It’s no secret that everyone's favourite part of every meal is dessert. We all like a little something special and special, we mean chocolate.  To me, there is nothing more decadent than a molten chocolate cake.  Serves: 6  Prep time: 15 minutes  Cook time: 10 minutes  Ingredients  200 Dark Chocolate  180g Unsalted Butter  4 Whole Eggs  4 Eggs Yolks  250g Castor Sugar 90g Plain Flour  1 tsp Vanilla  2 Punnets Strawberries  3 tbs Caramelised Balsamic Vinegar  300ml Thickened Cream, whipped  Method Pre-heat BBQ to hot ..read more

Serves 6 | Prep Time 40 minutes (24h brining and drying time) Cook time – 3.5 hours (+resting time) Ingredients 4 x 200g Salmon Fillets For the brine: 1 lt cold water 100g salt 50g Sugar 60ml vodka optional For rub: 3 tbsp brown sugar 1 tbsp cumin 1 tbsp coriander 1 tsp paprika Ingredients Salad: 1/2 bunch dill 800g baby potatoes pre-cooked 20 mins 1 bunch shallots cut into 4cm battens 1tbsp Dijon mustard 1tbsp Honey 50ml olive oil 50ml white wine vinegar Freshly cracked black pepper Extra-virgin olive oil Vegetable oil Serves CHEFS TIP Cooking with the skin on improves helps to p ..read more

Marinades V’s Rubs, what is the difference? Marinades A marinade is always a liquid, and usually consists of herbs and spices. The marinade will either be acidic; using such things as vinegar, citrus or alcohol, or enzymatic; using such things as pineapple, papaya or kiwifruit.  A marinade has two purposes; the first is to infuse the meat with delicious flavour, while the second purpose of marinade is to tenderize the meat. Rubs Unlike a marinade, rubs only have one purpose: to give flavour.  A rub is a mixture of herbs and spices. Rubs are placed on the meat when it’s still raw, and ..read more

Serves 6 | Prep Time 30 mins | Cook Time 8 minutes Ingredients 12 Half shell scallops, cleaned 30ml Fish sauce 2 Garlic gloves, finely grated 3 Coriander roots, finely chopped 4 Lime, juice & zest 1 Long red chilli Palm sugar to taste 2 tbsp Peanut oil 2 Long red chilli,sliced to thin strips 1 Red capsicum, sliced into thin strips 200g Snow peas, sliced on the angle 1 bag Bean shoots 1⁄2 Bunch coriander, leaves picked 100g mizuna or rocket Lime wedges to serve Murray River Pink Salt Freshly cracked black pepper Vegetable oil Extra virgin olive oil Method Pre heat BBQ to hot. F ..read more

WHY EASTER BUNS? The eating of hot cross buns marks the end of Lent because they are made with dairy products which are forbidden during this period. Different parts of the hot cross bun have a certain meaning. The cross represents the crucifixion of Jesus, and the spices inside signify the spices used to embalm him at his burial. WHEN DID IT START? The first recorded reference of the bun dates back to the early 1700s. The Poor Robin’s Almanac said: "Good Friday come this month, the old woman runs. With one or two penny hot cross buns." One theory suggests that the hot cross buns originated in ..read more

We have partnered with Australian Pork for our Special Summer class this year! Nothing better than a gourmet BBQ burger matched with a fresh Australian craft beer when the sun is shining! Check out our chef Kate making the Asian style burger part of our Burgers & Beers Class: https://www.youtube.com/channel/UCSbK56iRPFybklCiCQpKYFA Upcoming classes: 22nd of February & 21st of March ..read more

  Ingredients 4 liters of Audrey Wilkinson Shiraz 16 cloves 4 oranges 4 star anise 4 cinnamon sticks 200 ml Apple Juice 300 ml Orange Juice 150 ml Spiced Rum 150g (approx 5oz) caster sugar Method Pour the wine, juices, rum into a large pan, add the cloves, star anise, and cinnamon sticks. Bring to simmering point, cover and keep at simmering for about an hour. Stir in sugar to taste. Strain and serve hot with the orange slices floating on the top ..read more

1 pineapple 200g granulated (white) sugar 20g cinnamon powder Prep time 5 minutes Cook time 20mins Method 1. Peel the pineapple, and cut into 2 cm ( ¾ in) slices. Mix the sugar and the cinnamon and sprinkle about half over the pineapple slices. 2. Preheat the barbecue grill (making sure it’s clean) and cook the pineapple ass you would a steak, about 5 minutes on each side 3. Sprinkle with the remaining sugar and cinnamon mixture, and grill for a further 5 minutes on each side. Chef’s Tip You can place a scoop of vanilla ice cream in the middle of each pineapple steak and serve immediately ..read more