Ingredients

• 4 Whole T-Bone Steak
• 1/2 Bunch Fresh Thyme
• 1 Pinch Salt
• 1 Pinch Black pepper
• 4 Whole Zucchini or Courgettes (Thinly sliced lengthways)
• 3 Whole Red Chilli (Long chillies cut into fine rings)
• 3 Clove’s Garlic Crushed
• 100 Ml Red Wine Vinegar Cabernet sauvignon vinegar is best
• 300 Ml Extra Virgin Olive Oil
• 1 Tsp Fresh Oregano (Picked & roughly chopped)
• 1 Tsp Fresh Thyme (Picked & roughly chopped)
• 2 Tsp Fresh Parsley (Picked & roughly chopped)
• 1 Whole Lemon (Zest & juice)
• 40 Gm Black Ligurian Olvies (Pitted & halved)

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Ingredients

• 60ml (1/4 cup) honey
• 60ml (1/4 cup) soy sauce
• 60ml (1/4 cup) Worcestershire sauce
• 70g (1/4 cup) wholegrain mustard
• 1 tbs dried mixed Italian herbs
• 1 small fresh red chilli, finely chopped
• 12 (about 500 g) lamb cutlets, excess fat trimmed lemon wedges, to serve

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Ingredients

• 1 tbs olive oil
• 300g cup mushrooms, finely chopped
• 3⁄4 cup flat leaf parsley leaves
• 1 small red onion, chopped
• 2 garlic cloves, chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1⁄4 tsp ground cinnamon
• 400g lamb mince
• Olive oil cooking spray
• Warm naan bread, yoghurt and tabouli, to serve

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Ingredients

• 1 Kg Premium Beef Mince
• 2/3 Cup Brown Onion Finely diced, softened not browned, in a little butter in a pan, then cooled.
• 2/3 Cup Beetroot Fresh cooked or the sliced canned variety (this is for a barbie, not entertaining royalty)
• 1 Tbsp Capers rinsed and finely chopped. The tiny ones preserved in salt are better than the big ones in brine from supermarkets.
• 4 Whole Egg Yolks
• Frying Oil A neutral oil like peanut or canola.

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Includes preparation of the marinade.

Ingredients

• 2kg pork spare ribs
• 1 cup (250ml) tomato puree
• 3 tbs (1/4 cup) honey
• 2 tbs sweet chilli sauce
• 1/4 cup (60ml) hoisin sauce
• 1/4 cup (60ml) lemon juice
• 2 garlic cloves, crushed
• oil to brush

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