Chocolate/Orange Soufflé

To coat soufflé moulds                        Butter
To coat soufflé moulds                        Sugar A1

Ingredients:
Part1 Panada for 2 soufflé

• Milk                         150ml
• Castor sugar             15g
• Flour                        20g
• Butter                       20g
• Egg yolk                   20ml

Part2 Volume and flavoring

• Dark chocolate                                 20g
• Orange fine zested and juiced            1/2
• Egg whites                                        2
• Castor sugar                                     30g
• Icing sugar                                        to garnish

Method:

1. Soften butter and brush 2 coats onto a small ceramic soufflé mould vertically from bottom to rim,as well as the base.Refrigerate.Coat mould with A1 sugar.Refrigerate.
2. Make panada by scalding milk and sugar(approx. 95°C),make blonde roux from flour and butter.
3. Add milk and mix into roux until it thickens,and set aside.Melt chocolate and set aside.
4. Reduce orange juice and zest to 1tsp of liquid and mix with panada.
5. Fold through melted chocolate into panada mix.
6. Whisk up eggwhites in a clean bowl and whisk till almost full volume(low speed about 4 min first to stretch the eggwhites).Add castor sugar gradually.
7. Fold 1/3 meringue through panada mix,and then gently fold in the rest of the meringue.
8. Place in soufflé mould.Level off the top with a spatula and wipe off edge of rim cleanly with thumb.
9. Cook at 180°C until the soufflé rises and center is cooked and the top is a light brown color(approx. 12 min).
10. Serve immediately with a garnish of icing sugar.

Quality Characteristics:
Color:              Pale brown top with light golden brown sides
Texture:           Aerated with small even sized bubbles.
                       Flat top and sides,1/2 the height of the mould again higher than the rim.
Consistency:    Firm and soft,not rubbery
Flavor:            Sweet orange/chocolate
Temerature:     Hot

Sticky Date with Toffee Sauce and Butterscotch Sauce

Sticky Date Cake
Ingredients:

• Pitted dates-finely chopped                         200g
• Vanilla bean                                                1/4
• Water                                                         200ml
• Butter                                                         50g
• Eggs                                                           3
• Sugar                                                         175g
• Self raising flour                                          175g

Method:

1. Simmer dates,water,sugar,vanilla bean until tender and the consistency of jam.Remove from heat,add butter and mix.Remove the vanilla bean.
2. Whisk eggs and sour cream together.Add self raising flour.
3. Combine the egg mixture into the date mixture with a spoon.
4. Pour into prepared silicone paper lined and greased 20 cm cake ring or muffin tin and bake at 170°C o approximately 20-35 min until golden and firm.
5. Decorate with dates and serve with butterscotch or toffee sauce.

Toffee Cake
Ingredients:

• Water                                        50ml
• Sugar                                        100ml
• Cream                                      150ml

Method:

1. Warm the cream.
2. Place water and then sugar in a saucepan and heat until dissolved.
3. Use a clean pastry brush and water to wash down the sides of the pot to remove any excess sugar crystals.Use a moderate heat.Do not stir.
4. Make a caramel and take off the heat and pour in warm cream off the heat.
5. Reduce to a coating consistency.

Butterscotch Sauce
Ingredients:

• Brown sugar                         75g
• Sour cream                           125g
• Butter                                   60g
• Vanilla bean                          1/2

Method:

1. Place all ingredients in a saucepan,mix well and heat until dissolved and combined.

Tiramisu

Tiramisu Filling
Ingredients:

• Gelatine sheets                                          6
• Egg yolks                                                  4
• Sugar                                                        80g
• Water                                                       120g
• Glucose                                                    1 tblsp
• Mascarpone                                              350g
• Strega                                                       30ml
• Cream                                                      650ml
• Cocoa powder                                         garnish

Method:

1. Whisk egg yolks until light.
2. Make a syrup of the water and sugar (taking care to brush down sides with cold water) once boiling add the glucose and cook until 114°C.Gradually  pour the sugar syrup into the egg yolks while continually whisking.Continue whisking until cool.
3. Melt soaked gelatine over a bain marie and add to the yolk mix as it cools.
4. Place mascarpone,strega, and the cream into a clean mixing bowl and whisk by hand until combined and soft peak forms.
5. Gently mix in the egg yolk mixture by hand to form medium peaks,careful not to split mix

Quality Characteristic:
Color:                                golden
Texture:                           aerated
Consistency:                  light but firm
Flavor:                             vanilla sugar
Temperature:                cool


Tiramisu Cake
Ingredients:

• Sponge fingers on base and side                                    lined cake ring
• Coffee syrup                                                                          to soak
• Tiramisu filling                                                                    1 recipe

Method:

1. Line 22cm × 6cm high cake form with acetate and lightly grease inside.
2. Line base of form with sponge disc and sides with sponge fingers with round surface of the sponge to the acetate.
3. Using pastry brush lightly soaking base and sides with coffee syrup.
4. Pour half of mascarpone mixture on top.
5. Soak another layer of sponge fingers and place on top of mascarpone mixture.
6. Pour on top the remaining mascarpone mixture,spread smooth and chill.
7. Once chilled dust with cocoa powder and non melt  icing sugar.Set overnight preferably.
8. Remove acetate and cut into portions as required.

Quality characteristics:
Color:                                brown/white
Texture:                           smooth melt in the mouth
Consistency:                  holds shape when cut
Flavor:                             creamy coffee flavor
Temperature:                chilled

Sponge fingers

Ingredients:

• Eggs                          8
• Flour                         200g
• Sugar                        125+75g
• Vanilla essence          1/2 tsp
• Castor sugar             to dust

Method:

1. Set up piping bag with 8mm diameter round nozzle.
2. Mark circle same diameter as 20cm cake ring on the back of the silicone paper.Line neatly with the silicone paper the two baking trays and lightly grease.
3. Whisk the egg yolks with 75g of sugar to ribbon stage and add vanilla.
4. Whisk the egg whites until soft peak and add the remaining sugar until a shiny meringue forms.
5. Gently fold the sifted flour into the egg mixture and then 1/3 meringue to soften mix.
6. Then fold in the rest of the meringue mix,once combined spoon into a piping bag.
7. Pipe fingers of 1×6cm long on the trays and dust with granulated sugar.
8. Bake in oven at 175°C for approximately 10-18 min until firm on the outside and soft on the inside.Cool on racks and store in a dry environment.

Quality characteristics:
Color:                         golden
Texture:                    aerated,rounded not flat
Consistency:           light but firm
Flavor:                      vanilla sugar
Temperature:        cool

Marinated Emu with Apple and Prosciutto Salad

Ingredients:

• Emu                              150g
• Juniper berries
• Oil extra virgin
• Orange
• Apple
• Rocket lettuce
• Prosciutto
• Chervil
• Coriander
• Champagne vinegar
• Olive oil
• Capsicum julienne

Method:

1. Trim and marinate emu with oil,pepper,juniper berries and orange zest.
2. Chop herbs and make a vinaigrette.
3. Peel and chop apple ,place in orange juice.
4. Wash rocket,crisp prosciutto under salamander.
5. Season and seal emu.Finish in oven,cook up to medium.Rest.
6. Combine apple and lettuce and dress,add prosciutto.
7. Slice emu and layer on top.Garnish with capsicum.

Crocodile San Chow Bow

Ingredients:

• Crocodile meat                        150g
• Fish sauce                                20ml
• Lime                                        1
• Corn flour
• Sweet chilli
• Palm sugar
• Rice vinegar
• Mint
• Vietnamese mint
• Red onion
• Capsicum
• Bean sprouts
• Long red chilli

Method:

1. Trim and dice crocodile.Marinate with fish sauce and 1/2 lime juice.
2. Make a dressing with lime juice,palm sugar,rice vinegar,sweet chilli.
3. Prepare lettuce cup.Make a salad mix with the other ingredients and place in cup.
4. Dust crocodile with cornflour,and fry.Drain and place on salad.
5. Drizzle with dressing.

Kangaroo Loin with Blueberry Jus

Ingredients:

• Kangaroo loin                                      100g
• Oil                                                       1 tblsp
• Garlic                                                  1/2 clove
• Seasoning                                            to taste
• Blueberries frozen                                50g
• Blueberry vinaigrette                            1 tblsp
• Sugar                                                  1 tblsp
• Veal stock                                           1 cup

Method:

1. Remove sinew from loin and marinade in oil,pepper and garlic.
2. Reduce to a caramel sugar and vinegar,and then add stock.
3. Reduce by 2/3 volume and then add frozen blueberries and season to taste.
4. Seal kangaroo in a hot pan and cook on all sides for about 2-3 min each.
5. Rest for 10 min and slice to serve with blueberry jus and pomme sauté.