Ingredients:

1 lb. chicken liver
1 large onion, (chopped)
7 oz. butter
bay leaf
2 tablespoons sherry
2 tablespoons whisky
fresh parsley
1 teaspoon thyme
salt and pepper

Procedure:

Saute liver in 3oz butter together with onion and bay leaf, when cooked put into blender with all other ingredients except rest of butter, blend well, melt remaining butter, add to blender, blend again, pour into pots and refrigerate 12 to 24 hours, freezes well.

Ingredients:

4 egg whites, at room temperature
5 ml. (1 tsp) vanilla
1 ml. (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice
1 ml. (1/4 tsp) salt
250 ml. (1 cup) sugar
250 ml. (1 cup) whipping cream (whipped)
500 ml. (2 cups) mixed fresh fruit (strawberries, kiwifruit, passion fruit pulp, etc)

Procedure:

Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil. In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 25ml (2 tbsp.) at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge. Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days. To Serve: spread whipped cream in center of shell and top with fresh fruit. Chill until serving time.

Ingredients:

600 grams flathead tails, cut into 8cm pieces
30 ml. Jingilli extra virgin olive oil
300 ml. coconut cream
4 tbsp. Thai-style red curry paste
2 medium brown onions, halved and sliced 5ml thick
4 tbsp. fish sauce
1 tbsp. palm sugar, thinly shaved
1 small birds eye red chilli, seeds removed and finely sliced (optional)
1 bunch Thai basil
1 lime
½ bunch Coriander

Procedure:

Heat a wok with half of the coconut cream (taken from the top of the tin) until separation occurs. It should look split at the edges of the wok and the whiteness almost faded. The bouquet of roasted coconut should be prevalent. Add the red curry paste, combine and fry until fragrant (30 seconds). Add the sliced onions and stir-fry quickly for 1 minute. Add the lime zest and juice, palm sugar, fish sauce, chilli (optional) and remainder of the coconut cream. Finish by adding the torn Thai basil leaves and roughly chopped coriander. Grill the flathead pieces on a preheated oiled hotplate and place into serving bowls. Ladle a portion of the curry over the fish and top with a little extra coconut cream and coriander. Makes 4 servings.

Ingredients:

4 portions of coral trout fillets, cut into halves
2 eggs
2 tsp wasabi paste
Vegetables & Green Tea Noodles
4 cups Hakubaku organic green tea noodles, cooked
4 cups shredded iceberg lettuce
1 cup diced tomato
1 cup sliced cucumber
1 cup bean sprouts
1 cup coarsely chopped coriander
½ cup grated carrot

Dressing:

3 Tblsp fresh lime juice
3 Tblsp light soy sauce
3 Tblsp extra virgin olive oil
1 tsp sesame seed oil
1 tsp Sambal Olek
1 Tblsp freshly grated ginger

Procedure:

Beat together the eggs and wasabi and set aside. Add the coral trout, combine well, cover and refrigerate until required. Place all the vegetable and noodle ingredients into a large mixing bowl and, using a gentle hand, combine well. Prepare the dressing by combining all the ingredients well. Place half the dressing into the salad, coating well. Using a carving fork, place it into the noodle mix and turn gently until you have formed a neat, round stack around the tongs. Place the small stack of noodles in the middle of a serving plate. Heat the barbecue plate, add a little extra virgin olive oil, and quickly grill the fish pieces on both sides. Place on the side of the noodle mix and cover noodles well with the dressing mix. Makes 4 servings.

Ingredients:

360 grams cooked ramen noodles
500 grams bean sprouts, with trimmed ends
2 cups chopped coriander leaves
4 spring onions, cut at an angle
100 grams abalone, sliced 3 mm thin
50 ml. Jingilli extra virgin olive oil
1 clove crushed garlic
2 tbsp. light soy sauce
6 tbsp. oyster sauce
Broth:
6 cups light chicken stock
4 tbsp. sesame seed oil
2 tbsp. grated palm sugar
3 tbsp. fish sauce
1 cup small, whole fresh shiitake mushrooms

Procedure:

Boil together the chicken stock, sesame oil, palm sugar, shiitake mushrooms and the fish sauce. Taste for flavour balance and keep hot until required. Slice the abalone as thinly as possible, place between plastic sheets and gently flatten out. Heat a frypan, lightly oil and sear the abalone for 30 seconds only. Remove from the heat and toss in the garlic and soy and stir for 10 seconds. Place the warmed ramen noodles into hot serving bowls and top with the bean sprouts, coriander leaves and the spring onions. Place the abalone on top, ladle over the broth, and finish with a swirl of the oyster sauce. Makes 6 servings.

Ingredients:

2 cups button mushrooms
1 kg small or pickling onions
2 kg blade steak, diced
Plain flour
Olive oil
4 rashers bacon, chopped
1 cup red wine
1 L beef stock
Butter
Parsley, chopped

Procedure:

Roast the onions whole in a roasting tray. When done pop them out of their skins. Add mushrooms in with the onions 20 minutes before they are cooked. Dredge beef in the flour. Heat some olive oil in a heavy-based pot, add the beef and fry until cooked. Add bacon and continue to cook. When done add the onions and mushrooms, and stir well. Add the red wine and stock, and simmer for 1 hour on low heat. When ready to serve add parsley.

Ingredients:

For lamb:
3 tablespoons butter, room temperature
1 tablespoon plus 1/2 teaspoon Dijon mustard
2 teaspoons dried rosemary
1 crown of lamb made from two 8-rib racks (about 4 1/2 pounds total)
2 large shallots, chopped
1 cup dry white wine
1/4 cup chicken stock or canned unsalted broth
3 tablespoons chopped fresh mint
For Spring Vegetables with Mint:
1 1/2 pounds new potatoes, halved
1 baby carrot bunch, stems trimmed to 1 inch, peeled
1 10-ounce basket pearl onions, peeled
1 pound fresh asparagus, trimmed, cut crosswise into thirds
3 tablespoons butter
3 tablespoons chopped fresh mint

Procedure:

To make lamb:
Preheat oven to 450°F. Mix 2 tablespoons butter, 1 tablespoon mustard and 1 1/2 teaspoons rosemary in bowl. Season generously with salt and pepper. Place lamb in roasting pan. Rub all over with butter mixture. Roast 15 minutes. Reduce oven temperature to 350°F. and continue roasting until thermometer inserted into lamb registers 140°F. for medium-rare, about 40 minutes. Transfer lamb to platter; let stand 15 minutes. Pour off fat from roasting pan and set pan aside. Melt 1 tablespoon butter in heavy large skillet over low heat. Add shallots and 1/2 teaspoon rosemary; sauté until shallots are tender, about 5 minutes. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add wine to skillet. Add stock; boil until slightly thickened, about 6 minutes. Mix in 1/2 teaspoon mustard and mint. Season with salt and pepper. Spoon vegetables in center of and around roast. Serve, cutting lamb into chops and spooning sauce over.

To make spring vegetables:
Place potatoes in vegetable steamer and steam 10 minutes. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer. Add asparagus and steam until crisp-tender, about 5 minutes more. Melt butter in heavy large skillet over medium heat. Add mint and vegetables. Season with salt and pepper and stir until vegetables are coated with butter.

Ingredients:

3 pound chicken pieces
2 medium chopped onions
2 oz. butter
1 tablespoon cornflour
15 oz can apricot nectar
4 oz dried apricots (halved)
1/2 green capsicum
1/2 cup sour cream
Salt and pepper

Procedure:

Melt butter in heavy pan, then brown chicken pieces well on both sides and remove from pan. Put chopped onions in pan, and sauté for 2 minutes. Blend cornflour into apricot nectar and add to onions. Bring to boil stirring continuously. Reduce heat and add dried apricots and season with salt and pepper. Return chicken to pan, cover and simmer at low heat until chicken is tender. Add the capsicum and continue cooking for a further 5 minutes Stir in sour cream and heat gently.

Ingredients:

500g kangaroo mince
1 large onion ( chopped )
2 cloves of garlic ( crushed )
500g Bush Tomato Chutney
100ml Australian Merlot or Cabernet Sauvignon
30g tomato paste
5g Australian Wildfire Spice
1pkt fresh lasagne sheets ( boiled )
300ml béchamel sauce
5g Lemon Myrtle Sprinkle.
250g shredded mozzarella cheese
20g parmesan cheese

Procedure:

In a large saucepan on medium heat, cook the kangaroo mince, onion, and garlic until brown. Then stir in tomato paste and wine then cook until reduced. Add bush tomato chutney and Australian Wildfire Spice, and then allow to simmer for at least 15 minutes, stirring occasionally. Season with Outback Salt as required.

When making the béchamel sauce, as it cools mix in the Lemon Myrtle, this will ensure maximum flavour.

Lightly grease the sides and bottom of an individual serve dish. Then spread a little of the kangaroo sauce over the bottom. Then place a cooked lasagne sheet on the kangaroo sauce. Spread the Lemon Myrtle béchamel sauce on the cooked lasagne sheet. Then spread with kangaroo sauce and a little mozzarella cheese. Repeat the layers till you get to the top of the dish. Finish with Lemon Myrtle béchamel sauce and sprinkle parmesan cheese over top.

Bake at 180 degrees Celsius for 30 to 35 minutes. Sprinkle Wildfire Spice on the top and allow to stand for 10 minutes before serving. Makes 8 servings.

Ingredients:

1 sugar loaf cabbage, about 500 grams
450 grams of diced chicken breast
2 cloves of garlic, finely chopped
1 chopped onion
2 teaspoons of grated fresh ginger
½ teaspoon of chinese five spice
½ teaspoon of fennel seeds
2 tablespoons of soy sauce
3 - 4 rashers of bacon, sliced into long, thin strips
a little white wine or stock
a touch of vegetable oil

Procedure:

In a large saucepan of boiling water cook the cabbage whole for about five minutes. Remove and drain cabbage. Separate outer leaves whole, leaving just the heart of the cabbage. Slice the par cooked heart of the cabbage. In a frying pan, heat a little vegetable oil and add the chopped garlic, onion and ginger and gently fry for two to three minutes then add the Chinese five spice powder, fennel seeds and the soy sauce, simmer to reduce then add the diced chicken breast and lightly cook the chicken pieces, stirring frequently for another two to three minutes. Finally add the chopped par cooked cabbage heat, stir through and simmer for another two to three minutes to reduce liquid. Using an oven to table, deep baking dish or casserole, line the bottom with half of the whole cabbage leaves, pour in the chicken mixture from the frying pan and top with the remaining cabbage leaves. Decorate with the sliced bacon. Bake in a 180 degree Celsius oven for about 45 minutes until bubbling and bacon crunchy!