Side Dishes

• Asparagus Polanaise
• Baked Gigantes Beans
• BBQ Potato Skewers
• Beetroot and Marmalade
• Borettane Onions with Prosciutto and Balsamic Vinegar
• Boulangere Potatoes
• Braised Peas with Pancetta and Onion
• Braised Puy Lentils
• Braised Silverbeet Stalks
• Brussels Sprouts with Kaiserfleisch and Red Onion
• Brussels Sprouts with Pancetta and Sage
• Buttered Red Cabbage
• Caramelised Spanish Onions
• Caramelised Vidalia Onions
• Cauliflower with Bechamel Sauce
• Cavolicelli Aglio Olio - Caviolicelli with Garlic Oil
• Chickpeas with Chorizo
• Corn Mush
• Eggplant with Tahini-Yoghurt Dressing
• Fennel Rémoulade
• Fresh Borlotti Beans braised with Onion, Tomato and Cime di Rapa
• Grated Buttered Beetroot
• Green and White Cauliflower with Béchamel Sayce
• Hasselback Potatoes with Camembert and Hazelnut Dressing
• Herb-crusted King Oyster Mushrooms
• Oven-roasted Carrots
• Pan roasted Potatoes with Garlic and Rosemary
• Pepperonata
• Petit Pois à La Français
• Pickled Cabbage
• Potato and Mushroom Bake
• Potato, Tomato and Pea Curry
• Roasted Red Capsicums
• Roasted Swiss Brown Mushrooms with Goat Cheese and Lemon Thyme
• Samphire
• Sautéed Beetroot Shoots
• Sautéed Broccolini with Garlic-infused Breadcrumbs
• Sautéed Mushrooms with Fresh Wasabi
• Slow-roasted Baby Roma Tomatoes with Thyme and Garlic
• Shiitake with Ponzu Sauce
• Spiced Potatoes
• Stuffed Swiss Brown Mushrooms
• Turnip Gratin
• Vine Roma Tomatoes slow-roasted with Sherry