Pan seared chicken with sage roast pumpkin, roasted kale and almond salad and mushroom reduction 10/10

Stuffed zucchini flower 10/10

Stuffing (makes 8 flowers)

• 1 block of cream cheese softened
• 1/2 a lemon zested and juiced
• 1 tbsp chopped parsley
• Dash of chili flakes
• Salt and pepper

1. Mix in mixer until well combined
2. Stuff into flowers and twist ends

Batter

• 1/2 cup chickpea flower
• 1 cup San Pellegrino
• 1/4 tsp salt

1. Wisk together to form batter
2. Deep fry at 375 for 3 mins
3. Sprinkle with salt

Roasted beetroot and goat cheese salad 10/10

Dressing:

• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tps honey
• Pinch of salt and pepper

1. Add to jar and shake

Salad:

• Rocket
• Roasted beetroot
• Goat cheese
• Toasted walnuts

Beetroot:

1. Two large beetroots, wash, drizzle with olive oil and salt and pepper.
2. Wrap with foil and put in roasting pan.
3. Roast in oven at 170 for 90 minutes
4. Allow to cool slightly, peel off skin
5. Cube
6. Toss with 1/2 dressing and set aside until ready to serve

Smoked trout and cucumber salad with crispy potatoes 10/10

Prawn, Chilli & Tomato Linguini with Pangrattato 10/10

Tuna and pea salad with chilli ponzu dressing 10/10

Grilled Scallops On Blushing Mash & Greens 10/10

Skirt steak, corn de la creme, crisp fried brussel sprouts with vino cotto sauce & greens with buffalo mozzarella, strawberries and balsamic glaze 10/10

Corn = Thomas Keller
Brussel sprouts = Porteno

Prosciutto wrapped snapper with spring green risotto and crunchy apple salad 10/10