Alex - Here have what I know

Ingredients (Serves 2)
- 6 scallops
- 50g grated parmesan
- 1 tablespoon creme fraiche (or sour cream)

For the salad
- 4 vine tomatoes
- 14 asparagus spears
- 6 chopped basil leaves
- 1 teaspoon chopped red onions
- 2 stalks chives

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Ceviche ingredients (Serves 4)
- 200g of Kingfish (per pax)
- 1 orange
- 1 lemon
- 1 green apple
- 1 mango
- 1 red chilli
- 100ml olive oil

Tapenade ingredients (Serves 4)
- 50ml olive oil
- 2 tablespoons of seedless black olives
- 2 pieces of salted anchovies
- 1 garlic
- 1 dried apricot
- Rock salt
- Pepper
- French baguette

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Ingredients (serves 2)
- 1 whole chicken
- 3 lemons
- 2 whole garlic knobs
- 1 onion
- 50g ginger
- 1 packet of parsley
- 1 packet of thyme
- 125g soft butter
- 2 tablespoons of paprika
- 1 tablespoon of garlic powder
- 50ml extra virgin olive oil
- Salt
- Pepper
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Ingredients (Serves 4)

- 2 Momotaro tomatoes (peeled)

- 50g mizuna lettuce (can be placed with rocket)

- 50g Parmesan cheese

- 50g Iberico ham (replace with Parma ham), very thinly sliced

- 1 black winter truffle, thinly sliced

- 1 teaspoon Fleur de Sel

- Freshly cracked black pepper to taste

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Chiu Chow Oyster Omelette (4 servings)

150g fresh oysters
20g cornflour
1 teaspoon salt
1 teaspoon fish sauce
pepper to taste
3 eggs
30g spring onions, chopped
120g potato flour

oil, for frying
coriander leaves
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Spicy Lemongrass and Ginger Flower Steamed Fillet of Barramundi with Roasted Eggplant and Pumpkin Jus (4 servings)

spicy lemongrass sauce
6 stalks lemongrass, sliced
1 stalk ginger flower (bunga kantan), sliced
5-6 bird’s eye chillies, sliced
5 tablespoons Thai chilli sauce
10 pickled onions, chopped
zest from 3 limes
lime (or calamansi) juice to taste
sugar and salt to taste
250ml corn oil
40g dried chillies, soaked and drained

pumpkin sauce
300g pumpkin flesh, cubed
1 litre chicken stock
1 star anise
1cm cinnamon stick
4 cardamoms

180gx4 slices organic barramundi fillets
4 tablespoons spicy lemongrass sauce
4 baby eggplants (nasu), quartered
8 tablespoons pumpkin sauce
sea salt
freshly-ground white pepper
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Slow-Braised Hillside Lamb Shank with Madras Spices and Gorgonzola (4 servings)

4 chilled Hillside lamb shanks, trimmed

seasoning spices
1 tablespoon meat curry powder
1 teaspoon cumin seeds, toasted and crushed
1 clove garlic, smashed and chopped
12 curry leaves, crushed
sea salt and pepper to taste

olive oil for braising
2 tablespoons grated parmigiano
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Dancing Prawns (4 servings for sharing)

2 spring roll wrappers
20g walnuts
sugar for caramelising walnuts

Sauce

1 lemon, juiced
600ml mayonnaise
100g sugar
100g water

12 prawns, shelled and heads removed
cornflour for coating
30g lettuce, sliced finely
1 spring coriander
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Serves 4
Prep Time: 5 mins
Cooking Time: 15 mins

2 tbsp of sunflower oil
2 pkts firm tofu, cubed
2 cloves garlic, chopped
3 tbsp black bean chilli sauce
300g minced pork, rinsed in hot water
1/4 bowl crushed peanuts
3 stalks spring onions, chopped
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