Almond Mandarin Cake

Easy Florentines

You will need a 7.5cm egg ring for this recipe

Spiced Lamb in Lettuce Cups

1. Heat oil in a large frying pan. Add onion and garlic, cooking for several minutes until tender. Add spices, cooking a further minute. Increase heat and add lamb mince, cooking until well browned.
2. Add dates, pomegranate molasses, herbs and pinenuts. Mix well and season to taste.
3. Spoon mixture between prepared lettuce cups. Drizzle with yoghurt and lemon juice, finishing with additional mint leaves.

Panforte

1. Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of a 20cm round cake pan.
2. Place sugar, honey and chocolate in a large saucepan and gently heat until chocolate is melted. Stir in the raisins, figs, cherries, cranberries and nuts. Mix well.
3. Add flour, cocoa and spices to mixture and working quickly mix it together until all combined. You may need to wear a thick rubber glove. Press mixture into prepared pan and bake for 13-15 minutes. Set aside to cool before removing from pan to cool completely.

Mini Bombe Alaskas

Line 6 x 180ml dariole moulds (or 6 x 180ml capacity small dishes) with plastic wrap.*

Place icecream into a large bowl and allow to stand at room temperature for 10 mins, or until soft (do not allow to completely melt).  Add fruit, nuts and sherry and use a spatula to mix well.

Spoon the mixture evenly between the prepared moulds and freeze overnight or until firm.

Slice the madeira cake horizontally into three big slices, about 2cm thick.  Use a cookie cutter (just bigger than the bases of the icecream moulds) to cut 6 rounds from the cake slices. 

To make the meringue, combine egg whites and sugar in the bowl of a stand mixer fitted with a whisk attachment.  Whisk until stiff peaks form.

One at a time, carefully remove an icecream from the mould and place on top of a cake round.  Working quickly, smooth meringue around the cake and icecream to completely cover then blowtorch until golden.  Serve and repeat with remaining prepared icecreams.

Chocolate & Hazelnut Meringue

1. Preheat oven to 140°C (120°C fan-forced). Trace 3 x 15cm diameter circles on baking paper and place onto oven trays.
2. Set aside half of the hazelnuts and finely chop remaining half.
3. Place egg whites in the bowl of an electric mixer and beat until firm peaks have formed. Gradually add sugar a little at a time until all has been incorporated and mixture is thick and glossy. Remove bowl from machine and gently fold in the chopped hazelnuts and cocoa with a large metal spoon, until just combined.
4. Divide mixture between prepared oven trays, spreading it within each of the circles. Bake for 1 hour, then turn the oven off and allow meringues to cool in the oven.
5. For the cream, whip the cream and sugar together until firm peaks form. Roughly squash half of the raspberries with a fork and fold into the cream.
6. For assembly, place one meringue disc onto a serving plate, top with ⅓ of the cream. Repeat process using all meringues and finishing with cream on top. Decorate with remaining raspberries and reserved hazelnuts. Allow to sit for at least 30 minutes prior to serving.

Nutty Barramundi with Coconut Greens

1. Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
2. Place macadamia nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
3. Place fillets on an oven tray; season with salt and pepper.
4. Press nut mixture evenly on each fillet.
5. Bake fish for 10 minutes or until the crust is golden brown.
6. Meanwhile, place sugar snap peas and beans in boiling water for 3 minutes. Drain well; refresh under cold running water.
7. Combine all coconut ingredients in a small jar. Shake.
8. Serve fillets topped with micro herbs and dressing, sugar snap peas and beans.