new at cupitt′sRecipes

  • Rose Geranium Cocktail Recipe

    Our Rose Geranium is thriving in the Kitchen Garden so we decided to make a syrup with the floral scented leaves and knock up a delicious Garden To Glass Cocktail

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  • Blue Cheese Pasta Sauce

    Ingredients 25g Butter 1 tbsp Plain Flour 150ml Milk 50g Flor Azul – chopped or crumbled 1/2 cup of cooked mushrooms – sliced 1 cup of baby spinach italian parsley and crispy prosciutto to garnish cooked pasta of your sauce (just cooked)   Method Step 1: Melt the butter in a pan over a medium heat, then […]

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  • Soufflé Recipe

    Rosie Cupitt, Head Cheesemaker, was inspired by a Gruyere Souffle she saw in Gourmet Traveller (they originally modelled it on a Stephanie Alexander recipe) and decided to try it out with her Vueve

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  • Cocktail Recipe – Foxy Lady

    We would love to share a delicious garden to glass recipe with you all to be enjoyed over these warmer days – Foxy Lady! Similar to the paddock-to-plate approach to cooking and dining, Cupitt’s also embraces the garden-to-glass philosophy of bringing garden-fresh fruits and herbs from the extensive on-site Kitchen Garden, into the restaurant and […]

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  • Simple Summer Barbecue Recipe

    A great summer recipe and very simple to do is in this month’s Gourmet Traveller using shaved zucchini and haloumi, threaded on a skewer, grilled on the BBQ  and dredged with olive oil and mint dressing

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