Cappuccino Meringue Pudding Grilled King George Whiting Mushroom Soba Broth Oysters with Salmon Roe Roasted Lemon and Garlic Spatchcock Squid Ink

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1 Cappuccino Meringue Pudding Grilled King George Whiting Mushroom Soba Broth Oysters with Salmon Roe Roasted Lemon and Garlic Spatchcock Squid Ink Linguine with Walnuts and Goats Cheese Warm Winter Fruit with Macadamia Muesli

2 An impressive meringue with an Italian touch. Serves 4 100g good-quality dark chocolate, coarsely chopped Melted butter, to grease Plain flour, to dust 150g butter, at room temperature, chopped 120g (2/3 cup, lightly packed) sugar 2 eggs, at room temperature, lightly whisked 115g (3/4 cup) self-raising flour 40g (1/4 cup) plain flour ½ tsp ground cinnamon 2 teaspoons instant coffee powder 30g (1/4 cup) cocoa powder 80ml (1/3 cup) milk Meringue frosting 2 egg whites 75g (1/2 cup) sugar Drinking chocolate, to dust.

3 Place the chocolate in a microwave-safe bowl. Heat in microwave on medium/500watts/50%, for one minute. Stir, and continue in 15 second bursts, until the chocolate is shiny and just softened. Stir until chocolate is smooth, and set aside to cool. Brush a 2L (8-cup) capacity pudding basin, with a lid, with melted butter to grease. Dust with flour. Line the base with non-stick baking paper. Use an electric beater to beat the butter and sugar in a bowl, occasionally scraping down the side, for 5 minutes or until pale and creamy. Add the eggs to the butter mixture, and beat until combined. Carefully stir through the melted chocolate, milk and then add the sifted flour, cinnamon and coffee and cocoa powder into the beaten mixture, stirring gently, until smooth. Spoon the chocolate mixture into the basin and smooth the surface. Secure the lid. Place a small rack or upturned heatproof saucer in the base of a large saucepan with a tight-fitting lid. Place the basin on the rack or saucer in the saucepan. Add enough boiling water to the pan to reach twothirds of the way up the side of the basin. Cover the pan and bring to a simmer over medium heat. Cook, covered, for 11/4 hours or until a skewer inserted into the centre of the pudding comes out clean. Set aside, covered, for 10 minutes to cool slightly. Turn onto a serving plate. Remove the paper. Meanwhile, beat the egg whites until soft peaks form, add the sugar and continue beating until thick and glossy. Spread evenly over the pudding, and set using a crème brulee torch. Dust lightly with drinking chocolate, if desired.

4 This king of the sea, served simple, fast and fresh. Serves 4 8 x 150g King George whiting, cleaned and gutted Salt and pepper, to taste 1 bunch green onions 2 lemons Parsley Preheat a BBQ or grill pan. Season fish well with salt and pepper, drizzle with olive oil. Add fish to the grill, and cook for 6-8 minutes, turning several times, until fish is cooked. Add the green onions, and grill for 1 minute to serve with the fish. Serve with extra lemon wedges.

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6 An Asian inspired spicy mushroom soup to warm you from the inside. Serves 4 4 cups (1 litre) dashi stock 90g soba noodles 200g clouds ear mushrooms 100g enoki mushrooms 3 green onions, trimmed, thinly sliced 1 red chilli, finely sliced 2 tbs coriander leaves Place the dashi in a large saucepan over medium heat. Bring to the boil, then reduce heat to low. Add the soba noodles and mushrooms and cook for 1 minute or until noodles soften. Add the green onions and chilli and cook for a further 1 minute or until heated through. Top with coriander leaves, and serve.

7 You just can t beat freshly shucked oysters. 5 Oysters per person Rock Salt 1 lime Salmon roe Dill sprigs, for garnish Make a shallow circular bed of rock salt on each of your serving plates. Place the oyster shells in the rock salt bed. Drizzle with lime juice, and top with salmon roe and dill sprigs. Serve immediately.

8 A crispy, garlicky and salty skin with just the right amount of tang Serves 2 600g whole spatchcock 1 lemon, halved 2 teaspoons olive oil Salt Assorted small vegetable e.g. fresh baby beets, garlic, onion, young carrots, Assorted aromatics e.g. lemon, bay leaves, parsley Preheat oven to 200 C. Line a roasting dish with baking paper. Trim excess fat from the bird. Rinse spatchcock (including cavity) under cold running water. Pat-dry with paper towels. Season cavity with salt and pepper. Gently squeeze the juice from half the lemon over spatchcock, rubbing juice into skin. Place both lemon halves into chicken cavity. Tie legs together with kitchen string. Brush both sides of spatchcock with oil. Season spatchcock all over with salt and pepper. Place, breast-side up, into roasting pan with fresh vegetables, garlic and bay leaves. Roast for minutes, or until juices run clear when thigh is pierced with a skewer. Stand, covered, for 10 minutes before serving.

9 Black is beautiful! Serves 4 300g dried Squid ink linguine ¼ cup basil oil, or other flavoured oil 1 bunch Broccolini 100g Goats cheese 80g lightly toasted walnuts Bring a large saucepan of salted water to the boil and drop in the pasta. Cook for 3-4 minutes or until al dente, then drain. Stir though the basil oil to coat, and place on pre warmed serving plates. Steam the broccolini for 2 minutes or until tender- crisp. Season pasta to taste, with salt and freshly ground black pepper. Top with steamed broccolini, crumbled goats cheese, toasted walnuts and an extra drizzle of basil oil.

10 Healthy muesli with a sweet fruity twist. Serves 4 4 corella pears, halved 1 vanilla bean, slit lengthways 330g sugar 330ml cup water 500g rhubarb (about 1 bunch) washed and trimmed into 3cm lengths 150 g caster sugar 80 g rolled oats 100g macadamia nuts 4 small apricots, halved 2 tablespoons honey 4 small apricots, halved Place the pears, vanilla bean and sugar in a saucepan. Top with the water, and simmer for 30 minutes, or until the pears are tender. Meanwhile, toss the rhubarb with the sugar to coat, and place into a lined baking tray in a single layer. Roast at 200C for minutes. Drizzle the rolled oats and macadamias with the honey. Roast for 5-10 minutes, or until golden and crunchy. Prepare 4 serving dishes. Add some macadamia muesli, pear, rhubarb and apricot to each dish, drizzling with rhubarb syrup to moisten.

11 photography Murray Case Photography Web: Mob: Food Design & Styling Linda Brushfield Brush on Food Mob: Design Nectar Design Web: Mob: