With winter in full swing and our heaters cranked to max, we decided to hit up Executive Chefs John Deane and Jochen Beranek for their favourite recipes to fill your bellies and warm your hearts. Bon appetite!


Jochen Beranek, Executive Chef, Optus Stadium

Osso Bucco with Orecciette


6 pieces of beef shin (osso bucco or gravy beef) approx. 4cm thick

20 ml olive oil

Plain flour (enough to dust the meat)

2 onions

½ leek

4 carrots

5 garlic cloves

2 sprigs thyme

2 sprigs rosemary

500ml red wine

2L beef stock

2 Tbs tomato paste

Orecciette pasta as required


Season your meat with salt and pepper and dust with flour.

In a large pot brown the meat in the oil until nice and brown, remove and set aside. Chop the vegetables into chunky bits, place in the pot and brown them off on a lower heat until they are really caramelised, fragrant and very soft.

Add the tomato paste and sauté, then add red wine and slightly reduce. Add beef broth and herbs then put the beef back in and cook on low heat until it falls of the bone. This may take a few hours depending how thick the meat is.

When soft remove the meat with tongs and strain the liquid through a mesh sieve. Then put the meat back into the sauce.

You can serve this with any type of pasta, mashed potato or even a risotto, alternatively once the meat is back in the sauce you can also add root veg like diced carrots and potatoes and cook them in the gravy and turn it into a casserole type dish.


Meat: Look for beef or veal shin often called Gravy Beef here in the supermarket. You can also use other meat like beef cheek, lamb shanks or even oxtail.

Pasta: I love to eat this with shell pasta Oricchiette, as the little shells absorb all the meaty gravy with every bite.

Add ons: If you want to go fancy add a gremolata to the finished dish (chopped parsley, raw garlic, lemon) it’s great to cut through the richness of the meat.


John Deane, Executive Chef, VenuesLive NSW

Cardamom Baked Rice Custard with Coconut Streusel Topping


1L full cream milk

100g medium grain rice

80g caster sugar

1tsp Queen vanilla bean paste

4 cardamom pods

100ml cream

For streusel topping:

40g dried coconut chips

40g plain flour

40g unsalted butter

40g demerara sugar

½ teaspoon cinnamon spice


For rice pudding:

Combine rice, milk, cardamom together and cook over a gentle heat, stirring continuously until most of the liquid is absorbed and the rice is tender.

Add vanilla essence, cream and sugar and cook for a further 10 minutes.

Pour into ceramic dish and sprinkle cold streusel over the top.

For streusel:

Mix all ingredients until evenly combined.

Spread on a baking tray and cook for 10 minutes in a 200c oven until golden brown.