Corner Ridge Road &
Mt Dandenong Tourist Road
Olinda (03) 9751 2033
dine@wildoak.com.au

Lunch & Dinner
Wednesday - Sunday

Ben Higgs Executive Chef at Wild Oak
  • Mothers Day
  • Thu 25th April 2013

  • Author: Ben Higgs
  • Carbonara recipe as promised
  • Sun 17th March 2013

  • Carbonara

    Ingredients
    ?             1 cup chopped parsley 
    ?             1brown onion sliced
    ?             1 clove garlic crushed
    ?             2 rashers streaky bacon or spec
    ?             2 eggs beaten 
    ?             ˝ cup parmisan or pecorino cheese
    ?             ˝ cup chicken stock or pasta water
                                                   
    Method
    ?             Sauté onion and garlic until translucent
    ?             Add bacon and saute trying not to get too much colour
    ?             Add liquid and bring to simmer
    ?             Add your pasta of choice and toss thoroughly
    ?             Remove from heat, and add parsley, salt, pepper egg and cheese
    ?             Mix thoroughly and serve

  • Author: Ben Higgs
  • Hollick Wine Dinner at Wild Oak
  • Wed 13th March 2013

  • Join us at Wild Oak on Friday April 19th at 7 pm for a night of fine wines and great food.  You will be enjoying wines from 2years old to 28 years old.  Ian and Ben have got together to make sure the food and wines marry together seamlessly to make it a truly memorable night.  Ian Hollick will be there on the night to tell you more about the wines and the secret behind the door that makes him one of the leading wine makers in the Coonawarra.
  • Author: Ben Higgs
  • Recipes Recipes Recipes
  • Sun 3rd March 2013
  • Ok well after many rquests from Todays crowd here they are. My recipes from Knox festival Demos today. Ok for some reason the formatting is going beserk :( drop me an email and i will email you back the recipes French Bean Cassoulet Ingredients ? Smoked chicken breast 500g sliced ? 1 lge brown onion sliced ? 2 cloves garlic chopped ? Drizzle truffle oil 3 chorizo sausage sliced ? 500g cannelloni beans ? Garden fresh herbs of your choice ? Tobasco to taste ? Crushed tomato Method ? Add all ingredients to a large cast iron French oven or pot. ? Cook very slowly as low as possible ? And serve with spuds or rice Steam Barramundi with crisp greens and sweet chilli lime drizzle Ingredients 2 portions Wild Barramundi Fillets 500g of in season greens (bok choy, choi sum, broccolini or other favourites) 1 Lime 1 table spoon Sweet chilli sauce 1 tsp Fish sauce Method Use a bamboo steamer place greens into basket Place the fillets on top of this in a separate basket and place lid on Place over a wok or pot of boiling water Steam for approx. 10-15 mins Orricette Puttanesca sauce Recipe ? 1onion ? Capers to taste ? Olives to taste ? Anchovy?s to taste ? 2 cloves garlic ? 1 can crushed tomatoes ? 1 table spoon of tomato paste ? Extra virgin olive oil ? Sea salt flakes ? Cracked black pepper ? 500g Orricette or penne pasta Method Blanch off pasta and set aside, Sauté onion and garlic until lightly browned Add all other ingredients and a little of your pasta cooking water Flavour with herbs of your choice and serve with fresh pasta and Parmigianino Chicken Breasts in French Peppercorn Sauce(Serves 4) Ingredients - 2 whole chicken breasts (skin removed) - 90g butter - 3 spring onions chopped - 55g canned French Green peppercorns - 2/3 cup dry white wine - 1 tablespoon lemon juice - 1 full teaspoon Dijon mustard - ˝ cup thickened cream Cut chicken breasts into thin escalopes. Melt half the butter in a heavy pan and sauté the chicken until cooked through (but not overcooked), remove and keep warm. Cook spring onions until soft, then set aside with the chicken. Add peppercorns in their liquid and the wine and bring to the boil. Simmer for about 10 minutes until the wine is reduced. Add the rest of the butter, lemon juice and mustard and mix well. Boil gently for 2 minutes, add cream and mix well. Return the chicken and spring onions to warm through in the sauce. Serve with rice.
  • Author: Ben Higgs
  • Knox Festival MAsterchef Kitchen
  • Wed 27th February 2013
  • Wild Oak COoking School is once again proud to sponsor the Knox Festival Demo kitchen this weekend. If your looking for something fun and exciting to do be sure to pop on down to Wally Tew reserve just behind Woolworths. Where you can see great food demonstrations all day with such Talent as yours truly, and our consultant Asian specialist Lillie Giang, there is loads of other things to do also so get on your bike. Ben
  • Author: Ben Higgs