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Seared Wagyu Beef with Warmed Olives, Silverbeet & Blue Cheese Drizzle
16 oz (2 x 8 oz portions) Wagyu beef
1 cup EvooRoo Boort olives pitted
1 bunch silverbeet (chard)
¾ cup MacNut Oil
¾ cup thickened cream
1.7 oz King Island Dairy Roaring Forties Blue
0.7 oz butter
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Glazed Pears with Honey Nut Icecream
For ice cream:
2 cups quality vanilla ice-cream
1 tablespoon Pure Beechworth Honey
¼ cup pistachio nuts, finely crushed
¼ cup Brookfarm macadamia nuts,
finely crushed
For glazed pears:
⅓ cup Pure Beechworth Honey
½ teaspoon of vanilla
60 gr butter
4 medium sized ripe pears, peeled,
halved and cored
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Moroccan Lamb with Cous Cous
1 ¼ cup dried apricots, coarsely chopped
2 tablespoons olive oil
1 large onion, sliced
1 red bell pepper, seeded and chopped
2 cloves garlic, crushed
¼ cup Moroccan seasoning*
1 kilo diced shoulder or
leg of Australian lamb (or beef)
400 gr can garbanzo beans, drained and rinsed
2 large carrots, chopped
800 gr can diced tomatoes
1 cup French beans, sliced
¼ cup Pure Beechworth Honey
1 tablespoon chopped fresh parsley
Cous cous, to serve
*Moroccan seasoning is a blend of ground traditional spices. It is available in the spice section of supermarkets.
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Sally James' Prawns with Pasta, Macademia, Pesto and Figs
350 gr fettuccine or preferred pasta
⅓ cup Brookfarm Lemon Myrtle infused
macadamia oil
¾ cup chopped Brookfarm macadamia nuts
1 cup fresh basil
Juice and zest of 1 lemon
12-16 large prawns or scallops
Salt and freshly ground pepper to taste
Brookfarm macadamia oil, for cooking,
4 large figs, diced
Fresh shaved parmesan
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Wildfire Smoked Lambchops
2 - 8 bone racks of baby lamb rib chops
3 tbsp. smoked or plain paprika
¼ tsp. white pepper
2 tbsp. quality extra virgin olive oil
Sea salt and fresh cracked pepper
⅛ cup Vic Cherikoff DownUnder Kakadu Wild Fire Pepper Sauce
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Lentil & Tomato Couscous Salad with Vegie Gourmet Lentil Spread
1 tub of Vegie Gourmet Lentil Spread
2 cups of couscous
2 ½ cups of boiling water
1 cup cherry tomatoes, halved
½ cup of fresh coriander leaves (or spinach)
¼ a cup of sliced green onion (shallots)
1 tablespoon of balsamic vinegar
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