Ingredients:

For the sausage:

12 ounces lean ground pork
12 ounces ground turkey
5 garlic cloves, minced
3 tablespoons dry red wine
2 tablespoons sherry vinegar
1 1/2 tablespoons sweet paprika
2 teaspoons ancho chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1/8 teaspoon salt

For the chili:

2 tablespoons olive oil
2 cups diced onion
3 garlic cloves, minced
1 tablespoon cumin
2 teaspoons dried oregano
3 chipotle chiles canned in adobo sauce, minced
4 -15 ounce cans black beans, rinsed and drained, divided
3 cups chicken broth, divided
2 14.5 ounce cans fire roasted diced tomatoes
3/4 cup water
1/4 cup freshly squeezed lime juice
1/4 cup minced cilantro

Procedure:

To make the sausage: In a large bowl, mix together pork, turkey, garlic, red wine, vinegar, paprika, ancho chili powder, cumin, oregano, coriander, pepper and salt until combined. Cover and set in the refrigerator overnight.

To make the chili: In a large saucepan, heat oil over medium-high heat. Add sausage mixture and cook until browned, stirring to crumble - about 7 - 10 minutes. Stir in onions, cumin, garlic, oregano and chipotle chiles - cook until the onions are tender, about 4-6 minutes. In a food processor, add 1 1/2 cups black beans and 1 cup broth - process until smooth. Add the processed beans, whole beans, remaining 2 cups broth, tomatoes and water into the saucepan - bring mixture to a boil. Reduce heat and simmer, partially covered, until the chili becomes slightly thick - about 45 minutes. Stir in lime juice and cilantro. Makes 6 servings.

Ingredients:

3 eggs
1 carrot
1 long green bean
1 onion
1 vegetable stock cube (you can also use chicken stock)
200 ml. water
1/2 teaspoon white pepper

Procedure:

Boil the stock cube in the water to form a soup and leave it to cool. Blend the eggs with the pepper in a food mixer. Add the stock to the food mixer and blend again (with the eggs). Chop the long bean, carrot, and onion into small fine pieces. Add the vegetables to the egg mixture and divide evenly between the cups. Steam for 20 minutes.

Ingredients:

4 tablespoons Japanese soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
2 teaspoons brown sugar
2 teaspoons finely grated fresh ginger
1 tablespoon water
2 x 6 oz (180 grams) salmon fillets
3½ oz (100 grams) soba noodles
2 tablespoons canola oil
1 bunch bok choy (or other Asian greens)—cut into thirds on diagonal
1 carrot—peeled and thinly sliced on diagonal
1 scallion (spring onion)—thinly sliced on diagonal

Procedure:

Mix the soy sauce, mirin, sugar, ginger and water together and marinate the salmon fillets in the mixture, covered in the fridge, for at least 1 hour. Bring a pot of water to the boil and cook the soba noodles for 4 minutes, then rinse under cold water and drain. Heat 1 tablespoon of canola oil in a frying pan over a medium heat. Add the salmon fillets (reserving the marinade) and cook for around 3-4 minutes each side until tender. While the salmon cooks, heat a wok or large skillet over a high heat, add the remaining tablespoon of canola oil and stir fry the bok choy and carrot for 3 minutes. Reduce the heat to medium-low, add the reserved marinade liquid, cover with a lid and cook for 3 minutes. Add the scallions and soba noodles and stir to mix well and heat through. Serve on a bed of the noodle-vegetable mixture with a salmon fillet on top.

Ingredients:

4 x 200 grams (7 oz.) barramundi fillet skin on
1 kg. (2 pounds) potatoes
120 ml. (½ cup) milk
80 grams (3 oz.) butter
3 grams(1/2 teaspoon) lemon myrtle
pinch salt
macadamia nut oil
45 grams (3 tablespoons) quandong confit
fresh herbs

Procedure:

Peel the potatoes and place them into small pot with salted cold water and bring to the boil. Simmer for 40 minutes. Strain and allow to sit for a few minutes to dryout. Then return to pot and mash the potatoes. Add butter, milk and lemon myrtle. Season if required with salt. Heat the grill or barbeque. Season the barramundi on the skin side and season with salt. Place the barramundi skin side down and cook till crispy, turn over and finish till medium. To serve, place the lemon myrtle mash potato on the plate, then place the grilled barramundi on the mash. Top with two quandong halves and drizzle some of the confit juices around the plate. Garnish with sprig of fresh herbs.

Ingredients:

200 grams pork loin, thinly sliced
200 grams baby kai lan
1 teaspoon garlic, minced
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
dash of pepper
1 teaspoon cornflour mixed with 100 ml. water

Procedure:

Wash the kai lan, cut off the hard stem, then cut into smaller pieces. Heat a little oil in a frying pan or wok. Stir-fry garlic until fragrant. Add pork followed by seasoning ingredients. Stir-fry until the pork is almost cooked before adding the kai lan. Stir-fry the mixture for a minute before adding the cornflour mixture. Serve when the sauce is thick.

Ingredients:

560 grams (sirloin) sliced beef
22 leaves of perilla
22 leaves lettuces
22 sheets rice paper
1 cucumber
1/2 a medium carrot
a dash of olive oil
1 tablespoon sesame oil

For marinade sauce: (mix these in a bowl).
5 tablespoons soy sauce
2 1/2 tablespoons dark brown sugar
1 1/2 tablespoons refined rice wine
2 tablespoons grated onion
4 tablespoons grated pear
1 tablespoon minced garlic
1/4 teaspoon ginger powder
3 sprinkles pepper

Dipping sauce: Sweet Ssamjang sauce (mix these well in a bowl)

1 tablespoon soybean paste (Doenjang)
1/3 tablespoon gochujang
1 tablespoon honey
2 tablespoon water
1 teaspoon minced garlic
2 teaspoon minced green chili (not spicy)
2 teaspoon sesame oil
1/2 teaspoon parched sesame seed

Procedure:

Rinse the beef in cold water a couple of times to get rid of the blood. Add the marinade sauce to the meat and leave it for 1 hour at room temperature. In 1 hour, add the sesame oil and stir it well. Rinse the leaves. Peel the cucumber and carrot’s skin off. Thin slice them (You can use a peeler to slice).

Cooking the meat: Preheat the wok for 10 seconds on a high heat. Add a dash of olive oil. Put the meat into the wok. Stir it until it cooks. (it takes less than 5 minutes)

Making the wraps: Put some hot water in a curved plate and dip the rice paper for 5 seconds (this instruction was written on the rice paper packet). Put the rice paper on the plate and place the lettuce, perilla leave, cucumber, carrot, and bulgogi on top. Fold it well and make a wrap. Repeat steps 1 to 3 for the rest. Serve it with the dipping sauce. Enjoy your meal.

Ingredients:

10 uncooked prawns
50 grams pork mince
4 garlic cloves
1/2 teaspoon white pepper
1 teaspoon salt
10 green Chinese cabbage leaves
2 tablespoon plum sauce
1 tablespoon orange juice
1/2 tablespoon brandy or Thai whiskey if you can get it.
10 toothpicks

Procedure:

Clean the prawns, remove the black line gut and the shell, tail & head. Chop the garlic finely, mix with pork mince and salt. Clean the green cabbage leaves and cut into 6×20 cm lengths. We now roll the parcels up. Lay down a cabbage leave, spread some of the pork mince over it so that it covers half of the cabbage leaf. Place a prawn at one end and roll the cabbage up. The prawn should be wrapped in a layer of pork and several outer layers of cabbage. As you roll, tuck in the edges of the cabbage to enclose the meat and shrimp completely into a little parcel. Secure them with a toothpick. Steam for 10 minutes. Mix the plum sauce, orange juice and brandy in a saucepan and warm over a low heat. Serve the prawns with the sauce poured over them. Serve with rice or bread.

Ingredients:

14 ounce package water-packed extra-firm tofu
1/4 cup fresh squeezed orange juice
2 tablespoons low-sodium soy sauce, divided
1 tablespoon rice vinegar
2 teaspoons honey
1 teaspoon chili garlic sauce, divided
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon salt, divided
2 teaspoon dark sesame oil
1 cup frozen green peas, thawed
1 cup shredded carrots
1/2 cup thinly sliced green onions
2 cups hot cooked brown basmati rice
2 tablespoons sesame seeds, toasted

Procedure:

Cut tofu lengthwise evenly into 6 slices. Cut each slice in half diagonally to make triangles.. Place the cut tofu on several layers of paper towels - cover with additional paper towels and place a cutting board on top of tofu. Let stand about 15 minutes to let some of the water come out. In a shallow dish, whisk together orange juice, 1 tablespoon soy sauce, rice vinegar, honey, 1/2 teaspoon chili garlic sauce and ginger. Remove the tofu from the paper towels and season with about 1/4 teaspoon salt. Place the sliced tofu into the orange juice mixture and then turn the pieces over to coat. Cover and let stand at room temperature for about 30 minutes, turning the tofu over after 15 minutes. Heat a grill pan over medium heat (or use The Griddler). Coat pan with olive oil spray. Drain the tofu, then add the slices into the pan. Cook until lightly browned, about 3-5 minutes. Flip the tofu over and cook an additional 2-4 minutes. Set aside and keep warm. In a medium skillet, heat oil over medium. Add peas, carrot and onions - cook 2 minutes. Stir in the remaining 1 tablespoon soy sauce, remaining 1/2 teaspoon chili garlic sauce and remaining 1/4 teaspoon salt. Stir in the cooked rice and continue to cook until thoroughly heated through, about 2-4 minutes. Stir in sesame seeds. Evenly divide the rice mixture between your serving plates and arrange 3 grilled tofu pieces on top. Makes 4 servings.

Ingredients:

24 ounces ground sirloin
1/2 cup panko breadcrumbs
1/2 cup chopped onion
1/3 cup barbecue sauce, divided
1 tablespoon mustard
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg

Procedure:

Preheat oven to 350 degrees F. In a large bowl, mix together ground sirlion, panko, onion, 2-3 tablespoons barbecue sauce, mustard, chili powder, garlic, salt, pepper and eggs. Scoop out the mixture and place on a broiler pan coated with cooking spray. Shape mixture into a 9″ x 5″ loaf. Using a pastry brush, spread remaining barbecue sauce over the top. Bake for about 1 hour or until a thermometer registers around 160. Let stand 10 minutes before slicing.

Ingredients:

1 cup apple juice
2 tablespoons cider vinegar
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
10 cup gourmet salad greens (about 10 ounces)
1 cup seedless red grapes, halved
1 medium McIntosh apple, cored and cut into 18 wedges
1 medium Bartlett pear, cored and cut into 18 wedges
1/4 cup (1 ounce) finely shredded sharp cheddar cheese
3 tablespoons chopped pecans, toasted

Procedure:

Place apple juice in a small saucepan, and bring to a boil over medium-high heat. Cook until reduced to about 3 tablespoons (about 10 minutes). Combine reduced apple juice, vinegar, oil, salt, and pepper, stirring with a whisk. Combine greens, grapes, apple, and pear in a large bowl. Drizzle with apple juice mixture; toss gently to coat. Sprinkle with cheese and nuts.