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Fresh pasta filled with peppery crab, served with a coral purée, herb-infused olive oil sauce, and steamed asparagus garnish.
Succulent peppercorn-crusted steak served with a rich brandy cream sauce and double-cooked crispy golden homemade chips.
Sirloin steaks stuffed with Peppadew peppers, seared with peppercorns, and finished in a creamy brandy and red wine sauce.
Pan-seared veal served atop pea-infused mayonnaise, accompanied by sautéed asparagus and a rich tomato and green peppercorn vinaigrette.
Pan-seared skirt steaks served with creamy mashed potatoes, garlic mushrooms, and a choice of peppercorn or Béarnaise sauce.
Smoked mackerel fishcakes served with quick seasonal chutney and a light celery and watercress salad.
A vibrant seafood stir-fry featuring cooked brown crab tossed in a spicy, aromatic black bean and pepper chilli paste.
Slowly stewed sea trout cubes with lemon and dill, chilled in ramekins to create a delicate potted seafood starter.
Easy vegetarian Stilton and toasted walnut balls make perfect savory Christmas nibbles or appetizer bites.
Grilled honey mustard pork chops served with a sauté of apples, potatoes, and a creamy green peppercorn cider sauce.
Pan-fried rump steak in a creamy brandy and peppercorn sauce served with curry-spiced oven chips and fresh salad.
Succulent chicken absorbs exotic fresh flavors in this vibrant green curry with mushrooms, coconut milk, and homemade herbal paste.
Seasoned rump steak served with crispy tempura vegetables, a golden potato rosti, and a zesty mustard peppercorn dressing.
Succulent roasted duck breasts served with a rich peppercorn cream sauce, wild mushrooms, and buttery potato and green vegetables.
Pan-seared duck breasts served with a vibrant, zesty mango and chili salsa accompanied by crispy Asian noodles.
Pan-seared sirloin steaks served with a rich brandy and green peppercorn cream sauce, accompanied by chips and salad.
Grilled peppery goats' cheese on toast served with a rich port and redcurrant sauce topped with pickled walnuts.
A creamy risotto topped with leftover goose and chestnut mushrooms, perfect for using up holiday leftovers like turkey or goose.