Flourless Chocolate Roulade Ingredients
5 eggs separated ~ 1/4 cup of caster sugar ~ 185 grams of dark cooking chocolate ~ 3 tbs water ~ icing sugar sifted ~ cocoa sifted Filling:
300ml thickened cream ~ vanilla essence ~ 1 tbs caster sugar ~ 1 punnet strawberries ~ extra 1/2 cup of thickened cream, whipped Method
Grease 138x30cm Swiss roll tin and line the base with grease proof paper. Beat yolks and sugar together until thick and pale. Place chocolate and water over a double boiler until it melts. Then gently fold in egg yolk mixture. Beat egg whites until stiff peaks form. Fold it lightly through the chocolate mixture. Pour mixture into the prepared tin. Bake in preheated oven for 12-15 minutes at 180 degrees, or until firm to touch, the roulade should begin to leave the sides of the tin, this should be an indicator. Remove from the oven and leave in the tin to cool for 10 minutes. Beat the cream, vanilla essence and sugar together until thick. Spread over the roulade. Cut the strawberries in half and place them onto the cream. Lift the grease proof paper and gently roll up the roulade, finishing with the seam of roulade underneath. Using a cake lifter gently remove the roulade onto a serving plate. To decorate fill a piping bag and pip rosettes along the top of the roulade. Arrange whole strawberries on top of the rosettes. Serves: 8-10 | 
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Duck Legs Braised in Pinot Noir Ingredients
1/2 an onion roughly chopped ~ 1 carrot roughly chopped ~ 1 celery stalk roughly chopped ~ 3 garlic cloves sliced ~ 1 cup of pinot noir ~ 150ml of port ~ Zest and juice of 2 oranges ~ 2 bay leaves ~ 4 duck marylands ~ 1 tbs of olive oil ~ 8 eschalots peeled ~ 20grams of unsalted butter ~ 1 tbs caster sugar Steamed peas and creamy mash to serve Method
Place onion, carrot, bay leaves and celery in the saucepan with wine, port, orange zest and juice. bring to the boil, then remove from the heat and set aside to cool. Pour over the duck legs and refrigerate overnight. Next day, drain the duck legs. Heat oil in a large frypan, fry the duck legs for 2-3 minutes until golden all over. Reheat the marinating liquid. Place the duck legs in a deep baking dish, cover with the marinated liquid and cover with foil. Place in the oven and cook for 2 hours at 150 degrees. Remove the duck legs from the baking dish, reserve to one side. Laddle some of the braising liquid into a saucepan and simmer for 5 minutes or until it has thickened to sauce consistency. To serve place the mash on a plate, toss your peas through butter and pour the sauce onto the duck legs. Serves: 4 |  |
Fresh Mussels with Leek and Potato Ingredients
125 ml of olive oil ~ 2 leeks trimmed, washed, halved length ways, then cut into 3mm slices ~ 2.5kg of local black mussels ~ 200ml of dry white wine ~ 200ml of fish stock ~ 4 large floury potatoes, boiled and cubed ~ 100ml alioli Method
heat olive oil in saucepan over medium heat and cook the leeks for 10-15 minutes until soft. Scrub the mussels and pull out the hairy beards, rinse well and drain and discard any broken mussels. Put the mussels over high heat with the wine, fish stock and shake the pan around the combine well. Put a lid on the saucepan and cook for 2 minutes, shaking the pan regularly. Remove from the heat. Remove the mussels from the saucepan. Add the leeks and potatoes into the pan juices and bring to the boil. With a potato masher stir the mixture around until all combined and potatoes are broken up. Season with salt and pepper. Place mussels back into the saucepan and then serve in a bowl, with a dollop of alioli in the centre Alioli
2 garlic cloves ~ 2 pinches of sea salt ~ 2 egg yolks ~ 1 tbs of Dijon mustard ~150ml of extra virgin olive oil ~ 150ml canola oil ~ 2 tbs of lemon juice Method
In a food processor add garlic, salt, yolks and mustard, then blitz for 2 minutes.Slowly add in your oils, finishing off with your lemon juice. Serves: 6 | 
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Barramundi with Ratatoulle and Herb Pesto1 Barramundi fillet per person Herb pesto
1 cup basil leaves ~ 1 cup coriander leaves ~ 1 cup parsley leaves ~ 2 cloves garlic ~ 1/4 cup of pine nuts slightly toasted in a pan ~ 2 cups of olive oil Ratatouille
1/2 eggplant diced into cubes ~ 1/2 capsicum diced into cubes ~ 1/2 red onion diced ~ 1 cup of diced mushrooms ~ 1/2 zucchini diced into cubes ~ 300mls ~ Neapolitan (tomato-based sauce)
1tbs crushed garlic ~ 1/2 cup of white wine ~ sliced basil Method
To make the pesto, blend all the herbs, nuts and garlic, adding the oil slowly.
For the ratatouille, fry onion and garlic until soft, then add all the other ingredients. Once the vegetables are slightly cooked, add the wine.Cook out the wine and add the Neapolitan sauce and reduce. Add basil and salt and pepper to taste. Pan-fry the Barramundi. Finally, place ratatouille in the middle of the plate. Place the mackerel on top and drizzle the herb pesto around the outside. | 
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Pan-seared Pepper Tuna with Thai SaladIngredients
1 Tuna Steak per person Pepper Mix
1tsp sea salt ~ 2tbs finally chopped dill ~ 1tbs szechuan pepper (from supermarket or Asian grocer) ~ 1tbs cayenne pepper ~ 1tsp chilli flakes Salad
200 grams bean sprouts ~ 1/4 cup coriander leaves ~ 1/4 cup mint leaves ~ 1 cucumber sliced ~ 1/4 punnet of cherry tomatoes ~ 10 snow peas sliced ~ 1/2 red capsicum sliced Dressing
10mls fish sauce ~ 50mls lime juice ~ 100mls lemon juice ~ 1tsp sugar Method
Toss tuna in pepper mix, then pan-sear the tuna until it is rare to medium-rare.
Combined all salad ingredients and dress to taste. Slice the tuna and place it atop the salad. |  |
Spiced pork cutlets with honey mustard sauce and fresh coleslawPork cutlets (one per person) Pork spice mix
1tbs paprika ~ 1tbs cumin powder ~ 1/2tbs cayenne pepper ~ 2tbs BBQ seasoning ~ 1tbs Moroccan spice Mustard sauce
1/2 cup orange juice ~ 2tbs honey ~ 2tbs seeded mustard Coleslaw
1/2 shredded white cabbage ~ 1/4 shredded red cabbage ~ 1 fennel sliced ~ 1 small carrot grated ~ 1tbs chopped parsley Lemon oil
400mls lemon juice ~ 300mls olive oil ~ Place lemon oil ingredients in bottle or jar and shake. Method
Coat pork in spice mix and allow to marinate for 1/2 an hour, then grill. Place mustard sauce ingredients in pan and simmer for 5 minutes, add to pork for serving. Toss all coleslaw ingredients in lemon oil and allow to marinate for 5-10 minutes before serving. |  |
Roasted Turkey Breast with Apple Sage Stuffing150g bacon chopped ~ 2 brown onions, chopped finely ~ 2 granny smith apples, peeled and grated ~ 3 cups of cubed dried bread ~ 1 bunch of fresh sage, chopped ~ 50g butter, melted ~ 2 eggs ~ Pinch of nutmeg ~ 1 bunch of fresh rosemary, chopped ~ Salt and pepper Method
Preheat oven to 180 C. Pan fry bacon until crisp. Add onions and cook until golden brown. Remove from heat, cool slightly. Mix cooled onion mixture, apples, dried bread, sage, eggs, butter and salt and pepper in a large bowl until thoroughly combined. Stuff the breast with apple sage stuffing (under the skin). Use skewers to secure openings if necessary. Season the breast with salt, pepper and rosemary. Place turkey breast in roasting dish. Roast the breast for 1-½ hours, basting every 30 minutes until golden brown. Transfer turkey to serving plate and let it rest for 15 minutes to let the meat settle. Serve with cranberry sauce and its own jus. |  |
Santa's Mustard Glazed Ham8 kg cooked ham on the bone Whole cloves ~ pineapple and maraschino cherries to decorate Honey Mustard glaze
200g honey ~ 100g seeded mustard ~ 100g brown sugar ~ 50ml water Method
Preheat oven to 180 C. Cut through the rind about 10cm from the shank end of the leg in a decorative pattern. Remove the rind from the ham by pulling it away from the skin. Using a sharp knife, score across the fat at about 3cm intervals, cutting through the fat. Cut also in the opposite direction to form a diamond pattern. Garnish with the cloves.
For the Honey Mustard glaze, combine ingredients in a pan. Stir over low heat until sugar dissolves. Place the ham in a large baking dish and brush the ham with the glaze. Bake in the oven for about 2 hours, brushing with the glaze during cooking. Decorate the ham with pineapple and maraschino cherries. Bake for another 15 minutes. Chef's note
Make sure your oven is big enough.
If the ham gets too dark cover it with foil. |  |
Christmas Pudding100g sultanas, 100g raisins,100g currants,100g prunes, 100g fresh-diced apple, 150ml stout, 20ml rum, 20ml brandy, 20ml dry sherry, 50g brown sugar, 50g bread crumble, 100g flour, 50g eggs, 2g salt, 50ml orange juice
20ml lemon juice, 50ml milk, 100g butter, Ground cinnamon and mixed spice Method
Wash and drain raisins, currants and sultanas. Mix all the fruit together, marinate with rum, brandy and dry sherry for 1 day. Add all other ingredients and mix well, add melted butter last. Fill into the mould, cover with foil or lid, steam cook for 5-6 hours. Serve with thick custard and garnish with fresh berries |  |
