A Gift From the Chef – Meat Fish Wine's Chestnut Dumplings with Sautéed Mushrooms and Sage Recipe


Impress your family and friends this Christmas when you dish up restaurant-quality food! This festive season we're sharing with you a selection of handpicked recipes from our renowned restaurant partners. Here we have a gift from Meat Fish Wine, a restaurant and wine bar in Melbourne's QV precinct with a farm-to-table inspired menu. These Chestnut Dumplings with Sauteed Mushrooms and Sage are filled with festive flavours and would make the perfect accompaniment to roast turkey.


Chestnut Dumplings

  • 1kg Roasted Potato (passed through drum sieve)
  • 200g Chestnut Flour
  • 90g Plain Flour
  • 6 Eggs
  • 200g Parmesan shredded
  • 2tbs Lemon Thyme chopped
  • Salt to taste
  • Flour for dusting


  • 400g King Brown Mushrooms sliced
  • 400g Oyster Mushrooms sliced
  • 4 large Field Mushrooms sliced
  • 2 Shallots diced
  • 100g Butter
  • 100mls Olive Oil
  • 50g Chestnut Meat chopped
  • Parsley Leaves torn
  • Fried Sage Leaves for garnish


  • Place warm potato puree into a large stainless steel mixing bowl. Add eggs, thyme, Parmesan and flour to potato and incorporate well
  • Dust work surface with a small amount of flour and roll the mix into long cylinders. With a pastry knife cut mix into 1cm slices and squeeze in the middle to archive desired shape
  • Place dumplings into boiling salted water for 5-6 minutes or until the dumplings are cooked all the way through
  • Remove dumplings from water and drain well. Oil lightly with a good quality blended olive oil and place in refrigerator to set
  • When ready to cook heat olive oil in a heavy based fry pan, add the dumplings and brown lightly
  • Add mushrooms and sliced chestnut meat, cook for a further 2-3 minutes or until mushrooms collapse
  • Finish with shallots, garlic, butter and parsley
  • Season and garnish with fried sage leaves, serve immediately
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Mireille Kilgour

Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.