Woodcut’s potato and mushroom gratin with fried sage and black garlic butter
An elevated take on a crowd pleasing dish.
Woodcut’s crusted giant green olives with ’nduja
This starter is set to wow a crowd.
Woodcut’s roast sweet potato with chickpea miso and seaweed salt
This vegetarian side makes for a showstopping centrepiece.
Woodcut’s whole-roasted cauliflower with caramelised pine nuts and raisins
Roasted cauliflower is a traditional vegetarian showstopper.
Woodcut’s white peaches and cherries with walnut tarator
Seasonal white peaches make the perfect addition to this summer salad.
Woodcut’s zucchini flowers, brown rice, tomato, vine leaves and yoghurt
This vegetable-forward side dish is guaranteed to steal the show.
Woodcut’s cos lettuce with kimchi and sesame dressing
This colourful dish adds a variety of flavour and texture to the holiday table.
Squid, golden pickle, olives, preserved lemon
Recipe for squid, golden pickle, olives, preserved lemon by Ross Lusted from Sydney restaurant The Bridge Room.
Mâche, purslane, red leaves
Recipe for mâche, purslane, red leaves by Ross Lusted from Sydney restaurant The Bridge Room.
The Bridge Room’s coal-grilled lamb shoulder and loin, Jerusalem artichoke purée and chips
Recipe for coal-grilled lamb shoulder and loin, Jerusalem artichoke purée and chips by Ross Lusted from Sydney restaurant The Bridge Room.
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