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.

Confit of Duck Leg

Ingredients:

• Duck fat                     
• Duckling no.19                                 2 legs thigh bone loosened
• Garlic                                               slices
• Orange                                             zest
• Sea salt                                            to coat
• Thyme                                              2 sprigs

Method:

1. Remove duck legs from carcase.Loosen bottom of thigh bone.Roast carcase and use rendered fat for confit.Make duck stock for sauce using carcase.
2. Salt,thyme,bay leaves,cracked pepper and orange zest each leg overnight.Heat fat to 100 °C.
3. Wash off leg and place in a deep bain marie on a wire rack and cover with hot duck fat.
4. Cook in oven at 120°C for min of 2 1/2 hr until the meat is just falling off the bone.

Pork Ribs

Ingredients:

• Pork ribs                                    300g
• Char Siu sauce                           80ml
• Hoi Sin sauce                             80ml
• Ginger julienne                           1cm
• Apple juice                                1/2 cup
• Lemon grass                              2 cm piece

Method:

1. Place ribs in cold water and bring to the boil and cook (simmer) until tender.
2. Remove ribs from water and place in all ingredients to marinade and leave for up to 24hr.
3. Place on a piece of silicone paper on foil in a pan and roast till colored,or on a wire rack.Baste during the cooking process.
4. Serve with coconut rice.

Veal Saltimbocco

Ingredients:

• Veal topside                              150g
• Prosciutto sliced                        3 slices
• Sage fresh                                 5 leaves
• Flour                                         to coat
• Butter                                       10g
• White wine                               50ml
• Lemon                                      1 wedge

Method:

1. Slice veal topside into 3-4mm thick sheets and gently tenderize with a flat mallet.
2. Place 1-2 torn sage leaves per slice of veal and cover with a slice of prosciutto.Press together firmly.Coat lightly in flour each piece of veal on both sides.
3. Pan fry the meat for 2 min on each side;add wine and a squeeze of lemon.
4. Finish with cold butter and parsley to thicken and enrich the sauce.

Pork Piccattas

Ingredients:

• Butter                                  50g
• Parmesan cheese                 50g
• Egg whisked                        2
• Flour                                   to coat
• Lemon                                1/2
• Pork tenderloin                   150g
• White wine                         50ml
• Seasoning                           to taste

Method:

1. Clean sinew from tenderloin and cut into two even pieces,butterfly out.
2. Tenderize both to a thin (3-4mm thick) slice.Coat in flour.Dip in egg mix and parmesan.
3. Fry immediately in a pan to light golden brown and cooked through turn once only.
4. Drain on absorbent paper and make a lemon butter sauce.

Lamb Skewers

Ingredients:

• Lamb diced from leg                        100g
• Onion rough dice 2cm square           1/6
• Capsicum rough dice 2cm square     1/6
• Skewers                                          3
• Marinade (of your choice or basic balsamic/garlic/oil)

Method:

1. Lamb must be 2cm even sized dice.
2. Grill under salamander as desired.

Lamb Brain with Lemon Caper Beurre Blanc

Ingredients:

• Brains
• Court Bouillon
• Butter

Caper Beurre Blanc

• White wine
• Lemon juice
• Capers
• Parsley
• Butter

Method:

1. Soak brains in salted water.
2. Blanch in court bouillon gently,cool.
3. Slice or use whole.
4. Season,pan fry in butter,remove and keep warm.
5. Deglaze with white wine and proceed with the making of a beurre blanc with capers.
6. Finish with chopped parsley. 

Smoked Beef Salad

Smoked Beef

Ingredients:

• Bay leaves                        4
• Beef tenderloin                  1
• Juniper berries                  6
• Mustard Dijon                  50g
• Wood chips smoking        100g

Method:

1. Clean up tenderloin of excess fat and truss to shape with string for even cooking.Bring meet to room temperature.
2. Place double layer of foil  in the bottom of a deep full Bain Marie tray.Place 4 metal dariole moulds upside down in each corner and a wire rack sitting on top.Or use a steamer tray insert.
3. For the smoking mix you will need crushed bay leaves and juniper berries mixed with fine woodchips and you can bulk out mix with rice.Extras such as zest or tea can change the flavor of the smoking mix.
4. Place mix under the rack on the foil.
5. Rest trussed tenderloin on top of wire rack.Cover bain marie with flat lid or tray and seal edges with foil doubled over.Cover all with a wet tea towel don't hang tea towel over the sides.
6. Place whole trays over hot jet for 3 min for woodchips to smolder then turn heat down and slowly cook for 15 min.Take off heat and rest covered and sealed for 20 min.
7. Remove tenderloin from tray and clean off excess debris.Removing string.
8. Slice thinly for salad.

Salad Base
Ingredients:

• Egg yolk                                   1
• Vinegar cider                            1 tblsp
• Dijon mustard                           1 tsp
• Oil                                            80ml
• Seasoning                                 to taste
• Gherkins cornichon fine diced   20g
• Rocket lettuce washed & dried 50g
• Onion red/Spanish sliced           20g
• Walnut pieces                           1 tblsp
• Cherry tomatoes                       2

Method:

1. Whisk egg yolk,vinegar,Dijon adding oil a little at a time to make a thin mayonnaise,add chopped gherkins.
2. Mix some of the dressing with the rocket salad,fine sliced Spanish onions,tomatoes and walnuts pieces.
3. Place thin sliced pieces of smoked beef as desired.

Beef Stroganoff

Ingredients:

• Mushrooms sliced                                    100g
• Beef in cut into strips                                150g
• Butter                                                       20g
• Stock                                                       1/2 cup
• Cream sour                                               2 tblsp
• Gherkins and dill                                       20g
• Lemon                                                      1/2
• Onion brown                                            30g
• Paprika                                                    1 pinch
• Parsley continental                                   2 sprigs

Method:

1. Thin slice tailpieces and off cuts off beef tenderloins.
2. Coat beef pieces in flour lightly then seal in a hot pan with oil.
3. Sauté sliced brown onions and mushrooms in butter.
4. Add stock,sour cream,seasoning,lemon juice,gherkins and reduce to a coating consistency.
5. Add meat to warn through and add parsley chopped and paprika for a garnish.

Pan Fried Calves Liver

Ingredients:

• Liver                                    120g
• Shallots                                40g
• Lardons bacon                     30g
• Red wine                             60ml
• Demi glaze                           80ml
• Flour for dusting
• Seasoning

Method:

1. Season and lightly flour liver.
2. Pan fry on both sides till light golden brown and remove from pan.
3. Sauté shallots and bacon and deglaze with red wine.
4. Add demi glaze and reduce to a coating consistency.
5. Plate liver and coat with sauce and garnish.

Sirloin Steak with Peppercorn Sauce

Ingredients:

• Striploin (sirloin)                  200g
• Butter                                 10g
• Peppercorn green & juice    1tsp
• Cream                                150ml
• Demi-glace                         1/4 cup

Methods:

1. Cut steak.Cook it as desired.
2. De-glaze and make peppercorn sauce.
3. Reduce to a coating consistency and season if necessary.
4. Serve the sauce with the steak.Garnish.

Garlic Prawns and Rice Pilaf

Ingredients:

• Butter                                           30g
• Wine white                                   50ml
• Cream thickened                          1/2 cup
• Garlic crushed                              1 tsp
• Onion diced finely(1/2 for pilaf)    60g
• Bay leaf                                       1
• Parsley continental chopped fine   1 tsp
• Prawn cutlet deveined                  120g
• Rice basmati                                150g
• Wine white                                  50ml
• Veggie stock or water                 200ml

Method:

1. Use 15g butter to sauté 1/2 of the diced onion and a pinch of garlic for the pilaf.
2. Add rice and warm up in the pot then add 50ml white whine and the hot stock.
3. Cover with a tight fitting lid then cook for 12 minutes in the oven at 180° C then remove and leave on the bench with lid on for 7 min before serving.
4.  Met rest of the butter in a stainless steel pan add onions and sweat off.
5. Add prawns and garlic.The prawns should start to change color to orange.
6. Deglaze with white wine and reduce then remove prawns and keep to the side.
7. Add cream to sauce and reduce to coating consistency.
8. When ready to serve add prawns to re-warn then add parsley for color.
9. Serve with rice pilaf.

Oysters Natural/Kilpatrick

Ingredients:

• Ice                                    to serve
• Bacon rindless                  75g
• Lemon                              1
• Lettuce iceberg                 1/6
• Oyster fresh opened         4
• Salt rock                          100g
• Sauce tomato                   1 tblsp
• Worcestershiresauce        1-2 tsp

Method:

1. Clean and open the oysters as picture below.
2. Serve the natural oysters over ice with a wedge of lemon.
3. To make the Kilpatrick sauce, mix the tomato, Worcestershire to taste.
4. Cut the bacon into lardons and fry lightly draining on kitchen paper when done.
5. Put a little sauce and bacon into each oyster and bake for 10 min in a very hot oven or under the  salamander.Serve on rock salt.

NB: Do not overcook the oysters or they will become tough and dry.

Sautéed Calamari Salt and Pepper

Ingredients:

• Calamari cleaned                          200g
• Black peppercorns                       1/2tsp
• Sichuan peppercorns                    1/2tsp
• Sea salt                                        1tsp

Method:

1. Dry roast peppercorns gently, put in mortar ,crush ,add salt cool.
2. Open calamari up, check it is clean, score the inside with a diamond pattern.
3. Cut into strips, sprinkle with pepper mixture to coat.
4. Toss in cornflour, shake off excess.
5. Drain and serve.

Mussels with Tomato,Chili and Basil

Ingredients:

• Onion fine brunoise                             30g
• Sambel Olek chili paste                       1/2 tspass
• Tomato concassées                             60g
• Basil chiffonade                                   1 tblsp
• Oil                                                      1 tblsp
• Mussels cleaned  and de-bearded       300g
• Leeks julienne                                     20g
• Wine white                                         1/4 cup

Method:

1. Sweat onions until clear then add leek,chili and tomato concassées.Cook down so the tomato is soft then add wine and basil.
2. Add mussels.Cover with lid immediately and boil/steam for 1 minute.
3. Cook with lid on until mussels open and meat has pulled from the sides of the mussel shell.Serve in deep bowl with garnish. 

Salmon Gravalax

of 

Ingredients:

• Atlantic salmon fillet                       1kg
• Chervil                                          1/10 branch
• Dill                                                3 sprigs
• Parsley                                          1 sprig
• Salt rock                                       60g
• Sugar                                            40g
• Vodka                                          1tblsp
• Lemon zest                                   1/2 lemon

Method:

1. For every kilo of salmon flesh you need 100g or 1/10 of the weight of curing produce.
2. Place a 1/3 of salt sugar mixture under the salmon fillet and the other 2/3 on top of the fillet.Use a stainless steel tray only.
3. Cover surface of the fillet with other garnishes for flavor then wrap or vacuum pack.
4. Rest for 12 hr min then remove and brush off excess salt and herbs.
5. Slice as thin as possible so you can see through each side.

Sole Paupiettes with Beurre Blanc Sauce

Ingredients:

• Butter
• Fish fillet of the day : Sole
• Court Bouillon

Method:

1. Clean and check fillet.
2. Butter dish.
3. Roll fillets up,use tooth pick to hold.
4. Cover up to 1/2 way with court bouillon.
5. Cover with buttered paper,cook in oven.
6. When ready remove,keep warm,the cooking liquid can be used for a sauce.

Fish and Chips

Ingredients:

• Beer                     180ml
• Eggs                     1
• Flour                    1 1/2 cup
• Seasoning             to taste
• Fish fillet of the day : Flat head
• Potato chips         150g
• Lemon wedges

Methods:

1. Clean,scale and portion fish.Sift flour and season.
2. Separate egg.Whisk yolk and beer into flour and adjust consistency with water.Whisk up egg whites.Fold whites into batter.
3. Lightly flour fillet,then dip in batter coating whole of fish and place in fryer at 180 centigrade and cook until golden brown.Serve with golden fried chips and lemon wedges.

TARTARE SAUCE

• Mayonnaise 
• Capers
• Gherkins Parsley chopped

Warm Quail Salad

Ingredients:

• Cous cous                               50g
• Honey                                     1tblsp
• Lettuce tatsio                           50g
• Mint                                        2 sprigs
• Orange                                    1
• Quail jumbo                             1
• Sumac                                     1tsp
• Sunflower seeds                      1 tsp
• Yogurt natural                       2 tblsp
• Oil                                          1 tsp
• Seasoning                                to taste

Method:

1. Zest then segment the orange keeping the juice from the unused pulp and pith.
2. Make dressing by mixing the leftover juice and zest of the orange,1 tspchopped mint,yogurt,honey ad seasoning.
3. Make marinade from half of dressing.
4. Add oil to after half for salad dressing.
5. Debone quail as instructed .Once flat boned place in marinade for 1/2 hr min.
6. Cook cous cous.
7. Lightly toast sunflower seeds in a pan with oil to warm.
8. Cook quail on char-grill/grill plate/salamander.
9. Breast should be slightly pink.Rest for 5 min in a warm area.
10. Mix cous cous with orange segments,seeds,dressing torn mint leaves and tatsio lettuce.Place halved quail on top or present,as you prefer.

Chicken Kiev

Ingredients:

• Chicken breast
• Garlic butter
• Crumbing station

Method:

1. Clean and trim breast.
2. Make a hole in the centre of breast,insert butter.
3. Crumb breast,make sure incision is sealed.
4. Deep fry,make sure chicken is cooked,finished in oven if necessary.

Chicken Schnitzel

Ingredients:

• Chicken Breast                             1
• Breadcrumbs                                to coat
• Eggs                                             1
• Milk                                             1/4 cup
• Flour                                            to coat
• Lemons                                        2 wedges
• Oil vegetable                                1 tblsp
• Butter                                           10g
• Green beans                                 10 beans
• Red capsicum                               Julienne
• Vinaigrette                                    as required
• Butter                                           30g

Method:

1. Remove skin from breast fillet(supreme) then remove chicken tenderloin from the breast.
2. Gently beat out so the fillet is 5mm thick overall with a flat sided mallet,between two sheets of gladwrap.
3. Flour lightly and then egg wash with milk and eggs whisked together. 
4. Place immediately into crumbing mix and coat well with breadcrumbs.
5. Heat black iron pan then add oil,butter and then crumbed breast.
6. Turn over when golden brown with a moderate to low heat while cooking.
7. Serve with beurre noisette on a bean salad with lemon wedge.

Arancini

Ingredients:

• Arborio rice                                 100g
• Onion brown                                25g
• Garlic crushed                              1 clove
• Olive oil                                       1 tblsp
• White wine                                   30ml
• Ham                                             40g
• Eggs                                              1
• Mozzarella Cheese                        50g
• Parmesan Dried                             35g
• Chicken stock weak                      400ml
• Breadcrumbs                                 to coat
• Milk & Egg for egg wash               to coat
• Flour                                             to coat
• Parsley chopped                            for color
• Seasoning

Method:

1. 1.Sweat onion and garlic in the olive oil and add rice and cook for further 10 min.
2. Add the white wine and hot stock in at 1/3 at a time until the rice is tender(Al Dente).
3. Season to taste.Allow to cool.
4. Cool on a flat tray then add the grated parmesan,mozzarella,basil and ham(diced).
5. Add 1 beaten egg to the mixture and roll into desired shapes.
6. Place through a crumbling set and deep fry.