Recipes

• 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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