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Recipes

Chris Taylor's Kingfish Carpaccio

We are very pleased to have Chris Taylor on board as one of the Electrolux Australian young chef judge's for the 2013 program. Chris is a fantastic supporter of the program, he believes that "Electrolux Appetite for Excellence encourages chefs, waiters and restaurateurs to self-analyse their career progression and strengthen their knowledge going forward look toward a bright future.”

Chris is one of many industry leaders involved in the program. For more on this year's program, visit the 2013 program page. More on Chris's kingfish carpaccio below.

Philip Johnson plates up whiting with a spicy edge

We are very proud to have Philip Johnson on board as one of the Electrolux Australian young chef judge's for the 2013 program. Philip is very passionate about the cullinary industry, and is a true supporter of the program, he believes "the future of the industry is dependent on our youth. Electrolux Appetite for Excellence gathers young culinary professionals from around the country that live and breathe their profession, and encourages them to further their training, further their careers and share their passion for the industry".

Philip is one of many industry leaders involved in the program. For more on this year's program, visit the applications page. More on Philip's whiting with spiced cauliflower below.

Fonseca Cocktail Recipe

For a refreshing drink that will lift your tastebuds, whip up a Fonseca cocktail courtesy of 2012 Young Waiter National Finalist Christopher Rose.

lamb sausage roll with fennel seeds jeruselum artichokes, and date.

by 2009 Electrolux Young Chef of the Year, Soren Lascelles

A perfect Autumn recipe; this is simple and very delicious . With jeruselum artichokes available March to November you can't go wrong!

Beetroot cured Salmon, dill potatoes, horseradish mayonnaise & fennel blood orange.

Recipe by Sarah Knights, Electrolux Appetite for Excellence Young Chef National Finalist 2012

A dish that is perfect for lunch or dinner and is fairly quick and easy but so tasty! It needs be started the night before, but just to cure the salmon - simple!