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Nick Stanton

Nick Stanton is the unconventional chef-owner of iconic Melbourne foodies hangouts Ramblr, Leonard’s House of Love and Leonardo's Pizza Palace. With his laid-back guidance, get ready to transform even the most humble kitchen into culinary heaven.

Kick things off with Nick's devilish chocolate and whisky tart. We can’t promise you’ll only enjoy one slice, mind. With a white chocolate cornflake base and buttery dark chocolate whisky filling, we reckon it’s a 2+ slice job. At least.

Then, meet Fish and Chips’s fancy cousin: whiting in brown-butter caramelised miso with fluffy, crispy spuds. If that doesn’t do it for you, we don’t know what will.

King George Whiting w/ Crispy Maris Piper Potatoes


Crispy potato’s

6 maris piper potato’s peeled
2 bulbs  garlic cut in half
1 sprig of rosemary
Sea salt
400g-500g blended oil, canola oil and olive oil for roasting

Butter poached King George Whiting

200g unsalted butter
2 tablespoon chopped parsley
2 tablespoon chopped dill
2 tablespoon sliced scallions (spring onions)
2 tablespoon chopped pickles
1 teaspoon red miso paste
1 whole butterflied king george whiting
(any good fish monger will butterfly your fish for you)


Crispy potato’s

1. Peel potato’s and place in a saucepan and cover with cold water and turn stove on high heat, add a generous amount off salt, same saltiness as sea water, set a timer for 15 to 17 minutes.

2. Once timer has gone off drain the potato’s into a colander, let the potato’s cool down for 5 minutes.

3. Place the potato’s in a wide base saucepan with the blended oil, cook on medium heat for 30 minutes, once 30 minutes is up use a spoon and flip the potato’s on the other side, add the rosemary and garlic and cook for a remainder 30 minutes

King George whiting and fragrant brown butter

1. Place butter in a large size non stick pan, melt butter on medium heat until its starts foaming and looking golden brown and smelling nutty

2. Add the red miso paste to the butter and stir around so it breaks up and starts roasting

3. Add the rest of the ingredients to the butter. (Parsley, dill, scallions, pickles) gently stir everything together and turn the heat off

4. Gently place whiting in the pan skin side up, use a spoon and cover the whiting in the sauce, its important that the whiting is completely covered so it slightly poaches in the sauce, leave the whiting in the pan for around 3 to 5 minutes (the whiting is getting gently cooked by the residual heat)

5. Take whiting out of the pan, place on a plate and spoon the fragrant brown butter sauce on top

6. Take potato’s out of pan, (optional, you can place the potato’s on some paper towel to get rid of excess oil) put on a plate and garnish with the garlic and rosemary

Serving suggestion

Fresh leafy salad with lemon dressing. Condiments of whole egg mayo and mustard.

Perfectly Paired With Citrus & Rosemary Highball


40ml Starward Two Fold
3 dashes orange bitters
Lemon slices & rosemary sprig
Soda to top


Add all ingredients into a tall glass and fill with ice, add lemon slices and top with soda. Garnish with rosemary sprig. Enjoy

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Chocolate & Whisky Tart


Cornflake Base 
30cm Tart case
200g Cornflakes
150g White chocolate
50g Tahini

Chocolate Tart Filling
560g Dark chocolate 55%
500g Cream
40g Glucose
80mL Starward Two-Fold
110g Unsalted butter


Cornflake Base

1. Place cornflakes in a mixing bowl, break up the cornflake by using your hands
2. Put the white chocolate in a stainless steel mixing bowl, place on top of a pan of boiling water (bain marie) turn the heat off and let the white chocolate melt for about 5 minutes
3. Scoop the white chocolate out of the bowl and put in with the cornflakes and also add the tahini. Mix all together
4. Take the base out of the tart case and place on the bench, place the cornflake mix towards the center of the tart case (don’t put the whole amount of cornflake mix down, leave about 3 heaped tablespoons on the side)
5. Place a sheet of greaseproof paper on top of cornflake mix and use a rolling pin to gently roll a nice leveled tart base (take your time doing it, don’t rush this step)
6. Gently pick the tart base up from the bench and clean the sides up with your fingers, put the tart base back in the tart shell and set in the fridge for a minimum of 30 minutes

Chocolate Tart Filling

1. Place cream and glucose in a saucepan, put on the stove and bring up to the boil and take straight off the stove
2. Add chocolate, let it sit in the cream mix for about two minutes, then gently stir until its evenly mixed together
3. Add whisky to chocolate mix and stir through
4. Add butter and stir until all butter has emulsified through the mix
5. Take tart shell out of the fridge and pour the chocolate mix inside, put back in the fridge and allow to set for a minimum of 2 hours

Perfectly Paired With Honey Espresso Martini


45ml Starward Nova
15ml Honey water [2:1 - honey:water]
30ml Espresso


Pour 45mL of Starward Nova, 15mL of honey water (diluted to two parts honey, one part water) and 30mL of espresso to cocktail shaker.
Add ice & shake.
Strain into glass.
Get delightfully caffeinated. end of.

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