Ingredients

200 grams Baby Shrimps 100/2001 Cup Greek Yogurt½ Cup Finely Diced Cucumbers, Peeled,

Seeded1 Clove Finely Chopped Garlic2 Fresh Limes, Juice and Zest½ Cup Finely Chopped Shallots

Finely Sliced BasilFinely Chopped Chives and ParsleySalt, Pepper

Turkish Bread

3.2 Liter Water0.3 Liter Vegetable Oil100 grams Salt6.4 kg All Purpose Flour

Preparation

Prepare a Greek tzatziki with yogurt, cucumbers, garlic, salt and pepper.Mix the shrimps with the herbs and season to taste with lime juice, lime zest, salt & fresh black pepper.

Arrange the salad on a bed of iceberg chiffonade, garnish with fresh herbs and a broken large chip of the Turkish bread.

For the bread mix all ingredients except the flour. Add flour proportionally and mix very well. Roll out into 2 mm thick sheets and allow to rest for 10 minutes. Bake in pre-heated oven at 220 C for 5 – 6 minutes. Break into rough triangle-shaped pieces.

Lime & Basil Marinated Baby Prawns (Menu 1)On Tzatziki and Turkish Bread

Ingredients

Parmesan cheese 3 kgGrated white bread 2 kgSalt 40 gramsGround black pepper 40 gramsEggplants 6 kgGarlic cloves 2 kgParsley 230 gEggs 6 kgMilk 6 lUHT Whipping cream 3 lGrated Emmenthal cheese 2 kgUnsalted butter 900 gQuiche Crust in Pie Molds 30 ea

Red Pepper Dressing

Red Capsicums, Roasted, Peeled 2 kgWhite onions, quartered ½ kgGarlic cloves 100 gramsOlive oil 2 tablespoonssalt, pepperwhite wine 3 cupsvegetable stock 6 cupsheavy cream 2 cups

Preparation

Cut the eggplants in large cubes and roast them on tray along with plenty of garlic, rosemary and thyme till tender. Season with rock salt and fresh black pepper.Roast the garlic the same way, but along with rough chunks of root vegetables and olive oil till fork tender and golden brown. Finely chop the garlic once cold.Prepare the quiche mix (royal) with the eggs, milk, cream, butter, parmesan cheese, white bread, salt, nutmeg and pepper. Blend thoroughly and let rest for 1 hour. Mix in the chopped garlic and roasted eggplant, add fresh parsley. Fill into pie molds and top with grated Emmenthal cheese. Bake for 1 hour at medium heat or tillcooked.

Sauté the onions, garlic and peppers in olive oil; add the white wine and vegetable stock, simmer to reduce. Add the cream and keep simmering; blend and season to taste.

Cut the quiche into wedges and serve along with pepper dressing.

Roasted Garlic & Eggplant Custard (Menu 1)Red Pepper Dressing

Ingredients for the Soup

2 lb Shallots3 lb Leeks3 qts White wine15 lb Cauliflower4.5 gallons Chicken Stock12 oz Butter0.5 cup Sugar0.5 l cream3 tblsp White wine vinegar

Method: Reduce shallots, leeks and white wine by ¾ , add the cauliflower and chicken stock and boil for 30 minutes. Puree and stir in butter , sugar, vinegar and cream, simmer for 5 minutes, season and serve with grissini stick. Present as per photo.

Ingredients for Salami Grissini

1 kg All Purpose Flour100 grams Rye Flour20 grams Salt20 grams Olive Oil15 grams Malt30 ml Water10 grams Improver30 grams Salami Brunoise

Preparation 10 to 15 minutes. Bake 25 minutes at 180 C.

Cream of Cauliflower Soup, Salami Grissini (Menu 1)

Ingredients

¼ liter sesame oil¾ liter vegetable oil1 liter rice wine, ¼ liter rice vinegar1 liter white wine vinegar

both vinegars and rice wine reduced to syrup along with a orange peel, cinnamon stick, star anise, whole cardamom

2 table spoons honey½ liter fresh orange juice2 table spoons orange zest150 grams Dijon mustard

salt, pepper

Preparation

Beef chuck, cut into thin chipsDark soy sauce 2 cupsHoisin sauce 1 cupLemon juice 1 table spoonSesame oil 1 table spoonSambal oelek 1 table spoonFinely chopped garlic ¼ cupFinely chopped ginger ¼ cupOrange concentrate 1 cup

Whisk all the ingredients together and marinate meat for 2 hours. Sear in small quantities on flat grill.

Arrange a bouquet of rocket lettuce / butter lettuce in the center of the plate, top with warm beef strips and drizzle vinaigrette around. Garnish with fresh orange zest.

Rocket Salad, Teriyaki Beef Strips (Menu 1)Rice Wine & Orange Vinaigrette

Pasta Tubes [rigatoni or penne]Finely chopped shallotsFinely chopped garlicOlive oilChopped canned tomatoesChicken stockSalt and white pepperChili pepper flakesChopped fresh green , red and yellow peppersFreshly grated parmesanChilled cubed butterFresh oreganoFresh shredded basil

Method ; Sauté garlic and shallots in olive oil until golden brown, add canned chopped plum tomatoes and chicken stock. Season with salt, dried chili pepper flakes, fresh oregano and let simmer. Reduce by 2/3rds. Place in a blender and puree coarsely. Slice the peppers into diamonds season and grill with olive oil until brown. Sprinkle with Parmesan and bring to a salamander to melt cheese, leave to cool and dice. Cook the pasta al dente and toss in chilled butter , Mix through with the sauce, olive oil and peppers. Garnish with fresh shredded basil.

Tossed Pasta Tubes in Spicy Tomato Sauce (Menu 1)Capsicums and Italian Herbs

180 grams blue eye cod fillet

For the Mushrooms

3 Cases Shiitake Mushrooms500 g Dry Shiitake Mushrooms3 lbs White Onions20 oz Brown Sugar8 oz Sherry Vinegar½ gal .Veal Stock½ gal Chicken Stock3 Tbsp Olive Oil

Method: Lightly flour the fish and season, place on hot grill and seal both sides before finishing taking care to undercook allowing time for post cooking. [4mins]Soak dry shiitake mushrooms over night. Crisp all mushrooms in a heavy bottomed sauce pan. Remove from pan and drain. Add diced onions to this pan and caramelize, deglaze with sherry vinegar, add brown sugar. Return the mushrooms to pan and add the stock. Reduce until sauce consistency. Keep hot for service. For the cous cous ; Pour over the boiling fish stock onto the cous cous and cover with lid for 10 mins. Add the herbs, cucumber, tomato, spring onion olive oil and lemon juice and season to taste. Mix the leaves to order and arrange as per photo.

For the cous cous

227gms Cous cous [serves 4 ]550ml Fish StockFresh ParsleyFresh MintDiced cucumberDiced tomato concasseSpring onions CuminThinly sliced spring onionsLemon juice Olive oilOrganic baby greensOlive oilFresh lemon juice

Grilled Blue Eye Cod Fillet, Shiitake Mushrooms (Menu 1)Couscous Tabouleh, Organic Baby Greens

Sirloin of BeefSea saltPeppermillBeef fat/ drippingYorkshire pudding1 liter Eggs1 kg Flour½ liter Milk ½ liter Water, sparklingBaking soda , a little.Salt PepperBeef jusBlanched green beansGarlic pasteFinely chopped shallotsMedium sized baking potatoOlive oilSea saltTomato, garlic and red onion compote.

Method: Trim and season the Strip Loin. Sear in hot pan and slow roast at 195 Fahrenheit for two hours. Cooking all degrees, rare, med rare, med, well-done etc. Allow to rest, remove the juices and add to the beef jus and retain for service. Make the Yorkshire pudding by whisking together flour, eggs to a paste, then gradually add the milk and a little water with the baking soda until cold oil consistency, chill and then place the Yorkshire molds in the oven with vegetable oil and beef fat until it is hazy or smoking. Remove from oven and pour in the chilled Yorkshire mix up to half full, place back in the oven and cook until the Yorkshire's have risen to a dark golden brown color, retain for service.Make the Tomato compote by sautéing the onions, garlic and tomatoes in olive oil until the tomato’s have broken down add a little sugar stir in, add a little tomato puree and balsamic vinegar and simmer for 2 minutes and season. Retain for service.For the potato, roll in olive oil, sea salt and bake until a knife can penetrate completely.Arrange as per photo with three thin slices of beef, the tomato compote, yorkshire pudding, baked potato, buttered green beans and beef gravy. Garnish with horseradish cream.

Roasted Beef Striploin, Yorkshire Pudding (Menu 1)Green Beans, Baked Potato

For the Thyme and Mushroom Risotto125 g Sliced Wild Mushrooms

Finely Chopped Fresh Thyme6-8 cups Vegetable stock1 table spoon olive oil1 large onion finely chopped2.5 cups Arborio rice1 cup dry white wine¼ cup grated parmesan½ teaspoon salt½ teaspoon black pepper

fresh lemon juicefew drops of tomato oil

Deep fried potato julienne and fresh tomato sauce for service.

For the risotto: In a heavy bottomed sauce pan, over medium heat, sauté the onion with the olive oil. Add the mushrooms. Simmer until translucent. Add the rice and stir to coat. Pour the wine into the rice, stir with a wooden spoon and cook until absorbed. Using a ladle, stir in the hot broth, 1 ladle at a time. Continue to cook (about 17 minutes) until all the broth is absorbed and the rice is creamy but still a little crunchy. Remove from the heat. Stir in the butter, parmesan cheese, thyme and lemon juice. Season with salt and pepper to taste and serve and arrange as per photo.

Almond Crusted Zucchini Slices (Menu 1)Thyme and Wild Mushroom Risotto

For the Zucchini Slices:

4 Slanted Cut Zucchini Slices per Portion, breaded with flour, eggs, bread crumbs and almond slivers.

Fry golden brown in butter and olive oil.

Ingredients

4 ea. Whole Eggs, separated½ cup Granulated Sugar½ cup Unsalted Butter, melted¾ cup Dark Chocolate, melted½ cup Flour, sifted¼ tsp. Baking Powder2 tsp. Powdered Sugar1 tbsp. Melted Butter, for the cake pan1 cup Cocoa liqueur (white or brown)1 cup Brandy½ cup Water1 cup Sugar

Preparation:

1. Whip the egg yolks with the granulated sugar until both are well mixed and slightly thickened.2. Add the melted butter and chocolate.3. Whip egg whites to medium peak and thenincorporate gently into the mix. 4. Sift together the flour and baking powder. Fold into the egg mix.5. Brush a 9” cake pan with butter. Pour mixture into pan and bake at 325F for 45-50 minutes.6. Let cool. Cut into three layers. Soak the sponges with a rich syrup of cocoa liqueur, brandy, water and sugar.

Creamy Chocolate Mud Cake (Menu 1)Strawberry Compote

Ingredients:

1 liter heavy cream183 grams pasteurized egg yolks125 grams sugar

pinch of salt150 grams heavy cream, boiling425 grams bitter sweet chocolate, melted

Preparation:Whip 2/3’s of the cream to soft peaks and refrigerate. Warm the remaining 1/3 of the cream to hot. Put the yolks into the bowl of a mixer with the whisk attachment and begin whisking. Cook the sugar with the salt to dark caramel and then deglaze with the hot cream. Bring back to a boil and remove from the heat. With the mixer running, slowly pour the hot caramel down inside of the mixer bowl into yolks. Whip on medium speed to 35C. Mix some sabayon into the melted chocolate to lighten. Fold the chocolate into the sabayon and then fold the cream into the sabayon.

Fill cake with chocolate mousse and spread heavy chocolate ganache on top of the cake.

Ingredients:

1 liter full cream2 liter milk2 pieces bay leaves4 pieces cloves700 g cooked pudding rice200 g sugar5 g cinnamon powder200 grams mixed dried fruits (apricots, peaches,

raisins, apples), chopped, partially to mix into the pudding, partially to garnish.

Cinnamon Rice Pudding (Menu 1)With Dried Fruits

Boil the milk together with the rice, add the cream, dried fruits, sugar and cinnamon; cook until lightly thick. Pour into an oval ceramic mold and store in fridge. Warm before serving.Garnish with fresh mint leave and dried fruit compote, cooked in syrup.