Menu 3 A la Carte. 3 Entries 1 A la Carte. 3 Main Course Menu 4 Seasonal Oat Pancake with Raspberry Ingredients

Cookery

Table of Contents
Menu 1 A la Carte................................................................................................................................3
Entries...............................................................................................................................................3
Main course......................................................................................................................................5
Desserts...........................................................................................................................................10
Sides................................................................................................................................................12
Drinks.............................................................................................................................................14
Menu 2 Buffet.....................................................................................................................................16
Menu 3 Cyclic.....................................................................................................................................21
Day 1...............................................................................................................................................21
Day 2...............................................................................................................................................23
Day 3...............................................................................................................................................24
day 4 ............................................................................................................................................26
Day 5...............................................................................................................................................27
Menu 4 Degustation...........................................................................................................................29
Menu 5 Ethnic....................................................................................................................................32
Menu 6&7 Table D’hôtel...................................................................................................................34
Menu 8 Seasonal................................................................................................................................37

Menu 1 A la Carte
Entries
Oat banana pancake with raspberry
Ingredients required for preparation
1. 120g (1 1/3 cups) rolled oats
2. 2 large bananas
3. 3 eggs
4. 125ml (1/2 cup) unsweetened almond milk
5. 1 teaspoon vanilla extract
6. 1 teaspoon baking powder
7. 125g (1/2 cup) natural yoghurt
8. 125g fresh raspberries
9. 1 tablespoon maple syrup
Amount required for preparation $5
Brekkie eggs and matts instant mayo
Ingredients required for preparation
1. 1 tablespoon white vinegar
2. 4 eggs
3. 2 English muffins, split, toasted
4. Butter, at room temperature
5. Baby rocket leaves, to serve
6. 1 avocado, peeled, thinly sliced
7. 1 tablespoon fried shallots
Amount required for preparation $4
Toast with hummus, tomato and boiled eggs
Ingredients requires for preparation
1. 2 small (25g each) slices seeded sourdough
2. 1 1/2 tablespoons hummus
3. 1 vine-ripened tomato, sliced
4. 1 hard-boiled egg, sliced
5. 2 tsp chopped continental parsley.
Amount required for preparation $3
Granola crumb
Ingredients required for preparation
1. 90g (1 cup) rolled oats
2. 85g (1/2 cup) natural almonds
3. 35g (1/2 cup) shredded coconut
4. 60g (1/3 cup) pipits
5. 55g (1/3 cup) sunflower seeds

6. 100ml maple syrup
7. 1 1/4 teaspoon ground cinnamon
8. 40g (1/3 cup) goji berries
9. 1 orange, rind finely grated
Amount required for preparation $3
Brunch platter
Ingredients required for preparation
1. Sliced Turkish bread, grilled
HARISSA-SPICED CHICKPEAS
1. 400g can chickpeas, rinsed, drained
2. 2 teaspoons olive oil
3. 2 teaspoons harissa paste
SPANISH BAKED EGGS
1. 2 teaspoons olive oil
2. 250g chorizo
3. 1/2 red onion, finely chopped
4. 2 garlic cloves, finely chopped
5. 400g can diced tomatoes
6. 1 teaspoon smoked paprika
7. 125g can four-bean mix, rinsed and drained
8. 50g baby spinach
9. 4 eggs
HAM-WRAPPED HALOUMI
1. 200g haloumi, sliced
2. 100g Serrano ham or prosciutto
Amount required for preparation $4
Vegan Pancakes
Ingredients required for preparation
1. 2 cups self-rising flour
2. 1/2 cup caster sugar
3. 1 1/2 cups unsweetened rice milk
4. 2 teaspoons vanilla bean paste

5. 2 teaspoons baking powder
6. 1 tablespoon apple cider vinegar
7. 2 tablespoons coconut oil, melted
8. Maple syrup, to serve
9. Mixed berries, to serve
10. Coconut yoghurt, to serve
Amount required for preparation $3
Main course
Zucchini, Artichoke & asparagus frittata
Ingredients required for preparation
1. 1 tablespoon extra virgin olive oil
2. 1 zucchini, cut into thin matchsticks or coarsely grated
3. 1 eschalot, finely chopped
4. 6 asparagus spears, woody ends trimmed, sliced into 5cm lengths
5. 1 garlic clove, finely chopped
6. 5 eggs, lightly beaten
7. 2 artichokes (80g) in brine, thinly sliced
8. 80g buffalo mozzarella (see note) or 3 bocconcini, torn
9. Torn sage, to garnish
10. Torn basil leaves, to garnish
Amount required for preparation $6
Creamy cauliflower and kale lasagne
Ingredients required for preparation
1. 60g unsalted butter
2. 1 brown onion, thinly sliced
3. 3 garlic cloves, finely chopped
4. 4 large sprigs of fresh thyme
5. 1/2 small head cauliflower, finely chopped (about 250g)
6. 2 cups (500ml) full-cream milk
7. 1 1/2 cups (375ml) thickened cream
8. 1 1/2 tablespoon olive oil
9. 1 bunch kale, stemmed, coarsely chopped (about 170g)

10. 250g pkt Coles Large Instant Lasagne Sheets
11. 225g mozzarella, shredded
12. 1/2 cup (40g) parmesan, finely grated (or vegetarian hard cheese)
Amount required for preparation $6
Hot smoked salmon with fennel
Ingredients required for preparation
1. 6 hot-smoked salmon portions (3 x 175g packets)*
2. 1 fennel bulb (or 3-4 celery stalks), thinly sliced
3. 1 red onion, thinly sliced
4. 1/4 preserved lemon*, white pith and flesh discarded, skin finely chopped
5. 1 cup mint leaves
6. 1/3 cup (80ml) olive oil
7. Juice of 1 lemon, plus wedges to serve
8. 100g feta, crumbled
Amount required for preparation $7
Laksa
Ingredients required for preparation
1. 1 tablespoon peanut oil
2. 750ml (3 cups) Massel chicken style liquid stock
3. 500ml (2 cups) coconut milk
4. 300g pkt dried rice noodles
5. 2 single chicken breasts, steamed, sliced
6. 1 pkt bean sprouts, straggly ends trimmed
7. 4 spring onions, diagonally sliced
8. 1/2 cup Vietnamese mint leaves
9. 1/2 cup coriander leaves
10. Fried eschallots, to serve
LAKSA PASTE
1. 4 large dried chillies, soaked in hot water
2. 3 eschallots, preferably Asian (red), peeled, chopped
3. 2 garlic cloves
4. 3cm piece fresh ginger

5. 2 small red chillies, seeded, chopped
6. 4 stems lemongrass (white part only), sliced
7. 8 macadamia nuts
8. 1 teaspoon shrimp paste
9. 2 teaspoons ground turmeric
10. 2 teaspoons ground coriander
11. 1 teaspoon palm sugar or brown sugar
12. 3 tablespoons peanut oil
Amount required for preparation $ 6
Chicken, prosciutto and bocconcini parcels
Ingredients required for preparation
1. 8 large (about 200g each) chicken thigh fillets
2. Salt & freshly ground black pepper
3. 4 bocconcini, quartered
4. 8 large fresh basil leaves
5. 8 slices prosciutto
6. 2 tablespoons extra virgin olive oil
POLENTA WITH BURNT SAGE BUTTER
1. 175g butter
2. 1/4 cup loosely packed fresh sage leaves
3. 2L (8 cups) water
4. 2 teaspoons salt
5. 340g (2 cups) instant polenta (cornmeal)
6. 100g finely grated parmesan
7. Salt & freshly ground black pepper
8. Shaved parmesan, extra, to serve
Amount required for preparation $7
Zucchini, artichoke & asparagus frittata
Ingredients required for preparation
1. 1 tablespoon extra virgin olive oil
2. 1 zucchini, cut into thin matchsticks or coarsely grated
3. 1 eschalot, finely chopped
4. 6 asparagus spears, woody ends trimmed, sliced into 5cm lengths
5. 1 garlic clove, finely chopped
6. 5 eggs, lightly beaten

7. 2 artichokes (80g) in brine, thinly sliced
8. 80g buffalo mozzarella (see note) or 3 bocconcini, torn
9. Torn sage, to garnish
10. Torn basil leaves, to garnish
Amount required for preparation $8
Roasted spatchcocks with blood-plum glaze
Ingredients required for preparation
1. 2 tablespoons blood-plum paste* or quince paste*
2. Juice of 1 lemon
3. 40g unsalted butter
4. 8 spatchcocks*
5. 8 rosemary sprigs, plus 8 small extra sprigs
6. 16 slices flat pancetta or streaky bacon
7. 8 baby apples * (optional)
8. Baby green vegetables, to serve
9. Kumara crumble, to serve
10. Cranberry sauce
Amount required for preparation $ 7
Chargrilled asparagus and parmesan salad with poached eggs and crisp sage
Ingredients required for preparation
1. 1 1/2 tablespoons extra virgin olive oil
2. 1/2 bunch sage, leaves picked
3. 2 teaspoons balsamic vinegar
4. Olive oil spray
5. 4 bunches thin asparagus (about 500g), woody ends trimmed
6. Splash of white wine vinegar
7. 4 eggs
8. 2 Turkish rolls, split, cut into wedges, toasted or chargrilled
9. 100g rocket leaves
10. 2 tablespoons shaved parmesan
Amount required for preparation $7
Marinated chicken tenderloins with balsamic glaze on red risotto

Ingredients required for preparation
1. 12 (about 600g) chicken tenderloins
2. 125ml (1/2 cup) fresh lemon juice
3. 2 garlic cloves, crushed
4. 2 tablespoons fresh thyme leaves
5. 80ml (1/3 cup) olive oil
6. 70g (1/2 cup) cornflour
7. 60g (1/4 cup) white sugar
8. 60ml (1/4 cup) balsamic vinegar
9. Toasted pine nuts, to serve
10. Fresh thyme sprigs, to serve
AMOUNT REQUIRED FOR PREPARATION $7
RED RISOTTO
Ingredients required for preparation
1. 2 red capsicums, quartered, deseeded
2. 1L (4 cups) Massel chicken style liquid stock
3. 2 tablespoons olive oil
4. 1 brown onion, finely chopped
5. 2 garlic cloves, crushed
6. 440g (2 cups) arborio rice
7. 170g jar marinated artichokes, drained
8. 110g (1/2 cup) semi-dried tomatoes.
Amount required for preparation $8
Corn and ricotta cakes with grilled tomatoes
Ingredients required for preparation
1. 2 corn cobs (or 250g canned kernels)
2. 3/4 cup (185ml) buttermilk
3. 2 eggs, lightly beaten
4. 1/2 cup (125g) low-fat ricotta
5. 1 cup (150g) self-raising flour
6. 2 tablespoons chopped chives
7. Olive oil spray
8. 12 vine-ripened cherry tomatoes

9. 2 tablespoons good-quality pesto
10. 1/4 cup small basil leaves
Amount required for preparation $6
Desserts
Hot cross bun trifle
Ingredients required for preparation
1. 1.2L thickened cream
2. 900g thick vanilla custard
3. 9 Coles Bakery Chocolate Hot Cross Buns*, split
4. 1/2 cup (125ml) chocolate-flavoured liqueur or Kahlùa liqueur (see tip)
5. 1/3 cup (80ml) Coles Chocolate Fudge Topping
6. 9 Coles Bakery Mini Hot Cross Buns*, halved
7. 1/2 cup (125ml) Coles Salted Caramel Dessert Topping
8. 3 Coles Finest Brioche Hot Cross Buns*, split, corners trimmed
Amount required for preparation $8
Dark chocolate skillet cookie cake
Ingredients required for preparation
1. 200g butter, chopped
2. 1 cup (220g) caster sugar
3. 2 Coles Brand Australian free range eggs, lightly whisked
4. 2 teaspoons vanilla extract
5. 2 cups (300g) plain flour
6. 1 teaspoon bicarbonate of soda
7. 100g Lindt Dessert 70% Cocoa speciality cooking chocolate, chopped
8. 1 1/2 cups (375ml) vanilla ice-cream, to serve
9. 125g raspberries, to serve
10. 100g Lindt Dessert 70% Cocoa Specialty Cooking Chocolate, extra, melted
Amount required for preparation $8
Healthy dessert mug cake
Ingredients required for preparation
1. 1 fresh date, pitted, finely chopped

2. 1 egg
3. 60ml (1/4 cup) unsweetened apple puree
4. 2 1/2 tablespoons oat bran
5. 2 teaspoons cocoa powder, plus extra to dust
6. 1/4 teaspoon ground cinnamon
Amount required for preparation $7
Dessert platter
Ingredients required for preparation
1. iced doughnuts, to serve
CHOCOLATE-DIPPED CHERRIES
1. 50g chocolate melts (white, milk or dark)
2. 250g fresh cherries, washed, dried
BAILEYS DIP
1. 250g cream cheese, chopped, at room temperature
2. 125g (1/2 cup) sour cream
3. 1 1/2 tablespoons brown sugar
4. 60ml (1/4 cup) Baileys Irish Cream liqueur
CHOCOLATE BROWNIE DIP
1. 200g dark chocolate, finely chopped
2. 125ml (1/2 cup) pouring cream
3. 100g store-bought chocolate brownies, broken into small chunks
4. 1 tablespoon chopped pecans or walnuts
5. Melted white chocolate, to drizzle
Amount required for preparation $8
Snickers dessert lasagne
Ingredients required for preparation
1. 310g Arnott's Malt 'O' Milk biscuits (about 40)
2. 1/3 cup Frangelico or other nut/choc liqueur
3. 750g cream cheese, softened
4. 3x 50g Snickers bars, thickly sliced
5. 825 ml milk
6. 725 ml double cream
7. 100g instant chocolate pudding dessert mix

8. 1/2 cup salted caramel sauce, plus extra, warmed, to serve
Amount required for preparation $8
Sides
Potatoes, beans & peas with garlic
Ingredients required for preparation
1. 300g fresh peas or frozen peas
2. 300g thin green beans, trimmed
3. 2.2kg kipfler potatoes, peeled
4. 1/3 cup (80ml) olive oil
5. 2 garlic cloves, finely chopped
6. Juice of 1/2 lemon
Amount required for preparation $3
Creamed spinach polenta
Ingredients required for preparation
1. 40g butter
2. 2 garlic cloves, crushed
3. 1 bunch English spinach, trimmed, shredded
4. 1/2 cup light thickened cream
5. 1 1/2 cups Massel vegetable liquid stock
6. 1 cup polenta
7. 1/4 cup finely grated parmesan cheese
Amount required for preparation $2
Sauteed leek & bacon
Ingredients required for preparation
1. 50g butter
2. 1 brown onion, halved, thinly sliced
3. 200g bacon rashers, rind and excess fat removed, roughly chopped
4. 6 (about 1.5kg) leeks, halved lengthways, washed, dried, cut into 5cm lengths
5. Salt & freshly ground black pepper
Amount required for preparation $4

Mixed roasted pumpkin
Ingredients required for preparation
1. 500g golden nugget pumpkin, halved, deseeded, cut into 3cm wedges
2. 500g Kent pumpkin, halved, deseeded, cut into 3cm wedges
3. 500g butternut pumpkin, halved, deseeded, cut into 2cm slices
4. 2 tablespoons olive oil
5. 50g salted pistachio, shelled, coarsely chopped
6. 2 green shallots, ends trimmed, thinly sliced
7. 2 tablespoons finely shredded fresh mint
Amount required for preparation $3
Zucchini pilaf
Ingredients required for preparation
1. 2 teaspoons olive oil
2. 1 brown onion, halved, thinly sliced
3. 1 garlic clove, crushed
4. 3 zucchini, ends trimmed, halved lengthways, thinly sliced
5. 1 tablespoon ground cumin
6. 2 teaspoons sweet paprika
7. 300g (1 1/2 cups) Basmati rice
8. 500ml (2 cups) water
9. 1 Massel chicken style stock cube
10. 2 tablespoons coarsely chopped fresh continental parsley
11. 2 tablespoons fresh lemon juice
12. Chicken schnitzel, cooked, to serve
Amount required for preparation $4
Drinks
Sparkling apple punch
Ingredients required for preparation
1. 1/2 honeydew melon, peeled, diced
2. 1/2 rockmelon, peeled, diced
3. 1 cup mint leaves

4. 2 x 750ml bottles Appletiser sparkling apple juice
5. Crushed ice, to serve
Amount required for preparation $3
Refreshing lemon drink
Ingredients required for preparation
1. 1 lemon, washed, quartered
2. 1L (4 cups) water
3. 2 tablespoons caster sugar, or to taste
4. 10 ice cubes
5. 1 tablespoon torn fresh mint leaves
Amount required for preparation $2
Colour-changing drink
Ingredients required for preparation
1. 1/3 cup lime coola cordial
2. 1/3 cup raspberry cordial
3. 1/3 cup tropical cordial
4. 3 litres sparkling mineral water, chilled
Amount required for preparation $3
Pink drink
Ingredients required for preparation
1. 2 red apples, cut into wedges, core removed
2. 1 pink grapefruit, peeled, segmented
3. 1 x 250g punnet strawberries, hulled, washed
Amount required for preparation $3
Iced tropical fruit drink
Ingredients required for preparation
1. 1/2 small red papaya, seeded, chopped
2. 2 bananas, sliced
3. 3/4 cup crushed ice
4. 1 small pineapple
5. 1/4 cup crushed ice, extra
6. Ayam Palm Sugar Syrup, to drizzle

Amount required for preparation $2

Menu 2 Buffet
BBQ turkey breast buffet with fresh peach relish
Ingredients required for preparation
1. 3kg turkey buffe
2. 50g butter, melted
3. 2 tablespoons olive oil
4. 1 teaspoon red chilli, chopped
5. 1 tablespoon white wine vinegar
6. 1/2 teaspoon caster sugar
7. 4 ripe peaches
8. 2 spring onions
Amount required for preparation $7
Chicken and asparagus rolls
Ingredients required for preparation
1. 16 parbake white buffet rolls
2. 1 bunch thin asparagus, woody ends trimmed, cut in half crossways
3. 125g (1/2 cup) whole-egg mayonnaise
4. 1 tablespoon drained capers, chopped
5. 1 teaspoon finely grated lemon rind
6. 1 (about 150g) smoked chicken breast fillet, thinly sliced
Amount required for preparation $4
Mini hot dogs with caesar salad slaw
Ingredients required for preparation
1. 1 egg yolk
2. 1 drained anchovy fillet, finely chopped
3. 1 tablespoon finely grated parmesan
4. 1 tablespoon olive oil
5. 2 teaspoons fresh lemon juice
6. 1/2 teaspoon Dijon mustard
7. 1/2 garlic clove, crushed
8. 2 cups finely shredded cos lettuce

9. 1 cup finely shredded white cabbage
10. 12 white buffet rolls
11. 1 teaspoon olive oil
12. 12 (about 400g) Peppercorn extra-lean beef chipolatas
13. Butter, at room temperature
Amount required for preparation $3
Lamb and romesco bocadillos
Ingredients required for preparation
1. 500g lamb mince
2. 40g (1/2 cup) finely grated manchego or pecorino
3. 35g (1/2 cup) fresh breadcrumbs
4. 1 egg, lightly whisked
5. 1 tablespoon fresh oregano leaves, finely chopped
6. 1 tablespoon olive oil
7. 16 Buffet Rolls, split
8. Picked watercress sprigs, to serve
AMOUNT REQUIRED FOR PREPARATION $6
ROMESCO
Ingredients required for preparation
1. 1 red capsicum, quartered
2. 3 roma tomatoes, halved
3. 3 slices day-old bread, crusts removed, torn
4. 50g (1/3 cup) slivered almonds, toasted
5. 2 garlic cloves, chopped
6. 1 tablespoon white wine vinegar
7. 1 tablespoon dry sherry
8. 2 teaspoons paprika
9. 80ml (1/3 cup) olive oil
Amount required for preparation $5
Marinated lettuce salad
Ingredients required for preparation
1. 500g bacon, rind removed, chopped
2. 1 iceberg lettuce, thickly sliced

3. 1 bunch shallots, sliced
4. 500ml (2 cups) good-quality mayonnaise
5. 100g caster sugar
6. 500g frozen peas
7. 350g grated cheddar cheese
Amount required for preparation $7
Chilli for a crowd
Ingredients required for preparation
1. 1/4 cup (60ml) olive oil
2. 2kg beef chuck steak, trimmed, cut into 2cm cubes
3. 2 onions, chopped
4. 150g piece of pancetta, rind removed, chopped
5. 4 garlic cloves, finely chopped
6. 2 tablespoons ground cumin
7. 1/3 cup (4 tablespoons) tomato paste
8. 1 1/2 teaspoons chilli powder
9. 2 teaspoons dried oregano
10. 1 cup (250ml) red wine
11. 700ml tomato passata* (sieved tomatoes)
12. 2 teaspoons brown sugar
13. 3 cups (750ml) Massel beef stock
14. 2 x 420g cans red kidney beans, rinsed, drained
15. Flat-leaf parsley leaves, to garnish
16. Steamed brown rice, to serve
Amount required for preparation $4
Almond, spinach and beetroot leaf salad
Ingredients required for preparation
1. 1/4 cup (20g) flaked almonds
2. 2 bunches baby asparagus, cut into 3cm lengths
3. 120g pkt Coles Brand Spinach & Red Beetroot Leaves Salad Mix
4. 60g pkt baby rocket leaves
5. 1/4 cup (60ml) Coles Brand Lemon & Dijon Mustard Dressing

Amount required for preparation $4
Dark chocolate skillet cookie cake
Ingredients required for preparation
1. 200g butter, chopped
2. 1 cup (220g) caster sugar
3. 2 Coles Brand Australian free range eggs, lightly whisked
4. 2 teaspoons vanilla extract
5. 2 cups (300g) plain flour
6. 1 teaspoon bicarbonate of soda
7. 100g Lindt Dessert 70% Cocoa speciality cooking chocolate, chopped
8. 1 1/2 cups (375ml) vanilla ice-cream, to serve
9. 125g raspberries, to serve
10. 100g Lindt Dessert 70% Cocoa Specialty Cooking Chocolate, extra, melted
Amount required for preparation $3
Chocolate truffle dessert
Ingredients required for preparation
1. 250g dark chocolate, broken into small pieces
2. 250g ready-made custard
3. 400ml thick cream
4. 2 tablespoons cocoa powder, sifted
5. Creme fraiche, to serve
Amount required for preparation $3
Caramel dessert muffins
1. 100g caramel-filled chocolate block
2. 2 cups plain flour
3. 1 tablespoon baking powder
4. 1/2 cup brown sugar
5. 1 cup milk
6. 1 egg, lightly beaten
7. 80g butter, melted
CARAMEL SAUCE
1. 100g butter, chopped
2. 2/3 cup brown sugar

3. 300ml sour cream
AMOUNT REQUIRED FOR PREPARATION $4

Menu 3 Cyclic
Day 1
Breakfast chilaquiles
Ingredients required for preparation
1. Vegetable oil, to shallow-fry
2. 6 small (about 15cm diameter) corn tortillas, quartered
3. 2 garlic cloves, coarsely chopped
4. 1 green shallot, thinly sliced, white and green parts separated
5. 1 teaspoon ground cumin
6. 1 tablespoon finely chopped pickled jalapeño chilli
7. 400g can diced tomatoes
8. 400g can black beans, rinsed, drained
9. 1/2 cup chopped fresh coriander leaves
10. 4 fried eggs
11. 100g Danish feta, crumbled
12. Sliced long fresh green chilli, to serve
13. Green chilli sauce, to serve
14. Chipotle chilli sauce, to serve
AMOUNT REQUIRED FOR PREPARATION $8
Creamy cauliflower and kale lasagne
Ingredients required for preparation
1. 60g unsalted butter
2. 1 brown onion, thinly sliced
3. 3 garlic cloves, finely chopped
4. 4 large sprigs of fresh thyme
5. 1/2 small head cauliflower, finely chopped (about 250g)
6. 2 cups (500ml) full-cream milk
7. 1 1/2 cups (375ml) thickened cream
8. 1 1/2 tablespoon olive oil
9. 1 bunch kale, stemmed, coarsely chopped (about 170g)
10. 250g pkt Coles Large Instant Lasagne Sheets

11. 225g mozzarella, shredded
12. 1/2 cup (40g) parmesan, finely grated (or vegetarian hard cheese)
AMOUNT REQUIRED FOR PREPARATION $11
Real fruit jellies
Ingredients required for preparation
1. 2 cups frozen blueberries
2. 1 cup water
3. 2 teaspoons rice malt syrup
4. 2 teaspoons powdered gelatine for soft jelly (for chilled desserts)
5. 4 teaspoons powdered gelatine for hard jellies (for a lolly like texture, at room temperature)
RASPBERRY JELLY
Ingredients required for preparation
1. 2 cups frozen raspberries
2. 1 cup water
3. 2 teaspoons rice malt syrup
4. 2 teaspoons powdered gelatine for soft jelly (for chilled desserts)
5. 4 teaspoons powdered gelatine for hard jellies (for a lolly like texture, at room temperature)
ORANGE JELLY
Ingredients required for preparation
1. 4 oranges, juice squeezed (approx. 1 cup liquid)
2. 2 teaspoons rice malt syrup (optional, see tip)
3. 2 teaspoons powdered gelatine for soft jelly (for chilled desserts)
4. 4 teaspoons powdered gelatine for hard jellies (for a lolly like texture, at room temperature)
APPLE JELLY
Ingredients required for preparation
1. 3 green apples, skin on
2. 1 cup water
3. 1–2 teaspoons rice malt syrup (optional, see tip)
4. 2 teaspoons powdered gelatine for soft jelly (for chilled desserts)
5. 4 teaspoons powdered gelatine for hard jellies (for a lolly like texture, at room temperature)
AMOUNT REQUIRED FOR PREPARATION $6

Day 2
Breakfast trifles
Ingredients required for preparation
1. 2 oranges, juiced
2. 55g (1/4 cup) caster sugar
3. 750g strawberries, hulled, sliced into rounds
4. 200g brioche, fruit bread or day-old muffins, cut into 1.5cm cubes
5. 375g (1 1/3 cups) Tamar Valley Greek Style Yoghurt
CRUNCHY MUESLI
Ingredients required for preparation
1. 180g (2 cups) rolled oats
2. 40g (2/3 cup) wheat bran
3. 150g slivered almonds
4. 100g Brazil nuts, roughly chopped
5. 100g (1/2 cup) pepitas (green pumpkin seeds)
6. 35g (1/4 cup) sunflower seeds
7. 55g (1/4 cup firmly packed) brown sugar
8. 3 teaspoons ground cinnamon
9. 1/4 teaspoon ground nutmeg
10. 1 orange, zested
11. 115g (1/3 cup) honey
12. 60ml (1/4 cup) vegetable oil
13. 1/2 teaspoon vanilla extract
AMOUNT REQUIRED FOR PREPARATION $7
Tangy honey & mustard chicken
Ingredients required for preparation
1. 1 tablespoon Dijon mustard
2. 2 teaspoons honey
3. 2 tablespoons tomato paste
4. 1 tablespoon Worcestershire sauce
5. 8 x 100g chicken thigh fillets
6. 200g green beans, halved
7. 2 baby cos lettuce, leaves separated

8. 250g punnet grape tomatoes, halved
9. 4 spring onions, trimmed, thinly sliced
10. 1 small avocado, chopped
11. Lemon wedges, to serve
AMOUNT REQUIRED FOR PREPARATION $13
Cheat's mango cheesecake dessert cups
Ingredients required for preparation
1. 250g cream cheese, at room temperature
2. 1 cup thickened cream
3. 125ml double cream
4. 1/4 cup caster sugar
5. 1 lemon, rind finely grated
6. 1 tablespoon lemon juice
7. 1 small mango, peeled, thinly sliced
8. Passionfruit pulp, to serve
9. Mint leaves, to serve
10. Edible flowers, to serve
AMOUNT REQUIRED FOR PREPARATION $5
DAY 3
Breakfast full
Ingredients required for preparation
1. 1 cup (180g) dried broad beans (see note)
2. 1 teaspoon bicarbonate of soda
3. 1/4 cup (60ml) extra virgin olive oil
4. 2 garlic cloves, crushed
5. 1/2 teaspoon dried chilli flakes
6. 1/4 cup (70g) tahini paste
7. 1/2 cup (140g) thick Greek-style yoghurt, plus extra to drizzle
8. 1 1/2 tablespoons lemon juice
9. 1 tomato, seeds removed, chopped
10. 1/4 cup flat-leaf parsley, torn
11. 1/4 cup mint leaves, torn
12. Wholemeal pita breads, to serve

AMOUNT REQUIRED FOR PREPARATION $8
Hot-smoked salmon with fennel, mint & feta salad
Ingredients required for preparation
1. 6 hot-smoked salmon portions (3 x 175g packets)*
2. 1 fennel bulb (or 3-4 celery stalks), thinly sliced
3. 1 red onion, thinly sliced
4. 1/4 preserved lemon*, white pith and flesh discarded, skin finely chopped
5. 1 cup mint leaves
6. 1/3 cup (80ml) olive oil
7. Juice of 1 lemon, plus wedges to serve
8. 100g feta, crumbled
AMOUNT REQUIRED FOR PREPARATION $14
Apple crumble dessert cake
Ingredients required for preparation
1. 220g butter, chopped, melted
2. 4 eggs, at room temperature
3. 2 3/4 cups self-raising flour
4. 1 1/2 cups caster sugar
5. 1 cup sour cream
6. 1/3 cup Foster Clark's custard powder
7. 1 teaspoon vanilla essence
8. 800g can apple pie fruit
9. Double thick cream, to serve
CRUMBLE TOPPING
Ingredients required for preparation
1. 3/4 cup plain flour
2. 1/3 cup white sugar
3. 1 teaspoon baking powder
4. 1 teaspoon ground cinnamon
5. 75g butter, chilled, chopped
AMOUNT REQUIRED FOR PREPARATION $3
DAY 4
Breakfast slice

Ingredients required for preparation
1. 50g brown rice
2. 100g baby spinach leaves
3. 6 eggs
4. 1 carrot, coarsely grated
5. 1 zucchini, coarsely grated
6. 65g Weight Watchers Cottage Cheese
7. 120g cherry tomatoes, halved
8. Fresh mint leaves
AMOUNT REQUIRED FOR PREPARATION $9
Corn and ricotta cakes with grilled tomatoes
Ingredients required for preparation
1. 2 corn cobs (or 250g canned kernels)
2. 3/4 cup (185ml) buttermilk
3. 2 eggs, lightly beaten
4. 1/2 cup (125g) low-fat ricotta
5. 1 cup (150g) self-raising flour
6. 2 tablespoons chopped chives
7. Olive oil spray
8. 12 vine-ripened cherry tomatoes
9. 2 tablespoons good-quality pesto
10. 1/4 cup small basil leaves
AMOUNT REQUIRED FOR PREPARATION $9
Cookies 'n' cream dessert cocktail
Ingredients required for preparation
1. 12 (about 130g) Oreo biscuits
2. 375ml (1 1/2 cup) pouring cream
3. 125ml (1/2 cup) Frangelico liqueur
4. 125ml (1/2 cup) Kahlua liqueur
5. 125ml (1/2 cup) Baileys Original Irish Cream liqueur
6. 3 tablespoons honey
7. 2 cups ice cubes

8. 375ml (1 1/2 cup) pouring cream, extra
AMOUNT REQUIRED FOR PREPARATION $7
DAY 5
Breakfast bruschetta
Ingredients required for preparation
1. 1 large firm ripe avocado, stone removed, peeled, diced
2. 250g cherry tomatoes, halved
3. 1/4 cup fresh basil leaves, torn
4. 2 teaspoons olive oil
5. 1 teaspoon lemon juice
6. 4 large slices sourdough bread
7. Lemon wedges, to serve
AMOUNT REQUIRED FOR PREPARATION $8
Stuffed trout with chesnut cauliflower cream
Ingredients required for preparation
1. 60g dried cranberries
2. 1 tablespoon olive oil
3. 3 bacon rashers, finely chopped
4. 1 brown onion, finely chopped
5. 2 garlic cloves, crushed
6. 120g (2 cups) fresh breadcrumbs
7. 10-12 fresh sage leaves, thinly sliced
8. 1 egg, lightly whisked
9. 8 x 150g rainbow trout fillets, skin on, pin-boned (see notes)
10. 20g butter
11. 1 bunch broccolini, trimmed
12. 200g green beans, trimmed
13. Fried sage leaves, to serve
CHESNUT CAULIFLOWER CREAM
Ingredients required for preparation
1. 1L (4 cups) Massel chicken style liquid stock
2. 550g trimmed cauliflower, cut into florets
3. 2 1/2 tablespoons pouring cream

4. 25g salted butter
5. 150g chestnut puree
AMOUNT REQUIRED FOR PREPARATION $13
Quick pastry dessert with berries and custard
1. 2 (25 x 25cm) puff pastry sheets
2. 1 egg, beaten
3. 110g (1/2 cup) caster sugar
4. 300g mixed berries, fresh or frozen
5. Warm custard, to serve
6. Icing sugar, to dust
AMOUNT REQUIRED FOR PREPARATION $4

Menu 4 Degustation
Grilled salmon nigari
Ingredients required for preparation
1. 1 cup SunRice Koshihikari sushi rice
2. 1 tablespoons caster sugar
3. 1/4 teaspoon salt
4. 30ml sushi seasoning
5. 350g piece sashimi-grade Atlantic salmon fillet, skin and bones removed (see note)
6. 1 tablespoon mirin
7. 1 tablespoon soy sauce
8. 2 teaspoons caster sugar
9. Olive oil cooking spray
10. Japanese-style mayonnaise, to serve
11. Wasabi paste\
AMOUNT REQUIRED FOR PREPARATION $4
Cheesy filo and egg pies
Ingredients required for preparation
1. 175g fresh ricotta, crumbled
2. 150g (1 cup) frozen baby peas, thawed
3. 1/3 cup fresh mint leaves, finely chopped
4. 1 green shallot, finely chopped
5. 1 lemon, rind finely grated, cut into wedges
6. 1 small garlic clove, crushed
7. 5 eggs
8. 120g fresh goat's cheese, crumbled
9. 6 sheets filo pastry
10. Small fresh mint leaves, extra, to serve
AMOUNT REQUIRED FOR PREPARATION $3
Beef, mushroom and caramelised onion pie

Ingredients required for preparation
1. 60ml (1/4 cup) olive oil
2. 700g lean beef mince
3. 2 large brown onions, halved, thinly sliced
4. 2 teaspoons brown sugar
5. 2 teaspoons balsamic vinegar
6. 200g pkt sliced Swiss brown mushrooms
7. 1 large zucchini, cut into 1cm pieces
8. 2 tablespoons plain flour
9. 375ml (1 1/2 cups) Massel beef stock
10. 2 teaspoons Worcestershire sauce
11. 1 sheet puff pastry, partially thawed
12. 1 egg, lightly whisked
AMOUNT REQUIRED FOR PREPARATION $3
Pumpkin scroll with minted feta
Ingredients required for preparation
1. 750g kent pumpkin, peeled, deseeded, cut into 2cm pieces
2. 2 tablespoons olive oil
3. 2 green shallots, chopped
4. 2 garlic cloves, crushed
5. 1/4 cup chopped fresh dill, plus extra sprigs, to serve
6. 50g firm feta, coarsely grated
7. 1 egg, lightly whisked
8. 2 sheets frozen puff pastry, just thawed
9. 1/4 teaspoon caraway seeds
MINTED FETA
Ingredients required for preparation
1. 1 cup fresh mint leaves, chopped, plus extra sprigs, to serve
2. 150g firm feta, coarsely grated
3. 1 tablespoon olive oil
4. 60ml (1/4 cup) milk
AMOUNT REQUIRED FOR PREPARATION $4
Coconut orange caramel custard

Ingredients required for preparation
1. 3/4 cup caster sugar
2. Juice of 1 orange
3. 2 tablespoons coconut milk powder
4. 4 eggs
5. 1 egg yolk
6. 2 x 375ml cans light and creamy evaporated milk
7. Toasted shredded coconut for garnish
AMOUNT REQUIRED FOR PREPARATION $6
Chilled spiced wine
Ingredients required for preparation
1. 2 x 750ml bottles red wine (such as cabernet sauvignon)
2. 2/3 cup caster sugar
3. 2 cinnamon sticks, split in half lengthways
4. 3 whole star anise
5. 1 vanilla bean, cut in half lengthways
AMOUNT REQUIRED FOR PREPARATION $6
Mulled red wine
Ingredients required for preparation
1. 750ml dry red wine
2. 225g (1 cup) white sugar
3. 125ml (1/2 cup) brandy
4. 125ml (1/2 cup) water
5. 2 oranges, thinly sliced
6. 1 lemon, thinly sliced
7. 2 cinnamon sticks, lightly crushed
8. 6 whole cloves
9. Pinch of grated nutmeg
10. Lemon peel, to decorate
AMOUNT REQUIRED FOR PREPARATION $6

Menu 5 Ethnic
Italian tuna pasta pots
Ingredients required for preparation
1. 300g Zafarelli Pennette Rigate No. 18 Pasta
2. 495g jar Dolmio Pasta Bake Tuna Bake Sauce
3. 425g can Sirena Tuna in Oil Italian Style, drained, flaked
4. 1 large zucchini, finely chopped
5. 125g semi-dried tomato strips
6. 1/4 cup chopped basil
7. 1/3 cup (25g) finely grated parmesan
8. 1/3 cup (40g) grated tasty cheddar
9. Basil leaves
AMOUNT REQUIRED FOR PREPARATION $8
Italian salami pizza
Ingredients required for preparation
1. 285g pkt Lion Pizza Base Kit
2. 1/2 cup (125ml) warm water
3. 2 tablespoons Leggo’s Pizza Sauce Garlic, Onion & Herbs
4. 85g salami slices
5. 2 bocconcini, thinly sliced
6. 1 tablespoons Always Fresh Kalamata Olive Wedges
7. 1/2 teaspoon MasterFoods Basil Leaves
8. Basil leaves
AMOUNT REQUIRED FOR PREPARATION $7
Italian after-dinner platter
Ingredients required for preparation
1. 2 x Chris’ Heritage Mascarpone Amaretto Flavour Espresso Crème After-Dinner Dip
2. Plums, sliced, to serve
3. Almond biscotti, to serve
4. Dried fruit crackers, to serve

5. Italian sweet biscuits, to serve
6. Espresso coffee or Amaretto
AMOUNT REQUIRED FOR PREPARATION $4

Menu 6&7 Table D’hôtel
Pan-fried scallops with peaches & parsley salad
Ingredients required for preparation
1. 1 bunch continental parsley, leaves picked
2. 1 red onion, halved, thinly sliced into 3mm-wide wedges
3. 4 slipstone peaches
4. 4 thin slices prosciutto
5. 1 tablespoon extra virgin olive oil
6. 1 teaspoon fresh lemon juice
7. Salt & freshly ground black pepper
8. 1 tablespoon olive oil
9. 12 sea scallops, roe removed.
AMOUNT REQUIRED FOR PREPARATION $5
Twice-baked cauliflower souffles
Ingredients required for preparation
1. 200g cauliflower, cut into florets
2. 1/2 onion, chopped
3. 1 bay leaf
4. 2 fresh thyme sprigs
5. 350ml milk
6. 80g unsalted butter
7. 120g plain flour
8. 4 eggs, separated
9. 300ml thickened cream
10. 140g gruyere, grated
11. Watercress, to serve
12. Radicchio leaves
AMOUNT REQUIRED FOR PREPARATION $6

Peppered beef panzanella salad
Ingredients required for preparation
1. 2 garlic cloves, crushed
2. 1/4 cup (60ml) olive oil
3. 250g Coles Finest By Laurent Sourdough Baguette*, cut into 4cm pieces
4. 1 yellow capsicum, seeded, coarsely chopped
5. 600g Coles Australian No Added Hormones Beef Rump Steak
6. 2 tsp coarsely ground peppercorns
7. 250g cherry tomatoes, halved
8. 1 Lebanese cucumber, coarsely chopped
9. 1/2 red onion, thinly sliced
10. 3/4 cup (115g) pitted kalamata olives
11. 2 tbs Coles Italian White Wine Vinegar
12. 1/3 cup (25g) shaved parmesan
13. 1/2 cup basil leaves, torn
AMOUNT REQUIRED FOR PREPARATION $4
Open spiced lamb burgers
Ingredients required for preparation
1. 2 teaspoons olive oil
2. 1 medium brown onion, finely diced
3. 2 teaspoons ground coriander
4. 1 teaspoon ground cumin
5. 1 teaspoon ground cinnamon
6. 1 large garlic clove, crushed
7. 500g Trim Lamb (round or topside) steaks, roughly chopped
8. 1/3 cup chopped fresh coriander leaves and stems
9. 30g (1/3 cup) dried (packaged) breadcrumbs
10. 80ml (1/3 cup) reduced-fat milk
11. Salt & ground black pepper
12. 4 2.5cm-thick slices square wholegrain bread, toasted
13. 1 bunch rocket, ends trimmed, washed, dried
14. 1 Lebanese cucumber, thinly sliced

15. 1/2 small ripe avocado, peeled, thinly sliced lengthways.
AMOUNT REQUIRED FOR PREPARATION $6
Strawberry frozen cheesecake
Ingredients required for preparation
1. 250g strawberries
2. 1 tablespoon icing sugar
3. 200g Arnott's Butternut Snap biscuits
4. 1/2 cup slivered almonds, toasted
5. 75g butter, melted
6. 375g cream cheese, at room temperature
7. 1/2 cup caster sugar
8. 1 teaspoon vanilla extract
9. 300ml thickened cream, whipped
AMOUNT REQUIRED FOR PREPARATION $5
Rhubarb & apple pies
Ingredients required for preparation
1. 1 bunch rhubarb, ends trimmed, washed, cut into 3cm lengths
2. 2 teaspoons caster sugar
3. 1 teaspoon ground cinnamon
4. 4 1/2 sheets filo pastry
5. 50g Flora Light Pro-Activ spread, melted
6. 1/2 cup (55g) Lucky almond meal
7. 425g can pie apple
AMOUNT REQUIRED FOR PREPARATION $4

Menu 8 Seasonal
Smoked salmon wreath
Ingredients required for preparation
1. 1 large fennel bulb, trimmed, core removed
2. 3 limes
3. 2 green shallots, trimmed
4. 3 large ripe avocados
5. 250g baby cucumbers, peeled into ribbons
6. 200g (1 bunch) radishes, trimmed, washed, thinly sliced
7. 400g sliced smoked salmon
8. Extra virgin olive oil, to drizzle
9. Crème fraîche, to serve
10. Salmon roe, to serve
11. Fresh dill sprigs, to serve
12. Micro herbs, to serve
13. Gluten-free crackers or crusty bread, to serve
AMOUNT REQUIRED FOR PREPARATION $7
Horseradish beef with winter vegetable salad
Ingredients required for preparation
1. 500g Coles Australian Beef Rump Steak
2. 1 tablespoon horseradish cream
3. 2 teaspoons wholegrain mustard
4. 2 bunches Dutch carrots, ends trimmed
5. 1 small cauliflower, cut into small florets
6. 400g pkt Brussels sprouts, halved
7. 2 tablespoons olive oil
8. 1 red onion, cut into wedges
9. 2 tablespoons white wine vinegar
10. 2 teaspoon honey
11. 120g Coles Brand Australian Baby Rocket
AMOUNT REQUIRED FOR PREPARATION $8

Herbed roast chicken with lemon and garlic vegetables
Ingredients required for preparation
1. 1 Coles RSPCA Approved Australian Medium Whole Chicken
2. 40g butter, softened
3. 1 garlic clove, crushed
4. 1 tsp finely grated lemon rind
5. 1 tsp thyme leaves
6. 2 tsp chopped sage
7. 1 tbs chopped flat-leaf parsley
8. 1/2 lemon
9. 1 garlic bulb, halved
10. 3 thyme sprigs
11. 1 sage sprig
12. 3 flat-leaf parsley sprigs
13. 1kg baby royal or baby washed potatoes, halved
14. 2 bunches Dutch carrots, trimmed, or 400g baby carrots, halved lengthways
15. 1 red onion, cut into wedges
16. Steamed green beans, to serve
AMOUNT REQUIRED FOR PREPARATION $10
Rump steak with salsa verde and tomato salad
Ingredients required for preparation
1. 400g packet tomato medley mix
2. 1 tablespoon extra virgin olive oil
3. 2 teaspoons red wine vinegar
4. 1/4 teaspoon caster sugar
5. 650g beef rump steak
6. 30g salad leaves
SALSA VERDE
Ingredients required for preparation
1. 1 cup firmly packed fresh flat-leaf parsley leaves
2. 1/2 cup firmly packed fresh basil leaves
3. 1/4 cup firmly packed fresh mint leaves
4. 1 tablespoon drained capers

5. 2 small gherkins, chopped
6. 1 tablespoon dijon mustard
7. 1 1/2 teaspoons white wine vinegar
8. 1/4 cup extra virgin olive oil
AMOUNT REQUIRED FOR PREPARATION $6
Hazelnut and marmalade brownie
Ingredients required for preparation
1. 180g Coles Brand butter, chopped
2. 300g dark chocolate (70% cocoa), chopped
3. 1/4 cup cocoa powder
4. 1 cup dark brown sugar
5. 3/4 cup caster sugar
6. 4 eggs
7. 1 1/2 cups Coles Brand plain flour
8. 2/3 cup hazelnuts, coarsely chopped, roasted
9. 1/3 cup orange marmalade
AMOUNT REQUIRED FOR PREPARATION $7
Winter fruit crostada with marsala custard
Ingredients required for preparation
1. 50g mixed dried fruit (such as apple, pear, peach, apricot and fig)
2. 1 fruit tea bag
3. 1 vanilla bean, split
4. 1 cinnamon stick
5. 1 lemon, rind grated, juiced
6. 1 orange, rind grated, juiced
7. 250g honey, warmed
8. 3 tablespoons crushed amaretti biscuits
9. 30g whole hazelnuts
10. 30g walnuts, chopped
11. 3 tablespoons apricot jam, warmed
PASTRY
Ingredients required for preparation
1. 120g unsalted butter, chilled

2. 2 cups plain flour, sifted
3. 1/4 cup pure icing sugar
4. 60ml (1/4 cup) iced water
MARSALA CUSTARD
Ingredients required for preparation
1. 5 egg yolks
2. 125g caster sugar
3. 1 teaspoon cornflour
4. 300ml cream
5. 200ml milk
6. 1/2 teaspoon vanilla extract
7. 60ml dry marsala
AMOUNT REQUIRED FOR PREPARATION $7