Series 3:

Veal medallions with bug tails
Snapper with coconut rice cake
Whiting with shellfish mousse
Grilled lamb cutlets
Swordfish with Caprese salad
Emperors torn pancake
Smoked chicken & Waldorf salad
Beef fillet with fried gnocchi
Roasted Capsicum Tart
Seafood Risotto with Saffron,
Asparagus & Tomato
Mushroom cappuccino
Crab Linguine with a rose sauce
Dukkah Crusted Chicken with
Rocket Potatoes

Series 2:

Series 1:

Spiced Atlantic Salmon with Avocado and Garlic Mayonnaise

• 4 x 200g serves of Atlantic Salmon
  
• 2 Avocados
  
• 100g Mixed Fine Lettuce
  
• bnch of Chives
  
• Olive Oil
  
• Basil Oil
  
• Sticky Balsamic
  
• French Dressing
  
• Fish Spice
  
• 3g Cayene Pepper
  
• 3g Ground Black Pepper
  
• 3g Mexican Chilli Powder
  
• 5g Cajun Spice Mix
  
• 10g Paprika Mild
  
• 10g Ground Cumin
  
• 10g Garlic Powder
  
• 20g salt
  
• 25g onion powder

1. Prepare fish spice by combining all ingredients.
2. Check the taste of the spice by frying a little piece of fish in some oil.
3. If it is too hot, add some more onion powder.
4. Heat up your pan and add a little olive oil.
5. Dip the salmon in the spice mix and place into the pan.
6. Dress the mixed lettuce with the french dressing and place in the middle of the plate.
7. When the fish is cooked place it on the lettuce.
8. Slice the avocado and place on top of the salmon then place a spoon of the basil oil on the avocado.
9. Finish with the sticky balsamic, basil oil and finely chopped chives.

GARLIC MAYONNAISE

• 8 Egg Yolks
• 1tbls French Mustard
• 100ml White Wine Vinegar
• Pinch of salt
• Pinch of ground white pepper
• Pinch or sugar
• 1lt Vegetable Oil
• 30g finely chopped garlic
• 1 lemon juice

1. Combine egg yolks , mustard, vinegar, salt, pepper, and sugar in a food processor.
2. With the food processor going , slowly add the vegetable oil.
3. Add the garlic and lemon juice and blend till smooth.

FRENCH DRESSING

• 500ml vegetable oil
• 350ml White Wine Vinegar
• 150ml water
• Pinch of salt
• Pinch of sugar
• Pinch of ground white pepper
• 2 tbls French Mustard
• 1. Combine all ingredients in a bowl and whisk together.

STICKY BALSAMICS
500g White Sugar
500ml Balsamic Vinegar

1. Place sugar in a pot and mix a little water until it becomes a paste.
2. Cook the sugar on the stove until it becomes a caramel.
3. Add the balsamic vinegar and boil for one minute then let cool.

BASIL OIL
1lt Extra Virgin Olive Oil
1Ö2 Bunch of Flat Parsley
2 Bunches Fresh Basil
200g Baby Spinach

1. In a pot of boiling water blanch the spinach, parsley and basil then refresh in iced water.
2. Warm the oil slightly in a pot and place into a vitamizer.
3. Drain the liquid of the herbs and spinach and dry of in a clean tea towel.
4. Put the herbs and spinach into the vitamizer with the oil and blend on high for three minutes.
5. Let the oil settle and pass through a fine strainer.

Serves 4

Enjoy!

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