Recipes

Recipes

The recipe page is for you to showcase your fabulous work. If you have a seasonal recipe you would like to share, or you are a supplier, showcasing your delicious ingredients or equipment, then let other chefs know about it here.

The Chefs’ Forum prides itself on promoting its members and their creativity.  Your recipes will be shared across all of our social media channels, really putting you and your restaurant on the map!

Got a Recipe?

Do you have a recipe you would like to feature on our website? Fantastic news, click below to send it to us for review and publishing to our website.

Rogan Josh Aussie Lamb Pot Pie by...

Shanti Bhushan Lal, Executive Chef at Brigadiers Rogan Josh Aussie Lamb Pot Pie.

Peruvian Marinated Aussie Lamb by Chris Woodford,...

Chris Woodford, Head Chef at Chotto Matte Soho, London Peruvian Marinated Aussie Lamb. 

Rosemary, Garlic and Thyme Marinated Chumps of...

Gurpreet Dham, Head Chef at Leonardo Royal London City rosemary, garlic and thyme marinated chumps of Aussie lamb with, soft parsley mash, asparagus, Chantenay carrots and wilted baby spinach with…

Aussie Lamb Rack by Soham Sonawane, Executive...

Soham Sonawane, Executive Sous Chef at Sofitel London St James Aussie lamb rack, pot marrow puree, grelot onion, confit Jerusalem artichoke, spiced kale, lamb lettuce & jus.

Grilled Aussie Lamb Chumps with Korean Spicy...

Aaj Fernando – Executive Chef at The Ministry Grilled Aussie Lamb Chumps with Korean Spicy BBQ Sauce.

Dry Aged Aussie Wagyu Beef Sirloin by...

David Lagonell – Chef Director at Temper dry aged Aussie wagyu beef sirloin served with a pickled kumquat & green peppercorn salsa, triple cooked cassava chips and a salad of…

Aussie Aberdeen Black Ribeye, Bombay Potato Terrine,...

Jai Shaikh – Head Chef at The Ivy West Street Aussie Aberdeen Black Ribeye, Bombay Potato Terrine, Penny Buns and Butter Beans & Pan Jus.

Reverse Seared Australian Bavette with Argentinian Chimichurri...

Ioannis Grammenos – Meatologist and Executive Chef at Helios Steakhouse at The Hippodrome Reverse Seared Australian Bavette with Argentinian Chimichurri Sauce.

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