Tuna ceviche with aromatic salad
Thai-style baby barramundi with wok-tossed noodles and greens
Peppered duck breast, poached balsamic figs and garlic crisps with jus gras
Lemon Creams with poached cherries
Smoked beef carpaccio with Mediterranean vegetables and goats cheese
Travelling inland, Ben and Curtis head for the Mecca of great wine and produce - the Hunter Valley. After visiting a local cattle farm, the boys head for the famous Tyrrell winery where they prepare a delicious luncheon for their hosts. Grilled quail salad with speck, radicchio, red onion and lentils, porterhouse pot-roasted with bay leaves, garlic and red wine vinegar is all on the menu. Dessert features the English classic with an indulgent twist: bread and butter pudding oozing with chocolate.
Spiced Mussel and Saffron Soup
King prawn, haloumi and pinapple skewers with lime, chilli and mint salsa
Risotto of freshwater crayfish with green peas
Barbecued king prawns with dill and lemon butter
Whole poached Asian barramundi
Octopus salad with tomato, lime and chilli
Tuna tartare Niçoise
Barbecued pork belly with Ben’s special sauce
Roast beetroot and goats’ curd salad
Terrine of blueberries and sweet wine
Curried Mud Crabs
Cajun Silver Cobbler with a Spicy Beer Sauce
Vegetable and Tofu Curry with Saffron Rice
Oysters with Horse Radish and Sauce Hollandaise
Baked organic onion in salt stuffed with truffled egg
Roasted pork rib on the bone with...
Warm Salad With Spice Rubbed Smoked..
Chenin Blanc and Chicken Terrine Blue Cheese Wedge...
Pinot, Venison and Rabbit Pie...
Crayfish Soufflé served with Lemon...
Filleted trout with Fejoa and mint wrapped...
Tropical Prawns Marinated In Native Spice with...
Persimmon Tart with Mascapone Vanilla Ice Cream...