2. ADOBO-SPICED BARBECUED LAMB, BEEF AND CHICKEN
INGREDIENTS:
1.5kg leg of lamb
600g piece of beef rump steak
800g chicken thigh fillets
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon ground chilli powder
2 teaspoons sea salt
2 teaspoons cracked black pepper
1/4 teaspoon brown sugar
4 garlic cloves, crushed
1 tablespoon roughly chopped fresh thyme leaves
1 tablespoon roughly chopped fresh oregano leaves
2 tablespoons orange juice
1/4 cup olive oil
METHOD:
1. Using a sharp knife, score top of lamb at 1cm intervals. Place lamb in large glass or ceramic dish. Place beef and chicken in or
ceramic dishes. Combine cumin, coriander, chilli powder, salt, pepper, sugar, garlic, thyme, oregano and orange juice separate
glass in bowl.
2. Divide spice mixture between lamb, beef and chicken. Rub to coat. Cover. Refrigerate for 4 hours or overnight, if time permits.
3. Preheat barbecue on high with hood closed. Place lamb in a disposable foil baking tray. Stand at room temperature for 15
minutes. Drizzle with 1 tablespoon oil. Reduce temperature to medium-low. Cook lamb, using indirect heat, for 3 hours or until
tender and starting to come away from the bone. Cover with foil. Set aside for 15 minutes to rest.
4. Heat barbecue chargrill on medium-high heat. Drizzle beef with 1 tablespoon oil. Cook beef for 4 to 5 minutes each side for
medium or until cooked to your liking. Transfer to plate. Cover loosely with foil. Set aside for 5 minutes. Drizzle chicken with
remaining oil. Cook for 3 to 4 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Set aside for
5 minutes to rest. Slice lamb and beef. Serve lamb, beef and chicken with Chimichurri and Salsa criolla. (see related recipes)

3. ANTIPASTO PLATTER
INGREDIENTS:
1 bunch asparagus, trimmed
100g Primo prosciutto, halved lengthways
Olive oil cooking spray
100g (each) kalamata olives, artichoke hearts, c
hargrilled eggplant and chargrilled capsicum crackers,
to serve
Pesto dip
125g cream cheese, softened
1/2 cup basil pesto
2 tablespoons lemon juice
White bean dip
400g can cannellini beans, drained, rinsed
2 tablespoons lemon juice
1 garlic clove, crushed
2 tablespoons olive oil
METHOD:
1. Make pesto dip: Process cheese, pesto, lemon juice and 1 tablespoon cold water until almost smooth. Transfer to a
bowl.
2. Make white bean dip: Process beans, lemon juice, garlic and 1 1/2 tablespoons oil until almost smooth. Transfer to
a bowl. Drizzle with remaining oil.
3. Wrap asparagus in prosciutto. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook
asparagus, turning, for 4 to 6 minutes or until tender.
4. Arrange asparagus, olives, artichokes, eggplant, capsicum and crackers on a platter. Serve with dips.

4. APPLE, CHOCOLATE AND CARAMEL MUFFINS
INGREDIENTS:
500g packet Green's 97% Fat Free Choc Caramel Muffins
1 egg, lightly beaten
1 cup water
1 small Granny Smith apple, grated
1 tablespoon caster sugar
METHOD:
1. Preheat oven to 160 C. Grease a 12 x 1/3-cup capacity muffin pan, or line with paper cases.
2. Place muffin mix into a large bowl. Add egg and water. Stir with a wooden spoon until well combined. Divide mixture
evenly between muffin cups, filling each three-quarters full.
3. Squeeze apple between your hands to remove excess moisture. Spread a thin layer of grated apple over each
muffin. Sprinkle with caster sugar. Bake for 15 to 18 minutes, or until a skewer inserted into the centre of each muffin
comes out clean. Allow muffins to stand for 5 minutes in pan. Transfer to a wire rack to cool completely.

5. BABY CRAB CAKES
INGREDIENTS:
1 x 200g carton Stewart's fresh crab meat
2 green shallots, ends trimmed, finely chopped
1 celery stick, finely chopped
2 egg whites
1 tablespoon chopped fresh dill
2 teaspoons Worcestershire sauce
70g (1 cup) fresh breadcrumbs (made from day-old bread)
1 tablespoon vegetable oil
1 small ripe avocado, halved, stone removed, peeled,
finely chopped
1 fresh red chilli, deseeded, finely chopped
1 tablespoon finely chopped fresh chives
2 teaspoons fresh lime juice
METHOD:
1. Combine the crab, shallot, celery, egg whites, dill, Worcestershire sauce and breadcrumbs in a medium bowl. Season
with salt and pepper.
2. Heat the oil in a large non-stick frying pan over medium heat. Spoon six 1-tablespoonful portions of crab mixture into the
pan. Use an egg lifter or small palette knife to gently flatten. Cook for 1-2 minutes each side or until golden brown.
Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining crab mixture, reheating the pan
between batches.
3. Combine the avocado, chilli, chives and lime juice in a small bowl. Taste and season with salt and pepper.
4. Place the crab cakes on a serving platter. Top with avocado mixture to serve.

6. BRIE AND POTATO FRITTATA BITES
INGREDIENTS:
Olive oil, to grease
3 (about 600g) desiree potatoes, peeled, halved
1 teaspoon olive oil
1 red onion, halved, thinly sliced
8 eggs
125g (1/2 cup) sour cream
2 tablespoons finely chopped fresh chives
150g brie, thinly sliced
METHOD:
1. Preheat oven to 180 C. Brush a 20 x 30cm lamington pan with oil to lightly grease. Line the base and 2 long sides with non-
stick baking paper, allowing the sides to overhang.
2. Place the potato in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 10-15
minutes or until the potato is just tender. Drain. Set aside for 5 minutes to cool.
3. Meanwhile, heat the oil in a medium non-stick frying pan over medium heat. Add the onion and cook, stirring
occasionally, for 5 minutes or until the onion softens.
4. Use a fork to whisk together the eggs, sour cream and chives in a large jug. Season with salt and pepper.
5. Use a small sharp knife to thinly slice the potato. Arrange half the potato, in a single layer, over the base of the lined pan.
Top with half the onion. Arrange half the brie over the onion. Repeat layering with the remaining potato, onion and brie.
Pour over the egg mixture. Bake in oven for 30 minutes or until golden and just set. Set aside for 30 minutes to cool.
6. Use a large serrated knife to cut the frittata into squares. Place on a serving platter to serve.

7. CHICKEN AND WASABI RICE-PAPER ROLLS
INGREDIENTS
2 (about 400g) single chicken breast fillets
1 x 125g pkt rice vermicelli noodles
125g (1/2 cup) good-quality whole-egg mayonnaise
1 tablespoon hot water
1 1/2 teaspoons wasabi paste
4 green shallots, ends trimmed, finely chopped
1 fresh red birdseye chilli (or to taste), finely chopped
Pinch of salt
20 round (16.5cm-diameter) rice-paper sheets
1 x 100g pkt snow pea sprouts
1 medium (about 160g) red capsicum, halved, deseeded, thinly sliced
1 medium (about 100g) carrot, peeled, cut into thin matchsticks
Lime wedges, to serve
METHOD:
1. Half-fill a medium saucepan with cold water. Cover and bring to the boil over high heat. Reduce heat to low. Add the chicken and
simmer, covered, for 10 minutes or until just cooked. Transfer to a plate and set aside for 15 minutes to cool. Shred chicken into thin
strips.
2. Meanwhile, place the vermicelli in a medium heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain.
Refresh under cold running water. Drain. Transfer to a large glass bowl. Use kitchen scissors to coarsely cut into short lengths.
3. Combine the mayonnaise, hot water and wasabi paste in a bowl. Add to the noodles along with the green shallot, chilli and
chicken, and stir to combine. Taste and season with salt.
4. Soak a rice-paper sheet in a dish of warm water for 30 seconds or until soft and pliable (don't soak the sheet for too long or it will tear).
Drain on paper towel and transfer to a clean work surface. Place a few snow pea sprouts, and a little capsicum and carrot down the
centre of the sheet. Top with chicken mixture. Fold in 1 end and roll up tightly to enclose the filling and form a cigar shape. Place on a
serving plate. Repeat with the remaining rice-paper sheets and chicken mixture to make 20 rolls.
5. Serve immediately with lime wedges, if desired.

8. 'X MARKS THE SPOT' PIES
INGREDIENTS:
1 tablespoon olive oil
1 small brown onion, chopped
350g lean beef mince
2 garlic cloves, crushed
1 small zucchini, grated
1 small carrot, grated
2 tablespoons gravy powder
2 tablespoons tomato paste
4 sheets frozen ready-rolled shortcrust pastry, partially thawed
1 tablespoon milk
Tomato sauce, to serve
METHOD:
1. Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 to 4 minutes or until softened. Add mince. Cook, breaking
up mince with a wooden spoon, for 5 to 6 minutes or until browned and cooked through.
2. Add garlic, zucchini and carrot. Cook, stirring, for 3 minutes or until zucchini is tender. Stir in gravy powder, tomato paste and 1/4
cup cold water. Cook, stirring, for 2 minutes or until mixture thickens. Cool.
3. Preheat oven to 200 C/180 C fan-forced. Grease three 12-hole round patty pans. Using a 6.5cm cutter, cut 36 rounds from 2
pastry sheets. Cut seventy-two 1cm x 6cm strips from remaining pastry. Line holes of prepared pans with pastry rounds.
4. Spoon level tablespoons of mince mixture into pastry rounds. Top each with 2 strips of pastry to form a cross. Brush with milk.
Bake for 15 to 18 minutes, swapping trays during cooking, or until pastry is golden brown and pies heated through. Stand for 1
minute. Transfer to a dish. Serve with tomato sauce.

9. APPLE, GINGER AND TREACLE TART
INGREDIENTS:
250g (1 2/3 cups) plain flour
2 tablespoons finely chopped crystallised ginger
40g (1/4 cup) icing sugar, sifted, plus extra, to dust
125g cold unsalted butter, finely chopped
1 egg
2 Pink Lady apples
Filling
400g golden syrup
Grated zest and juice of 1 lemon
100g fresh white breadcrumbs
70g ground almonds
4 egg yolks
250ml (1 cup) creme fraiche
METHOD:
1. Process flour, ginger, sugar, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Add egg and 1 tablespoon
chilled water and process until mixture just comes together. Shape dough into a 1.5cm-thick disc, wrap in plastic wrap and refrigerate for 1
hour.
2. Roll out pastry on a lightly floured surface and line a greased 26cm springform tin (see note). Trim sides to 5cm high, then freeze for 1
hour.
3. Preheat oven to 190 C. Line tart shell with baking paper, fill with rice or beans and bake for 15 minutes. Carefully remove paper and
beans, then bake for a further 10 minutes or until pastry is dry and golden. Cool.
4. For filling, place golden syrup, zest and juice in a small saucepan and stir over low heat until just liquefied. Whisk in remaining ingredients.
Pour into tart shell.
5. Quarter apples, core and cut into 2-3mm-thick slices. Starting at the edge of the tart, arrange slices in concentric circles. Bake for 35
minutes or until firm to the touch (cover loosely with foil if pastry is over-browning). Cool for 15 minutes. Serve warm or at room
temperature dusted with extra icing sugar.

10. APRICOT AND WHITE CHOCOLATE GRANITA SLICE
INGREDIENTS:
2 x 180g blocks white chocolate, chopped
1/2 x 250g packet Arnott's Granita biscuits,
broken into quarters
1/2 cup dried apricots, quartered
1/4 cup raisins
1/4 cup shredded coconut
METHOD:
1. Grease a 6.5cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, leaving a 2cm overhang on all
sides.
2. Place chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 2 minutes, stirring every 30 seconds with a
metal spoon, or until melted and smooth (see note).
3. Add biscuits, apricots, raisins and coconut to chocolate. Stir to combine. Press mixture into prepared pan.
Refrigerate, covered, for 2 hours or until set. Cut into 16 squares. Serve.

11. AVOCADO AND CHERRY TOMATO SALSA WONTON CASES
INGREDIENTS:
Olive oil spray
36 Shanghai wonton wrappers
2 avocados, halved, stones removed, peeled, mashed
90g (1/3 cup) natural yoghurt
10-12 drops red Tabasco pepper sauce
1 x 250g punnet cherry tomatoes, coarsely chopped
1/2 small red onion, finely chopped
1/3 cup chopped fresh coriander
2 tablespoons fresh lemon juice
METHOD:
1. Preheat oven to 190 C. Spray thirty-six 30ml (1 1/2-tablespoons) capacity mini muffin pans with oil to lightly grease.
Place a wonton wrapper in each pan and press to line base and side. Bake for 8 minutes or until golden brown and
crisp. Set aside in the pans to cool completely.
2. Meanwhile, place the avocado in a bowl. Add the yoghurt and stir to combine. Add the Tabasco sauce to taste.
Combine the tomato, onion, coriander and lemon juice in a bowl. Season with salt and pepper.
3. Spoon the avocado mixture evenly among the wonton cups. Arrange on a serving platter. Top with the tomato mixture
and serve immediately.

12. BACON-WRAPPED CHIPOLATAS
INGREDIENTS:
24 chipolata sausages
6 rashers rindless bacon
tomato relish, to serve
METHOD:
1. Place chipolatas in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove pan from
heat. Allow sausages to stand in water for 10 minutes. Drain.
2. Cut bacon in half lengthways and then cut each piece in half crossways. Wrap a piece of bacon around each
chipolata. Secure with a toothpick.
3. Preheat a barbecue plate on high heat. Add chipolatas. Cook for 2 to 3 minutes each side or until golden and
heated through. Remove toothpicks. Place on serving plates. Serve with tomato relish.

13. BAKED SALMON WITH SALSA VERDE
INGREDIENTS:
Equipment:
You'll need unwaxed kitchen string
1 cup chopped fresh flat-leaf parsley leaves
1/2 cup chopped fresh chives
1/3 cup chopped fresh dill sprigs
1 small red onion, finely chopped
1 long red chilli, finely chopped
1 garlic clove, crushed
1 tablespoon Maille wholegrain mustard
1/4 cup lemon juice
1/3 cup olive oil
2 x 650g salmon fillets, skin intact (see note) lemon wedges, to serve
METHOD:
1. Preheat oven to 220 C/200 C fan-forced. Combine parsley, chives, dill, onion, chilli, garlic, mustard, lemon juice and half
the oil in a bowl.
2. Place 1 salmon fillet, skin side-down, on a board. Top with two-thirds of the parsley mixture. Top with remaining fillet, skin-
side up. Tie with kitchen string at 3cm intervals. Rub with remaining oil. Place in a baking dish.
3. Cook for 15 minutes for medium-well done or until cooked to your liking. Cut into 8 slices. Serve with lemon wedges and
remaining parsley mixture.

14. BANANA LOUNGE CAKES
INGREDIENTS:
Melted butter, to grease
125g butter, chopped
140g (2/3 cup, firmly packed) brown sugar
1 teaspoon vanilla essence
2 eggs
2 large ripe bananas, peeled, mashed
150g (1 cup) self-raising flour, sifted
40g (1/4 cup) plain flour, sifted
65g (3/4 cup) desiccated coconut
80ml (1/3 cup) milk
230g (1 1/2 cups) icing sugar mixture
30g butter, extra, at room temperature
2 tablespoons boiling water
12 Mike & Jack Strawberry Flavoured X-treme Sour Straps
12 Allen's Chicos or jelly babies
12 cocktail umbrellas, to decorate
METHOD:
1. Preheat oven to 180 C. Brush 12 mini loaf pans with melted butter to grease. Line each pan with non-stick baking paper, allowing the 2
long sides to overhang.
2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after
each addition. Add the banana. Beat until just combined.
3. Add the combined flour, coconut and milk to the banana mixture and stir until well combined.
4. Divide mixture evenly among prepared pans and smooth the surfaces. Bake for 20-25 minutes or until the cakes spring back when
lightly tapped. Set aside in the pans for 5 minutes to cool slightly before turning onto a wire rack to cool completely.
5. Sift the icing sugar into a bowl. Add the extra butter. Pour in the boiling water and stir until the mixture is smooth.
6. Spread the icing over the cakes. Cut the sour straps to fit and use scissors to cut small slits at each end to make towels. Arrange on top
of the cakes and top with a Chico or jelly baby. Insert an umbrella at the top of each cake to serve.

15. BARBECUED PRAWNS WITH GINGER AND MANGO MAYONNAISE
INGREDIENTS:
4 kg green tiger prawns, peeled, leaving tail intact, deveined
1 stalk lemongrass, white part only, finely chopped
4 kaffir lime leaves, finely shredded
2 tablespoons peanut oil
Ginger and mango mayonnaise
1 mango, peeled, stoned, finely chopped
1 tablespoon finely grated fresh ginger
1 tablespoon lime juice
2 egg yolks
1 teaspoon mustard powder
1 cup (250ml) vegetable oil
METHOD:
1. Combine the prawns, lemongrass, lime leaves and oil in a bowl. Cover with plastic wrap. Place in the fridge for 1 1/2 hours to
marinate.
2. To make the mayonnaise, place mango, ginger, lime juice, egg yolks and mustard powder in the bowl of a food processor and
process until smooth. With the motor running, add the oil in a thin, steady stream until mixture is thick and pale. Taste and
season with salt and pepper.
3. Preheat barbecue on high. Add prawns and cook, turning occasionally, for 5-7 minutes or until prawns curl and change colour.
Reserve one-third of the prawns, cover and place in the fridge to chill (see note).
4. Transfer remaining prawns to a serving platter and serve with the mayonnaise.