beetroot textures, hung sheep’s milk yoghurt, crisp linley valley pancetta, raw chocolate, truffle
beetroot textures
beetroot gel
500g beetroot, peeled
¼ cup verjuice
1tsp agar agar
Puree the peeled and cut raw beetroot with the verjuice in a blender until smooth. Pour the beetroot juice through a fine strainer. Extract as much juice as possible by using a spoon to press the beetroot pulp. Set the pulp aside for the beetroot paper (see below). Bring the beetroot juice to the boil with the agar agar, reduce the temperature and simmer for two minutes. Pour into a heat-proof container and set in the fridge. Once set, puree the beetroot gel in a blender until smooth.
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Spiced pork bolognaise, zucchini, herb and lemon spaghetti
1kg pork mince
1 brown brown onion, peeled and diced
2 cloves garlic, peeled and finely chopped
1 tsp dried, flaked chilli
1 tsp ground white pepper
1 tbsp fennel seeds, crushed
1 tbsp dried oregano
1 pinch sea salt
2 tbsp tomato paste
1 tin tomato puree, roughly chopped
1 handful basil leaves
1 tbsp red wine vinegar
2 large zucchini, cut into thin spaghetti like strips (top and tail the zucchini, cut into thin strips lengthways then into strips again to make spaghetti)
1 small handful fresh oregano leaves
1 small handful sage leaves, chopped
1 lemon, zested and juiced
2 tbsp butter
Freshly grated parmesan
Heat a large casserole pan over a medium to high heat with a small amount of extra virgin olive oil.
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Steamed soy bean and sesame groper, ginger and green vegetable broth
4 x 170g fresh groper or firm white flesh fish
1 tbsp soy bean paste
enough sesame seeds to coat 4 pieces of fish
1 shallot, peeled and sliced
1 green chilli, deseeded and sliced
1 inch piece of ginger, julienned
¼ cup gluten free Kikkoman soy
1 tbsp mirin
juice of 2 limes
1 cup water
1 bunch kai lain, washed and chopped
1 bunch broccolini
½ bunch spring onion
1 cup bean shoots
¼ chinese cabbage, shredded
Find a non-stick large pan or wok with a lid and place over a medium heat. Add a very small amount of grapeseed oil and allow to heat gently.
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Old school pepper steak, onion puree, grilled asparagus, white anchovy and butter sauce
4 x porterhouse steaks
2 tbsp crushed white and black peppercorns
1 tbsp sea salt
3 white onions, peeled and sliced
1 clove garlic, peeled and crushed
2 bay leaves
2 bunch asparagus, woody stem removed
½ cup red wine
50g white anchovy (optional)
2 tbsp crème fraiche
50g organic butter
Place the sliced onions, garlic, bay leaves and a cup of water in a pot over a high heat. Bring to the boil then lower to a simmer. Cook with the lid off, stirring regularly for about 20 to 30 minutes, until the onions are very soft and all the cooking liquid has evaporated.
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Oven baked chermoula marinated atlantic salmon, swiss chard, fennel and avocado salad
800g atlantic salmon, skin left on and pin bones removed
1 handful fresh coriander, washed
1 handful mint leaves, washed and picked
1 handful Italian parsley leaves, washed and picked
1 tbsp cumin powder
1 tbsp coriander powder
1 garlic clove, peeled
1 lemon, rind and juice
2 tbsp almond meal
1 pinch sea salt and ground white pepper
2 handfuls swiss chard, washed
2 fennel, finely shaved
1 handful mint leaves, washed and picked
1 avocado, deseeded and sliced
1 lemon, juiced
1 tbsp extra virgin olive oil
Preheat oven to 180 degrees Celsius. Process all the chermoula salmon ingredients, except for the salmon, in a food processor or a mortar and pestle to a course paste.
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Chilli and tamarind chicken in lettuce cups
1 garlic clove, peeled and chopped
2 red chillies, deseeded and chopped
2 shallots, peeled and sliced
1kg chicken mince
½ chinese cabbage, finely shredded
200g green beans, cut into 1cm pieces
½ cauliflower, cut into small flowerets
2 tbsp tamarind puree
1 tbsp fish sauce
1 handful coriander leaves
1 lime, juiced
2 iceberg lettuce, pulled apart into cup shapes and washed
In a large wok or frypan, sauté in a little oil the garlic, chilli and shallot until fragrant. Add the chicken mince and stir constantly until all the chicken is well cooked. Add the cabbage, green beans and cauliflower and sauté for a further 5 minutes or until the cauliflower is cooked.
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Rosemary skewered lamb kofta, cabbage, capsicum and mint slaw, lemon and sesame dressing
1kg lamb mince
1 egg
1 brown onion, peeled and diced
1 clove garlic, peeled
2 coriander root, stem and leaves
½ lemon, juiced
1 small handful Italian parsley
1 chilli, deseeded and diced
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp sea salt
1 tsp cracked black pepper
¼ cup almond meal
8 large rosemary stems
½ red cabbage, finely sliced
½ red cabbage, finely sliced
1 red capsicum, sliced finely
½ bunch spring onion, sliced
1 large handful mint, washed and picked
1 large handful swiss chard, washed
½ lemon, juiced
2 tbsp rice wine vinegar
1 tsp sesame oil
1 tsp honey
2 tbsp grapeseed oil
1 pinch sea salt
Process the onion, garlic, coriander root, stem and leaves, parsley and chilli in a blender or food processor to a fine paste.
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Spice crusted lamb loin, red quinoa, chorizo and asparagus salad
4 lamb loins trimmed of any fat or sinew
1 tbsp sesame seeds
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
1 tsp fennel seeds, crushed
1 tsp sea salt
½ tsp white pepper, ground
1 cup red quinoa
2 cups chicken stock
1 shallot, peeled and sliced
1 fennel, finely sliced
1 chorizo, peeled and sliced
1 bunch asparagus, cut into 1cm pieces
½ cup mint leaves
100g goats fetta (optional)
1 lemon, juiced
Mix the sesame seeds, coriander seeds, fennel seeds, sea salt and white pepper. Apply the spice mixture to both sides of all the lamb loins and set aside.
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Roasted yellow curry hiramasa, wok tossed exotic mushrooms, snow peas and choy sum
30g galangal
30g lemongrass
20g fresh turmeric
30g shallots, peeled
30g coriander root
3 cloves garlic, peeled
1 tsp coriander seeds
1 tsp cumin seeds
4 whole long dried red chillies, deseeded
1 tbsp shrimp paste
1 tbsp palm sugar
2 tbsp tamarind water
2 tbsp fish sauce
400ml coconut cream
pieces hiramasa fillets
1 cup of yellow curry sauce
2 cups of exotic mushrooms, sliced
200g snow peas, stem removed
1 cup bean shoots
1 bunch choy sum, chopped and washed
To make the yellow curry sauce, roughly chop the galangal, lemongrass, fresh turmeric, and shallots. Mix with the coriander root, garlic, coriander seeds, cumin seeds and dried chillies on a roasting tray.
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Prawn, green mango and bean shoot salad
500g cooked tiger prawns, shelled and deveined
½ burpless cucumber, cut into thin strips
2 large handfuls bean shoots
1 handful mint leaves, roughly torn
1 handful coriander leaves
1 large green mango, peeled and finely shredded or grated
3 red chillies, de-seeded
1 shallot, peeled
2 coriander roots
1 garlic clove, peeled
2 tbsp fish sauce
2 tbsp lime juice
1 tsp palm sugar
To make the dressing, combine the chillies, shallot, coriander roots, garlic, fish sauce, lime juice and palm sugar in a food processor and blend until smooth. Adjust the seasoning if necessary with lime juice, fish sauce and palm sugar.
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