Baked Winter Pear, Goat Cheese Wrapped In Prosciuto Ingredients: Serves 4 4 x 180g each Pear, josephine 4 tbsp Cheese goats chevre 100 gram Proscuitto, parma half, Melosi 80 gram  Lettuce, mesclun 4 tbsp  Butter, salt reduced 1 x Lime, for juicing 2 tbsp  Cream Method: 1. Peel pears, leave stalk on, core the pears and cut in half 2. Sprinkle with olive oil, and bake in moderate oven for approx 10 mins 3. Fill center of pear with Goat Cheese 4. Wrap each half with 1 piece of proscuito 5. Bake for a further 5-7 mins 6. Dress pears on Mesclin Salad and coat with lime butter 7. Garnish with lime Click ...

Ingredients: Serves 6 1.5 kg Pork Belly 3 Garlic cloves 2 red onions Sea salt, pepper Bunch fresh rosemary, 1 cinnamon stick, 6 cloves, 3 bay leaves 6 small green apples Brown sugar Butter, olive oil 1 head red cabbage, finely shredded 1 cup red wine Half cup red wine vinegar 50 ml Balsamic vinegar Water 1.5 cups yellow polenta 2 table spoons grated parmesan Method for Pork Belly: 1. Season pork on the dry skin with salt .On the other side rub crushed garlic, salt, pepper and rosemary 2. Place pork on a rack and on to an oven tray, add half cup water 3. Bake on low heat 185 degrees for 3.5 hours 4. Keep adding little water ...

Ingredients: Serves 4 100 gram Crab, fresh, blue swimmer, cooked, medium 150 gram Prawns, green, whole, australian u8230 gram Fish, capensis hake skinless boneless 5 gram Varsity Lake Cafe - Seasoning0.25 x 150g bunch rocket 4 tbsp Walnut pieces 1 x Lime, for juicing 4 tbsp Sauce, garlic aioli Method: 1. Blitz prawns and fish 2. Add Crab 3. Add seasoning (finely chopped ginger, chilli, corriander) 4. DO NOT OVER BLITZ ONCE CORRIANDER ADDED 5. Form 12 patties 6. Seal in pan with olive oil (1 min on each side) 7. Serve with rocket and roasted walnut salad (dressed ...

Ingredients: Serves 6 600 gram fresh Ricotta cheese 50 gram Cheese parmesan grated 200 gram  Flour, bakers premium1 tsp Varsity Lake Cafe - Seasoning 6 tbsp Breadcrumbs fine 250 gram Spinach chopped, Super Fresh Method: Mix ricotta, flour & breadcrumbs together, season with salt, pepper, nutmeg, add egg, add well drained chopped spinach, add grated parmesan. Let mixture rest for 15 minutes. Form quenelles with 2 spoons and drop in to salted boiling water. simmer 2 minutes or until gnocchi float on top. Remove gnocchi with slotted spoon and serve in your favourite sauce; napolitana/ porcini/ crema/ aux beurre

Ingredients: Serves 4 2 x Eggs 250 gram Flour plain 35 gram Sugar white 10 gram Yeast fresh compressed 40 gram Icing sugar mix 100 ml Milk 10 ml Cream 10 gram Vanilla beans 20 gram Lemon, for peel Method: Prepare a sponge with lukewarm milk, yeast and 1/3 of the flour. Dust with a little flour and cover with a cloth. Leave to rise in a warm place. Then add the rest of the flour, sugar, egg yolks, lemon rind a pinch of salt. Knead into a semi-stiff dough. Finally, work in some butter. Cover with a cloth and leave to rise again until the bulk has increased considerably. On a floured ...

Ingredients Serves 4 800 gram Chicken, breast supreme 8 tbsp fresh Ricotta cheese 50 gram Spinach 150 gram Tomatoes, semi dried in oil, Prima Selezione 100 gram Proscuitto, parma half, Melosi Beef Jus Method 1. Inject Ricotta, SD Tomatoes and Spinach into pocket in Chick Breast 2. Seal Chick
en 3. Wrap Proscuito tightly around breast 4. Seal in Olive Oil and place in oven for 12-15 mins 5. Slice into 3 to Serve, add Pan Jus 6. Serve on Grilled Polenta