Serves 6

Ingredients:
500 mL thickened cream
2 T green tea powder
4 T milk
5 large egg whites
1 C sugar
1 T lime juice
30 mL vodka

Method:
1. Line a tray approximately 30 x 20 cm with baking paper.
2. Beat the cream until still peaks form and leave to refrigerate.
3. Mix green tea power and milk together to form a smooth paste.
4. In a saucepan, dissolve sugar in water and bring to boil. Brush down sides with a wet pastry brush to avoid crystallising. Bring syrup to hard ball stage.
5. Add vodka and lime juice and bring to boil again.
6. Whisk egg whites until medium peaks form.
7. Add hot syrup and beat on high for approximately 5 minutes.
8. Add green tea paste to egg mixture and whisk to combine.
9. Add 1/3 of the whipped cream till combined.
10. Fold through the remaining cream gently by hand with a spatula until smooth and completely combined.
11. Pour into container and refrigerate overnight.

Makes 2-3 Bases

Ingredients:
1 1/2 C warm water
14 g (2 satchets) dried yeast
1 t sugar
4 C flour
1/4 C olive oil
pinch salt

Method:
1. Use a fork to whisk water, yeast, salt and sugar together in a jug. Cover and stand for 5 minutes, or until bubbles appear on surface.
2. Sift flour into a large bowl. Add yeast mixture and oil. Mix well to form a soft dough. Turn dough onto a lightly floured surface. Knead for 10 minutes.
3. Cover dough in cling wrap and allow to stand in warm place until double in size.
4. Roll dough to about 7 mm thick.
5. Top with desired toppings and bake in a preheated 220°C oven for 15 to 20 minutes, or until crisp and golden.

Yield 1 x medium loaf

Ingredients:
650 g butternut pumpkin, boiled and mashed
100 g butter, softened
1 1/2 C brown sugar
2 eggs
2 C S.R. flour
1/2 t bicarb soda
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/4 t cloves

Method:
1. Preheat oven to 180°C. Grease base and sides of a loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Using an electric mixer, cream butter and sugar until pale and fluffy. Add eggs and beat until well combined. Stir in pumpkin.
3. Sift flour, bicarbonate of soda, cinnamon, nutmeg, ginger and cloves over pumpkin mixture.
4. Stir gently to combine. Spoon into prepared pan.
5. Bake for 50 to 55 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Lift onto a wire rack. Serve warm or cold.

Makes 24 Cubes

Ingredients:
500g chocolate (white or dark)
180g unsalted butter
2 t vanilla extract
2 T silver cachous

Method:
1. Line the base of a 2cm x 8cm bar pan with baking paper.
2. Place the chocolate and butter in a saucepan with 2 tablespoons of warm water and stir constantly over low heat until chocolate and butter have melted and mixture is completely smooth.
3. Remove from the heat and stir through vanilla extract.
4. Pour mixture into the bar pan and sprinkle with silver cachous.
5. Chill for 3 hours or until set.

Ingredients:
2 T butter
1 C thickened cream
90g cream cheese
1/2 C grated cheese
2 garlic cloves, crushed
Pinch of ground nutmeg
pepper, to taste

Method:
1. Melt the butter in a large frying pan over medium heat.
2. Add the garlic and nutmeg and cook, stirring, until fragrant.
3. Stir in the cream and cream cheese, and bring to a simmer.
4. Reduce heat to low and simmer gently, stirring occasionally, for 5 minutes or until the sauce thickens slightly (do not boil).
5. Stir in the grated cheese. Remove from heat.

Serves 4

Ingredients:
4 C fish stock
1 t saffron threads
2 t paprika
2 C medium-grained rice
1 C frozen peas
1 onion, diced
2 tomatoes, diced
2 garlic cloves, crushed
250 g fish fillet, cut into 2 cm cubes
12 green king prawns, peeled and deveined
150g baby squid, cut into rings
12 mussels, scrubbed and debearded

Method:
1. Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer.
2. Heat a little olive oil in a frying pan over medium-high heat. Add fish and cook for 1 minute each side or until light golden. Transfer to a plate.
3. Cooke onion and garlic in a little oil for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over the base.
4. Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.
5. Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 C stock mixture and cook until all liquid is absorbed.
6. Repeat with remaining stock mixture, 1/2 C at a time, adding fish and peas with the last 1/2 C stock (this will take 15 to 20 minutes).
7. Remove from heat. Stand covered for 5 minutes.
8. Season with pepper before serving.

Serves 6

Ingredients:
16 small lasagna sheets, soaked and cooked until softened
1 jar pasta sauce of your choice
250 g cream cheese
200 g frozen spinach, thawed and drained
1 C mozzarella cheese, grated
thinly sliced vegetables of your choice (eg, pumpkin, eggplant, onion, tomato, mushroom)
salt and pepper, to taste
fresh or dried herbs, as desired

Method:
1. Preheat oven to 200 degrees.
2. Mix cheese with thawed spinach.
3. Assemble lasagna starting with a layer of sauce, lasagna sheet and vegetables.
4. Repeat layers ending with a layer of sauce on top.
5. Sprinkle with cheese.
6. Bake for 45-60 minutes or until lightly brown.

Serves 4

Ingredients:
3 C flour
3 eggs, fresh and large

Method:
1. Knead ingredients until a stretchy elastic dough forms.
2. Cover in cling wrap and refrigerate for an hour.
3. Use a pasta maker to cut into shapes or lengths as desired.