22 confit recipes

Baked fish with a quick flavourful confit of two kinds of tomatoes and citrus.

A chocolate mousse tart with cream made from gumleaf and served with a side of rosella confit.

Fennel and carrots cooked slowly in an seasoned olive oil.

Crocodile seasoned with Wattleseed and served with Riberry Confit.

Pancakes made with wattleseed and served with riberry confit. Perfect as a breakfast or dessert.

Elegant dark chocolate torte layered with rich chocolate mousse on a thin cocoa sponge, served with homemade orange caramel confit sauce. A restaurant-level dessert you can make at home.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

Roasted garlic stuffed chicken breasts: pockets filled with 20-clove confit garlic paste, pan-seared, then finished in a Provencal tomato-caper-wine sauce. Elegant dinner-party chicken.

A dressing for salads made with wasabi and Australian Native Wild Rosella.

A delicious bread and butter pudding made from wattleseed, walnuts and stewed fruits.

Damper, an Australian-style of bread, made with Blue Cheese and Australian Riberry.

Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.

Seafood laksa made with scallops, snapper, king prawns, squid and served with Australian-style lemon myrtle linguini.

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Salad made with cocktail tomatoes, avocado, rocket and proscuitto and drizzled in a strawberry dressing.