Wow your mates with this lamb feast.
8 x 100 gram thin lamb leg steaks
1 ½ teaspoons dried oregano leaves
1 teaspoon cinnamon
1 teaspoon sea salt
2 bay leaves
3 cloves garlic, peeled and crushed
4 tablespoons olive oil
4 tablespoons white wine
4 x 1.5 cm thick slices eggplant
4 x 1.5 thick slices tomato
Béchamel
100 grams butter
150 grams plain flour
approx 700 ml milk
1 cup grated parmesan
pinch nutmeg
2 tablespoons very finely chopped parsley
2 teaspoons vegetable oil
1-2 teaspoons sesame oil
¼ cup Thai red curry paste
4 large pieces washed banana leaf, softened first over BBQ
4 fresh, thick fillets barramundi
¼ cup coconut cream
Grated palm sugar to taste
1 tablespoon fish sauce
1 lime, juiced
1 bunch fresh coriander, picked
1-2 long red chillies, sliced thinly
Fried shallots or garlic to garnish
8 rosemary sprigs (about 20 cm long)
700g lamb rump, diced
8 slices bacon rashers, rind removed
2 tablespoons caramelised balsamic vinegar
salt and pepper, to taste
Spicy capsicum dip
1 red capsicum
1 long red chilli
1 clove garlic
2 teaspoons caster sugar
1/2 cup olive oil
2 skinless chicken breasts
1 cup (250ml) chicken stock
2 cup (500ml) water
250g rice vermicelli noodles
100g smooth peanut butter
2 tablespoons water
2 tablespoons sweet chilli sauce
2 tablespoons toasted sesame oil
1 teaspoon peanut oil
extra water
1 carrot, peeled and cut into thin strips
4 green onions, cut into thin strips
1 telegraph cucumber, deseeded and cut into thin strips
2 tablespoons rice wine vinegar
1 tablespoon sesame seeds, toasted
coriander sprigs, to serve
lime wedges
1 cup (150g) plain flour
Half a teaspoon salt
1 cup (250ml) chilled beer
oil for deep frying
4 medium cooked coliban potatoes, thickly sliced acrossways
8 flathead fillets, skin off
sea salt
lemon wedges
saffron aioli
pinch saffron
1 cup whole egg mayonnaise
1 clove garlic, crushed
salt and pepper
4 thick blue-eye fillets (1.2kg) – some people call blue-eye a cod; it’s not, and they're idiots
2 tablespoons soy sauce
Grilled corn salsa
2 corn cobs (800g), silk and husks removed
250g cherry tomatoes, halved
1 small red onion (100g), sliced thinly
1 fresh small red thai chilli, sliced thinly
2 medium avocados (500g), chopped coarsely
1/4 cup coarsely chopped fresh coriander
1/3 cup (80ml) lime juice
1 tablespoon olive oil
800g beef sausages, chopped coarsely
1 tablespoon olive oil
1 large brown onion (200g), chopped coarsely
3 cloves garlic, crushed
1 large red capsicum (350g), chopped coarsely
1 teaspoon dried chilli flakes
300g can red kidney beans, rinsed, drained
2 x 400g cans chopped tomatoes
2 tablespoons coarsely chopped fresh oregano
