Recipes

• Episode 20 MaryAnn
  
  • ENTREE - Serendipity Soup for the Soul
  • MAIN - Thanksgiving Turkey Pie with Divine Parmesan Pea Mash and Bambino Honey
  • DESSERT - Pumpkin Pleasure with a delectable duo of Ice Creams and Maple Cream
• Episode 19 Bromwyn
  
  • ENTREE - Outback Prawns
  • MAIN - Aussie Chicken
  • DESSERT - Lemon Meringue Stack
  • DESSERT - Chocolate Cheesecake
• Episode 18 Gerald
  
  • ENTREE - Lamb Backstrap served with Mixed Spring Salad & Red Wine Vinaigrette
  • MAIN - Poached Chicken Breast Surprise with Lemongrass Risotto and Blueberry Chilli Reduction
  • DESSERT - Magoo’s Chocolate Mousse and Mixed Berry Terrine with Crème Chantilly
• Episode 17 Jacki
  
  • ENTREE - “Assiette of Duck”
  • MAIN - Whole Roasted Eye Fillet served with sides of Roasted Baby Chats, Sweet Potato and Green Beans
  • DESSERT - Chocolate and Banana Spring Roll served with Coconut Ice-Cream and a Cinnamon Drizzle
• Episode 16 Suze
  
  • STARTER - Asparagus wrapped in Prosciutto; Goat’s Cheese wrapped in Roasted Capsicum; Sweet and Spicy Olives
  • ENTREE - Pan-seared sea Scallops, Prawns, Oysters in a Citrus Dressing, Spinach Puree, Tomato Surprise & Tomato Cocktail Sauce
  • MAIN - Moroccan-style Meatballs in a Berry Sauce served with Quinoa, Sweet Potato, Pine Nuts and Baby Spinach
  • DESSERT - Lemon Soufflé with Roasted Almonds and Cream
• Episode 15 Warren
  
  • STARTER - Seared Parcels of Salmon wrapped in Prosciutto served on Fresh Green Mixed Leaf & Red Fruit Salad with a Warm Honey Soy Balsamic Vinaigrette
  • ENTREE - Madras based Chicken Curry & Rice Wraps served on a bed of Sautéed Cabbage accompanied with a Curry Dipping Sauce
  • MAIN - Medallions of BBQ Pork Fillet served on a bed of Sautéed Baby Spinach with Roasted Herb Potatoes and an Apple, Pineapple and Ginger Sauce
  • DESSERT - Mini Ginger Lemon Cheesecake topped with Strawberries served with a Strawberry Fresh Fruit Puree Liqueur
• Episode 14 Lachlan
  
  • ENTREE - Grilled Jimbaran Prawn Skewers with a Tiki Mango Salsa
  • MAIN - Miso Fish with Caramelised Pumpkin and Asian Greens
  • DESSERT - Little Tiki Pavs with Tropical Fruits & Cream
• Episode 13 Anita
  
  • STARTER - Oysters Kilpatrick, Spicy Pumpkin Shots, Prawns with Special Sauce
  • ENTREE - Anita’s Cabbage Rolls
  • MAIN - Chicken Pithivier with Truffled Mash, Greens and Port Wine Jus
  • DESSERT - Chocolate and Raspberry Fondant with a Sugar Pencil
• Episode 12 Sheila
  
  • STARTER - Tomato Pesto Tartlets
  • ENTREE - Saffron French Toast with Smoked Salmon and Caviar
  • MAIN - Seasoned Lamb Cutlets with Glazed Mint Jelly served with Rosemary Pan-Fried Potatoes, Green Beans tossed with Prosciutto, Stilton Cheese and Walnuts
  • DESSERT - Sicilian Orange Cake served with Orange Sauce, Toasted Almonds, Mandarins and Grand Marnier Ice Cream
• Episode 11 Vanessa
  
  • ENTREE - Pan fried Scallops with Pea Puree and Crispy Pancetta
  • MAIN - Marinated Flank Steak with Jus, Green Beans, Roasted Cauliflower and Garlic Mash
  • DESSERT - Vanilla Crème Brulee with Ginger Biscuits and Raspberry Coulis
• Episode 10 Lachlan
  
  • ENTREE - Rockling Fillet with Cherry Tomato, Charred Corn & Basil Relish
  • MAIN - Goats Cheese & Thyme Infused Chicken with Rosemary Potatoes and Seasonal Vegetables
  • DESSERT - Chocolate Banoffee Pie
• Episode 9 Doreen
  
  • ENTREE - “Mezze Tasting Plate”
  • MAIN - Salmon Salsa Verde with sliced Roasted Potatoes served with Greens and a Chickpea and Feta Side Salad
  • DESSERT - Strawberry Cream Meringue Roll with Strawberry Coulis and Almond Bread Biscuits
• Episode 8 Tony
  
  • ENTREE - Pan Fried Eggplant & Haloumi Cheese served on a bed of Rocket, Julienne Carrots, Spanish Onions with a dash of Balsamic Vinegar
  • MAIN - “Steak by Cooky”
  • DESSERT - Flourless Chocolate Dessert Cake with Coulis & Strawberries soaked in Tia Maria.
• Episode 7 Donna
  
  • STARTER - Prawn shots, Freshly Shucked Oysters and Espresso Martinis
  • ENTREE - Champagne Risotto with Black Garlic, Roasted Chestnuts, Porcini Mushrooms
  • MAIN - Slow Roasted Duck Confit with a Red Wine Vinaigrette, Radicchio and Rocket
  • DESSERT - Chocolate Meringues with Berries, Cream and Persian Fairy floss
• Episode 6 Cheryl
  
  • ENTREE - Crispy Chicken, Pork & Vegetable Spring Rolls served with Sweet Chilli and Soy Sauce
  • MAIN - James Brown Fried Rice (“I Feel Good
  • MAIN - Finely Sliced Scotch Fillet Marinated in Soy Sauce & Sesame Oil with Crispy Asian Vegetables
  • DESSERT - Lychee and Mango Sorbet with Mango Tango Yogurt Cream and Passionfruit Curd
• Episode 5 Ammie
  
  • ENTREE - Italian Bruschetta
  • MAIN - Penne Boscaiola
  • DESSERT - Tiramisu
• Episode 4 Shane
  
  • STARTER - Crackers and 24 month aged Prosciutto served with Warm Sicilian Olives in Extra Virgin Olive Oil and Mild Chilli
  • ENTREE - BBQ Salt Bush Lamb Cutlet served with Asian Herb Salad with an Olive Oil and Balsamic Reduction
  • MAIN - Roasted Pork Belly with Crackling served with Homemade Apple Sauce and Asian Stir Fry Vegetables in Sweet Soy & Sesame
  • DESSERT - Poached Red Wine Pears with Ginger Semifreddo and Puff Pastry Sticks
• Episode 3 Mary
  
  • ENTREE - “Dance of Love” Lamb Cutlets
  • MAIN - “Yes! Yes! Luscious Moussaka”
  • DESSERT - “Santorini Sunset”
• Episode 2 Lance
  
  • STARTER - Canapés of toasted Baguette slices topped with: Chicken Liver and Mushroom Pate with Gherkin Garnish Smoked Trout, Wasabi Cream and Tuscan Onion
  • ENTREE - Deep Fried Camembert portions served with Quince Verjuice Sauce
  • MAIN - Breast of Duck with Grand Marnier Orange Sauce served with Duchess Potatoes, Glazed Dutch Baby Carrots and Peas
  • DESSERT - Lance’s Black Forest Cake served with Vanilla Buttermilk Ice Cream
• Episode 1 Leonie
  
  • ENTREE - Onion Bhajis, Tandoori Chicken Skewers, Dahl and Garlic and Cheese Naan
  • MAIN - Vindaloo Beef Curry – HOT!
  • MAIN - Butter Chicken Curry – MILD!
  • DESSERT - Fruit and Cheese Art
• Episode 20 Mark
  
  • ENTREE - Mediterranean Mezze Plate
  • ENTREE - Fresh Japanese Tuna Sashimi
  • ENTREE - Beef Carpaccio with Devonshire Horseradish Cream
  • MAIN - Mama Rosa’s Prawn Pasta with Russian Vodka infused Arrabiata Sauce
  • DESSERT - Sicilian Ice Cream and Mascarpone with Fresh Marinated Berries
• Episode 19 Kate
  
  • STARTER - Quail Egg, Caviar, Salmon Roe, Crème Fraîche & Smoked Salmon Canapés
  • ENTREE - Margaret’s Warm Scallop Salad and Retro Prawns
  • MAIN - Tim’s Organic Chicken Breast with Tomato Confit
  • DESSERT - Rebekah’s Crème Brulee with Homemade Vanilla Bean Icecream
• Episode 18 Karen
  
  • STARTER - Devils on Horseback
  • ENTREE - KD’s Prawn Cocktail with Modern Flare
  • MAIN - Individual Beef Wellingtons with Roast Duck Fat Potatoes and Wilted Spinach
  • DESSERT - Time-Freeze Lemon Freeze
  • DESSERT - Brandy Snap a Go-Go
• Episode 17 David
  
  • ENTREE - Petite Fresh Salmon Chowder with Seafood Pancakes
  • MAIN - Beef “Rex” Vol au Vents with Parsnip & Apple Mash and Baby Bok Choy
  • DESSERT - Lola's Luscious Lime Pie
• Episode 16 Megan
  
  • STARTER - Asian Chicken Pancakes
  • ENTREE - Sung Choi Bao
  • MAIN - Swordfish Skewers with Asian Coleslaw
  • DESSERT - Peach and Nectarine Tart
• Episode 15 Deb
  
  • ENTREE - Spinach, Salmon & Herb Roulade with Rocket & Parmesan
  • MAIN - Beef Wellington with Red Wine Jus, Sesame Asparagus & Honey Carrots
  • DESSERT - Walnut & Sticky Date Pudding with Brandy Butterscotch Sauce
• Episode 14 Tom
  
  • ENTREE - Rocket Salad with Cherry Tomatoes, Olives, Red Onion and Goats Cheese
  • MAIN - Roasted Rib Eye Fillet, Sweet Potato Mash & Red Wine Mushroom Jus
  • DESSERT - Nana Jeans Apple Strudel
• Episode 13 Yolanda
  
  • STARTER - Mezethes
  • MAIN - Athenian Moussaka with Xoriatiko Salad
  • DESSERT - Baked Apples with walnuts
• Episode 12 Michelle
  
  • STARTER - Mortrews and chese with pandemayne - pate, cheese and bread
  • ENTREE - Tart in ymbre day - cheese and onion tart
  • ENTREE - Rauioles - Cheese Ravioli’s 14th Century style
  • MAIN - Stwed Beeff & Chickenes (Stewed Beef & Roast Chicken)
  • DESSERT - Raisin Pudding & Custard Tart & Hot Spiced Wine
• Episode 11 Dominic
  
  • ENTREE - Onion bhaji and tandoori chicken
  • MAIN - Lamb do piaza, chicken makhani and yarra vegetable curry
  • DESSERT - Pistachio, saffron and cardamom kulfi with kiwi fruit and a kiwi coulis
• Episode 10 Jane
  
  • STARTER - Chicken liver crostini
  • ENTREE - Tagliatelle ragu
  • MAIN - Osso bucco with grilled polenta and spinach
  • DESSERT - Chestnut honey semifreddo with amaro figs
• Episode 9 David
  
  • ENTREE - Schezwan pepper and gin cured salmon, piquillo pepper with tuna and ortiz anchovy with smoked tomato sorbet
  • MAIN - North African rack of lamb served on Baba Ganoush with almond and lemon French beans
  • DESSERT - Dark chocolate and orange torte
• Episode 8 Kyoko
  
  • STARTER - Edamame, surume and japanese mayo
  • ENTREE - Japanese mixed entree
  • MAIN - Japanese Biifu Karee Raisu
  • DESSERT - Sticky date pudding
• Episode 7 Sharon
  
  • STARTER - Smoked salmon on cos boats
  • ENTREE - Cajun chicken strips with mango salsa
  • MAIN - Veal scaloppine on smashed sweet potato
  • DESSERT - Mini lemon cheesecake, toblerone mousse and homemade strawberry ice-cream
• Episode 6 Jesse
  
  • ENTREE - Hotel Hibiscus chicken, bacon and mushroom risotto
  • MAIN - Prime rib-eye with garlic and seeded mustard butter
  • DESSERT - Layered chocolate and cream cake with reduced fresh mixed berries
• Episode 5 Taylor
  
  • STARTER - Buttery spiced New York bar nuts
  • ENTREE - Cool vichyssoise soup with garlic and fetta pizza
  • MAIN - Nanny Judy’s famous chicken thigh schnitzels
  • DESSERT - Sticky date pudding, butterscotch sauce and homemade hazelnut ice-cream
• Episode 4 Paula
  
  • ENTREE - Summer salad
  • MAIN - Slow-roasted pork belly with plum glaze, smashed potatoes and an apple and rocket slaw
  • DESSERT - Miniature rosewater pavlovas with a medley of sweet accompaniments
• Episode 3 Joan
  
  • STARTER - Oyster shooters
  • ENTREE - Ham and pea soup with croutons
  • MAIN - Atlantic salmon with creamed potatoes and green beans
  • DESSERT - GMTV'S Richard Arnold Ripple
• Episode 2 Ray
  
  • ENTREE - Scallops and black pudding towers
  • MAIN - Mint and cranberry rack of lamb medley with roasted vegetables and red wine jus
  • DESSERT - Deconstructed Nuneaton Mess
• Episode 1 Helen
  
  • ENTREE - Dolmathes
  • ENTREE - Prawn and smoked salmon with cherry tomato, cucumber and a tangy mayo
  • ENTREE - Sweet Chilli Lobster
  • MAIN - Slow cooked lamb with fetta and tomatoes, pilaf and fatoush salad
  • DESSERT - Almond cake served with vanilla bean ice-cream
• Episode 20 Sheeneagh
  
  • ENTREE - Summer Asian Chicken Salad with Crispy Wontons
  • MAIN - Crab, Prawn, Fish, Lemongrass and Coconut Soup
  • DESSERT - Chocolate Boxes Filled with Chocolate Crème with Raspberries
• Episode 19 Stephen
  
  • ENTREE - Casa Hoski Bruschetta: puff pastry with roma tomatoes, basil and bocconcini cheese
  • ENTREE - Barbequed and fritto misto de mare: barbequed scallops and scampi with fried calamari
  • MAIN - Veal Cutlet Vino Cotto with Roasted Chat Potatoes, Fresh Garden Salad Greens and Snap Peas & Asparagus with Almonds
  • DESSERT - Affogato: Vanilla Bean Ice-cream with a Shot of Espresso and Frangelico with Almond Biscotti
• Episode 18 Nicole
  
  • ENTREE - Tako Carpaccio Lightly Drizzled with Lemon Juice and Olive Oil, along with Red Miso and Shisho
  • MAIN - Lamb with White Wine and Asparagus Risotto
  • DESSERT - Chocolate Mousse with Homemade Honeycomb
• Episode 17 Celeste
  
  • ENTREE - Rare Tuna Tartlet
  • ENTREE - Macadamia Crusted King Prawns with Fennel 'slaw and Lime Butter
  • MAIN - Spring Lamb Rack with Pea and Pancetta Salad and Mint Béarnaise
  • DESSERT - Strawberry and Frangipani Tart with Yoghurt Sorbet
• Episode 16 Tony
  
  • ENTREE - Sea shells three shells: scampi in lime butter, scallops in blood orange and prawns in ginger
  • MAIN - Tony’s big fish on big barbie: whole BBQ Atlantic salmon, broccolini in lemon, haloumi in dukkah and molasses and mango salsa salad
  • DESSERT - Fresh Berries in Cointreau and Toffee
• Episode 15 Nicole
  
  • ENTREE - Garlic King Prawns
  • MAIN - Seared Tuna Steaks on Roast Vegetable Couscous and Maple Sauce
  • DESSERT - Lemon Yoghurt Cake with Tia Maria soaked Strawberries and Double Cream
• Episode 14 James
  
  • ENTREE - Provincial Onion Tart Topped with Crumbed Goats Cheese and Roquette
  • MAIN - Stuffed Veal Roulade served on Sweet Potato and Pumpkin Mash with a Red Wine Jus
  • DESSERT - Raspberry and Vanilla Pannacotta
• Episode 13 Rita
  
  • ENTREE - Tom Yum Goong Soup
  • ENTREE - Smoked Salmon Marinated with Sesame Sauce and Soy Sauce
  • ENTREE - Garlic Prawns on a Bed of Steamed Jasmine Rice
  • ENTREE - Lamb Cutlets on a Puree of Mashed Potato with Rosemary and Mint
  • ENTREE - Lemon and Mandarin Granita
  • MAIN - Zucchini Fritti with Mushroom Snow Wedges
  • MAIN - Beef Lasagne Slowly Cooked with Red Wine, Herbs, Cheese and Fragrant White Sauce
  • MAIN - Red Peppers Stuffed with Beef Mince in Smoked Paprika and Tomato Herb Sauce and Rocket Salad
  • DESSERT - Chocolate Mousse in a Mint Chocolate Basket with Mixed Berries and Galliano Liquor
  • DESSERT - Cassata
• Episode 12 Mel
  
  • ENTREE - Handmade Steamed Prawn Dumplings
  • MAIN - Indonesian chicken curry with fried tempeh
  • DESSERT - Pear and Chocolate Self-saucing Pudding with Vanilla Ice-cream
• Episode 11 Bryan
  
  • ENTREE - Bryan’s Own Stuffed and Baked Organic Tomatoes
  • MAIN - Bernard’s Best Lamb Chops with Mustard and Honey
  • DESSERT - Bread and Butter Pudding
• Episode 10 Alex
  
  • ENTREE - Creamy Potato and Leek Soup served with Crusty Olive Bread
  • MAIN - Chicken with Tarragon Sauce, served on a Bed of Couscous with Roasted Fennel and Sweet Potato
  • DESSERT - Sticky Date Pudding with Caramelised Strawberries, Flambéed in Grand Marnier and served with Cream
• Episode 9 Angela
  
  • STARTER - “Titanic” – Oyster Shots, Sashimi, Scallops & Smoked Salmon
  • ENTREE - “Finding Nemo” – Fresh Hand-Made Pasta parcels filled with Prawn, Ricotta and Shallots with a Sage Beurre Blanc Sauce
  • MAIN - “Silence of the Lambs” - A Beef and Offal Tasting Plate:
  • DESSERT - “French Kiss” – Warm Pears Poached in Spiced Red Wine with Butterscotch Sauce and Double Cream
• Episode 8 Anne-Maree
  
  • STARTER - Asparagus Vol-a-vents
  • ENTREE - Double Baked Soufflé with Cauliflower and Bacon
  • MAIN - Lamb Shanks Casserole in a Rich Mushroom Sauce served with Mashed Potato, Baby Carrots and Green Beans
  • DESSERT - Banoffee Pie
• Episode 7 Luke
  
  • ENTREE - Scallop, Asparagus and Tomato Salad
  • MAIN - Spatchcock stuffed with Lemon and Herbs served on a Bed of Smashed Fresh Peas and Italian Roasted Vegetables
  • DESSERT - Vanilla ice-cream served with a kiwi fruit and strawberry sauce
• Episode 6 Trudi
  
  • STARTER - Trudi’s Infamous Prosciutto Wrapped Grissini Sticks and Blue Cheese
  • STARTER - Trudi’s Infamous Long Island Ice Tea
  • ENTREE - King Urchin and Sockeye’s Salut’ (Fresh king prawns with chunky guacamole, red salmon pate and toasts)
  • MAIN - Miss Piggy’s Giggle by Spud and Cos (Slow roasted pork belly and glaze, served with roast garlic, baby potatoes and asparagus and snow pea salad with toasted flaked almonds)
  • DESSERT - Red Jewelled Snow and Biscotti
• Episode 5 Richard
  
  • ENTREE - Dressed Crab with a Special Splash of Secret Sauce
  • MAIN - Richard’s “Cracking” Rolled Pork with Cider Gravy
  • DESSERT - Rhubarb Syllabub
• Episode 4 Jennifer
  
  • ENTREE - Mexican guacamole with cilantro and home made antojitos mexicanos
  • MAIN - “Mexican Style” Paella with Spicy Salsa
  • DESSERT - Flan de la Casa with Caramel
• Episode 3 Ben
  
  • ENTREE - Ceviche
  • ENTREE - Yee-ha tomato and garlic prawns
  • MAIN - Seared Ocean Trout with a Trio of Green Accompaniments
  • DESSERT - Mini Vanilla Bean Pavlovas
• Episode 2 Gail
  
  • STARTER - Homemade Rosemary Bread, with French Butter
  • ENTREE - Seared Harvey Bay Scallops, with Cauliflower Puree and Baby Herbs
  • MAIN - Oven Roasted Lamb Loins, enveloped in Puff Pastry with Vine Ripened Tomatoes and Drunken Potatoes
  • DESSERT - Passion Trio
• Episode 1 Julie
  
  • ENTREE - Rexie’s stuffed mushrooms with parmesan and goats cheese
  • MAIN - Jula’s Beef in Red Wine served on Mash with Green Beans
  • DESSERT - Josie’s Crunchie Bar Cheese Cake Martini

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