Ingredients:

• 1 Kilograms Lamb Cutlets
• 1 Teaspoon Chilli Powder
• 150 Grams Parmesan Cheese
• 150 Grams Rice Flour
• 2 Egg - (60g)
• 2 Tablespoon Water
• 60 Millilitres Olive Oil

Instructions:

1. Dust lamb cutlets with rice flour and dip in egg wash (lightly beaten eggs with 2 tablespoons of water).
2. Crumb with combined parmesan and chilli.
3. Heat 2 tablespoons of olive oil in a large frying pan. Make sure the oil is hot, thus prevent parmesan from sticking to the bottom of the pan when frying crumbed lamb cutlets
4. Cook the cutlets in batches over a medium heat for 3 minutes on each side or until cooked as desired, adding more oil when necessary.
5. Drain on absorbent paper

Ingredients:

• 1 Capsicum Red
• 1 Lettuce
• 1 Onion Spanish
• 1 Pinch Pepper Ground
• 1 Pinch Canning and Pickling Salt
• 1 Teaspoon Apple Cider Vinegar
• 100 Grams Olives Pickled (in brine)
• 2 Garlic Cloves
• 200 Grams Feta Cheese
• 50 Millilitres Olive Oil

Instructions:

1. Place torn lettuce leaves into a salad bowl. Slice onion rings and place into salad bowl together with crushed garlic and sliced lengths of capsicum.
2. Dice feta cheese and place in the bowl, together with the olives.
3. For the dressing; mix olive oil, apple cider vinegar, salt and pepper. Drizzles dressing over salad as desired.

Ingredients:

• 1 Onion (medium)
• 1 Teaspoon Mustard Dijon
• 1 Teaspoon Pepper Ground
• 1 Teaspoon Canning and Pickling Salt
• 1 Teaspoon Vinegar - White
• 1000 Grams Potato
• 2 Tablespoon Parsley (chopped)
• 6 Spring Onion Stalks
• 60 Millilitres Olive Oil - Extra Virgin

Instructions:

1. Slice potatoes then steam them over salted boiling water until just tender. Then drain.
2. Dice onions and place them in a large serving dish.
3. Add cooked potatoes to the onions. Do not stir.
4. In a glass jar with a lid, combine olive oil, vinegar, mustard, salt and paper, and shake well.
5. Pour dressing over the still warm potatoes and toss gently to coat.
6. When cooled a little more, stir chopped parsley and chopped spring onions though
7. Season to taste with extra salt and paper and then serve at room temperature.

Ingredients:

• 1 Teaspoon Canning and Pickling Salt
• 1200 Grams Cabbage White
• 40 Millilitres Olive Oil - Extra Virgin

Instructions:

1. Slice cabbage in half and shred as finely as you need.
2. In a medium hot frypan or wok, add olive oil and then add the cabbage and stirfry through until softened and cooked through.
3. Season to taste.

Ingredients:

• 0.5 Onion (medium)
• 1 Egg - (60g)
• 1 Garlic Cloves
• 1 Tablespoon Duck Fat
• 1 Tablespoon Parsley (chopped)
• 1 Teaspoon Thyme
• 100 Grams Pork Belly (raw bacon)
• 100 Grams Pork Fat
• 240 Grams Bacon (middle rashers)
• 300 Grams Pork Mince
• 300 Grams Veal Mince
• 35 Grams Pistachio
• 60 Millilitres Brandy

Instructions:

1. Combine veal, pork shoulder and pork belly - all coarsely minced - and the park fat in a chilled bowl with brandy, pistachios, herbs, garlic and 1/2 teaspoon of sale. Mix well, cover and refrigerate for 1 hour.
2. Meanwhile, sautée onion in duck fat in a frying pan over medium heat until translucent (8-10 minutes). Then spread on a plate to cool completely (30 minutes).
3. Add onion to meat with egg, season to taste, mix well and refrigerate.
4. Preheat oven to 150C and line the base of a roasting pan with a tea towel on the outside. Line the base and sides of a 8cm x 9cm x 23cm (1.2L) terrine mould with half the bacon.
5. Spoon the meat mixture into the mould, pressing evenly all over and then top with remaining bacon. Cover directly with baking paper, then cover with a lid or 2 layers of foil.
6. Place mould in a roasting pan, fill with hot water to halfway up the sides of the mould. Bake until internal temperature reaches 68C on a meat thermometer. Conversely, insert a skewer for 20 seconds and see if it is hot when it touches your lip. Approximate baking time will be 1.5-2 hours.
7. Once baked, let it cool completely in the water (approximately 2 hours) and then refrigerate.

Ingredients:

• 1 Tablespoon Brandy
• 10 Millilitres Olive Oil - Extra Virgin
• 2 Orange Navel
• 8 Grams Canning and Pickling  Salt
• 800 Grams Duck Maryland Skin on

Instructions:

1. Heat oven to 180C. Rinse duck under cold running water and pat dry with paper towel.
2. Drizzle with a little oil and season skin with orange peel and salt.
3. Place duck on a wire rack placed over a roasting pan and roast until skin is golden (approximately 1 hour).
4. Reduce oven temperature to 150C and roast duck until flesh is tender when pierced with a knife (approximately 30 mins).
5. Take the duck Maryland out of the oven and place on a serving dish. Meanwhile warm the juice of one orange and the brandy together. Pour this juice over the duck Maryland.
6. Cut a whole orange into segments and place around duck.

Ingredients:

• 4 Egg - white
• 4 Egg - yolk
• 600 Millilitres Heavy Cream
• 80 Grams Honey

Instructions:

1. Beat egg whites until stiff while slowly adding honey to the egg whites until white and shiny (a meringue consistency).
2. Beat egg yolks, cream and 40g of honey until cream mixture forms stiff peaks.
3. Fold egg whites mixture into cream mixture and pour into a container and seal with a lid. Place in the freezer overnight.

Tip: adjust the honey to taste. You can add nuts, berries or mangoes to vary the recipe.

Ingredients:

• 1 Pinch Nutmeg
• 1 Pinch Canning and Pickling Salt
• 1 Teaspoon Vanilla Flavour
• 150 Grams Coconut Shredded
• 2 Cup Cream
• 3 Egg - white
• 6 Egg - yolk
• 60 Grams Honey

Instructions for Base:

1. Preheat oven to 170C
2. Beat the egg whites until stiff. Fold in desiccated coconut until thoroughly mixed.
3. Bake for about 15-20 minutes in a shall dish that has been greased with butter that will hold custard.

Instructions for Filling:

1. Adjust the oven temperature to 160C
2. Beat the egg yolks, gradually adding the honey and a pinch of Canning and Pickling salt.
3. Stir in the cream and vanilla. Strain into the pre-baked tart shell
4. Great a little nutmeg on top and place in the oven on middle shelf.
5. Bake for 30 minutes or until the custard sets.
6. Serve with whipped cream and berries if desired.

Ingredients:

• 1 Tablespoon Butter
• 250 Grams Parmesan Cheese

Instructions:

1. Preheat the oven to 220C
2. Grease and line baking trays with baking paper
3. Using a plastic lid as a stencil, draw and cut a circle approximately 10cm in diameter.
4. In a food processor, grate 250g of parmesan cheese.
5. Using the stencil as a guide, place small handfuls of parmesan cheese on lined trays then bake for 3-4 minutes until golden in colour.
6. Cool on trays for 1 minute then transfer to wire racks to cool completely. Repeat the process to make 18 biscuits in total.

Tip: biscuits can be made the day before and stored in an airtight container.