400g Tognini's Applewood Hot Smoked Salmon*
1 x Butter Lettuce
4 large Kipfler potatoes (6-8 small)
Dressing
20g natural Yoghurt
2 tablespoons Tahini*
1 teaspoon Sumac*
1/2 teaspoon Cumin*
2 teaspoon lemon juice
Salt + pepper
Garnish
Tognini's preserved lemon* (1/4 lemon)
100g Coriander
10 g Italian Parsley
Extra 1/2 teaspoon Sumac

2/3 cup Du Puy green lentils*
1 tablespoon Azienda EV olive oil*
1/2 brown onion, diced
1 clove garlic, thinly sliced
1 carrot, diced
1 teaspoon thyme leaves
1 large celery stick, diced
250ml veal stock* (reserve 100 ml for serving)
1 tablespoon butter
2 tablespoon finely chopped parsley
4 x Confit duck Maryland*
80g ‘Mostardo’ Mustard fruits*
120g Woodside goat curd*

Lentils: Add the lentils and 1 1/3 cups of salted water to a saucepan and bring to the boil over medium-high heat. Reduce heat to a simmer and cook for a further 20-25 minutes or until tender. Drain. Heat oil in frying pan over medium heat, then add onion and garlic and cook until translucent. Add carrots, thyme leaves and celery and cook for 1-2 minutes, then add lentils and jus. Cook until the sauce has slightly thickened and reduced. Stir through parsley. Duck: To reheat duck marylands - place the bag in boiling water and heat through for 8-10 minutes. Carefully open the bag and drain the fat from the duck before placing on top of lentils. To serve: Spoon the lentil mixture into bowls and top with a duck Maryland, spoon 2 tablespoons of jus over duck then top with a dollop of goat curd and garnish with finely chopped mustard fruits.

200 g frozen raspberries*
1/4 cup sugar
1/2 cup softened unsalted butter 
3/4 cup castor sugar
2 eggs
1/2 teaspoon Taylor & College Vanilla bean paste*
1 1/4 cups plain flour
1 1/2 teaspoons baking powder
1/2 cup milk
Tognini's white chocolate sauce or
Jamaican ginger dark chocolate sauce*

Gnocchi
500g Desiree potatoes
1 egg
120g plain flour
Sauce
200 ml cream
50 g buffalo parmesan
50 g Stelvio
50 g goat’s milk gorgonzola
Salt + pepper

Cornbread: Combine flour, polenta, cheese, baking powder, bicarbonate of soda, lemon rind, corn and 2 tsp sea salt in a bowl, stir to combine. Add buttermilk, eggs and melted butter, stir to combine, and then spoon into an 8cm x 23cm loaf tin, greased and lined with baking paper. Bake until golden and firm (45-50 minutes). Once the corn bread has cooled, cut into approximately 10 slices 1.5 cm thick. Set aside 4 slices and store the remainder in the fridge for later use. Green tomato relish: Combine all ingredients and simmer on the stove top for 20 minutes. Cool, place in airtight container and refrigerate. Corn and bacon hash: Cut rashers into strips and pan fry till crisp, add drained corn kernels and heat through. Poached eggs: To poach perfectly have ample water in a saucepan with 2 teaspoon of white vinegar on a rolling boil – swirl the water in one direction place eggs gently into boiling water one at a time and simmer for 2-3 minutes for a soft yolk, 3-4 minutes for a firm yolk . Remove from water with a slotted spoon and drain on paper towel.

To serve place 4 slices of buttered corn bread in the oven to warm through whilst preparing the corn and bacon hash. To plate up - place the corn bread on plate, place 2 eggs on top of corn bread and spoon bacon and corn hash on top. Serve with green tomato relish on the side. Enjoy!

4 slices sourdough bread
olive oil for brushing
clove of garlic – rub on toast
20 sardine fillets*
100ml dry white wine
3 tbsp extra virgin olive oil
50gr walnuts, roughly chopped
1-2 fennel bulbs finely sliced - use the white ends of the fennel
sea salt
freshly ground black pepper

Preheat oven to 180c. In a baking, lay sardines out flat. Pour wine and oil over sardines, then sprinkle with walnuts and celery hearts, and season with salt and pepper. Bake for 5-6 minutes. Place sardine mixture on the toasted bread and serve with fresh rocket drizzled with extra olive oil. This dish is perfect with a bottle of Pala Crabilis Vermentino from Sardinia, Italy. The wine has a herbaceous tartness and clean finish which cuts through the oiliness of the sardines.

270g day old Italian bread, (ciabatta) torn into bite-size pieces*
80ml extra virgin olive oil (Kailis Organic Olive Oil)*
salt and pepper to taste
3 cloves garlic, minced
60ml olive oil
30ml Guisti balsamic vinegar*
492g ripe tomatoes, cut into wedges
125g sliced red onion
10 basil leaves, shredded
85g pitted and halved Coriole kalamata*
235g fresh Montefiore bocconcini, ripped to bite-size pieces*

Preheat oven to 400 degrees F (200 degrees C). In a large bowl, toss bread with 1/3 cup olive oil, salt, pepper, and garlic. Lay bread on a baking sheet, and toast in the preheated oven until golden, about 5 to 10 minutes; allow to cool slightly. While the bread is in the oven, whisk together 1/4 cup of olive oil and balsamic vinegar. Gently toss together the bread, tomatoes, onion, basil, olives, and mozzarella cheese. Toss with the vinaigrette and let stand for 20 minutes before serving. This allows the flavours to infuse.

500g Pappadelle*
1kg Venison (leg)*
2 1/2 tablespoons olive oil*
1 carrot, finely chopped
1 onion, finely chopped
1 celery stalk finely chopped
1 clove garlic
Bouquet garni of 8 juniper berries, 8 cloves, sprig of rosemary.
1/2 bottle red wine
1 tablespoon tomato paste
500ml Passata* (puree of tomato)
Salt + pepper to taste

Day before: Marinate the roughly chopped venison in 500ml red wine and bouquet garni for 24 hours – this gives flavour and tenderises the meat.

Saute the finely diced garlic, carrot, celery and onion in olive oil for 5–7 minutes without allowing it to colour too much stirring regularly. Drain the meat and allow it to get to room temperature and cook until browned. Add in the wine and let it simmer and reduce right down – add the tomato paste – stirring all the time cook for a couple of minutes. Add the passata with 500ml of water and allow the dish to simmer for 1 1/2 hours adding a little water if necessary – the end result will be a thick sauce to add to pappadelle.

Pastry Shells:
250g Carème chocolate shortcrust pastry*

Raspberry Couli:
100g raspberries
50ml sugar syrup (1/2 cup castor sugar
+ 2 tablespoons water – simmer 5 mins)
Zest of 1 lemon

Dressing:
150ml EV olive oil – Josephs*
50ml white Forum Chardonnay vinegar*
salt + pepper

Prawns:
20 green prawns, shelled and de veined
1 tablespoon of crushed garlic
2 red chilli
50 mls olive oil
salt + pepper to taste

Crumble:
50grams unsalted butter
25grams castor sugar
60grams plain flour
60grams rolled oats

For pickling liquor:
60ml white wine vinegar
15g castor sugar
5g salt
15ml water

For the bruschetta:
6 slices sour dough bread
30ml olive oil
50ml extra olive oil for garnish

Ricotta stuffed Zucchini flowers
12 zucchini flowers**
500g ricotta*
1 egg
zest of 1 lemon
50g grated zucchini
sea salt + pepper
1 tablespoon grated parmesan cheese*
12 chives

Ricotta stuffed Zucchini flowers: To prepare the zucchini flowers: Remove the stamen from the inside of the flower by gently twisting it and discard. In a bowl crumble up ricotta, add grated lemon zest, grated zucchini, parmesan cheese, salt and pepper, pinch of nutmeg and bind together with a beaten egg yolk. Mix together by hand and put into a piping bag. Pipe approximately 1 tablespoon of mix into the zucchini flower and tie the flower closed with a chive. To cook: Place onto a lined oven tray and drizzle with olive oil, season with salt and pepper and bake in a moderate oven (180˚) for 6-8 minutes. To plate: Using a plate bowl, spoon a serve of risotto and top with three 3 zucchini flowers. Add some shaved parmesan as garnish.

1.2kg kangaroo strip loin fillets
18 eschalots
12 radicchio leaves
100g butter*
250ml white wine
300ml beef jus*

Marinade:
200ml soy sauce*
50ml malt vinegar*
2 sliced red chilli
3 cloves garlic sliced
1 tables dijon mustard*

Polenta:
250g moretti polenta – bramata*
500ml milk
500ml chicken stock*
150g butter*
150g grated parmesan cheese*

Roast tomatoes at 160 deg on oven rack and baking paper for 30 mins or until soft and reserve all juice for sauce. Bring to boil salted water for ravioli - they will only take 5-10 mins. When they rise to the top of boiling water they are cooked. In a pan, add oil, liquid from cherry tomatoes, add butter one tablespoon at a time while stirring, add tomatoes and rocket, pasta and gently fold through till all is coated. Add salt + pepper to taste. To serve, plate up and crumble goats cheese over the top. Serve drizzled with “njoi” tomato oil over top.

Whisk eggs, add vanilla, milk, cream, sugar, cinnamon and nutmeg and set aside while preparing the pannetone. Slice pannetone into 1cm x 5cm x 5cm pieces and place around the base then sides of the muffin case (liners available from Tognini’s Spring Hill), spread with melted butter + apricot jam. If using a spring form tin you may need larger slices on the base and also grease the tin. Once the pannetone has been positioned, fill with the egg mix then put pan in a bain marie tray and fill half way with hot water. If using a spring form tin, cover the outside of the tin with several layers of foil to prevent leakage. Bake in a slow oven at 160 degrees for 40-60 minutes or until set.

To make mushroom mix sauté chopped mushrooms, onion and garlic, the add thyme at the end. Mix ricotta and beaten egg into mushroom mixture and season with salt and pepper. Divide mix into six. Place mixture in the centre of the quail and fold quail around the stuffing. Wrap quail with proscuitto and pin with tooth pick if needed. Onto tray lined with baking paper, place stuffed quail lightly oiled with extra virgin olive oil, salt and pepper. Place in oven at 180-200°C for 20-35 minutes. Baste about 4-5 times while cooking.

Defrost crabs in fridge overnight, cut into quarters. Make tempura batter according to packet directions. Dip each crab into batter, then shallow fry until batter is golden. In a blender add fish sauce, soy sauce, lime juice and chilli. Blend until chilli is finely chopped. Add ginger and garlic and mix again until ginger and garlic are finely chopped. Cook noodles for 2 minutes in boiling water. Drain then cool. Add grated mango and pawpaw and rest of ingredients to large bowl and mix well, add nam jim dressing. Place salad on individual serving plates and put crab on top.