Preparation

• 28cm lined spring form baking tin
• Preparation list
• 200gm soft unsalted butter
• 250gm caster sugar
• 4 eggs
• 250gm low protein self rising flour
• 60gm Dutch cocoa
• 200gm dark chocolate pieces, slowly melted over warm water
• ¼ cup Brownes Full Cream milk warmed
• 1/3 cup warm water
• 1 teaspoon Bicarb soda

Method

• Cream up butter and sugar until pale
• Add eggs one at a time
• Fold in sifted flour and cocoa
• Add warm milk and water while melting chocolate
• Stir through Bicarb soda once chocolate totally melted

Ganach

• 200gm dark chocolate pieces
• 250ml cream
• 2 tbsp caster sugar

Preparation list

• 4 cups rolled oats
• 1 cup fresh orange juice
• ¼ cup Chia seeds or pumpkin seeds
• ½ cup mixed dried fruit
• ¼ cup shredded coconut
• ¼ cup crushed raw nuts
• 1 teaspoon cinnamon
• 3 tbsp honey

When served, add;

• 1 ½ cup Greek style vanilla yoghurt
• 2 cups grated apples
• Fresh mint for garnish

Glace Chilli

• 100gm caster sugar
• ¼ cup water
• 10 red chilli split and seeded

Preparation list

• 300gm good dark chocolate, blitzed into “Milo” size pieces
• 200gm unsalted butter
• *1/3 cup caramel chilli sugar syrup
• 3 eggs + 1 egg yolk
• 1 tbsp vanilla essence
• 3 tbsp plain flour
• 60gm caster sugar
• Crème fraiche and striped glace chilli to garnish

Method

• Using a pre-boiled saucepan filled with water, slowly melt and temper the chocolate, butter and syrup to a rich creamy texture; keep whisking as you do this. (Melting chocolate is called tempering the chocolate.)
• Allow to cool before folding in the egg mixture.
• Whisk at high speed eggs, yolk, flour, vanilla and sugar to smooth texture.
• Pour into a blind baked pastry shell and bake for 20 minutes until just set and passes the wobble test. Chill slightly before serving with a good dollop of crème fraiche and glace chilli.

Preparation list

• 500gm firm white fish cut into chunky pieces
• 2 tbsp Moroccan & Curry blend
• 2 white onions finely chopped
• 4 tbsp extra virgin olive oil
• ½ cup chicken stock
• 1 jar pasta sauce
• 300ml coconut cream
• Salt & pepper to taste
• ½ cup chopped coriander leaves

Method

• First pat dry the fish pieces with some kitchen paper.
• Rub the fish with Moroccan & curry blend so it’s well coated.
• Slowly pre heat a 3L open style casserole dish on medium heat; caramelize the onions in olive oil for 7 minutes or until they are fragrant.
• Add seasoned fish pieces to the onions and gently brown until the spice becomes fragrant.
• Deglaze with stock, pasta sauce and coconut cream and simmer covered for 15 minutes.
• Open the lid and reduce for another 10 minutes.
• Season lightly with salt & pepper; serve with steaming jasmine rice and coriander leaves.

Preparation list

• 500gm fresh fish, pat dry with kitchen paper
• 2 tbsp olive oil
• Cracked black pepper
• 1 tbsp chopped thyme leaves

Prep list for the sauce

• Zest and juice of 1 lemon or lime
• 1 teaspoon cracked black pepper
• ¼ cup white wine or verjuice
• 100gm chopped green olives
• 3 tbsp extra virgin olive oil
• 3 tbsp chopped parsley

Preparation list

• 1 brown onion finely chopped
• 4 tbsp extra virgin olive oil
• 200gm mixed sliced mushrooms
• 1 finely diced celery
• 3 crushed garlic
• 1 cup Arborio rice
• ¼ cup verjuice (unfermented white wine)
• 1L simmering vegetable stock (simmering slowly)
• ½ cup finely chopped italian parsley
• 1 cup sweet fresh corn kernels
• 100gm Gorgonzola cheese pieces
• ½ bag full chopped spinach leaves (quickly sautéed, squeeze out juice)
• Pecorino shavings

Method

• Slowly preheat a large open oven proof dish; add onions, olive oil and lightly cook onions until just coloured. Add sliced mushrooms, sauté for 3 minutes or until fragrant. Add celery and garlic continually stirring as you cook; enjoy the flavour building experience. Stir in the rice and coat well with all the flavours. Deglaze with Verjuice and stir through well.
• Add 250ml of warm stock; stir this through until the rice has absorbed most of it and become quite thick. Keep adding stock in stages until all has been absorbed and a thick creamy texture appears. Remove from the heat to finish; toss in parsley, corn, Gorgonzola cheese cooked spinach; cover and rest for 10 minutes. Season with salt & pepper and pecorino.

Chef Dale's tagine cooking tips

1. Layer the food in the correct sequence
2. Don't put the tagine in the oven
3. Keep stirring to a minimum
4. Keep the tagine on a low to medium flame
5. Keep the lid on as much a posible
6. Serve from the tagine

Prep list

• 2 thinly sliced red onions
• 3 tbsp olive oil
• 2 finely choped red chili
• 2 tbsp Moroccan & Cury (blend lightly toasted))
• 300gm pounded flat pieces lamb fillets
• Toss the lamb through the spice blend
• 1 medium size diced eggplant
• 1 cup vegetable stock
• 1 punnet whole mini roma tomato
• 2 pieces preserved lemon rind
• ½ cup coked drained chick peas
• ½ cup toasted pine nuts

Method

• Slowly preheat tagine on low heat for 8 to 10 minutes so it's nice and warm.
• Caramelize onion in olive oil with the lid on; quickly  stir in choped chilli; cook out until fragrant. Layer the seasoned lamb pieces evenly around the onions.
• Pop the lid back on for 5  minutes and allow the tagine do its thing.
• Recycle al the cooking juices. Layer the diced eggplant, deglaze with vegetable stock scatter mini roma, preserved lemon and chickpeas.
  
• Cover and  simmer for 20 minutes with the all important ceramic cone lid.
• Season to taste and garnish with toasted pine nuts.

Preparation list

• 2 tbsp olive oil + 2 tbsp extra
• 50gm thinly sliced Swiss Brown mushrooms
• 1 handful baby spinach leaves
• 4 briskly slapped eggs
• ¼ cup grated cheddar cheese
• Sea salt & pepper
• 2 tbsp finely chopped Italian Parsley

Method

• Pre heat a 28cm frying pan on medium heat. Sauté mushrooms in olive oil until tender. Quickly add and sauté spinach for 30 seconds. Pour in slapped eggs, swirl and gather eggs until just set. Sprinkle in cheese, gather and flip omelette in half then half again.
• Serve omelette just cooked with the middle having a custard texture (just cooked)
• Season with salt & pepper and a sprinkle of chopped parsley

Preparation list

• 600gm fresh ricotta, drained of most liquid
• 3 beaten eggs
• *½ cup fresh pesto
• 250gm fresh spinach, dry fried until cooked, drain off liquid
• 1 teaspoon nutmeg
• Salt & pepper
• 1 box Cannelloni noodles
• ½ cup vegetable stock
• 1 jar good pasta sauce
• 2 cups grated mozzarella

Preparation list

• 1 red capsicum finely chopped
• 1cm crushed ginger
• 3 tbsp grape seed oil
• 2 bunches cleaned Pak choy cut into ¼
• 500gm diced 2cm thick of fresh salmon
• 3 tbsp oyster sauce
• 3 tbsp sweet Thai chilli sauce
• 500gm fresh Asian noodles (open and tease the noodles loose)