Slow-Roasted Blue-Eye with Tomatoes & Olives

Out-of-the-glass Pawn Cocktail

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

Mexican Snapper Soup 10/10

Soup

• 2 onions diced
• 4 cloves of garlic minced
• 1 1/2 jalapenos deseeded and finely chopped
• 1 tbps olive oil
• 2 litres home made chicken stock
• 2 cans whole peeled tomatoes
• 2 cans kidney beans

Garnish

• 1/4 coriander roughly chopped
• 1 lime cut into wedges
• 1 cup Monterey Jack or Colby cheese shredded
• 2 avocados diced
• Sour cream

Snapper

• 2 whole fish filleted
• 1 tsp cumin
• 1/2 tsp Mexican chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt

1. Sweat onions, jalapenos and garlic in olive oil until soft
2. Add in tomatoes, squeeze with hands to crush
3. Add in chicken stock
4. Add in kidney beans
5. Bring to boil
6. Reduce heat and simmer for 15-20 minutes
7. Heat 1 tsp olive oil in skillet
8. Season fish as per above
9. Fry in skillet until cooked
10. Add soup to bowl
11. Garnish with items above in serving bowls
12. Top with fish

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

Honey Soy Salmon 10/10

Cobb Salad 10/10