Tomato & Plum Salad

Slow-Roasted Blue-Eye with Tomatoes & Olives

Seared Tuna with Zucchini sauce & Fennel Salad

Seared Tuna with Fijian-Style Potato Curry

Out-of-the-glass Pawn Cocktail

Grilled Marinated Tuna with Chilli Salsa Verde and Lime

Homemade Chicken Caesar Salad 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

Salmon and Orrechiette Pasta with Salsa Verde 10/10