online Advertising
    Dining Downunder Online AdvertisingHarnessing the power of television as well as the online user, the Dining Downunder website provides advertisers a pre-qualified audience face-to-face with their products and services. At the conclusion of each episode of Dining Downunder viewers are directed to www.dining-downunder.com to learn more. Online, each episode of Dining Downunder is supported with content from every […]
  • Westfield Chatswood Shopping Centre Promotion with Benjamin Christie
    Westfield Chatswood Shopping Centre Promotion with Benjamin ChristieA couple of weeks ago the retail marketing department of Westfield Shopping Centres ask if Dining Downunder Chef, Benjamin Christie would do a food promotion with one of their Westfield shopping centres. So during November, Westfield Chatswood have included Benjamin in their new advertising campaign called Know the New! […]
  • Dining Downunder on ABC Asia Pacific
    Dining Downunder on ABC Asia PacificThe Australian Cooking Show, Dining Downunder will begin broadcasting on ABC Asia Pacific from 2nd of October 2005 for 13 weeks. The audience of ABC Asia Pacific has recently expanded to 38 countries with over 9 million households. Be sure to check out the broadcast times on ABC Asia Pacific 
  • Descendance and Dining Downunder Strategic Alliance
    Descendance and Dining Downunder Strategic AllianceThe Australian cooking show, Dining Downunder ™ has recently formed a strategic alliance with Australia’s leading Aboriginal and Torrens Strait Island dance theatre, Descendance ™ Aboriginal Dancers. The strategic alliance was developed after both companies were invited by Austrade Moscow, to present the best of Australian food and Aboriginal dance as […]
  • Westfield Shopping Center competition with celebrity chef Benjamin Christie
    Westfield Shopping Center competition with celebrity chef Benjamin ChristieYou’ll recall just before Christmas last year Westfield Chatswood ran a competition to have celebrity chef Benjamin Christie cook a Gourmet Dinner Party at your house. See Westfield Chatswood Shopping Centre Food Promotion Well, last night was the night, and the winner Genieve and her husband Neil enjoyed […]
  • Australian Celebrity Chefs head to the United States for Clam Chowder
    Australian Celebrity Chefs head to the United States for Clam ChowderAustralian celebrity chefs, Vic Cherikoff and Benjamin Christie will be hosting an Australian cuisine event at the Hilton Nagoya from the 9th till 16th June 2006. Each evening during the week long event, the chefs will feature an extensive Australian buffet and live cooking show each evening in The Terrace-Brasserie Restaurant. The […]
  • Vic Cherikoff and Benjamin Christie take 2nd prize at Rhode Island Clam Chowder Cook-off
    Vic Cherikoff and Benjamin Christie take 2nd prize at Rhode Island Clam Chowder Cook-offAustralian celebrity chefs, Vic Cherikoff and Benjamin Christie were recently invited to compete at the Schweppes 25th Annual Clam Chowder Cook-off in Newport, Rhode Island. Although rain didn’t deter the absolutely committed local New England chowder heads, the numbers were down on last […]
  • Citibank Rewards offers Dining Downunder Cookbook and Australian Herbs & Spices
    Citibank Rewards offers Dining Downunder Cookbook and Australian Herbs & SpicesIf you’re a Citibank Rewards customer in Australia, then with your July statement you would have received “Your Rewards” brochure which offers a wide range of products and services using your accumulated Citibank points. In this edition, Citibank Australia has featured the Dining Downunder Cookbook by […]
  • Food Candy interviews Vic Cherikoff
    Food Candy interviews Vic Cherikoff During May while Vic Cherikoff was in the United States, he sat down for an interview with DB (Daniel Doubrovkine ) from the popular food blog website Food Candy. They met at the W Hotel in Times Square for drink and talked about native foods and shaping the Australian cuisine of the future. Read the […]
  • Rebecca Beuth joins Dining Downunder
    Rebecca Beuth joins Dining DownunderRebecca Beuth has recently joined the team at Dining Downunder primarily to support Australian celebrity chefs Benjamin Christie and Vic Cherikoff as their Executive Assistant. With over 5 years experience as a Personal Assistant within the hospitality industry, prior to her appointment at Dining Downunder, Rebecca had the pleasure of working with Peter Gordon, […]
  • Vic Cherikoff Nominated for Australian of the Year 2007
    Vic Cherikoff Nominated for Australian of the Year 2007We are very excited to announce that Vic Cherikoff was recently nominated for Australian of the Year Award for 2007. Each year our nation celebrates the achievement and contribution of eminent Australians through the Australian of the Year awards by profiling leading citizens who are role models for us all. […]
  • Interview with The Daily Telegraph
    Interview with The Daily TelegraphThe Daily Telegraph Newspaper recently asked Rebecca Beuth, our Executive Assistant for an interview in their careers section, as they said she has one of the more unique EA jobs in Sydney. So as part of the interview, the Daily Telegraph thought it might be good to do a photo shoot for […]
  • Wattle you do on National Wattle Day the 1st of September?
    Wattle you do on National Wattle Day the 1st of September?Wattle Day began in the late 1880’s with the suggestion of a formation of the Wattle Blossom League by William Sowden (an Adelaide journalist and Vice President of the Australian Natives Association in South Australia). The aim, recorded in 1890, was to “promote a national […]
  • Lemon Myrtle Sprinkle
    Lemon Myrtle SprinkleLemon Myrtle Sprinkle is a deliciously aromatic and extremely versatile herb mix is made from lemon myrtle, one of the most well known Australian herbs and spices probably because of its similarity to lemon grass, lime and lemon oils – all widely used flavors themselves. Lemon myrtle has an intensity and a sweetness of […]
  • Natural Products Expo East in Baltimore Maryland
    Natural Products Expo East in Baltimore MarylandToday Vic Cherikoff departed from Sydney heading to The Natural Products Expo East, being held in Baltimore, Maryland, USA from 4th – 7th October.The Natural Products Expo is the largest East Coast trade show for this industry and a “must attend” for retailers and journalists. New products in this industry are launched at […]
  • Food Festivals
    Food FestivalsFood Festivals are a great way of giving your patrons new and powerful memories they’ll remember for a long time. Well-planned and executed food festivals can introduce regulars and new visitors to your hotel, resort, conference, food show or other venue to sample delicious flavours, impress them with outstanding food, exceptional wines and beers and […]
  • So What the Bloody Hell is Wattleseed?
    So What the Bloody Hell is Wattleseed?For over 6000 years, Australian Aborigines in different clans around the country, parched and milled wattle seeds from around 100 of the 900 plus species of Acacia, then used the coarse flour in baked seed cakes. This all changed in 1984, when the accidental discovery byVic Cherikoff created the modern […]
  • Paperbark Smoke Oil – the new truffle oil from Australia
    Paperbark Smoke Oil - the new truffle oil from AustraliaPaperbark Smoke Oil is a uniquely Australian and deliciously flavoured infused oil, which is used in the same way as truffle oil but is far more versatile and widely appealing. It is made from Paperbark, the outer papery bark from an Australian swamp tree and which was […]
  • Heart Foundation Australia Classic Golf Day
  • Australian Cuisine on the Regent Seven Seas Mariner Cruise Ship
    Australian Cuisine on the Regent Seven Seas Mariner Cruise Ship Vic Cherikoff and Benjamin Christie have recently returned from their 8-day cruise onboard the Regent Seven Seas Mariner from Darwin to Sydney where they showcased an Australian themed cuisine event as part of the Mariner’s “Spotlight on Wine & Food Tour”.Cruise Director, Barry Hopkins interviewed Vic and Benjamin […]