Baked Empañada Burrata ~ caponata, toasted pine nuts ~ Preheat oven to 190°C ~ Warm the caponata in the microwave for 30-45 seconds ~ Place the empanadas on a baking tray with some baking paper ~ Spoon the caponata onto your desired serving dish ~ Bake for 8-10 min or until golden brown ~ Tear apart burrata or keep whole and place on top of the caponata ~ Stick a knife or metal skewer in for 10 secs, if it is hot to touch, it’s ready ~ Drizzle extra virgin olive olive oil over the burrata and freshly cracked pepper ~ Rest for 1 min and serve ~ Garnish with toasted pinenuts (goes well with some crusty bread!)

INGREDIENTS INGREDIENTS ~ (EGG FREE, GLUTEN FREE) Pastry - flour, Copher (vegetarian ), water, egg yolk, salt Burrata cheese, toasted pine nuts Filling () - beef mince, onion, garlic, parsley, tarragon, Worcestershire sauce, tomato, , , fennel, , Caponata - capsicum, eggplant, zucchini, tomato, red onion, garlic, red wine vinegar, chilli, salt, pepper, EVOO chardonnay vinegar, dried prunes, salt, pepper (DAIRY FREE, NUT FREE) Filling (veg) – sweetcorn, onion, butter, Scamorza (mozzarella), olives, , salt, pepper (NUT FREE, GARLIC FREE)

Steak Tartar ~ pickled cabbage, cream, sesame lavosh Ceviche ~ white fish, grilled grapes, pickled melon, Torrontès and elderflower dressing ~ Place the diced beef in a mixing bowl and season with salt and pepper (as much as you like) ~ Prepare just before you want to eat or the fish will continue to cook! ~ Add both premixed ingredients provided, mix well with a spoon until all evenly combined ~ In a bowl, mix white fish, grilled grapes, melon and dressing, mix well until the fish is well coated ~ Spoon horseradish cream on the bottom of a plate (smear for extra restaurant flare) ~ Transfer to serving bowl (along with the juices) and garnish with toasted pepitas and peppercorns ~ Spoon the tartar mix on top and garnish with pickled cabbage ~ Enjoy with sesame lavosh! (that’s those fancy crackers!) INGREDIENTS~ (DAIRY FREE, NUT FREE, GLUTEN FREE, ONION FREE, GARLIC FREE. EGG FREE) INGREDIENTS ~ (NUT FREE, GARLIC FREE, GLUTEN FREE - without lavosh) Raw white fish, grapes, pickled melon (, water salt, white wine), pepita seeds, pink peppercorns Complete beef tartar mix - diced Cape Grim beef rump steak, shallots, cornichons, Dijon mustard, fish sauce, Tabasco sauce, Dressing - Torrontès white wine, elderflower, chardonnay vinegar, sugar, lemon juice, citric acid, salt, EVOO EVOO, egg yolk, parsley, pickled cabbage (chadonnay vinegar, salt, sugar) Horseradish cream - crème fraiche, mascarpone cheese, fresh horseradish Sesame lavosh - flour, EVOO, salt, water, sesame seeds

Escabeche ~ confit swordfish, chicken skin crackling ~ Boil 500ml water in the kettle and pour into a medium size bowl ~ Place the bag of fish escabeche into the water (keep in the bag) and leave for 2-3mins ~ Essentially you are just warming through the fish ~ Open the bag and pour the rockling escabeche into lipped bowl including all the juices ~ Garnish with the chicken skin crackling

INGREDIENTS ~ (GLUTEN FREE, EGG FREE, NUT FREE) Swordfish, zucchini, baby capsicum, onion, tomato, chillic, olives, garlic, chilli, vinegar (balsamic, wine), soy saue, mirin, zest, lemon zest Morcilla ~ spiced blood / ~ pork and paprika Chargilled Half Chicken ~ garlic, lemon, BBQ ~ Preheat BBQ to medium, grill sausage for 10-15 mins (olive oil optional), turning as they char. ~ Take your chicken out of the fridge 15-20 mins before cooking Best to use the grill side to achieve delicious char lines and smoky flavour ~ Preheat oven to 200° OVEN ~ Preheat oven to 190°C, place sausage on a baking tray, drizzle with olive oil, bake for 8-10mins ~ Place the charred chicken into a baking dish or lined baking tray and cook for a further 8-12mins PAN FRY ~ Either cut in half lenght ways or keep whole, you want a medium heat and a non-stick pan ~ Stick a knife in the thickest part of the meat and the juices should run clear when it is cooked and fry until golden and crispy. Careful of fat spatter! Best to not use extra oil to coat the pan as the ~ Ideally rest for 3-5 mins before carving sausage will have enough fat in it to keep it moist ~ Slice and serve! INGREDIENTS: (ONION FREE, DAIRY FREE, GLUTEN FREE, NUT FREE) Bannockburn free range chicken, garlic, lemon, thyme, salt INGREDIENTS Morcilla (NUT FREE, EGG FREE, DAIRY FREE, GLUTEN FREE, GARLIC FREE) Pork blood, pork fat, cinnamon, nutmeg, onion, salt, pepper

INGREDIENTS Chorizo (ONION FREE, GARLIC FREE, GLUTEN FREE, NUT FREE, DAIRY FREE, EGG FREE) Pork, pork fat, paprika, salt, pepper

Slow Cooked Short Rib ~ creamy parmesan polenta Chipotle and Coriander Spiced Lamb Rump ~ Remove the beef from the bag and place on a lined baking tray or dish ~ Remove lamb from the bag and place on a lined baking tray or dish ~ Place in oven and warm through for 10mins. Check with a knife or skewer to test if hot enough! ~ Place the lamb in oven and cook for 10-15 mins**. Once cooked, rest for 5 mins ~ Once the beef is cooked, leave to rest for a 2-3mins ~ Slice your lamb with a sharp knife (against the grain!) or leave whole ~ While beef is resting, remove polenta from the plastic and place either in the microwave or on the stove, ~ Season with a little extra sea salt to taste warm through slowly, mashing it up until it has softened ** NOTE: cooking time for lamb could vary. 10 mins cooks the lamb to about medium ~ Place the polenta onto your desired serving dish and put the beef on top! Get all the juices! INGREDIENTS: (ONION FREE, GLUTEN FREE, DAIRY FREE, EGG FREE) INGREDIENTS Gipplsand lamb rump, coriander, chipotle, garlic, EVOO, salt, pepper Victorian premium short rib, coffee, sugar, salt, pepper ~ (NUT FREE, GLUTEN FREE, EGG FREE, ONION FREE) Polenta (corn), parmesan, butter, water (GLUTEN FREE, NUT FREE, ONION FREE, GARLIC FREE, EGG FREE) Black Angus Striploin Slow Cooked Pork Belly ~ cannellini bean ragu, salsa verde Best cooked from room temperature. Pull out of the fridge about 15mins before you want to cook ~ Bring 2L of water to the boil in a medium sized pot and reduce to a simmer BBQ ~ Get the bbq nice and hot, drizzle both sides with olive oil, season with salt and pepper and sear on ~ Place sealed pork belly bag in simmering water for 7 mins** or until warmed through. the grill for 7-8 mins for both sides. You’re looking for nice char lines. ~ Remove bag from water carefully using tongs and set pork aside to rest in the bag Turn the Striploin on it’s side to cook the strip of fat for 4-5 mins as well. Let the fat render down ~ Open the bean stew bag with a knife or scissors and place contents in small saucepan Rest for 5 mins and then flash again on the grill for 3mins. Slice and serve! (If the fibres are North to ~ Heat the stew on the stove in a pot over a medium heat, simmer for 3-4 mins reducing the liquid a little South, slice East to West) ~ Spoon the bean stew into a serving dish. Open the pork belly bag and, place pork on top This method works on the stove with a griddle pan as well. Result should be med - med rare ~ Garnish with crackling and enjoy with salsa verde! **After warming the pork you can pan fry a little to create a nice golden crust!

INGREDIENTS PAN FRY ~ In a nice hot pan, same steps as BBQ however, you can cut the pan frying time in half and Pork Belly - celery, garlic, peppercorns, rosemary, EVOO, salt, pepper ~ (GLUTEN FREE, NUT FREE, EGG FREE, ONION FREE) finish in a preheated oven (200°C) for about 5-5 mins or cooked to your liking. Cannellini Bean Ragu ~ cannellini beans, onion, garlic, celery, tomato, chicken stock, thyme, salt, pepper (GLUTEN FREE, NUT Striploins are best served medium rare FREE, EGG FREE) Salsa Verde - basil, parsley, cornichons, capers, red wine vinegar, EVOO, salt, pepper Note: Cooking times can vary, and of course you may cook your steak to your liking

Ranger’s Valley Skirt Steak Sher Wagyu Porterhouse MBS7+ Best cooked from room temperature. Pull out of the fridge about 15mins before you want to cook Best cooked from room temperature. Pull out of the fridge about 30mins before you want to cook BBQ ~ Get the bbq nice and hot, drizzle both sides with olive oil, season with salt and pepper and sear This steak has been seared and seasoned on our charcoal grill already. It requires further cooking on the grill for 6-7mins for both sides. You’re looking for nice char lines. Rest for 5 mins and then flash OVEN ~ Pre-heat oven to 200°. Place steak on a tray lined with baking paper and place in oven for again on the grill for 3mins. Slice and serve! (If the fibres are North to South, slice East to West) 8mins. Take out and let it rest for 3-4mins before slicing. This method works on the stove with a griddle pan as well. Result should be med - med rare (If the fibres are North to South, slice East to West)

PAN FRY ~ In a nice hot pan, same steps as BBQ however, you can cut the pan frying time in half and PAN FRY ~ Get a hot pan on the stove with a little olive oil and heat through on both sides for 3-4 mins. finish in a preheated oven (200°C) for about 3-4mins or cooked to your liking. Rest for 3-4 mins before slicing. Skirt is best served med - med rare and can handle being cooked more. Avoid rare as it can become chewy. BBQ - Get the BBQ on a high heat and repeat cooking process as above. This steak is best served medium rare to medium.

Ensalada ~ baby cos, pecorino dressing, pangrattato Roasted Sweet Potato ~ black olive and caper dressing, goats’ cheese ~ Place cos lettuce in a bowl (as is or broken down) and dress with pecorino dressing, mix well ~ Preheat oven to 190°C ~ Garnish with pickled dill cucumbers, chilli & lemon and sprinke with pangrattato ~ Place sweet potato on a baking tray on some baking paper ~ Roast for 5-6mins or until hot INGREDIENTS ~ (NUT FREE, ONION FREE, GARLIC FREE, GLUTEN FREE - without breadcrumbs) Baby cos lettuce, ~ Spoon over the black olive and caper dressing and crumble the sheeps’ feta on top dill cucumbers (cucumber, vinegar, sugar, water, dill, pickled chilli) Dressing - white anchovies, pecorino, Dijon mustard, egg yolk, EVOO, salt, pepper INGREDIENTS ~ (NUT FREE, GLUTEN FREE, EGG FREE, ONION FREE) Pangrattato - panko breadcrumbs, lemon zest, butter Roasted sweet potato, garlic, butter, thyme Dressing - black olives, , chilli, capers, aged balsamic vinegar, red wine vinegar, EVOO, salt, pepper, Goats’ cheese

Chargrilled Carrots ~ eggplant puree, smoked almonds Smoked Cauliflower ~ onion puree, miso butter, capers ~ Pop your carrots into the pan with a knob of butter or olive oil and warm for 3-5 mins ~ Preheat oven to 180°C ~ The eggplant puree is best served at room temperature or microwaved for 20-30 secs ~ Place the miso butter cauliflower in a pan/roasting dish and heat in the oven for 5-6 mins, or until ~ Spoon the puree onto your desired serving dish and place the carrots on top warmed through ~ Garnish carrots with smoked almonds and carrot dressing ~ Warm up the onion puree a little in the microwave for about 20-30 sec ~ Spoon the puree onto your desired serving dish and place the warmed cauliflower on top INGREDIENTS ~ (GLUTEN FREE, NUT FREE, EGG FREE) ~ Garnish with crispy capers Chargrilled carrots, butter Eggplant puree - chargrilled eggpant, garlic, Dijon mustard, lemon, EVOO INGREDIENTS ~ (GLUTEN FREE (miso has soy), NUT FREE, EGG FREE) Carrot dressing - carrot juice, mascarpone, miso paste, butter, Dijon mustard, cayenne pepper, smoked almonds garnish Smoked cauliflower, miso butter (miso paste, chilli, garlic, shallots, Dijon mustard, fennel seed, cumin seed, coriander seed, sunflower kernals), capers, aged balsamic Onion puree - chargrilled onion, garlic, thyme, butter, cream

Potato Gratin ~ butter and thyme

~ Take the lid off the gratin, keep it in it’s foil container ~ Sprinkle with parmesan, place in preheated oven at 220° for 25mins ~ If the cheese starts to burn turn the oven down slightly ~ Stick a knife in for 10 seconds to check the temperature, it should be hot and golden brown

INGREDIENTS ~ (GLUTEN FREE, ONION FREE, EGG FREE) Potato, cream, milk, parmesan cheese, butter, garlic, thyme

Alfajor ~ Argentine shortbread cooking filled with dulce de leche Tiramisu ~ with dulce de leche ~ Eat it now... ~ Get a large spoon ~ Or eat it tomorrow... it’s ready for you ~ It’s ready!

INGREDIENTS ~ (NUT FREE) Shortbread –flour, butter, sugar, egg yolk INGREDIENTS~ (NUT FREE) Dulce de leche (sugar, milk), coconut Genoise sponge - flour, eggs, sugar Coffee syrup - cold drip coffee, amaretto, sugar Mascarpone cream - mascarpone cheese, cream, dulce de leche (sugar, milk), egg yolk

Flan ~ dulce de leche crème caramel, peanut praline Chocolate Mousse ~ macadamia crunch ~ Spoon the dulce de leche on the top of the flan ~ Sprinkle the macadamia crunch on top of the mousse ~ Sprinkle the peanut praline on top or on around the edge ~ You will definitely need a large spoon and be careful of jealous eyes... enjoy! ~ Get a large spoon and don’t miss a bite! INGREDIENTS ~ (this dish contains everything, not great for dietaries sorry!) INGREDIENTS ~ (GLUTEN FREE) Mousse - whole eggs, milk chocolate, cream, sugar Flan mix - eggs, milk, dulce de leche (sugar, milk), vanilla Macadamia cruch - macadamias, butter, feuilletine (dried creoes), sugar, peanuts, salt Caramel – sugar and water Salted peanut praline - sugar, water, salted peanuts