SAS Steven's Apple Stack

Ingredients

Pastry
1 cup plain flour
½ cup self-raising flour
¼ cup corn flour
½ cup caster sugar
90g butter, roughly chopped
1 egg yolk
¼ cup iced water

Kangaroo Damper with Caramelised Onions, Beetroot and Tomatoes

Ingredients

Damper
4 cups self-raising flour, sifted, plus extra for dusting
1 teaspoon salt
1 tablespoon melted butter, plus extra for greasing
1 tablespoon golden syrup
1 ½ cups milk or water at room temperature

French Brioche with Rhubarb Coulis and Choc Orange Ricotta and Alpukat Beating

Ingredients

Rhubarb coulis
1 cup rhubarb, washed and chopped
2 tablespoons brown sugar
1 tablespoon water

Honey Goats’ Cheese Doughnuts

Ingredients

Doughnuts
1 egg
1 cup milk
1 ¾ cups self raising flour
Vegetable oil, for shallow frying

Zac’s Breakfast Tasting Plate

Ingredients

Hollandaise sauce
2 free range eggs, separated
100g unsalted butter, clarified
2 tablespoons white vinegar

Herb Crusted Lamb Cutlets with Wholegrain Mustard and Cream Sauce and Root Vegetables

Ingredients

Cutlets
1 rack lamb, separated into cutlets, seasoned
100g Plain flour
3 eggs
3 slices bread, processed into crumbs
30g capers, chopped finely
1 tablespoon parsley, finely chopped