Beef & Haloumi Burgers

Serves 2

200g beef mince
1/2 small brown onion, finely chopped
1 tbsp finely chopped oregano leaves
1 tsp worcestershire sauce
sea salt & cracked black pepper
olive oil, for shallow frying
100g store-bought roasted & marinated capsicum
100g haloumi cheese, sliced
2 wood-fired bread rolls
2 tbsp store-bought baba ghanoush

Combine mince, oregano, worcestershire sauce, salt & pepper.
Divide mixture into 2 & shape into patties.
Heat non-stick frying pan over medium heat.
Add oil & patties & cook for 6 min each side or until cooked to your liking.
Remove & keep warm.
Add capsicum & haloumi & cook for 1-2 min each side or until cheese is golden/
To assemble, spread rolls with baba ghanoush.
Top with haloumi, capsicum & patties.
Serve with salad &/or chips of your choice.

The proposal dinner:

Beef, Bocconcini & Basil Salad

Serves 2

2 tsp vegetable oil
2 x 150g fillet steaks (or whichever cut you prefer)
4 bocconcini, sliced
1 cup small basil leaves
2 small vine-ripened tomatoes, cut into wedges
2 tbsp chives, cut into 3cm lengths
sea salt & cracked black pepper
dressing
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp dijon mustard

To make dressing, whisk vinegar, oil & mustard until combined.
Heat frypan over medium-high heat.
Add oil & steaks & cook for 3 min each side or until cooked to your liking.
Set aside to rest for 5 min.
Slice steaks & place in bowl along with bocconcini, basil, tomatoes, chives, salt & pepper.
Drizzle with dressing & serve warm or at room temperature with a nice red.

And for dessert, a simple dish of blueberries with King Island Honey & Cinnamon Yoghurt served with dessert wine. (We had Brown Brothers Orange Muscat & Flora.)

Steak with Café de Paris Butter

This is also great with kangaroo steak because of its strong flavour.

250g butter, softened
1/2 tsp hot English mustard
1/2 tsp tomato paste
1 clove garlic, crushed
2 tsp salted capers, rinsed, drained, finely chopped
2 tsp finely chopped flat-leaf parsley leaves
1/4 tsp paprika
sea salt & cracked black pepper
onglet (skirt) steaks, to serve

Put butter, mustard, tomato paste, garlic, capers, parsley, paprika, salt & pepper in a bowl & stir with a wooden spoon to combine.
Wrap in plastic wrap, roll into cylinder shape & refrigerate until firm.
Cook steaks to your liking.
Slice butter & serve on top of steaks (or any grilled meats) with French fries & green beans.
Leftover butter will keep in the fridge for up to 1 week.

Lime Tart

You can make this tart up to 1 day ahead & store in an airtight container in fridge.

Serves 8

5 eggs, lightly whisked
250ml (1 cup) thin cream
155g (3/4 cup) caster sugar
2 tbs finely grated lime rind
125ml (1/2 cup) fresh lime juice
2-3 drops green food colouring
1 quantity sweet shortcrust pastry
Plain flour, to dust
Fresh or thawed frozen raspberries, to serve
Double cream, to serve

Combine eggs, cream, sugar, lime rind & juice, & food colouring in bowl.
Cover with plastic wrap & place in fridge for 1 hour to develop flavours.
Roll out pastry on lightly floured surface to 3mm-thick disc.
Line round 23cm (base measurement) fluted tart tin, with removable base, with pastry & trim any excess.
Place in fridge for 30 minutes to rest.
Preheat oven to 200°C.
Cover pastry base with baking paper & fill with pastry weights, rice or dried beans.
Bake in preheated oven for 10 minutes.
Remove paper & weights.
Bake for further 8 minutes or until golden.
Remove from oven & reduce oven to 160°C.
Strain lime mixture through fine sieve into jug.
Pour into pastry case.
Bake in oven for 30 minutes or until just set.
Remove from oven & set aside to cool completely.
Place in fridge for 1 hour to chill.
Sprinkle tart with raspberries.
Cut into wedges & serve with cream.

Homemade Instant Pancake Mix with Blueberry Syrup

Makes 15

dry pancake mix
600g plain flour
3 tbsp baking powder
2 tsp bicarbonate of soda
1 tsp salt
40g caster sugar
pancakes (amounts per 150g dry mixture)
1 egg, lightly beaten
250ml milk
1 tbsp melted butter
blueberry syrup
125ml maple syrup
200g blueberries

For dry pancake mix, place all dry ingredients into bowl & mix well.
Transfer to airtight container, seal & store until needed.
To make pancakes, add appropriate quantity of egg, milk & melted butter per 150g (about 1 cup) of dry mixture.
Mix well to form smooth batter.
Heat flat griddle or non-stick frypan without adding oil.
Spoon drops of 1½-2 tablespoons of batter onto hot griddle & when bubbles appear on surface of pancakes, flip over & cook until golden-brown on both sides (about 1 minute per side).
Meanwhile, for blueberry syrup, place maple syrup & blueberries into pan & bring to boil.
Reduce heat & simmer for 2-3 minutes, until blueberries have broken down slightly.
To serve, pour blueberry syrup over pancakes.
If you have any of the syrup left over, you will notice that it sets into a kind of glossy jam.
This will keep for a few days decanted into a jar & put in the fridge, & is good in yoghurt or spread on bread.

Pink Grapefruit Delicious Pudding

Serves 6

candied peel
1 pink grapefruit
1 cup caster sugar, plus extra for dusting
water
puddings
90g caster sugar
60g butter, melted
4 egg yolks
100ml pink grapefruit juice, strained
1 tbsp lemon juice, strained
60g plain flour
pinch of bicarbonate of soda
325ml milk, warmed
3 egg whites
icing sugar for dusting

Make the candied peel the day before:
Remove flesh from peel, leaving skin & pith.
Cut into strips 1cm wide & 5cm long.
Place in small saucepan & cover with cold water.
Bring to boil & then drain.
Repeat process & set aside.
Bring sugar & 1 cup water to boil.
Add peel & cover with baking paper & let simmer gently for 2 hr or until peel is shiny & translucent.
Remove with slotted spoon & place on cooling rack overnight.
Dust with caster sugar before serving.
To make the puddings, preheat oven to 180°C.
Whisk together 45g sugar, butter, yolks & juices in large bowl.
Add flour & bicarb & mix well.
Add milk & put aside.
In separate bowl, whisk egg whites to medium peaks, adding remaining sugar (45g) towards end of whisking.
Add yolk to mixture & combine gently.
Ladle into 6 ungreased 200ml remekins & place in baking dish filled with hot water that comes 2cm up sides of ramekins.
Bake for 30-40 min or until puddings have risen & are golden brown on top.
Serve dusted with icing sugar & candied peel on side.

Lime & Lemongrass Marinade

This is also excellent with chicken.

Serves 4

1 bunch coriander
2 long green chillies, seeded & chopped
1/3 cup grated palm sugar (or brown sugar)
2 cloves garlic, crushed
2 tbsp chopped ginger
1/3 cup fish sauce
1/2 cup lime juice
8 kaffir lime leaves
1 stalk lemongrass, trimmed & chopped
4 x 200g firm white fish fillets, like barramundi, blue eye cod or ling
1 tbsp olive oil
lime wedges to serve

Separate coriander leaves from stalks & set aside.
Place stalks & roots, chillies, palm sugar, garlic, ginger, fish sauce & lime juice in small food processor & process until it forms rough paste.
Place mixture in non-metallic dish with lime leaves & lemongrass.
Place fish (or chicken) & half of marinade in non-metallic dish & toss to coat.
Cover & marinate in fridge for at least 30 min (overnight is even better).
Heat BBQ or large non-stick frypan over high heat.
Add oil & fish 7 cook for 3-4 min each side, or until cooked to your liking.
Serve with remaining marinade, coriander leaves & lime wedges.

Balsamic & Caper Marinade

This is also good with beef & chicken, or to marinate cubed lamb for skewers on the BBQ

Serves 4

1/2 cup balsamic vinegar
1/3 cup olive oil
1 tbsp lemon juice
4 cloves garlic, sliced
2 tbsp salted capers, rinsed & drained
1 tsp granulated sugar
2 tsp sea salt
1 tsp cracked black pepper
3 sprigs rosemary, roughly chopped
3 sprigs rosemary, extra
450g 8-cutlet lamb rack, trimmed

Preheat oven to 180°C.
Place balsamic, oil, lemon juice, garlic, capers, sugar, salt, pepper, chopped rosemary & rosemary sprigs in large non-metallic bowl & stir to combine.
Add lamb & toss to coat.
Cover & marinate in frige for at least 30 min.
Place lamb in baking dish & roast for 1 hour for medium or until cooked to your liking.

Jamaican Jerk Chicken

This method of cooking pork & chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal & thoroughly cleaning & gutting it, the Indians placed it in a deep pit lined with stones & covered with green wood, which, when burned, would smoke heavily & add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture. The results were superb. The meat was not only wonderfully spiced, but moist & tender.

Warning: This is HOT, so if you're not a huge chilli nut, reduce or remove the amount of fresh chilli you use.

1 tbsp ground allspice
1 tbsp dried thyme
1 1/2 tsp Cayenne pepper
1 1/2 tsp freshly ground black pepper
1 1/2 tsp ground sage
3/4 tsp ground nutmeg
3/4 tsp ground cinnamon
2 tbsp garlic powder or fresh
1 tbsp sugar
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup white Vinegar
1/2 cup orange juice
1 lime, juiced
1 Scotch Bonnet chilli (habanero)
3 green onions (scallions), finely chopped
1 cup onion, finely chopped
1.2kg chicken thighs (or legs &/or breasts &/or wings)

Seed & finely chop Scotch Bonnet chilli.
Trim chicken of fat.
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar.
With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice & lime juice.
Add the Scotch Bonnet chilli & onion &mix well.
Add the chicken breasts, cover & marinate for at least 1 hour, longer if possible.
Preheat an outdoor grill.
Remove the breasts from the marinade & grill for 6 minutes on each side or until fully cooked.
While grilling, baste with the marinade.
Bring the leftover marinade to a boil and serve on the side for dipping.
Note: Scotch Bonnet chillies, also known as "habaneros," are the hottest of the capsicum peppers, they're truly incendiary.
Substitute Serranos or Thai Bird chillies if you can't find them.

Cocktail time!

Between the Sheets

30ml Bacardi
30ml Cointreau
30ml brandy
15ml lemon juice

Shake all ingredients with ice.
Strain into your finest champagne saucer and add a twist of lemon.

Cosmopolitan

30ml vodka
30ml Cointreau
60ml cranberry juice
10ml fresh lime juice
1 cup ice cubes

Combine ingredients in a cocktail shaker.
Shake vigorously then strain into chilled cocktail glass.
Garnish with a twist of lime rind.

Illusion

45ml Midori
20ml Cointreau
20ml vodka
60ml pineapple juice
20ml fresh lime juice
1 cup ice cubes

Combine ingredients in a cocktail shaker.
Shake vigorously then strain into a red wine glass.
Garnish with thin slices of lime.

Jäger Bomb

1 can Red Bull
30ml Jägermeister, in shot glass

Pour Red Bull into a glass and drop in shot glass of Jägermeister.

Kamikaze

30ml vodka
30ml Cointreau
30ml fresh lemon juice
5ml lime cordial
1 cup ice cubes

Combine ingredients in a cocktail shaker.
Shake well then strain into a cocktail glass or champagne saucer.
Tie a sliver of lime peel into a loose knot and drop into the drink.

Kir Royale

30ml Crème de Cassis
100ml chilled brut champagne

Pour crème de cassis into a chilled champagne flute; top with chilled champagne.

Lolita

20ml tequila
10ml lime juice
1 teaspoon honey
2 dashes Angostura bitters
1 cup ice cubes

Combine ingredients in a cocktail shaker.
Shake well then strain into a cocktail glass and add one or two ice cubes.

Long Island Iced Tea

1 cup ice cubes
30ml vodka
30ml tequila
30ml Bacardi
30ml gin
15ml Cointreau
15ml fresh lemon juice
15ml sugar syrup
30ml cola

Place ice in highball glass; add sprits one after the other.
Add juice and syrup top with cola; stir.
Garnish with a twist of lemon rind, mint leaves, swizzle stick and a straw.

Midori Margarita

45ml tequila
15ml Cointreau
30ml fresh lime juice
15ml Midori
1 cup ice cubes

Either:
Combine ingredients in a cocktail shaker; shake and strain into a cocktail glass.
Or
Blend ingredients in blender till smooth for a frozen margarita.
Garnish with a twist of lime rind.

Mimosa

10ml Cointreau
30ml fresh orange juice
90ml chilled brut champagne

Combine Cointreau and juice in a champagne flute; top with chilled champagne.
Garnish with a twist of orange rind.

Passion Pine Daiquiri

45ml Bacardi
30ml passionfruit in syrup
30ml pineapple juice
15ml Cointreau
15ml fresh lime juice
1 cup ice cubes

Combine ingredients in a cocktail shaker.
Shake vigorously then strain into a chilled cocktail glass.
Garnish with a pineapple spear.

Scorpion

45ml dark rum
30ml Bacardi
30ml brandy
15ml Cointreau
90ml fresh orange juice
1 cup ice cubes
15ml fresh lime juice

Combine spirits, orange juice and half the ice in a cocktail shaker.
Shake vigorously then pour into a highball glass; add remaining ice and lime juice; stir.
Garnish with a straw.

Tuna & Lemon Pasta

Quick, easy, tasty!

400g pasta of your choice
400g canned tuna, drained
3 tbsp lemon juice
2 tbsp olive oil
1/4 cup chopped flat-leaf parsley
1 red onion, finely sliced

Cook pasta & drain.
Toss with remaining ingredients.
Sprinkle with cracked pepper & sea salt to taste & serve.