1 kg beef fillet, trimmed and tied

3 tbsp extra virgin olive oil

2 tbsp coffee rub

500ml prepared beef stock

250ml red wine

½ tsp spicy chilli flakes or chilli seasoning

100g decadent hot chocolate

80ml cream (optional)

1 tbsp thyme or rosemary, finely chopped

Sea salt and black pepper, to season

Extra virgin olive oil

Sea salt

A pinch of saffron (optional)

1 tsp vegetable stock

200g Rosa tomatoes

18 prawns, deveined

A splash of sherry

2 shallots, finely chopped

1 clove garlic, minced

2 large mild red chillies, finely chopped

A handful of Italian parsley, roughly chopped

Parmigiano Reggiano, to serve

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150g fresh cherries, pitted

1 tbsp sugar

100ml vodka

Crushed ice

1L soda water

Thin slices of lemon or lime, to serve

500g beetroot, chopped into small cubes
2 garlic cloves, finely chopped
1 tsp Origanum
2 tbsp Extra Virgin Olive Oil
1 red onion, finely chopped
250g risotto rice
800ml prepared Vegetable Stock
1 tsp ginger, crushed
100g mushrooms, chopped
1 tsp Chilli Powder (optional)

To prepare the ramekins:
2 tbsp softened unsalted butter
2 tbsp Cocoa Powder4 tbsp caster sugar

Custard base:
150ml full cream milk
1 tsp Vanilla Extract
3 egg yolks
30g caster sugar
20g flour, sifted
5g cornflour, sifted

Ganache:
60ml cream
80g Decandent Hot Chocolate
1 tbsp Cocoa Powder

Souffle:
6 egg Whites
90g Caster Sugar

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• 1 – 1.2 kg boneless pork belly
• 1½ cups ginger beer
• 4 cloves garlic, crushed
• 1 tsp fresh ginger, finely grated
• 1 tsp salt
• 1½ tsp Chinese five spice
• 1 star anise
• ½ tsp freshly ground white pepper
• ½ red chilli, finely chopped (or ½ tsp dried chilli flakes)

• 1 tsp baking powder
• 1 tsp fine salt
• ± 2 Tbsp vegetable oil
• 1 apple, sliced
• 3 Tbsp hoisin sauce (for reduction)

• Steamed basmati rice
• Steamed greens (e.g., bok choy)
• Toasted sesame seeds
• Sliced spring onions

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• 250 ml water
• 80 g butter, cubed
• 2 Tbsp sugar
• ¼ tsp salt
• 150 g all-purpose flour
• 2 XL free-range eggs
• 1 tsp vanilla extract or paste
• Neutral oil spray

• 50 g sugar
• 1 tsp ground cinnamon

• 100 g dark chocolate, roughly chopped
• 125 ml cream

• 150–200g sliced smoked pancetta
  (or replace with 2 packets thin-cut streaky bacon)
• 4 large skinless chicken breasts

• 1 onion, diced
• ¼ cup pecans, roughly chopped
  (or replace with almonds, macadamias or pistachios)
• 2 pork bangers
• ½ tsp salt
• ½ tsp pepper
• ⅛ cup dried cranberries, roughly chopped
• 2 Tbsp fresh sage, finely chopped
• ⅛ cup breadcrumbs

• Gravy

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• 6–8 pieces chicken (drumsticks or thighs)
• 4 Tbsp Asian Korean soy & sesame glaze (Woolworths)
• 2 Tbsp Sambal Oelek (adjust to taste – available at Woolworths)
• 1 Tbsp soy sauce
• 1 Tbsp Shichimi Togarashi (Japanese chilli powder – available at Chinese supermarkets)
• 1 garlic clove, crushed
• Chopped coriander (for garnish)
• Salt and pepper to taste
• Toasted sesame seeds (for garnish)

• 700g ribeye steak (13mm thick)
• 1 Tbsp olive oil
• Sea salt
• Cracked black pepper
• Optional: basting sauce or garlic butter
• Optional: sea salt flakes for finishing

• 1 kg pork belly
• 2 Tbsp brown sugar
• 1 ½ Tbsp smoked paprika
• 1 tsp garlic powder
• Pinch of salt
• Black pepper, to taste
• Olive oil cooking spray

• 2 Tbsp brown sugar
• ¼ cup barbecue sauce
• 3 Tbsp honey
• 1 Tbsp soy sauce

• 500 g (1 lb) chicken breasts
• 1 cup flour
• 2 eggs, beaten
• 2 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp pepper

• ½ cup sour cream
• ½ cup mayonnaise
• 1 tbsp jalapeños, chopped
• 2 tsp dill, finely chopped
• 1 tsp parsley, finely chopped
• 2 tsp chives, finely chopped
• 1–2 tsp lime juice
• Salt and pepper, to taste