Ingredients 400g green beans, ends chopped off 1 red onion – sliced into slivers 1 punnet red grape tomatoes, cut into 1/2s 1 cup walnuts 1 cup feta, crumpled ½ bunch basil leaves Dressing: 1/3 cup extra virgin olive oil 4 tbsp. balsamic glaze 1 lemon, juiced and grated rind 1 clove garlic – minced
Ingredients 2 peaches 1 cup cranberries 8 rosemary sprigs 4 tbsp. rosemary simple syrup 1 bottle of prosecco Method Make rosemary simple syrup. Place 1/2 cup of sugar and 1/2 cup of water in a pot. Bring to a boil and then remove from heat. Add rosemary sprigs. Stir and let cool. Chill until ready
Ingredients 1 tbsp. vegetable oil 1 small onion, diced 2 jalapenos. diced 1/2 cup full cream milk 600g melting cheese, diced 1 cup coriander, chopped 1 pkt tortilla chips Method Heat oil in saucepan. Add onion and jalapenos. Sauté until fragrant. Pour in milk. Reduce heat. Add cheese gradually until melted and combined. Finish with
Ingredients 1kg Lamb Cutlets 350mL Pale Ale Marinade: 2 cloves Garlic 2 large Golden Eschalots 1 sprig Rosemary, stripped from stem 2 tbsp. Honey 1/2 cup Extra Virgin Olive Oil Sea Salt Black Pepper Zesty Herb Dipping Sauce: 1 cup fresh Parsley, packed 1 cup fresh Coriander, packed 1 clove Garlic 1 small Golden Eschallot
Ingredients 1-1.2kg Pork Belly 2 cups Balsamic Vinegar, strained ½ cup light Soy Sauce 4 cups water 4 tablespoons sugar or 2 blocks Chinese rock sugar 4 cm ginger-sliced 1 whole garlic-cut into 2 halves 2 eschalots (or red shallots), roughly chopped 1 Star Anise 2 Dried Chilies 3 tablespoons vegetable oil Extra: finely sliced