Hosting or attending, you’ll find everything you need at Norwood Place to make your next dinner party unforgettable

Amanda Maiorano is the accredited dietitian and recipe developer behind Made by Mandy – a go-to for clever, craveable recipes. Here, she transforms the fresh, wholesome flavours of Norwood Place into an elevated dinner party.

CHICKEN AND PORCINI ARANCINI

Makes 10-12 arancini balls / 60 minutes / Chicken Made Easy

METHOD

(1) Soak porcini in hot water for 10 minutes. Drain and finely chop, reserve liquid.

(2) Heat 1 tbsp of olive oil in large saucepan over medium heat; add onion and garlic. Cook for 5–7 minutes until soft. Stir in Swiss brown mushrooms and porcini, season and cook for another 6–8 minutes until tender.

(3) Add rice and stir for 1–2 minutes. Pour in reserved porcini liquid and white wine; let absorb.

(4) Gradually add hot stock, stirring often until rice is just tender (about 20 minutes). Stir in Parmesan, season to taste.

(5) Meanwhile, heat 1 tbsp of olive oil in frying pan. Add chicken mince, season and cook for 6–8 minutes or until cooked through. Stir chicken, thyme and parsley into the risotto. Cool. Flatten 2–3 heaped tbsp of the risotto mixture, add mozzarella cube to centre, then roll into a ball. Repeat.

(6) Roll each ball in flour, dip in egg, then coat in panko breadcrumbs.

(7) Heat vegetable oil in a deep saucepan to 170–180°C. Fry arancini in batches for 3–4 minutes or until golden. Drain on a paper towel and serve.

Perfect Pairing: The richness of the arancini balls is cut with a zesty glass of dry riesling; the mushroom umami meets riesling’s earthy edge. Our pick: Jim Barry Watervale Riesling from Parade Cellars.

SAFFRON MUSSELS WITH FENNEL & ROASTED TOMATO BUERRE BLANC

Serves 4 / 45 minutes / Seafood on Parade

INGREDIENTS FOR MUSSELS

1kg mussels, scrubbed and debearded
2 tbsp olive oil2 shallots, finely chopped
2 garlic cloves, minced
1 small fennel bulb, thinly sliced(reserve fronds for garnish)
1/2 tsp saffron threads
125ml dry white wine
500ml fish stock or water
Salt and black pepper, to taste

TO SERVE

Crusty bread
Lemon wedges

METHOD

(1) Preheat the oven to 200°C.

(2) Toss cherry tomatoes with olive oil, salt and pepper. Spread them on a baking tray and roast for 20–25 minutes until blistered. Let cool, blend into a purée, set aside.

(3) In a small saucepan, combine the white wine vinegar, white wine, and shallot. Bring to a boil and reduce to 2 tbsp. Lower heat, whisk in cold butter cubes gradually until the sauce is glossy.

(4) Stir in the tomato purée, season with salt and pepper, keep on very low heat – don’t boil to stop the sauce from splitting.

(5) Place mussels in cold water. Discard any cracked shells or ones that remain open after a gentle tap. Scrub shells clean with a soft brush/cloth, rinse well, and pull out the beards by gripping near the shell hinge. Keep cleaned mussels chilled under a damp tea towel until ready to cook.

(6) Meanwhile, heat olive oil in a large pot over medium heat. Sauté the shallots, garlic and sliced fennel for 5–7 minutes. Add saffron, then cook fora minute. Pour in white wine and fish stock, bring to a simmer.

(7) Add mussels, cover tightly with a lid, steam for 4–5 minutes until all mussels open (discard any that remain closed). Give everything a gentle stir to coat mussels in liquid.

(8) Divide mussels between bowls, spoon over the roasted tomato beurre blanc. Garnish with reserved fennel fronds, cracked black pepper and a squeeze of fresh lemon. Serve immediately with crusty bread.

Perfect Pairing: A chardonnay’s subtle oak complements the beurre blanc, while its citrus and stone fruit notes brighten the saffron, fennel and tomato. Our pick: Koerner Wine 2023 Adelaide Hills Chardonnay from Parade Cellars.

PORK CUTLETS WITH BROWN BUTTER, SAGE AND HAZELNUTS

Serves 4 / 20 minutes / Bos Taurus Butchery

METHOD

(1) Place pork cutlets on a tray and season generously with salt and pepper.

(2) Heat olive oil in a large skillet over medium-high heat. Add the pork cutlets and press gently. Cook for 3–4 minutes per side, until golden brown and cooked through (internal temperature about 63°C). If the pork has a fat cap, stand the cutlets on their sides to brown fat for 2–3 minutes. Transfer pork to a plate and rest under foil.

(3) Reduce heat to medium-low. Add butter to the skillet, swirling occasionally, until it foams and turns golden.

(4) Add sage leaves and fry until crisp. Add capers and cook for another minute. Stir in toasted hazelnuts and lemon zest, cook for 30 seconds, then remove from heat.

(5) To serve, arrange pork cutlets on a platter, spoon over the brown butter sauce with sage and capers, and sprinkle hazelnuts on top.

Perfect Pairing: The red fruit and soft tannins of a grenache balance the richness of pork and brown butter. Our pick: Wirra Wirra Farmer’s Heart Grenache from Parade Cellars.

ROASTED CABBAGE WEDGES WITH ANCHOVY, WALNUT & PARMESAN CRUMB

Serves 6 / 40 minutes / Norwood Foodland

METHOD

(1) Preheat oven to 220°C.

(2) Arrange the cabbage wedges cut side down on a baking sheet. Drizzle over 2 tbsp of olive oil, season with salt.

(3) In a small bowl, combine Parmesan, anchovies, garlic and black pepper. Add remaining 4 tbsp of olive oil and stir well.

(4) Brush mixture over each wedge. Bake for 25 minutes until the edges caramelise and the topping is golden.

(5) Remove from the oven and scatter wedges with chopped walnuts. Drizzle with the honey.

(6) Return to the oven, bake for 5 minutes.

(7) Remove from the oven. Garnish with finely chopped chives and Parmesan cheese. Serve immediately.

Perfect Pairing: A fiano’s textured palate complements the umami-rich anchovy, walnut, and Parmesan crumb. Our pick: Oliver’s Taranga Fiano from Parade Cellars.

ESPRESSO MARTINI TIRAMASU

Serves 6 / 45 minutes / Norwood Foodland + Parade Cellars

METHOD

(1) Combine espresso, liquor and vodka in a shallow dish. Set aside.

(2) In a large bowl, whisk egg yolks and icing sugar until pale and creamy. Add vanilla extract and mascarpone, then whisk again until smooth. Set aside.

(3) In a bowl, whisk the egg whites until fluffy. Gradually add caster sugar and beat until stiff, glossy peaks form.

(4) Fold egg whites into the mascarpone mixture.

(5) Quickly dip the savoiardi biscuits into the espresso martini soak and arrange a layer in a 20–25cm dish. Spread a thin layer of the mascarpone mix over the biscuits, dust lightly with cocoa powder.

(6) Repeat, until finishing with a layer of mascarpone cream. Dust the top generously with cocoa powder.

(7) Chill for 2–3 hours before serving.

Perfect Pairing: The rich toffee and dried fruit notes of a tawny mirror the depth of espresso and chocolate, enhancing the tiramisu’s creamy texture. Our pick: Seppeltsfield Para Rare Tawny from Parade Cellars.