Makes 24

Ingredients
1 T olive oil
1 1/2 T butter
1 medium onion, finely diced
1 clove garlic, crushed
1 2/3 C arborio rice
4 C chicken stock
1/2 C parmesan (about 40 g)
1/4 C basil, shredded
1/4 C sun dried tomato, thinly sliced
2 eggs
1 C dried breadcrumbs
vegetable oil, to fry

Method
1. Heat oil in a medium saucepan and sweat onions and garlic until softened. Add rice and stir to coat.
2. Add half the stock and a dash of white wine and bring slowly to the boil. Simmer until the liquid is absorbed.
3. Add remaining stock and simmer on low heat stirring occasionally until liquid is absorbed.
4. Stir though butter, parmesan, sun dried tomatoes and basil until combined. Allow to cool.
5. Stir through egg and roll the mixture into balls using wet hands.
6. Coat balls in breadcrumbs and place on tray.
7. When ready, deep fry balls in hot oil for about 2-3 minutes or until golden.

Sun-dried Tomato Tapenade
1/4 C olive oil
4 anchovy fillets, drained
2 cloves garlic, crushed
1 T Worcestershire sauce
1 C sun-dried tomatos, drained
small handful basil leaves, finely chopped

Olive Tapenade
1/4 C olive oil
4 anchovy fillets, drained
2 cloves garlic, crushed
1 C kalamata olives, drained

Serves 6

Ingredients
2 large eggplants, semi peeled and sliced lengthways
3 potatoes, peeled and sliced lengthways
1/4 C olive oil
500 g lamb mince
1 large onion, diced
2 cloves garlic, crushed
1 T oregano
1 T thyme
1 T rosemary
2 cinnamon quills
1 can (250 g) diced tomato
400 g tomato puree
1 T tomato paste

Béchamel sauce
100 g butter
1 C plain flour
600 mL milk, warmed
100 g parmesan
1 egg

Method
1. Lay eggplant on a tray and sprinkle with salt. Cover with paper towels and allow to sit for 15-30 minutes.
2. Heat olive oil in a saucepan and brown lamb mince.
3. Add the diced onion to the lamb, followed by the garlic, oregano, thyme, rosemary and cinnamon quills.
4. Stir the pot and add diced tomatoes, tomato puree and tomato paste.
5. Add 1 1/2 C waiter and allow to simmer for 30-40 minutes on low heat.
6. Meanwhile, heat a pan with olive oil and cook the potatoes 3-4 minutes on each side until semi-cooked. Set aside.
7. Soak the excess moisture from the eggplant with the paper towels and pan fry with a little olive oil making sure they are still firm on both sides. Drain on paper towels.
8. To make the béchamel sauce, melt butter in a saucepan and mix in flour until well combined.
9. Gently stir in walk milk until sauce becomes creamy.
10. Stir in parmesan and if mixture looks thick, add a dash of milk to get the right consistency.
11. Stir in one egg to the béchamel sauce to bring it together.
12. Assemble the moussaka staring with a little sauce, potatoes, sauce, eggplant, sauce, potatoes, sauce, eggplant, sauce and béchamel sauce.
13. Sprinkle with a little extra parmesan and bake in a preheated oven to 180 degrees for 45 minutes or until golden brown.

Thank you MasterChef!! =D

Makes 6 Ramekins

Ingredients
200g butter, chopped
200 g dark chocolate
4 eggs
4 egg yolks
1/2 C caster sugar
1 1/3 C plain flour, sifted
3/4 C cocoa
melted butter, for greasing
cocoa, for dusting

Method
1. Preheat oven to 170 degrees.
2. Line each ramekin with a small square of baking paper and grease with melted butter and cocoa. Place ramekins onto a baking tray.
3. Melt chocolate and butter over a double boiler in a large bowl.
4. In a separate bowl, beat eggs, yolks and sugar until fluffy and white.
5. Pour egg mixture into the chocolate mixture and gently fold together.
6. Fold in flour and mix until smooth. Spoon or pour mixture into ramekins and place in fridge until ready to serve. When ready to serve, bake in oven for 14-18 minutes.