Grilled Calamari
Mud House Marlborough Sauvignon Blanc 2013

Recipe from Bodega Tapas, Sydney
Grilled Calamari, Okra, Salsa Verde, Almonds (serves 4)

Ingredients

  • 2 Whole Calamari, cleaned, cut in 1/2
  • 20 Okra
  • Salsa Verde (see recipe on the right)
  • Potato cream (see recipe on the right)
  • 1/2 Cup toasted Almond flakes
  • 1 small celeriac, cleaned and finely sliced

Method

  • 1. Roll Calamari in own ink, oil and season with salt. Char grill until tender.
  • 2. Deep fry okra at 160°C for 3 minutes.
  • 3. Slice calamari, mix with salsa verde
  • 4. Arrange calamari and okra on a plate
  • 5. Drizzle potato cream on top, garnish with celeriac and almonds flakes

Salsa Verde

  • 1 cup parsley
  • 1 cup mint
  • 1 cup basil
  • 1 tablespoon capers
  • 1 clove garlic
  • 6 brown anchovies
  • 2 tablespoon sherry vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • Extra virgin olive oil

Method

  • 1. Finely chop herbs, garlic and anchovies. Place all in a bowl.
  • 2. Add capers, sherry vinegar, lemon juice and salt
  • 3. Whisk in oil until a loose consistency

Potato Cream

  • 1 large dásiráe potato
  • 1 cup milk
  • 1 tablespoon margarine
  • Salt to taste

Method

  • 1. Peel and cut potato into 1 cm slices
  • 2. Hot smoke for 20 minutes
  • 3. Dice potato into 1 cm dice gently cook in milk until tender
  • 4. Place all ingredients in blender and blend until smooth
  • 5. Pass through a fine sieve and season with salt to taste
Pulled Pok Slider
Wente Beyer 
Ranch California Zinfandel 2011

Recipe from Wente Vineyards, California
Pulled Pork Slider with Smoky Barbecue Sauce and Coleslaw

For The Pork

  • 1- pork shoulder (3-5lb)
  • 1/4 cup-Yellow Mustard
  • 1Tbsp- Salt
  • 1Tbsp- Black Pepper

Method

  • 1. Rub the pork shoulder with yellow mustard and season with salt and pepper
  • 2. Smoke for at least 6 hours to 180 degrees (smoker should run between 225- 250 degrees)
  • 3. Douse Pork with Vinegar Mop every two hours
  • 4. When the pork reaches desired temperature remove it from the smoker, let it cool slightly and shred it by hand or by using two forks. Take care to discard any inedible bits of fat.
  • 5. Combine pork and sauce and hold warm until needed

For The Vinegar Mop

  • 2 cups- Apple Cider Vinegar
  • 1 bottle- Chipotle Tabasco
  • 1/4 cup- Honey
  • Method: Whisk all ingredients in a mixing bowl to combine

Smoky Barbecue Sauce

  • 2 cans- Whole Tomatoes
  • 1/4 cup- Tomato Ketchup
  • 2Tbsp- Yellow Mustard
  • 2Tbsp- Steak Sauce
  • 1/2 cup- Apple Cider Vinegar
  • 1 cup- Brown Sugar
  • 1/2 cup- Molasses
  • 1Tbsp- Salt
  • 2tsp- Cayenne Pepper
  • 2tsp- Dried Ancho Chile (Ground)
  • 2tsp- Dried Chipotle Peppers (ground)
  • 1/2 piece- Star Anise
  • 2 inch piece- Cinnamon Stick (burnt over an open flame)

Method

  • 1. Place all ingredients in a large mixing bowl and process with a hand blender
  • 2. Transfer to a shallow heatproof pan and place the sauce in the smoker on a shelf beneath the pork
  • 3. Smoke for 2-3 hours stirring occasionally

For The Coleslaw

  • 1/2 head- Green Cabbage (Shredded)
  • 1- Carrot (Peeled and Shredded)
  • 1/4 cup- Coriander
  • 1/4 cup- Mayonnaise
  • 3Tbsp- Sour Cream
  • 3Tbsp- Apple Cider Vinegar
  • 2Tbsp- White Sugar
  • 1tsp- Ground Coriander
  • 1/4 tsp- Ground Cumin
  • 1tsp- Yellow Mustard Seed

Method

  • 1. In a mixing bowl whisk together Mayonnaise, Sour Cream, Vinegar, Sugar and Spices
  • 2. In a separate bowl combine the cabbage, carrot and coriander
  • 3. Pour dressing over vegetables and toss to combine

To assemble

  • 1. Cut each roll in half and place a liberal amount of pulled pork on the bottom half
  • 2. Top with coleslaw and smoky barbecue sauce
  • 3. Serve Warm
TACO DE PESCADO
Clover Hill Tasmanian Cuvée Sparkling NV

Recipe from Mamasita, Melbourne
TACO DE PESCADO

Ingredients

  • 500g white, firm-fleshed fish (depends on what's in season - Harpuka, Rockling, Trumpeter, Kingfish etc)
  • Achiote marinade*
  • White cabbage, thinly sliced
  • Red onion salsa
  • Chipotle mayo
  • 12 corn tortillas
  • Lime wedges (for garnish)

For the Achiote marinade

  • 1/2 tblsp ground cumin
  • 1 tsp black peppercorns
  • 1 tblspn annatto seeds*
  • 1 tsp salt
  • 4 cloves
  • 1/2 tpsn ground pequin chilli (small and very fiery - feel free to choose whatever chilli you like)
  • 6 cloves garlic
  • 100ml orange juice, with some orange zest thrown in
  • 80ml red wine vinegar
  • Grind spices first, then add vegies and liquids (Our chipotle mayo is made with chipotles, cider vinegar, salt, eggs and oil, but you can use store-bought mayo and mix it with some chipotles if you prefer)

Red onion salsa

(you'll have some spare, it's great on eggs the next morning)
  • 1 red onion, diced
  • 2 stalks celery, diced
  • 1 cucumber, diced
  • Juice of 2 limes

Method

  • 1. Marinate fish in achiote marinade for 4-6 hours, then pat dry before cooking
  • 2. Grill fish until just cooked, and slice into taco-size pieces
  • 3. Serve in corn tortillas, with liberal amounts of cabbage, chipotle mayo and red onion salsa Garnish with lime wedges
  • Serves 4. 3 tacos each
*Pre-made achiote paste and annatto seeds are available at selected Latino grocers.
CEVICHE
Pierre Gimonnet & Fils Brut Champagne Cuis NV

Recipe from Enrique's School for to Bullfighting, Perth
Ceviche

Saffron aioli

  • 100ml white wine vinegar
  • 1g saffron
  • 3 whole eggs
  • 1 tsp dijon mustard
  • 1 garlic clove
  • salt
  • 1 LTR olive oi

Method

  • 1. Put the vinegar and the saffron into a pot and reduce by half
  • 2. Put eggs and mustard with garlic, a pinch of salt and the saffron/vinegar in a bowl and whisk
  • 3. Slowly add the oil until thickened

Apple Slaw

  • 2 red apples
  • 2tb saffron aoili
  • 6 sprigs of mint
Method: Julien your apple finely, mix through the aioli and finely chop your mint, mix through

Blood orange ice

Method: Juice 5 blood oranges and freeze in a container scraping with a fork every hour

Avocado cream

  • 1 avocado
  • Juice of 1 lime
  • Salt
  • Blitz up the avocado with the lime juice and season to taste

To Assemble

  • 1. Cut up your white fish (pink snapper or similar) about 1cm dice
  • 2. Marinate with lime juice and a little salt
  • 3. Spread the avocado cream on the plate randomly
  • 4. Make three stacks of the apple slaw
  • 5. Arrange the fish around the plate
  • 6. Place the blood orange ice in scoops around the plate
  • 7. Garnish with mint and basil

Beef Wellington
Ingredients:

  • 500 g Cup Mushrooms, chopped
  • 1/3 cup Olive Oil
  • 1.2 kg Whole Beef Fillet
  • 100 g Butter
  • 1 Onion, finely chopped
  • 2 Garlic Cloves, finely chopped
  • 1 tsp Thyme Leaves
  • 375 g block Frozen Puff Pastry, thawed
  • 100 g Sliced Prosciutto, from the deli
  • 1 Egg, lightly beaten
  • 1/4 cup Traditional Instant Gravy Powder
  • 1 cup Boiling Water
  • 1 tsp Horseradish Cream
Prep time: 40 minutes + 20 minutes chilling
Cook time: 50 minutes
Serve: 6

Method:

  • 1. Process mushrooms in a food processor until finely chopped.
  • 2. Heat 1 tbsp oil in a frying pan over high heat. Cook beef, turning, for 5 mins or until browned. Transfer to a wire rack over a tray to cool.
  • 3. Heat butter and remaining oil in the frying pan on high. Cook onion and garlic for 2-3 mins or until onion softens. Add mushrooms and cook, stirring occasionally, for 15 mins or until soft and very dry. Stir in thyme. Cool.
  • 4. Roll out pastry on a lightly floured surface to a 3mm-thick rectangle. Lay the prosciutto on the pastry, overlapping slightly. Spread mushroom over prosciutto. Remove string from beef, if tied, then lay the beef on the mushroom. Brush the edges of pastry with egg and fold over to enclose beef. Press edges to seal, and tuck under to form a parcel. Place on a baking tray. Brush all over with egg wash. Chill for 20 mins.
  • 5. Preheat oven to 220°C or 200°C fan. Bake for 20-25 mins for rare (see tip) or until puffed and golden. Rest for 10 mins before slicing. Combine the gravy powder and boiling water in a heatproof jug. Stir in the horseradish cream until well combined. Serve with beef wellington.

  • TIPS: Not keen on rare beef? Bake for 25-30 mins for medium or continue until beef is cooked to your liking.
    If using the tail end of the fillet, fold under the thick part and tie it securely to keep in a neat shape.

Roast Chicken with Orange & Ginger
Ingredients:

  • 300 g Shallots
  • 40 g Butter, at room temperature
  • 3 tsp Finely grated fresh ginger
  • 2 tsp Finely grated orange zest
  • 1 1/2 kg RSPCA Approved Whole Chicken
  • 2 Navel oranges, quartered
  • 1 tsp Plain flour
  • 1 1/2 cups Chicken stock
Prep time: 20 minutes
Cook time: 1 hour 25 minutes
Serve: 4

Method:

  • 1.Preheat oven to 180°C or 160°C fan. Place the shallots in a heatproof bowl, and cover with boiling water. Stand for 5 mins, then drain. When cool enough to handle, peel off the skins. Pull adjoining shallots apart, and cut any large single bulbs in half.
  • 2. Combine the butter, ginger and orange zest in a bowl. Use your fingers to loosen the skin over the chicken breast, starting at the neck end. Slide the butter mixture under the skin, pressing on top of the skin to spread it out evenly. Rub any remaining butter over the skin, including the drumsticks. Season.
  • 3. Place the chicken in a roasting pan lined with baking paper. Arrange the orange and shallots around the chicken. Roast for 1 hr. Remove from oven and baste the chicken with pan juices. Roast for another 30 mins.
  • 4. Remove chicken from oven. Transfer about 3 tbsp of the juices from the roasting pan to a saucepan. Add the flour and cook, stirring, over low heat for 1 min. Gradually add the stock, stirring until smooth between each addition, then bring to the boil and cook for 2 mins. Transfer to a jug. Serve the chicken and shallots with the sauce.

ANCHOVIES & PEPPERS
Ingredients:

  • 20 fillets Italian anchovies (salted, under oil)
  • 40g baby capers
  • 2 red peppers
  • 3 cloves of garlic
  • 1 handful of flat parsley finely chopped
  • 200 ml extra virgin olive oil
  • 4 tablespoons of white wine vinegar
  • Salt and pepper
Makes: 12-14 portions

Method:

  • 1. Preheat the oven 180°C. Marinade the anchovy fillets with the olive oil, crushed garlic and the parsley for at least one day.
  • 2. Place the peppers into a roasting tray, season them with salt and pepper and brush them with a tablespoon of the olive oil. Cook them in the oven for about 20 minutes turning them over every five minutes. The peppers need to be quite al dente and should not colour. Once the peppers are cooked, place them in a container and cover with cling film. Peel them while they are still warm.
  • 3. Drain the anchovies from the oil and cut them into 3cm wide strips. Do the same with the peppers and set them aside.
  • 4. To serve mix the anchovies and peppers in a mixing bowl. Add the capers and the parsley. Place into a tablespoon, Chinese spoon, or a small dipping plate.

Salted Cod on Polenta
Ingredients:

  • For this recipe you will need to soak the salted cod in water for up to three days in advance. Make the polenta one day in advance.
  • For the polenta:
  • 250g polenta flour
  • 2 litres water
  • 30g salt
  • For the baccalà:
  • 750g salted cod, skinned and pinboned
  • 4 bay leaves
  • 4 cloves of garlic
  • 250ml olive oil

Method:

  • 1. Bring the water and salt to the boil. Whisk in the polenta and cook on high heat for 5 minutes. Turn down the heat and cook for around two hours, stirring with a wooden spoon every five minutes. Once cooked pour into a deep metal tray (around 5cm deep, 30 x 20cm). Cover with cling film and let it cool and settle.
  • 2. Cut the polenta into your choice of shapes and deep fry in oil.
  • 3. Place the salted cod into a pan together with the bay leaves and garlic, cover with cold water, bring to the boil and simmer 15-20 minutes. Once the salted cod has cooled down enough for you to be able to flake it with your hands place it in a food processor with the garlic and puree, adding the olive oil little by little, until it is of creamy consistency. Season with salt and black pepper to taste. Serve on top of fried polenta.

Salmon & Asparagus Salad
Ingredients:

  • 400 g Skinless, Boneless Salmon Fillets
  • 1 bunch Asparagus, ends trimmed
  • 100 g Snow Peas, topped
  • 400 g can Cannellini Beans, rinsed and drained
  • 125 g Brie, cut into thin wedges
  • Dressing:
  • 1 1/2 tbsp White Wine Vinegar
  • pinch Sugar
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 2 tsp Dill, finely chopped
  • 1 tsp Dijon Mustard
Prep time: 20 minutes
Cook time: 10 minutes
Serve: 4

Method:

  • 1. Preheat oven to 180°C or 160°C fan. Line an oven tray with baking paper. Place salmon on baking paper and cover with another sheet. Bake for 10 mins, until just cooked. Set aside to cool.
  • 2. Meanwhile, place asparagus and snow peas in a large heatproof bowl, and cover with boiling water. Stand for 1 min, lift out and plunge into a bowl of iced water. Stand for 1-2 mins until cooled. Drain, and pat dry with paper towels.
  • 3. Cut asparagus and snow peas in half lengthways. Break salmon into large flakes, and arrange on a platter with asparagus, snow peas, beans and brie.
  • 4. For the Dressing, combine ingredients in a small screwtop jar, shake well. Season to taste. Drizzle over salad and serve.

Saffron Risotto with Luganega Sausage Ragu
Ingredients:

  • Makes 20-25 portions
  • 1.5 litres good chicken stock
  • 50g butter
  • 1 onion, chopped very, very finely
  • 500g superfino carnaroli rice
  • 125ml dry white wine
  • 4 tbsp parmesan
  • About 40 good-quality saffron threads (look for long threads)

  • For the ragu':
  • 250g skinned luganega sausages
  • 1 thinly chopped white onion
  • 1 tbsp chopped rosemary
  • 50ml olive oil
  • 500ml water
  • 1tbsp tomato paste
Makes: 20-25 portions

Method:

  • 1. Bring your pot of stock to the boil next to where you are going to make your risotto, then turn down the heat to a bare simmer. Melt the butter in a heavy-based pan, and add the chopped onion. Cook gently until softened, but not coloured (about 5 minutes). Add the rice and stir it around to coat it in the butter and ‘toast' the grains. Make sure all the grains are warm, then add the wine. Let the wine evaporate completely until the onions and rice are dry, then add the saffron.
  • 2. Start to add the stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. When each addition of stock has almost all evaporated, add the next ladleful. Carry on cooking for about 18-20 minutes, adding stock continuously. Then stop the addition of stock, so that the rice doesn't become too wet and soupy and keep cooking for further 5-6 minutes until the risotto becomes dry and sticky. Stir in the parmesan and season to taste. Layer a metal tray with risotto one centimetre thick and allow to cool down. From the layer of risotto cut out into the shapes you prefer. Pan fry the risotto pieces until golden brown.
  • 3. Heat the olive oil in the pan and add the onion. Cook gently for 4 minutes without colouring. Add the sausages and cook for five more minutes. Add the tomato paste and the water, bring to boil and simmer for 20 minutes. The ragu' should be nice and dry. Season to taste.
  • 4. Serve the risotto shapes with a drizzle of luganega ragu' on top.

Slow-cooked Lamb Shoulder
Ingredients:

  • 1.8 kg Lamb Slow Cook Shoulder Roast
  • 750 g Sweet Potato, peeled, sliced
  • 1 tbsp Olive Oil
  • 120 g 4 Leaf Salad Mix Packet
  • 180 g South Cape Persian Fetta
  • 1/3 cup Walnuts Halves, toasted

Method:

  • 1. Preheat oven to 160°C or 140°C fan. Place lamb shoulder in a baking pan and cook for 4 hrs.
  • 2. Meanwhile, brush sweet potato with oil and season. Place on a baking tray and cook for 40 mins, until tender. Place salad mix, fetta and walnuts on a platter. Add sweet potato and drizzle over fetta oil. Toss to combine.
  • 3. Carve lamb and serve with sweet potato salad.

Aubergines 'Parmigiana'
Ingredients:

  • For the parmigiana:
  • 4 aubergines (pale egg-shaped ones)
  • 250ml tomato sauce
  • 300g finely grated parmesan
  • 1 bunch of basil leaves
  • 300ml vegetable oil

Method:

  • 1. With a potato peeler, take 4 strips of the aubergine skin, so you have one strip of flesh, one of skin, one of flesh and so on. Cut the aubergine in rounds 1/2 cm width. Put the aubergines in a colander, sprinkle with salt and leave for a couple of hours, preferably overnight, so that you draw out as much of the water as possible.
  • 2. Take the aubergines from the colander and pat them dry. Then put a few slices at a time in a medium hot pan with vegetable oil, and cook them until they colour on one side, then turn and colour the other side. Take them out of the pan and lay them in paper towels to drain off the excess oil.
  • 3. In a square baking dish, around 20cm x 20cm, spread a thin ladleful of tomato sauce. Add a tablespoon of the parmesan and three or four basil leaves, overlap the aubergine rounds into a layer, again a ladleful of tomato sauce, grated parmesan and basil leaves. Repeat with another layer of aubergines and so on, finishing with tomato sauce and the rest of the parmesan. Cover with foil and bake in the oven at 180°C for 15 minutes. Remove the foil and continue cooking 10 more minutes.
  • 4. Leave aubergines to cool down and cut them into the shape you like.

Focaccia with Rocket puree,
Burrata cheese & olive oil

Ingredients:

  • Serves 6
  • 1 burrata (250g)
  • Handful of fresh rocket
  • 300g plain focaccia
  • 120g extra virgin olive oil
  • Salt and pepper
Serve: 6

Method:

  • 1. Hand blend the rocket leaves with the olive oil until pureed.
  • 2. Warm up the focaccia in the oven and cut into 5cm x 3cm strips. Spread the rocket puree on top of the focaccia and place a slice of burrata on top and drizzle with olive oil.
  • 3. Season to taste.

Fennel and Bagna Caoda (anchovy) sauce
Ingredients:

  • For the bagna caöda:
  • 5 garlic cloves
  • 75g of anchovy fillets
  • 200ml double cream
  • 3 fennel bulbs
  • 3 tbsp olive oil
  • Juice of 1/2 a lemon

Method:

  • 1. Put the garlic in a saucepan, add the cream and let it simmer until the garlic is completely overcooked. Put the anchovies in a bowl on top of boiling water until the anchovies have completely melted. With a hand blender puree the cooked garlic, cream and the anchovies until it's a smooth paste. Keep warm until needed.
  • 2. Bring a medium sized pot of water with garlic cloves and diced onion to boil. Tear apart the outside leaves of the fennel bulb and gently continue opening it leaf by leaf without changing the shape of the fennel itself. Once you have all the fennel leaves just trim the side of each leaf into the shape of a spoon, wash under running water.
  • 3. Finely slice all the trimmings of the fennel, place them into a mixing bowl, dress them with the olive oil and lemon juice. Place them on top of the pre-prepared spoon shaped fennel.
  • 4. Place into a round plate and drizzle with the bagna caöda.

Sardine Beccafico stuffed sardines
Ingredients:

  • For the filling:
  • 20g almonds
  • 1 lemon juice and zest
  • 1 orange juice and zest
  • 10g parsley
  • 2 bay leaves
  • For the stuffing:
  • 100g white bread
  • 50g black olives
  • 50g capers
  • 4 anchovies
  • 40g raisins
  • 40g pine kernels

Method:

  • 1. Remove the heads and bones from all the sardines, open out each one like a butterfly and cut in half length ways.
  • 2. Combine and blend the stuffing ingredients together. It should have a firm consistency. Place some stuffing towards one end of each butterflied sardine and roll them up, piercing them through the middle with a skewer and garnish by placing 2 bay leaves on either side.
  • 3. Pour a little olive oil over the base of an ovenproof dish and lay in the fish. Scatter over some breadcrumbs and bake for 5 minutes and serve.

Cripsy-Skin Duck with Chargrilled Apples
Ingredients:

  • 2.15 kg Luv-a-Duck Whole Duckling
  • 2 tbsp Pure Olive Oil
  • 3 Jazz apples, thickly sliced
  • 1 tbsp Thyme Leaves
  • 100g 4 Leaf Salad Mix, to serve
  • 1/4 cup Australian Extra Virgin Olive Oil
  • 1 tbsp Red Wine Vinegar

Method:

  • 1. Preheat oven to 220°C or 200°C fan.
  • 2. Trim fat from duck. Wash and pat dry with paper towels. Place duck on a rack in a baking pan, breast side up. Drizzle over 1 tbsp olive oil and season well. Bake for 1 hr. Reduce oven temperature to 180°C or 160°C fan. Bake for another 1 hr, or until juices run clear when a skewer is inserted in thickest part of duck. Rest for 15 mins.
  • 3. Meanwhile, preheat a chargrill on high. Brush apple slices with remaining olive oil. Cook apples for 1-2 mins. Turn, scatter with thyme and cook for a further 1-2 mins, or until golden and tender.
  • 4. Carve duck meat from carcass. Serve with salad leaves and chargrilled apple. Mix together extra virgin olive oil and vinegar. Drizzle over salad.

One-Pan Chicken Fettuccine
Ingredients:

  • 500 g (pkt) Leggo's One Pan Fettuccine Primavera
  • 2 cups Chopped Hot Roast Chicken Meat
  • 50 g Baby Rocket Leaves
  • 2 tbsp Ducks Toasted Pine Nuts

Method:

  • 1. Cook Leggo's One Pan Fettuccine Primavera in a large frypan according to packet directions.
  • 2. Add chicken and rocket and stir to combine.
  • 3. Serve sprinkled with pine nuts.

Slow Roasted Lamb with Rosemary
Ingredients:

  • 1.5 – 2 kg Lamb Shoulder Roast, bought to room temperature
  • 6 cloves Garlic
  • 1 punnet (15g) Rosemary
  • 50 g Drained Anchovy Fillets, oil reserved

  • 1/4 cup Olive Oil
  • 1 kg Roasting Potatoes, peeled, cut into even sized chunks
  • 1/2 cup Duck Fat (or Olive Oil)
  • 2 cups Frozen Peas, cooked to serve
  • 2 tsp Butter

Salsa Verde:

  • 30 g Drained Anchovy Fillets
  • 1/2 cup Parsley
  • 1/2 cup Mint
  • juice of 1/2 Lemon
  • 2 tsp Capers
  • 1 clove Garlic
  • 2 tbsp Olive Oil

Method

  • 1. Preheat oven to 180C conventional (160°C fan forced).

  • 2. Score lamb by making small incisions 2cm apart across the top of the lamb shoulder.

  • 3. Place large frying pan over high heat, add lamb and cook on each side until golden brown and fat is rendered. Remove to a baking dish, scored side up.

  • 4. Place garlic, rosemary, anchovies, a little anchovy oil, olive oil and a pinch of salt into a small food processor or blender and blend to a paste. Rub half the amount of this into the top of the lamb and into the incisions. Cook for 3-4 hours. Keep an eye on lamb, if the marinade seems like it is burning, cover in foil. Baste lamb with remaining marinade as lamb is cooking.

  • 5. Meanwhile, cover potatoes in a medium saucepan with cold water. Bring to the boil and cook for about 15-20 minutes. Potatoes should be soft and almost falling apart. Strain carefully and place on baking tray, place in fridge for 1 – 2 hours.

  • 6. Add duck fat to a large frying pan. Place over high heat, when fat has melted add potatoes and toss well. Season with salt and pepper. Add potatoes to baking tray and place in oven.



  • 7. Dumplings: Meanwhile, sift flour into a bowl with seasonings to taste. Rub in butter using fingertips until mixture resembles fine breadcrumbs. make a well in the centre. Stir in combined egg, milk, pasley and horseradish cream. Drop tablespoons of mixture about 2cm apart on top of stew. Sprinkle with parmesan.

  • 8. To make salsa verde, combine anchovies, parsley, mint, lemon, capers, garlic, olive oil and salt in a small food processor, blend well. Alternatively chop finely and combine.

  • 9. Cook peas according to directions and stir through butter.

  • 10. Serve lamb by pulling meat of the bone with tongs, season with salt, serve with seasoned potatoes, salsa verde and peas.Dumplings: Meanwhile, sift flour into a bowl with seasonings to taste. Rub in butter using fingertips until mixture resembles fine breadcrumbs. make a well in the centre. Stir in combined egg, milk, pasley and horseradish cream. Drop tablespoons of mixture about 2cm apart on top of stew. Sprinkle with parmesan.

  • TIPS: Ensure lamb is removed from the fridge 1 hour prior to cooking. Ensure lamb is rested for at least 15 minutes before serving. Make use of the anchovy oil found in bottles of anchovies, add it to the marinade and salsa verde.

Spiced Roasted Turkey & Gravy
Ingredients:

  • 1 large Brown Onion, coarsely chopped
  • 5 L Water
  • 700 ml Amber Ale Beer, at room temperature
  • 1 cup Sea Salt
  • 1 cup (firmly packed) Brown Sugar
  • 3 Rosemary Sprigs

  • 4-5 kg Finest Hunter Valley Free Range Whole Turkey
  • 2 Carrots, peeled, coarsely chopped
  • 2 sticks Celery, coarsely chopped
  • 135 g Unsalted Butter
  • 1 L Salt-reduced Chicken Stock
  • 3 Thyme Sprigs
  • 1/4 cup Plain Flour

Spice Mixture:

  • 1 1/2 tbsp Garlic Powder
  • 1 1/2 tbsp Paprika
  • 3 tsp Cayenne Pepper
  • 3 tsp Dried Oregano Leaves
  • 3 tsp Dried Thyme Leaves
  • 3 tsp Freshly Ground Black Pepper
  • 3 tsp Onion Powder

Method

  • 1. To make the spice mixture, in a small bowl, stir all the ingredients to blend.

  • 2. To brine the turkey, in a large pot, bring 1L of water to a boil over high heat. Add the beer, salt, sugar, and 4 tbsp of the spice mixture and stir until sugar has dissolved. Add 2 rosemary sprigs and remove from the heat.

  • 3. Pour the hot brine into a container large enough to hold the turkey and add remaining 4L of cold water to cool brine. Place turkey in brine, making sure it is entirely submerged. Cover container tightly with a lid or plastic wrap and refrigerate for 12 hrs or overnight.

  • 4. To roast the turkey, position an oven rack on bottom rung of the oven and preheat to 180°C or 160°C fan. Remove turkey from brine and discard brine, reserving rosemary sprigs, and pat the turkey skin dry with a clean towel. Stuff main turkey cavity with half the chopped onion, carrots, celery, and reserved brined rosemary sprigs, and tie turkey legs together with butcher's twine.

  • 5. In a small heavy saucepan, melt 65g of the butter. Remove the pan from the heat and stir in 1 tbsp of the spice mixture.

  • 6. Place the remaining onion, carrots, and celery in the Curtis Stone Everyday Turkey Roaster. Set the roasting pan rack in the pan and place the turkey on the rack. Brush some of the spice butter all over the turkey.



  • 7. Cover and roast the turkey for 1 hr 20 mins. Baste the turkey and continue roasting uncovered for about 1 hr longer, basting occasionally with more spice butter, or until a meat thermometer reads 65°C when inserted into the part of the thigh under the drumstick and closest to the body.

  • 8. Remove turkey from oven. Using the handles on the roasting pan rack, lift the turkey out of the roaster and transfer it to a carving board. Loosely cover the turkey with foil and rest at room temperature for 30 mins before carving.

  • 9. Meanwhile, to make the gravy, set the roasting pan on the stove over medium-high heat. Add the chicken stock, thyme sprigs, and remaining rosemary sprig to the pan drippings in the roasting pan, and bring the mixture to a simmer, stirring often to scrape up the brown bits. Simmer for 5 mins. Strain the pan juices, and discard all the solids.

  • 10. In a medium heavy saucepan, melt the remaining 70g butter over medium heat. Stir in 1/2 tbsp of the spice mixture (reserve the extra spice mixture for another use) and cook for 30 secs, or until fragrant and toasted. Stir in the flour and cook, stirring often, for about 2 mins. Whisk in the pan juices, and bring the mixture to a simmer over medium-high heat. Simmer for 5 mins, or until the gravy thickens slightly. Season gravy to taste with salt and pepper.

  • To serve, carve the turkey and serve it with the gravy.


Irish Beef Stew with Guinness
Ingredients:

  • 2 tblsp Oil
  • 1 kg Chuck Steak, trimmed, cuded
  • 1/4 cup Seasoned Flour
  • 6 rashers Rindless Bacon, chopped
  • 6 Pickling Onions, halved
  • 2 Garlic Cloves, crushed
  • 1 cup Beef Stock
  • 1 cup Red Wine
  • 2 Carrots, chopped
  • 2 stalks Celery, chopped
  • 1 Large Swede, chopped
  • 4 sprigs Thyme
  • 2 Bay Leaves

Dumplings:

  • 1 cup Self Raising Flour
  • 50 g Butter, diced
  • 1 Egg, lightly beaten
  • 1/4 cup Milk
  • 2 tblsp Parsley, finely chopped
  • 2 tsp Horseradish Cream
  • 2 tblsp Parmesan, finely grated

Method

  • 1. Preheat oven to moderate, 180C. Heat half the oil in a flameproof casserole dish on high.

  • 2. Dust beef in flour, shaking off excess. Brown beef in 2 batches for 2-3 minutes each. Transfer to a plate.

  • 3. Heat remaining oil in same pan on medium. Saute bacon, onion and garlic for 4-5 minutes, until bacon is golden. Return beef to pan with stock, wine, carrots, celery, swede and herbs. Bring to the boil on high. Bake, covered, for 1 hour.



  • Dumplings: Meanwhile, sift flour into a bowl with seasonings to taste. Rub in butter using fingertips until mixture resembles fine breadcrumbs. make a well in the centre. Stir in combined egg, milk, pasley and horseradish cream. Drop tablespoons of mixture about 2cm apart on top of stew. Sprinkle with parmesan.

  • Bake, uncovered, for 20-25 minutes, until dumplings are golden and cooked through.

Seared Scallops with Summer Dressing
Ingredients:

  • 1/2 cup tamari
  • 2 teaspoons ginger - chopped
  • 2 teaspoons fish sauce
  • 1 stalk lemon grass - finely chopped


  • juice and zest of 2 limes
  • 2 teaspoons palm sugar
  • salt and pepper
  • 1 chilli chopped - no seeds

Method:

Scallops are easy to prepare and great for entertaining. First, remove the abductor muscle, then sear in a very hot pan, turning only once and allow to rest for one minute before serving. Whisk together the above ingredients for a quick and flavoursome dressing. Pair this with the Vasse Felix Chardonnay or Classic Dry White.

Cozze e Fregola Mussels & Fregola Pasta
Ingredients:

  • 1 Kg mussels
  • 100g fregola
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 2 long red chillies, deseeded and chopped
  • 1/2 wine glass of white wine

  • 1 tablespoon tomato paste
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped parsley
  • To serve:
  • A little extra-virgin olive oil
  • Half shells of the biggest mussels

Method

  • 1. Cook the fregola in plenty of boiling water (no salt) for 8 minutes, until al dente. Drain and cool on a tray or plate. As it cools, toss with a little olive oil to keep the grains separate. Heat 3 tablespoons of olive oil in a saucepan with a base wide enough to contain all the mussels. Add the garlic and chilli, and cook gently for a few minutes, without allowing them to colour.

  • 2. Put in the mussels, and cook for a minute. Add the wine and cook for one more minute until the alcohol evaporates. Cover with a lid and allow the mussels to open.
  • Turn the heat down, and take out the mussels. Add the tomato paste to the cooking water of the mussels cook for 1 minute and add the fregola and cook for 3 moreminutes. Add the chopped parsley and leave it on one side.


  • Take the mussels out of their shells on a separate bowl and keep half of the shell. With a spoon place the fregola and mussel mix into the half shells. Drizzle with olive oil and serve.

Sheared Ocean Trout with Ginger, Chilli and Shallot sauce
Ingredients:

  • 4 x 135g-165g Petuna ocean trout fillets, skinless, pin bones removed
  • Salt and cracked black pepper
  • Vegetable oil
  • 1/4 punnet coriander cress or coriander leaves
  • Cooked basmati rice, to serve
  • Carrot sambal, to serve

For the Sauce:

  • 1 long red chilli, coarsely chopped with seeds
  • 1 clove garlic, coarsely chopped
  • 2 tsp grated ginger
  • 1/4 bunch coriander leaves
  • 1 green shallot, chopped
  • 1/2 cup Japanese salt-reduced soy sauce
  • 1/2 cup mirin
  • 1/4 cup sweet chilli sauce
  • 1/4 cup white wine
  • 2 tsp sesame oil

For the Sambal:

  • 1 medium carrot, grated
  • 1 small onion, finely diced
  • ½ cup freshly grated coconut
  • 2 medium green chilli, finely chopped with seeds
  • Juice of 1 lime
  • 2 tsp crushed Maldive fish*
  • 1 clove garlic, crushed
  • 1 sprig curry leaves, finely chopped
  • Salt and cracked black pepper

Method

  • 1. Puree all sauce ingredients until well combined and ingredients are broken down. Transfer to a saucepan and simmer for 5 minutes. Season the trout with salt and pepper. Lightly oil a hot frypan and cook the trout for 2 minutes each side. The trout should remain medium rare in the centre, so be careful not to overcook.


  • 2. Place the trout on plates and spoon over some of the warm sauce. Garnish with coriander. Serve with warm rice, carrot sambal and remaining sauce.


3. To make the carrot sambal, combine the ingredients in a small bowl and season with salt and pepper. *Maldive fish is a Sri Lankan ingredient available from Sri Lankan food stores. If unavailable, substitute with fish sauce.

Notes: Sambal also goes well with curries. It can be prepared up to 2 hours ahead and refrigerated in a covered container until required. The sauce can be made up to a week ahead and refrigerated in a covered container.