Tag Archives: Newsletter

Steamed Shredded Chicken with Ginger and Spring Onion Oil

Our Chinese New Year feature recipe from Spice Temple - Rockpool’s January 2010 Newsletter  Steamed shredded chicken with ginger and spring onion oil   100g skinless white cut chicken breast 10g peeled ginger, roughly chopped Large pinch salt 2 spring onions, cut in find rounds 50ml spring onion oil   Shred the chicken breast roughly. Pound […]

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White Forest Cake

Rockpool News – December 2009 – Christmas Edition Serves 8 This is an absolute cracker. Easy to make and it looks fabulous all white. There is something really alluring about fresh cake and cream — it takes me back to my childhood, when the local cake shop made all their cakes that way. Those days […]

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Shredded Lamb with Salted Chillies

A recipe straight from the Spice Temple menu, also featuring in our March 2009 newsletter. SHREDDED LAMB WITH SALTED CHILLIES Serves 4 as part of a shared banquet. Master Stock: 650ml Chinese cooking wine (Shaoxing) 225g rock sugar 315ml light soy sauce 3 litres water 50g ginger, chopped 15g garlic, sliced 15g green shallots, chopped […]

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Cafe de Paris Butter

This delicious butter is ever-popular on the Rockpool Bar & Grill Melbourne menu, make it at home and serve it on your favourite steak. CAFE DE PARIS BUTTER 125g unsalted butter, softened 15ml vegetable oil 1/4 white onion, finely diced 10g Indian style curry powder 1 small handful parsley leaves 1 clove garlic Juice of […]

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