Be Inspired

We only partner with the best chefs and influencers in Australia to bring you the most luxurious flavour combinations, plated to perfection. We would love to see your kitchen creations too.

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Black Sirloin with Porcini Macarons

Curated by Chef Vladimir Budimirovic for Gemelle Ristorante Italiano in South West Sydney. This spectacular W Black Sirloin MB 9-9+ from Andrews Meat Industries was paired with goats cheese mousse-centred porcini macarons, pears poached in red wine jus and finished with Midas 24K Gold Olive Oil.

Anolini with Black Truffle

Head Chef Massimo Speroni of multi-award winning Brisbane Restaurant Bacchus created this dish as part of their timeless 7-course degustation menu in 2018. Anolini with Beef Broth, shaved black truffle and finished with Midas 24K Gold Olive Oil.

Swordfish Ceviche with Caviar

Chef Yan NG-Dino of W Hotel curated a number of dishes using Midas 24K Olive Oil including this multi-faceted creation: Cured Swordfish Ceviche, Kale, Lumpfish Caviar, Inked Crisps, Semi-Dried Tomatoes, Basil Oil, Wild Pepper and finished with Midas 24K Olive Oil.

Beetroot with Goat Cheese

Chef Andrew McCrea created this art-on-a-plate using all Queensland sourced ingredients: beetroot skin, Mt Cotton goats cheese and finished with black vinegar powder, dill and Midas 24K Gold Olive Oil. 

Smoked White Chocolate

Curated by world-renowned Executive Chef Uday Huja for the award-winning Nineteen at The Star, Broadbeach: smoked white chocolate ice-cream finished with Oscietra Caviar and Midas 24K Gold Olive Oil.