onion | garlic | tomatoes | basil | pasta | parmesan cheese | chillies | olive oil | tomato paste | brown sugar | salt and pepper

shallots | mince | butter | salt | burger rolls | cheese | tomato | lettuce | beetroot | mayonnaise | tomato sauce | bacon | avocado
CHICKEN BURGER MARINADE - olive oil | lemon | shallots | Dijon mustard | salt | pepper

mince | oil | spice mix and sauce | taco shells | iceberg lettuce | tomato | red onion | grated cheddar cheese | avocado | coriander | lime | salt
Chicken Enchiladas - chicken breasts | chicken stock | onion | tin diced tomatoes | grated cheddar cheese | tortillas
TACO MIX 2.0 - 2 ground cumin | 2 dried oregano | 2 paprika | 2 sea salt | 1 onion powder | 1 chilli powder | 1/2 garlic powder | 1/4 chilli flake [teaspoons]
CHILLI CON CARNE MIX - 2 chilli powder | 1 ground cumin | 1 coriander/oregano | 1 cocoa powder | 1 salt | 1 paprika | 1 smoked paprika | 1/2 garlic powder | 1/2 onion powder | 1/2 black pepper | 1/4 chilli flake | 1/4 cayenne pepper | 1/4 ground cinnamon | beef stock [teaspoons]

plain flour | salt | baking powder | butter | milk | grated cheddar cheese | eggs | onion | parsley | bacon
OVEN 200° 20 mins

onion | garlic | tin chopped tomatoes | rosemary | stock | mince | tomato paste | plain flour | salt | olive oil | butter | milk | shredded mozzarella | parmesan cheese | lasagne sheets | carrot and nutmeg (optional)
OVEN 180° 30 mins

spaghetti | 4 Tbsp olive oil | 2 cloves garlic | 1 onion | 1 red capsicum | 800g Passata | basil | grated mozzarella and parmesan
METHOD - Oven 180ºC | spaghetti, oil, garlic, salt & pepper in a baking tray | gently toss ingredients with your hands to combine | add the onion, capsicum, passata and fresh basil | toss again with tongs to coat evenly | sprinkle with cheese to cover | bake uncovered for 30 minutes, or until the top has browned

mince | onion | garlic | mushrooms | carrots | peas | parsley | potatoes | butter | milk | tomato paste | stock | olive oil | plain flour | salt
OVEN 220° 25 mins

blade steak | mushrooms | onion | beef stock | olive oil | tomato paste | parsley | salt | flour | sour cream | rice

4/500g/person 3/400g/person | 2 carrots, onion, 2 celery stalks, garlic - minced | tomato paste | 1 cup red wine | 1L chicken stock | orange | lemon | rosemary + thyme/oregano | 3 bay leaves | 500g Brussels sprouts | shallots | carrots | garlic | Mashed potato 1/person butter + cream
METHOD - Season and brown lamb shanks | Caramelize carrots, onion, celery, garlic, salt, pepper 20 min | Add tomato paste 5 min, red wine 5 min, chicken stock, orange juice, lemon juice, rosemary, thyme/oregano, bay leaves, lamb shanks | Cover and place in oven, turning periodically | 1 hr to go, add carrots, Brussels sprouts, shallots, garlic cloves to a baking sheet. Drizzle with olive oil and season | Make mashed potato | Pour juices into a small jug, skim off the fat and thicken
OVEN 150° 2hrs, 110° 2hrs, 200° 1hr | Lamb Shanks 2+1 hrs | Lamb Shoulder 2+2+1 hrs | Vegetables 1hr

chicken breast | flour | egg | panko bread crumbs | parmesan | parsley | salt and pepper | lemon

2 slices white bread | 1kg packet lean minced beef | 2 onions | 2 garlic | 3-4 tsp medium curry powder | 1 tsp turmeric | 2 tsp mixed herbs | 3 cloves | 2 tsp salt | 6 bay leaves | 3 Tbsp sultanas | 2-3 Tbsp chutney | 375 ml milk | 3 eggs
SERVE WITH - Rice | Coconut | Chutney | Bananas
METHOD - Soak bread in milk | Fry onions, garlic and beef | Stir in curry powder, turmeric, mixed herbs, cloves, salt, 2 bay leaves, sultana, chutney | Drain and mash bread and reserve milk | Add bread into the meat | Ovenproof dish 5-6cm deep
TOPPING - beat milk and eggs with seasoning and some turmeric. Pour over the meat and top with remaining bay leaves
OVEN 180 for 35-40 mins until golden

eggplant (PAN FRY + GRILL) | vegetable oil | 1 Tbs miso paste | 2 tsp mirin | 1 tsp sugar | 1 tsp sake | sesame seeds
grilled salmon | rocket salad | grated cabbage with Kewpie roasted sesame dressing | chopped tomatoes with vinaigrette Serve with rice

12 Eggs | 6 Shallots | Light Soy Sauce |200g Shitake Mushrooms | 2 Tomatoes | 2 Bok Choi | 100g Bean Sprouts | Kecap Manis | Oyster Sauce

1 potato/person | 1/2 shallot | 1 tsp salt (+ pepper to taste) | 1 Tbsp matzo meal | 1/2 egg | Vegetable oil | Sour cream
METHOD Grate potatoes, squeeze liquid out in cheesecloth. Drain, leaving potato starch in bowl. Add potatoes, shallots, salt, pepper, matzo meal and egg. Fry 4 to 5 minutes on each side, until golden brown. Drain on paper towels and serve with sour cream

ricotta | lemon zest | chopped garlic | chilli flakes | oregano | olive oil | salt | pepper |
OVEN 200° 20-30 min

2 eggplants | 2 knobs butter | I onion | 2 cans white beans | lemon | parsley or chives
METHOD Oven to highest setting | Cut eggplant in half, place cut side down on oven proof tray | Bake for 30 - 40 mins or until eggplant is very soft | Cook onion in butter until soft and golden | Add beans and the liquid to the onions | Simmer for about 10 mins | Scrape the flesh from the cooked eggplant and add to the soup | Simmer for a minute or so then puree, if you like | Taste and season with salt, pepper and lemon juice | Garnish with chopped parsley or chives.

220g dark chocolate, finely chopped | 180g unsalted butter, cubed | 4 eggs | 4 egg yolks | ½ cup (100g) caster sugar | ½ teaspoon of salt | 5 Tbs (50g) plain flour | Dutch processed cocoa powder, for coating and finishing | cream or ice-cream
METHOD - Oven 230°C | Lightly butter ramekins + dust with cocoa powder | Double-boiler, melt chocolate and butter | Whisk eggs, yolks, sugar, and salt, until pale, thick, almost double in volume, about 5 mins | At low speed, slowly stream in melted chocolate mixture | Sift over the flour and fold it in with a large rubber spatula | Pour into ramekins 2/3 full | Bake, until domed and just firm to the touch, about 8 to 12 mins | Let stand for less than a min | Carefully turn the fondants out and onto a plate, for serving | Dust with cocoa powder, serve hot, with cream.

250g Philadelphia Cream Cheese | 250g cream | 100g sugar | 2 eggs | 15g flour | 1/2 tsp vanilla extract
METHOD blend and rest | baking paper | 230c 22 min | top is just shy of turning black

375g mascarpone | 250g cream | 50g caster sugar | 400g packet savoiardi (sponge finger biscuits) | 600ml black coffee | cocoa powder| Zabaglione 3 egg yolks | 45ml marsala | 25g caster sugar

cream (35% milk fat) | vanilla bean | sugar | egg yolks | orange | caster sugar (100ml cream + 1 egg / person)

5-6 scoops vanilla ice-cream | milk | use mostly ice-cream, and just enough milk to mix (try 4:1) | 2 heaped Tbs chocolate powder | chocolate syrup
Cappuccine Decadent Chocolate Frappe powder
Cottee's Chocolate Flavoured Syrup or Thick 'n' Rich Chocolate Flavoured Topping

250g brown sugar | butter | sultanas | stoned and halved raisins | currants | breadcrumbs
100gr shredded and blanched almonds | 125gr shredded peel | 125gr flour | 4 eggs | Grated rind of one lemon | 1/4 tsp nutmeg | 1/2 tsp salt | 2 tsp baking powder | 1/2 cup milk | 1/4 cup brandy
I always add some chopped prunes and red cherries as well.

METHOD - Cream butter and sugar together.
- Sift flour, salt, baking powder and nutmeg into a large mixing bowl.
- Add breadcrumbs and creamed butter.
- Add cleaned and prepared fruits.
- Beat eggs and stir into mixture, together with milk and brandy.
- Pour into two well-greased pudding basins.
- Cover lightly and steam for 5-6 hours.
- If you make this mixture into one large pudding, you need to steam it a bit longer, say 8 hrs.
- Keep in fridge until ready to use, then steam it for 30 minutes to get it good and hot before setting it alight with brandy.

Slow cooked 160°c for 90 mins
Regular 200°c for 60 mins

punch tiny hole, bring to the boil, then 5 mins simmer

lay bacon slices on a baking tray covered with baking paper bake at 180°C for 15 - 20 mins more or less time until soft or crisped up to your liking drain on paper towels simple, consistent and less mess than frying.

1 chilli oil | 1 tamari | 1 rice wine vinegar | 1 mirin | few drops sesame oil | spring onion | ginger

3 oil | 3 rice wine vinegar | 2 tamari | 1 sugar | chilli

Vegetable oil 4 | Vinegar 4 | Water 2 | Vegetal <1, or Vegetable oil 200ml | Vinegar 200ml | Water 100ml | Vegetal 40g

2 olive oil | 1 vinegar | 1/4 Dijon | 1/8 sugar | 1 unit in volume, minced shallots | pinch salt | maybe basil

3 olive oil | 2 red wine vinegar | 1 Dijon mustard | 1 water
adjust with + salt + pepper + shallots + garlic + herbs + basil