Jason Saxby’s burrata with peach, fennel, macadamia, mint and lemon myrtle oil
Burrata, fennel: this recipe writes itself.
Raes on Wategos’ oysters with lemon-aspen vinegar, anise-myrtle oil and finger lime
For oysters with personality.
Raes on Wategos’ mango-macadamia popsicles with Piña Colada pineapple
Taking inspiration from Weiss bars, these frozen treats are made for summer.
Jason Saxby’s grilled cobia with puttanesca salsa
Barbecued cobia. Tomatoes, fresh as can be. This is your go-to fish dish for summer.
Raes on Wategos’ king prawn sangas
With the added crisp and crunch of prawn crackers.
Davidson’s Plum Sour by Raes on Wategos
A gin cocktail that's pleasantly sweet, tart and refreshing.
Jason Saxby’s grilled corn with parmesan, brown butter, lemon and bottarga
A new, bold way to eat corn courtesy of the Raes on Wategos chef.
Raes on Wategos’s calamari and zucchini skewers with ‘nduja vinaigrette
A seafood take on Italian arrostinici skewers, with added kick from 'nduja.
Carpaccio of kangaroo with beetroot and native fruits
Recipe for carpaccio of kangaroo with beetroot and native fruits by Jason Saxby from Osteria di Russo & Russo in Sydney.
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