Chestnut & Parsnip Soup
  • 300g chestnuts (peeled)
  • 300g peeled, chopped parsnips
  • 40 g butter
  • 1 onion, chopped
  • 1 leek, white part only
  • 2 stalks celery, chopped
  • 600ml chicken or vegetable stock
  • 200ml pouring cream
  • juice of half a lemon
  • Salt & black pepper to taste
  1. Melt butter in a heavy saucepan and slowly saute onion, leek and celery.
  2. Add chestnuts, stock and seasonings and bring to boil.
  3. Simmer 20 minutes or until chestnuts are soft.
  4. Set aside 2 tblspns of chestnuts & celery to garnish.
  5. Puree and pass soup through a fine sieve.  Place back into saucepan.
  6. Add lemon juice and cream and heat well stirring continuously as soup can easily catch on the bottom of the pan. Turn off heat. Adjust seasonings to taste.
  7. Serve  topped with remaining chestnuts and celery.
  8. Serves 4-6

Courtesy of Michael Ryan, The Range Restaurant, Myrtleford


Chilli Chestnut Fettucini
  • 3 tblspns virgin olive oil
  • 1 tspn crushed garlic
  • 2 long red chillies, deseeded and finely diced
  • 1/3 cup flat leaf parsley, chopped
  • 2 cups chestnuts, finely chopped
  • 300g cooked fettuccini
  • ground black pepper
  • shaved parmesan, to taste
  1. Heat oil in a large non stick frying pan and add garlic, chilli, chestnuts and parsley and cook until golden and fragrant.
  2. Add cooked, drained fettuccini and toss to coat in chestnut mixture and heat through.
  3. Serve topped with parmesan.
  4. Serves 4



Seared Aromatic Beef and Spiced Chestnuts
  • 1 kg piece of beef scotch fillet or eye fillet neatly tied


  • 3 tblspns olive oil
  • 3 cracked whole peppercorns
  • 2 cracked whole star anise
  • 2.5cm knob fresh ginger, peeled and smashed
  • 1 long piece orange peel
  • 1 tspn brown or palm sugar
  • 160ml red wine
  • 60ml mirin or dry sherry
  • 40ml soy sauce


  • 500ml beef stock
  • 12-18 peeled chestnuts
  • 2 tspns Dijon mustard
  1. Heat 2 tblspns oil, add aromatics and cook for 30 seconds.
  2. Add sugar, mirin, soy sauce and wine and simmer 1-2 minutes.
  3. Remove from heat and cool.
  4. Place beef in a dish and pour over marinade.  Cover and leave for 3-4 hours turning occasionally.
  5. Preheat oven to 220oC.  remove meat from marinade, wipe dry.
  6. Heat oil in an ovenproof pan and sear meat all over.
  7. Place in oven for 15 mins, then reduce heat to 180oC and continue roasting (25 mins for rare, 35 mins for medium, 45 mins for well done).  Remove and cover with foil for 10-15 mins.
  8. In a saucepan simmer marinade, stock and chestnuts until tender.  Remove chestnuts and keep warm.
  9. Strain remaining liquid and return to pan along with any beef juices. Bring to boil, add mustard and boil 5-10 mins. Strain.
  10. Slice the beef and spoon sauce over.
  11. Serves 4-6
Chestnut & Chocolate Terrine

This terrine is part mousse, part marquise and very rich.  Serve in small slices with cream & berries. Courtesy of Bille Texler, a chestnut grower.

  • 600g chestnuts, peeled.
  • 1/4 cup cream
  • 125g unsalted butter
  • 250g couverture or dark chocolate
  • 1 cup castor sugar
  • vanilla bean or extract
  • 1/4 cup brandy or rum to flavour
  1. Put peeled chestnuts in water to just cover and vanilla and simmer till tender.
  2. Drain and puree with the cream until smooth.
  3. Beat butter and sugar until white and fluffy.
  4. Melt chocolate in a double boiler with half cup of water. Remove from heat.
  5. When cool add to the butter and sugar mixture.
  6. Add pureed chestnuts to mixture and flavour with rum or brandy.
  7. Turn into a terrine or loaf pan lined with Glad Bake and chill overnight.
  8. Unmould and slice with a wet knife.
  9. Serve with 1 cup whipped cream and berries to decorate.
  10. Serves 20.
Chestnut Nutritional Information
  • Low in total fat and saturated fat (99% fat free)
  • Gluten free
  • Contains folate, potassium, vitamin C, antioxidants
  • Provides dietary fibre
  • Low Glycemic Index (GI) for slow release of energy
  • 30gm serve provides 217kJ (52 Cal)

1 kilogram of fresh chestnuts yields approx 700g of peeled chestnuts.