INGREDIENTS (Serves 4)
1kg gravy beef, cut into 2cm chunks
1 tbs olive oil
1 onion, chopped
6 bacon rashes, chopped
500g button mushrooms, halved
4 whole garlic cloves, peeled
2 tbs plain flour
2 cups (500ml) beef stock
1 cup (250ml) red wine
2 fresh thyme sprigs
3 bay leaves
50g butter
2 cups (300g) self-raising flour
1/2 cup (45g) parmesan
3/4 cup (185ml) milk

METHOD

1. Brown 1kg gravy beef, cut into 2cm chunks, in 1 tbs olive oil over medium heat. Transfer to plate. Add 1 onion, chopped, 6 bacon rashes, chopped, 500g button mushrooms, halved, and 4 whole garlic cloves, cook until soft. Stir in 2 tbs plain flour.
2. Add 2 cups (500ml) beef stock, 1 cup (250ml) red wine, 2 fresh thyme sprigs and 3 bay leaves. Bring to the boil. Reduce heat to low, add beef and simmer covered for 1 1/2 hours. Spoon into a 2 litre (8 cup) ovenproof dish.
3. Preheat oven to 200°C. Rub 50g butter into 2 cups (300g) self-raising flour. Stir in 1/2 cup (45g) parmesan and 3/4 cup (185ml) milk. Bring together. Roll into 20 balls. Place on beef. Bake for 20 minutes.

INGREDIENTS
2 duck breasts, skin on
Peanut oil
Salt and pepper

Dressing
1 long red chilli, seeded and finely sliced
1 tablespoon finely chopped ginger
1 shallot, both white and green ends finely sliced
3 Nagami cumquats, quartered and finely sliced
2 tablespoons Nagami cumquat juice
2 tablespoons white wine
A dollop of honey

METHOD

Duck

1. Pre-heat oven to 180°C
2. Season duck breasts with pepper and salt
3. Lightly coat the base of a pan with peanut oil
4. Sear duck breasts over a high heat for 60 seconds each side, skin side first.
5. Place breasts skin-up on a rack over a tray in the oven.
   Pour off excess oil from pan, keeping pan and oil for dressing below.
6. Roast the duck breasts in the oven for 45 minutes, turning twice (every 15 minutes).
7. Take the breasts out and leave in foil to rest for five minutes.

Dressing

Cooking the dressing should take around the time it takes for the duck to rest.

1. Fry the ginger and chilli over a medium high heat in reserved oil (from above)
2. When ginger begins to brown, add honey and reduce heat
3. Once honey has melted, add sliced cumquat piece
4. Pour in wine and cumquat juice, and reduce for around one minute
5. Stir through sliced shallot and remove from heat
6. Spoon dressing over duck breasts.

Serve with mashed potato and steamed baby broccoli.

INGREDIENTS (Serves 4)
4 large French-trimmed lamb shanks
1/4 cup plain flour
2 tablespoons olive oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
2 x 400g cans Italian diced tomatoes
1 lemon, finely grated rind and 1/4 cup lemon juice
1/2 cup white wine
6 sprigs fresh thyme
400g can cannellini beans, drained and rinsed
400g sugar snap peas, to serve

METHOD

1. Preheat the oven to 200°C. Lightly coat the lamb shanks with flour. Heat the oil in a large heavy-based casserole dish over a medium high heat. Add 2 shanks at a time and cook for 4-5 minutes until well browned on all sides. Transfer to a plate. Cook the remaining shanks and transfer to plate. Reduce heat to medium.
2. Add the onion to the pan and cook for 3-4 minutes or until soft. Stir in the garlic and cook for a further minute. Add the tomatoes, lemon rind, lemon juice and white wine to the pan. Stir until well combined. Return the shanks to the pan and bring to the boil. Add the thyme sprigs. Cover with a tight-fitting lid and place in oven. Bake for 1 hour.
3. Remove the casserole from the oven. Add the beans and stir until well combined. Cover and return to the oven for a further 30 minutes or until the meat is very tender.
4. Meanwhile, bring a saucepan of water to the boil. Add the sugar snap peas and cook for 1-2 minutes or until bright green in colour and just tender. Drain.
5. Season the shanks with salt and pepper, and serve with the sugar snap peas.

INGREDIENTS
1 cup cooked rice
4 tablespoons sultanas
3 eggs lightly beaten
2 ½ cups full-cream milk
1 teaspoon vanilla essence
3 tablespoons caster sugar
Zest from ½ lemon
Sprinkling of cinnamon (optional)

The above quantities serve 4. To serve 10-12 use:
2¼ cups cooked rice
½ cup sultanas
8 eggs lightly beaten
5 cups full-cream milk
1 teaspoon vanilla essence
¾ cup caster sugar
Zest of 1 lemon
Sprinkling of ground cinnamon (optional)

METHOD

1. Preheat the oven to 150°C.
2. Grease 1-litre ovenproof dish(2½-litre dish for larger amount) with butter.
3. Mix the cooked rice and the sultanas and distribute them evenly in the dish.
4. Combine the lightly beaten eggs, sugar, milk, vanilla essence, and lemon zest and pour over the rice and sultanas.
5. Place the dish in a baking tin half filled with water.
6. Bake for 30 minutes. Stir gently with a fork.
7. Bake for another 30 minutes.
8. Sprinkle top with cinnamon and bake for  20 minutes more until the custard is set.
9. Serve warm or cold.

INGREDIENTS
4 Green Apples
4 Quinces
2 Cinnamon Sticks
3 Crushed Cardamom Pods
2 Cloves
½ cup Water
½ cup chopped Pecans
100g Brown Sugar
1 teaspoon Baking Powder
1.5 teaspoons Ground Ginger
60g Unsalted Butter
150g Plain Flour

METHOD

1. Place peeled and diced Quinces in medium saucepan with water, cardamom, cloves and cinnamon.
2. Cook over gentle heat, covered, until almost soft (approx 30 mins depending on ripeness of fruit. Check frequently to ensure that adequate water is present. If fruit is quite unripe, then more water and some sugar may be required.  Go easy on adding any sugar as the apples add sweetness too.
3. Add peeled, and diced apples, cook for a further 10mins until all fruit is soft.
4. Remove from heat and add chopped Pecans, then set aside.
5. To make crumble, rub butter, baking powder  and flour together until mixture resembles coarse breadcrumbs.
6. Add sugar and ginger.
7. Place fruit and nuts in a greased 1litre baking dish.
8. Top with crumble mixture.
9. Cook at 180 for 40mins until the topping is golden, and bubbling around the edges.
10. Serve with lashings of cream and thick custard.