Culinary Hotline - Three Course Dinner

The Eat Out Woolworths Restaurant Awards is an event every foodie looks forward to! Chef Judge Abigail Donnelly makes us a three course dinner to get us salivating for what’s to come!

All recipes by Abigail Donnelly


  • 500 g Woolworths rainbow trout portions
  • 1 cup orange juice
  • 2 T Woolworths horseradish sauce
  • 1 cup crème fraîche
  • 1 cup sunflower oil
  • 100 g capers, drained, dried and opened up slightly
  • 2 x 35 g packets Woolworths rainbow trout skin salt and vinegar-flavoured crisps
  • 50 g Woolworths trout pearls

How To Make Trout Crudo

  1. Chop the fish into small cubes. Pour over the orange juice, cover and chill for 30 minutes.
  2. Mix the horseradish and crème fraîche.
  3. Heat the oil in a saucepan, add the capers and fry until slightly crispy. Drain on kitchen paper.
  4. To serve, dollop the crème fraîche onto a platter and top with the trout and capers.
  5. Add the fish skin crisps and trout pearls


  • For the café au lait sauce:
  • 2 Cups cream
  • 50g coffee beans
  • 1 T butter
  • 150g baby portabellini mushrooms, halved
  • 1⁄2 Cup Woolworths organic beef stock
  • Sea salt and freshly ground black pepper, to taste
  • 1 T olive oil
  • 1.9 kg whole beef fillet
  • 30g butter
  • 1 t fresh thyme

How To Make Beef Fillet With Café Au Lait Sauce

  1. Bring the cream and coffee beans to the boil, then remove from the heat.
  2. Allow to infuse for 3 hours, stirring occasionally.
  3. Preheat the oven to 200°C and heat a large, nonstick pan over a high heat until smoking hot.
  4. Sear the fillet in the olive oil on both sides until browned.
  5. Remove from the pan and place onto a baking tray.
  6. Place a few knobs of butter and the thyme on the meat and roast for 15–20 minutes, or until cooked to your liking.
  7. Allow to rest for 10 minutes before slicing.
  8. To finish the sauce, fry the mushrooms in a little butter over a very high heat until golden.
  9. Remove from the pan.
  10. Strain the coffee- infused cream into the pan and bring to the boil.
  11. Return the mushrooms to the pan, add the stock and reduce for a few minutes.
  12. Season to taste.
  13. Pour the sauce over the fillet and serve.


  • For the lady fingers:
  • 4 free-range egg whites
  • 115 g caster sugar
  • 3 free-range egg yolks
  • 120 g flour, sifted
  • For the tiramisu:
  • 100 g flaked almonds
  • 3 T icing sugar
  • 4 shots espresso
  • ½ cup brandy, plus 2 T
  • ½ cup sherry, plus 2 T
  • 2 free-range eggs, separated
  • 75 g icing sugar
  • 500 g mascarpone
  • 1 cup cream
  • 70 g dark chocolate
  • 25 g cocoa, for sprinkling

How To Make Tiramisu

  1. Preheat the oven to 190°C.
  2. To make the lady fingers, whisk the egg whites with half the caster sugar until stiff peaks form, then whisk the egg yolks with the remaining caster sugar until fluffy and pale.
  3. Fold the flour into the egg yolk mixture, then fold into the egg whites.
  4. Place the batter in a piping bag and pipe onto a lined baking tray.
  5. Bake for 10–15 minutes, or until slightly golden around the edges.
  6. Meanwhile, dust the almonds with 3 T icing sugar and place on a baking tray.
  7. Bake for 20 minutes or until caramelised.
  8. Combine the espresso, brandy and sherry.
  9. Combine the egg yolks with the remaining icing sugar and mascarpone.
  10. Whisk the egg whites until stiff peaks form, then fold into the mascarpone mixture.
  11. Heat the cream in a small saucepan, then pour over the dark chocolate and combine to make a ganache.
  12. Lay the lady fingers out on a serving platter and drizzle with the coffee syrup.
  13. Spoon the mascarpone mixture over the lady fingers, top with ganache and chill for 1 hour.
  14. Sprinkle with the caramelised almonds and cocoa to serve.

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