3 large potatoes, peeled and diced
75g unsalted butter
200ml thickened cream
salt and ground white pepper
1 Tbsp extra virgin olive oil
2 x 150g Kingfish fillets
½ bunch thyme, chopped finely
2 cloves garlic
½ chicken stock cube
2 tsp plain flour
½ cup white wine
½ bunch chives, sliced finely
lemon wedges, to serve

1 Steam the potatoes until tender, then ash with butter and cream then season with salt and white pepper.
2 Set a large heavy frying pan over a medium-high heat and pour in the olive oil. Season the Kingfish fillets with salt and white pepper. Arrange the Kingfish pieces in the hot oil and sear for 2 minutes. Turn over and cook for 3 minutes on the reverse side, or until Kingfish is cooked medium-well.
3 Remove the fish from the frying pan, stir in the thyme, garlic and stock cube and cook for 1 minute. Add the flour and stir well. Pour in the wine and simmer until thickened.
4 Serve the fish on a bed of mashed potatoes drizzle with gravy. Sprinkle with chives and serve with lemon wedges.

4 slices sourdough bread
½ cup fish stock
8 long red chillies
6 garlic cloves
pinch saffron threads
1 egg yolk
1 cup extra virgin olive oil
salt and pepper
4 x 180g skinless kingfish fillets
1 egg white, beaten
½ cup sesame seeds
1 Tbsp mustard seed oil
crushed peas, to serve

1 Soak the bread in fish stock, then squeeze out excess liquid and mash finely. Char the chillies over a flame until the skin blackens, then cover for 10 minutes before skinning and de-seeding.
2 Pulse the bread, chillies, garlic, saffron and egg yolk in a food processor until a smooth paste appears. Add the oil in a steady stream. Season to taste with salt and pepper.
3 Brush the fish with egg white then coat generously in sesame seeds. Fry in a large pan over a medium heat in mustard seed oil for 3 minutes each side, until just cooked. Serve on a bed of mashed peas with a generous spoon of rouille on the side.

PROFESSIONAL NOTE: Remove both the seeds and white fibres from inside the chillies. Rouille should not be excessively spicy.

16 breadsticks
16 thin slices jamon
2 pears, peeled and quartered
½ cup walnuts, chopped
2 eschalots, diced finely
¼ bunch mint, sliced finely
2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
2 Tbsp leatherwood honey

1 Wrap the jamon around the breadsticks and arrange on plates. Barbecue the pear quarters on a hot grill until lightly blackened, then arrange o the jamon.
2 Combine the walnuts, eschalots, mint, olive oil, vinegar and honey and spoon over the pears.

4 x 170g hapuka fillets
salt flakes and freshly-milled black pepper
2 Tbsp extra virgin olive oil
2 bunches asparagus, trimmed
1 bunch dill, picked
¼ cup mayonnaise
2 cloves garlic, minced
zest and juice of 1 lemon
1 tsp seeded mustard

1 Season the fish with salt and pepper, then rub with half the olive oil. Fry in a pan over a medium-high heat for 8 minutes, turning several times, until just firm.
2 Meanwhile, toss the asparagus with the remaining olive oil and fry in a pan over a high heat, until tender and lightly blackened. Toss with the dill and season with salt and pepper.
3 Mix the mayonnaise, garlic, zest, juice and mustard. Serve with fish with asparagus and the aioli.

4 x 250g beef rib-eye cutlets
6 rashers rindless bacon sliced finely
2 tbsp butter
¼ head green cabbage, shredded finely
1 tbsp white wine vinegar
¼ cup walnuts, toasted and chopped
½ bunch sage leaves
¼ bunch parsley, chopped finely
2 egg tomatoes, de-seeded and diced finely

1 Season the steaks and BBQ as you like them. Medium is best for rib-eye as the marbling melts deliciously.
2 Fry the bacon slowly until well-browned, then remove from the pot.
3 Add the butter and cabbage, season with salt, and cook very slowly for about an hour, or until completely softened.
4 Stir in the vinegar, walnuts, sage, parsley and tomatoes, season with pepper and divide between four plates.
5 Top with the steak and serve with a spicy Grenache.

PROFESSIONAL TIP: Use a very heavy pot to cook cabbage as it reduces the risk of burning.

1kg goat leg, diced
1 Tbsp plain flour
2 Tbsp tagine spice blend
¼ cup ghee
1 red onion, peeled and cut in wedges
12 cloves garlic
250g small kipfler potatoes, scrubbed
1 preserved lemon, rind only, cut in fine strips
¼ cup roasted capsicum, cut in strips
1L chicken stock
salt and pepper
coriander leaves, mint leaves and lemon wedges, to serve

1 Preheat oven to 140°C. Dust the goat in flour and spices. Pour the ghee into a large frying pan and set over a high heat. Fry the meat for 4 minutes, until well-browned, then place in a tagine or lidded casserole dish.
2 Add the onions, garlic cloves, potatoes, preserved lemon, capsicum and stock to the tagine, season lightly with salt and pepper, and fit the lid. Bake for 3 hours.
3 Adjust the seasoning and garnish with herb leaves and lemon wedges.

500g waxy potatoes, steamed
2 eggs
180g plain flour
salt and ground white pepper
2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter
1 red onion, shaved
2 garlic cloves, sliced finely
2 King oyster mushrooms, sliced
1 cup mixed exotic mushrooms, sliced
1 bunch oregano leaves
100g ricotta, crumbled

1 Sieve the potatoes while still hot, then combine gently with the eggs and flour. Season with salt and white pepper. Roll into 1cm thick strings, then cut into small lengths. Cook in rapidly boiling salted water until the float, then scoop out, drizzle with olive oil, and set aside.
2 Set a large frying pan over a high heat and fry the onions and garlic in butter briefly. Add the sliced mushrooms and cook for 2 minutes. Mix in the gnocchi and fry briefly. Fold in the oregano and ricotta, then serve.

6 medium green apples, peeled
500g dark brown sugar
350g unsalted butter
1 tsp natural vanilla extract
1 tsp ground nutmeg
6 eggs, separated
100g rice flour
200g almond meal
150g hazelnut meal
½ tsp cream of tartar

1 Preheat oven to 170°C. Cut the apples into eights and combine in a frying pan with 150g sugar and 50g butter. Cook over a medium heat until the apples are softened, then divide the apples and syrup between two lined loaf pans.
2 Place the remaining butter and sugar in the bowl of an electric mixer and beat on high speed for 5 minutes, until very light, then fold in the egg yolks. Mix in the rice flour and nuts gently.
3 Whisk the whites and cream of tartar to soft peaks and fold in gently, then spoon over the apples and bake for 40 minutes until a skewer can be inserted and removed cleanly. Cool on a wire rack.

4 x 170g snapper fillets
8 shiitake mushrooms, sliced finely
8cm piece ginger, cut into fine batons
1 Tbsp peanut oil
2 tsp sesame oil
½ cup chicken stock
2 bunch asparagus, trimmed
2 eschalots, sliced very finely
2 garlic cloves, sliced very finely
1 Tbsp dried nori seaweed, sliced finely
salt and pepper
½ bunch Thai basil leaves

1 Arrange the snapper fillets in a steam basket set over a saucepan of simmering water and cook for 5 minutes, until just firm.
2 Fry the mushrooms and ginger in peanut and sesame oils for 2 minutes, until just-softened in a wok set over a high heat. Pour in the chicken stock and boil briefly, then set aside.
3 Steam the asparagus and fold in with the eschalots, garlic, and nori. Season with salt and pepper, then add the basil. Serve the fish on top.

600ml milk
3 tsp powdered gelatine
2 Tbsp caster sugar
2 Tbsp dark cocoa powder
1 Tbsp rum
2 kiwi fruit, peeled and diced
2 plums, seeded and sliced
2 Tbsp golden syrup

1 Combine half the milk and the gelatine in a small bowl, whisk well, and set aside for 15 minutes until the gelatines thickens and blooms.
2 Pour the remaining milk into a small saucepan and whisk in the sugar and cocoa powder. Simmer for 5 minutes, whisking often. Stir in the gelatine mixture and rum, then pour into four individual jelly moulds. Refrigerate for 4 hours, until firm.
3 Unmould the jellies by dipping briefly into hot water, then garnish with fruit and drizzle with golden syrup.

COOK’S TIP: Dark cocoa, also known as ‘Dutch cocoa’, dissolves more easily and will give you a smoother jelly.