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

Pancake Stack with Fresh Berries and Chocolate Sauce

Ingredients

Stewed rhubarb
1 bunch rhubarb, chopped into 4cm lengths
1/2 teaspoon vanilla paste
2 tablespoons honey
Pinch of cinnamon
Juice of one orange

Golden Seafood Curry

Ingredients

Yellow curry paste
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
2 long red chillies
1 teaspoon turmeric, grated

Chicken Massaman Curry with Cinnamon and Star Anise Infused Jasmine Rice

Ingredients

Curry paste
3 long red chillies
1 teaspoon soy sauce
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cinnamon

Mango Cheesecake with Coconut Tapioca

Ingredients

Vegetable oil for greasing

Cheesecake filling
1 mango (about 375g), flesh roughly chopped
250g cream cheese, at room temperature, chopped
40g caster sugar
2 gelatin leaves, gold strength
2 teaspoons lime juice

Gumbo with Crab, Prawn, Snapper and Sausage

Ingredients

1 whole raw mud crab
5 raw prawns. Peel 4 and reserve heads and shells, keep 1 whole
1 tablespoon olive oil
600ml chicken stock
70g spiced sausage, diced
1 ½ tablespoons plain flour
½ brown onion, diced
¼ green capsicum, diced

Local Fish and Seasonal Vegetable Carpaccio

Ingredients

Carpaccio
125g sashimi grade salmon fillet
125g sashimi grade white fish fillet
Juice of one lime

Green Curry Risotto with Salmon

Ingredients

Salmon
1/3 cup soy sauce
1/3 cup lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce
4 x 150g salmon fillets