Rabbit and Mushroom Ragù Pearl Barley Risotto


I love rabbit! So when I received Cape Mentelle’s monthly newsletter I just had to give this one a try. I used the base of the recipe however adapted it into a full ragoût (Link for original recipe at bottom of the post). I was making this ragoût whilst I was making Shannon Bennett’s Master Chef Australia challenge and this made it a lot easier for me to cook as I had to make this between all the elements of the other dish. It was very tasty and if you have never had rabbit before I highly recommend it.



– 1 Whole Rabbit

– 250g Pearl Barley

– 1 Clove Garlic, Peeled and Crushed

– 4 Shallots, diced

– 200g Assorted Fresh Mushrooms, sliced

– 100ml Dry White Wine

– 750ml Chicken Stock

– 250ml Red Wine

– 2 Sprigs of Rosemary, Chopped and Keep the tips for Garnishing


1: In a large saucepan, brown the rabbit pieces and set aside. 2: In the same saucepan, cook the garlic and shallots until fragrant. 3: Add the mushrooms and sauté until the start to soften. 4: Next return the rabbit to the saucepan.


5: Add the white wine and whilst bubbling scrape the bottom of the pan to lift all the flavors. 6: Add the red wine and stock and bring to the boil. 7: Reduce to a simmer and cook for 1 hour and 15 minutes or until the meat is falling from the bone.


8: At the halfway mark add your pearl barley. 9: Once the meat is starting to fall off remove the pieces carefully with tongs, remove all the bones, return the meat to the saucepan and add the chopped rosemary. 10: If the pearl barley needs a little more time taste it at every 10 minute intervals until cooked to your liking. 11: Once the barley is cooked, spoon into a bowl, garnish with the rosemary tip and serve with a nice slice of toasted crusty bread. Enjoy!


Link to original recipe


Great Friday


Here we go The Great Friday Feast! It all started three Easters ago at Matt’s house and is now blossoming into a real cooking event. This year we wowed our guests with our centre piece serving platter, a 2.5m pine plank that we spruced up ourselves especially for the event. Our focus this year was to showcase great WA seafood cooked simple and designed to share.

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The entrée included three dipping sauces each complementing both the salt and pepper cuttlefish and the chilled prawns. To add a fresh touch we made orange and fennel salad with sherry vinaigrette. I have included the recipes for the entrée in this weeks blog.

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Following the entrée I prepared a dish of seared scallops with pumpkin purée and cumin foam which will be posted next week.

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For the main, a giant pan of Rick Stein paella that was cooked on the BBQ and presented in the pan with our guests serving themselves at the table.


To finish we served mango ice cream with almond tuiles.

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Links to the recipes we used

CuttleFish: http://www.jamieoliver.com/magazine/recipes-view.php?title=salt-aamp-pepper-squid

Prawns and Three Dipping Sauces: http://www.taste.com.au/recipes/2112/prawns+with+three+dipping+sauces

Paella: http://www.bbc.co.uk/food/recipes/rice_with_monkfish_03804

Almond Tuiles: http://www.taste.com.au/recipes/14979/almond+tuiles