Ingredients:

500 grams raw prawns, shelled and de-veined
6 cloves garlic, minced
1 tbsp. coriander seeds
1 tbsp. cumin seeds
2 tsp. sweet paprika
1 tsp. (or to taste) dried chilli
2 tsp. turmeric
1 lemon zest
2 tbsp. olive oil, plus extra for cooking

Procedure:

Grind the seeds in a spice grinder then mix with the remaining ingredients to form a paste. Put the prawns into a bowl and toss in the spice mix. Marinate overnight. Film a fry pan with a thin layer of olive oil and toss the prawns over high heat until cooked. Alternatively, cook on the BBQ. Makes 4 servings.

Ingredients:

250 grams smoked salmon
125 grams creamed cheese, softened
2 spring onions, finely chopped
zest and juice of half a lemon
1 cup rocket
Procedure:

Beat the cream cheese, spring onions, lemon juice and zest in a food processor or mixer until soft and smooth. Lay a sheet of baking paper on a board. Put the salmon slices on the paper in a roughly rectangular shape, overlapping the slices a little. Spread with the cream cheese mix and cover with the rocket. Use the baking paper to roll the spread salmon up into a log, starting at the short end. Wrap up in the baking paper and refrigerate until firm. Cut into slices about 2 centimetres wide. Makes 4 servings.

Ingredients:

lamb
3 1 1/4-pound racks of lamb, frenched
5 tablespoons olive oil
2 teaspoons coarse kosher salt
1/2 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh mint

Parsley sauté:
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots
6 cups (packed) fresh Italian parsley leaves (from 2 large bunches)
3/4 cup very coarsely chopped fresh mint leaves
1/2 cup water
2 teaspoons grated lemon peel
3/4 cup coarsely chopped toasted walnuts (about 2 1/2 ounces)
2 tablespoons walnut oil
1 tablespoon fresh lemon juice

Procedure:

For lamb:
Place lamb racks on heavy large rimmed baking sheet. Brush lamb with 1 tablespoon oil. Sprinkle with 2 teaspoons coarse salt and pepper. Mix all herbs in small bowl; press firmly over meat side of lamb to adhere. Let stand 2 hours at room temperature. (Can be made 6 hours ahead. Cover and refrigerate.) Preheat oven to 425°F. Heat remaining 4 tablespoons oil in heavy large nonstick skillet over medium-high heat. Working in batches, add lamb, meat-and-herb side down, and cook until brown, about 4 minutes. Transfer racks to baking sheet, meat-and-herb side up. Roast lamb until meat thermometer inserted into center registers 125°F for medium-rare, about 13 minutes. Remove from oven and let stand 15 minutes.

Meanwhile, prepare sauté:
Heat olive oil in heavy large skillet over medium heat. Add shallots and sauté until soft, about 4 minutes. Add parsley and sauté until wilted, about 2 minutes. Add mint, 1/2 cup water, and lemon peel and cook until parsley is tender, about 3 minutes. Mix in walnuts, walnut oil, and lemon juice. Season with salt and pepper. Cut lamb between bones into individual chops. Divide parsley sauté among 6 plates. Top with lamb chops and serve.

Ingredients:

1 bunch asparagus
500 grams butter
30 ml. white vinegar
5 egg yolks
10 m.l Paperbark Smoke Oil
5 grams Dijon mustard
salt

Procedure:

Take two saucepans. In one, melt the butter. Half fill the other saucepan with water and heat to a simmer. When the butter has melted, remove and reserve the melted butter leaving the cream behind in the saucepan. In a stainless steel bowl which fits over the saucepan of simmering water, add the egg yolks and mustard and using a fine whisk combine well then continue beating with the bowl over the simmering water until the mixture lightens in colour and begins to thicken. This can take a good 5 minutes. At this point, remove the bowl from over the simmering saucepan and place it onto a coiled towel to hold the bowl while you slowly pour the melted butter into the mixture, starting with just a trickle and continue to whisk continuously. As the mixture begins to really thicken up, use a little of the vinegar to thin the sauce down and continue to add the butter until it is all taken in. To finish, whisk in the Paperbark smoked oil, taste the hollandaise and add salt, if required. Transfer the hollandaise sauce to a sauce boat, cover with plastic wrap and store in a warm place until required.

Ingredients:

4 snapper fillets, 160 grams each, with skin on
90 ml. Jingilli extra virgin olive oil
2 medium zucchini, washed and cut into long, thin strips
½ bunch basil leaves, picked and torn
30 ml. white wine vinegar
1 small lemon
2 small tomatoes, diced
freshly cracked black pepper & sea salt flakes, to taste

Procedure:

Carefully cut the zucchini into long, thin strips and place into a glass bowl. Add the torn basil leaves, white wine vinegar, 50 ml olive oil and salt and pepper. Let this mixture marinate while you prepare the snapper. Salt and pepper the snapper well. Place 20 ml of olive oil onto a preheated barbecue hot plate and grill the fish on both sides. Divide the marinated zucchini among four plates and top with the snapper. Combine diced tomatoes, lemon zest, juice and olive oil, and drizzle the mixture around the plate. Makes 4 servings.

Ingredients:

Roast
6 oz. butter
3 medium parsnips
8 small onions
1/4 cup plain flour
3 tablespoons tomato puree
3 large carrots
3 lb. tomatoes
4 medium potatoes
3 beef stock cubes or stock

Procedure:

Heat butter in frying pan, add meat and brown on all sides. Remove meat from pan. Add to pan diced parsnips, peeled whole onions and peeled potatoes, cut in half. Saute gently until vegetables are golden brown. Remove from heat. Add remaining butter to pan, add flour and stir over high heat until flour is brown. Remove from heat, add water and stir until combined. Add crumpled stock cubes, tomato paste, herbs, salt and pepper. Return pan to heat and stir until sauce boils and thickens. Put meat into large saucepan, pour sauce over, bring to boil. Reduce heat, cover and simmer gently 2 hours. Add prepared vegetables, simmer further 30 minutes. Keep meat and vegetables warm on serving plate. Bring sauce in pan to boil until thickened.

Ingredients:

1 lb. sausage mince
1 lb. mince steak
2 onions, 1 egg
1 cup fresh breadcrumbs
1 dessert spoon curry powder
1 tablespoon chopped parsley
1/2 cup milk, 1/2 cup water
salt and pepper.

Sauce:
1/2 cup water
1/2 cup tomato sauce
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1 oz. butter
2 tablespoon vinegar
1 tsp. instant coffee
2 tablespoon lemon juice.

Procedure:

Combine ingredients for sauce and bring to boil simmer for 5 minutes.
Combine all ingredients for meat loaf. Shape into loaf and place in greased baking dish. Bake in moderate oven, 180 deg. C for 30 minutes. Pour sauce over loaf and cook for a further 45 minutes.

Ingredients:

1 slice pita bread
1 tbsp.Masterfoods Squeeze Tomato Mustard
100 grams roast beef (cooked), shaved
4 whole button mushrooms, sliced
1/2 cup pickling onions (small), finely sliced

Procedure:

Spread pita bread with Msterfoods Squeeze Tomato Mustard. Top with shaved roast beef, mushrooms and onion. Wrap and cut diagonally to serve.

Ingredients:

4 × 250 grams beef fillet steaks
20 grams ground wattleseed
75 ml. macadamia nut oil
250 grams English spinach
20 grams butter
1 sweet potato or kumara (cut julienne)
50 grams cornflour
200 ml. Alpine Pepper Jus
Riberry Confit

Procedure:

The day before, in a blender combine the macadamia nut oil and wattleseed. Blend thoroughly for 3-4 minutes. Then in a bowl place the beef fillet steaks and cover with the wattleseed oil mixture and marinate for at least 24 – 36 hours. Remove the beef from the oil and allow to drain. Then seal the steak on a hot barbeque, grill or frying pan. Finish in a moderate oven till the require doneness. In a sauce pan, add a little butter and sauté with English spinch, remove and set aside. Dust the sweet potato with cornflour and mix well. Deep fry till golden brown and dry on kitchen paper. To serve, place the paperbark smoked mash on the plate, then sautéed English spinach. On top of the spinach place the beef fillet, garnish with 3-5 riberries, then top with julienne leek. Drizzle Alpine pepper jus around the edge of the dish or serve in gravy boat for pouring on the table by waiting staff.

Ingredients:

300 grams cream cheese
1 pack Square Egg Wonton Pastry
15 grams Australian Wildfire Spice
1 clove garlic ( crushed )
1 small sprig parsley
10 grams Outback Salt
Kakadu Plum & Chilli Sauce

Procedure:

Remove the cream cheese from the fridge and allow to soften. Finely chop the garlic & parsley. In a mixing bowl combine the garlic, parsley, Australian Wildfire spice and salt to taste and mix through well. Remove the wonton pastry from the plastic and cover with a damp cloth so they won’t dry out. On each square put a teaspoonful of the cream cheese filling. Moisten the edge of pastry with a little egg wash or water,the fold all edge together and firmly to seal. Place on a tray dusted with corn flour to prevent sticking. Using hot oil heated in a Wok or sauce pan, fry a few at a time on medium heat until golden. Drain on paper towels and serve with Kakadu Plum & Chilli Sauce to serve. Makes 12-15 wontons.