1. Ingredients
200 grams Baby Shrimps 100/200
1 Cup Greek Yogurt
½ Cup Finely Diced Cucumbers, Peeled,
Seeded
1 Clove Finely Chopped Garlic
2 Fresh Limes, Juice and Zest
½ Cup Finely Chopped Shallots
Finely Sliced Basil
Finely Chopped Chives and Parsley
Salt, Pepper
Turkish Bread
3.2 Liter Water
0.3 Liter Vegetable Oil
100 grams Salt
6.4 kg All Purpose Flour
Preparation
Prepare a Greek tzatziki with yogurt, cucumbers, garlic, salt and
pepper.
Mix the shrimps with the herbs and season to taste with lime juice,
lime zest, salt & fresh black pepper.
Arrange the salad on a bed of iceberg chiffonade, garnish with fresh
herbs and a broken large chip of the Turkish bread.
For the bread mix all ingredients except the flour. Add flour
proportionally and mix very well. Roll out into 2 mm thick sheets and
allow to rest for 10 minutes. Bake in pre-heated oven at 220 C for 5 –
6 minutes. Break into rough triangle-shaped pieces.
Lime & Basil Marinated Baby Prawns (Menu 1)
On Tzatziki and Turkish Bread

2. Ingredients
Parmesan cheese 3 kg
Grated white bread 2 kg
Salt 40 grams
Ground black pepper 40 grams
Eggplants 6 kg
Garlic cloves 2 kg
Parsley 230 g
Eggs 6 kg
Milk 6 l
UHT Whipping cream 3 l
Grated Emmenthal cheese 2 kg
Unsalted butter 900 g
Quiche Crust in Pie Molds 30 ea
Red Pepper Dressing
Red Capsicums, Roasted, Peeled 2 kg
White onions, quartered ½ kg
Garlic cloves 100 grams
Olive oil 2 tablespoons
salt, pepper
white wine 3 cups
vegetable stock 6 cups
heavy cream 2 cups
Preparation
Cut the eggplants in large cubes and roast them on tray along with plenty of garlic,
rosemary and thyme till tender. Season with rock salt and fresh black pepper.
Roast the garlic the same way, but along with rough chunks of root vegetables and
olive oil till fork tender and golden brown. Finely chop the garlic once cold.
Prepare the quiche mix (royal) with the eggs, milk, cream, butter, parmesan cheese,
white bread, salt, nutmeg and pepper. Blend thoroughly and let rest for 1 hour.
Mix in the chopped garlic and roasted eggplant, add fresh parsley. Fill into pie
molds and top with grated Emmenthal cheese. Bake for 1 hour at medium heat or till
cooked.
Sauté the onions, garlic and peppers in olive oil; add the white wine and vegetable
stock, simmer to reduce. Add the cream and keep simmering; blend and season to
taste.
Cut the quiche into wedges and serve along with pepper dressing.
Roasted Garlic & Eggplant Custard (Menu 1)
Red Pepper Dressing

3. Ingredients for the Soup
2 lb Shallots
3 lb Leeks
3 qts White wine
15 lb Cauliflower
4.5 gallons Chicken Stock
12 oz Butter
0.5 cup Sugar
0.5 l cream
3 tblsp White wine vinegar
Method: Reduce shallots, leeks and white wine by ¾ ,
add the cauliflower and chicken stock and boil for 30
minutes. Puree and stir in butter , sugar, vinegar and
cream, simmer for 5 minutes, season and serve with
grissini stick. Present as per photo.
Ingredients for Salami Grissini
1 kg All Purpose Flour
100 grams Rye Flour
20 grams Salt
20 grams Olive Oil
15 grams Malt
30 ml Water
10 grams Improver
30 grams Salami Brunoise
Preparation 10 to 15 minutes. Bake 25
minutes at 180 C.
Cream of Cauliflower Soup, Salami Grissini (Menu 1)

4. Ingredients
¼ liter sesame oil
¾ liter vegetable oil
1 liter rice wine,
¼ liter rice vinegar
1 liter white wine vinegar
both vinegars and rice wine reduced to
syrup along with a orange peel,
cinnamon stick, star anise, whole
cardamom
2 table spoons honey
½ liter fresh orange juice
2 table spoons orange zest
150 grams Dijon mustard
salt, pepper
Preparation
Beef chuck, cut into thin chips
Dark soy sauce 2 cups
Hoisin sauce 1 cup
Lemon juice 1 table spoon
Sesame oil 1 table spoon
Sambal oelek 1 table spoon
Finely chopped garlic ¼ cup
Finely chopped ginger ¼ cup
Orange concentrate 1 cup
Whisk all the ingredients together and marinate meat for 2 hours. Sear
in small quantities on flat grill.
Arrange a bouquet of rocket lettuce / butter lettuce in the center of the
plate, top with warm beef strips and drizzle vinaigrette around.
Garnish with fresh orange zest.
Rocket Salad, Teriyaki Beef Strips (Menu 1)
Rice Wine & Orange Vinaigrette

5. Pasta Tubes [rigatoni or penne]
Finely chopped shallots
Finely chopped garlic
Olive oil
Chopped canned tomatoes
Chicken stock
Salt and white pepper
Chili pepper flakes
Chopped fresh green , red and yellow
peppers
Freshly grated parmesan
Chilled cubed butter
Fresh oregano
Fresh shredded basil
Method ;
 Sauté garlic and shallots in olive oil until golden brown, add canned chopped plum tomatoes and chicken stock.
 Season with salt, dried chili pepper flakes, fresh oregano and let simmer. Reduce by 2/3rds.
 Place in a blender and puree coarsely.
 Slice the peppers into diamonds season and grill with olive oil until brown.
 Sprinkle with Parmesan and bring to a salamander to melt cheese, leave to cool and dice.
 Cook the pasta al dente and toss in chilled butter ,
 Mix through with the sauce, olive oil and peppers.
 Garnish with fresh shredded basil.
Tossed Pasta Tubes in Spicy Tomato Sauce (Menu 1)
Capsicums and Italian Herbs

6. 180 grams blue eye cod fillet
For the Mushrooms
3 Cases Shiitake Mushrooms
500 g Dry Shiitake Mushrooms
3 lbs White Onions
20 oz Brown Sugar
8 oz Sherry Vinegar
½ gal .Veal Stock
½ gal Chicken Stock
3 Tbsp Olive Oil
Method: Lightly flour the fish and season, place on hot grill and seal both sides before finishing taking care to
undercook allowing time for post cooking. [4mins]
Soak dry shiitake mushrooms over night. Crisp all mushrooms in a heavy bottomed sauce pan. Remove from pan
and drain. Add diced onions to this pan and caramelize, deglaze with sherry vinegar, add brown sugar. Return the
mushrooms to pan and add the stock. Reduce until sauce consistency. Keep hot for service. For the cous cous ; Pour
over the boiling fish stock onto the cous cous and cover with lid for 10 mins. Add the herbs, cucumber, tomato,
spring onion olive oil and lemon juice and season to taste. Mix the leaves to order and arrange as per photo.
For the cous cous
227gms Cous cous [serves 4 ]
550ml Fish Stock
Fresh Parsley
Fresh Mint
Diced cucumber
Diced tomato concasse
Spring onions
Cumin
Thinly sliced spring onions
Lemon juice
Olive oil
Organic baby greens
Olive oil
Fresh lemon juice
Grilled Blue Eye Cod Fillet, Shiitake Mushrooms (Menu 1)
Couscous Tabouleh, Organic Baby Greens

7. Sirloin of Beef
Sea salt
Peppermill
Beef fat/ dripping
Yorkshire pudding
1 liter Eggs
1 kg Flour
½ liter Milk
½ liter Water, sparkling
Baking soda , a little.
Salt Pepper
Beef jus
Blanched green beans
Garlic paste
Finely chopped shallots
Medium sized baking potato
Olive oil
Sea salt
Tomato, garlic and red onion compote.
Method: Trim and season the Strip Loin. Sear in hot pan and slow roast at 195 Fahrenheit for two hours. Cooking all degrees, rare, med rare, med, well-done etc.
Allow to rest, remove the juices and add to the beef jus and retain for service.
Make the Yorkshire pudding by whisking together flour, eggs to a paste, then gradually add the milk and a little water with the baking soda until cold oil
consistency, chill and then place the Yorkshire molds in the oven with vegetable oil and beef fat until it is hazy or smoking. Remove from oven and pour in the
chilled Yorkshire mix up to half full, place back in the oven and cook until the Yorkshire's have risen to a dark golden brown color, retain for service.
Make the Tomato compote by sautéing the onions, garlic and tomatoes in olive oil until the tomato’s have broken down add a little sugar stir in, add a little tomato
puree and balsamic vinegar and simmer for 2 minutes and season. Retain for service.
For the potato, roll in olive oil, sea salt and bake until a knife can penetrate completely.
Arrange as per photo with three thin slices of beef, the tomato compote, yorkshire pudding, baked potato, buttered green beans and beef gravy. Garnish with
horseradish cream.
Roasted Beef Striploin, Yorkshire Pudding (Menu 1)
Green Beans, Baked Potato

8. For the Thyme and Mushroom Risotto
125 g Sliced Wild Mushrooms
Finely Chopped Fresh Thyme
6-8 cups Vegetable stock
1 table spoon olive oil
1 large onion finely chopped
2.5 cups Arborio rice
1 cup dry white wine
¼ cup grated parmesan
½ teaspoon salt
½ teaspoon black pepper
fresh lemon juice
few drops of tomato oil
Deep fried potato julienne and fresh tomato
sauce for service.
For the risotto: In a heavy bottomed sauce pan, over medium heat, sauté the onion with the olive oil. Add the mushrooms.
Simmer until translucent. Add the rice and stir to coat. Pour the wine into the rice, stir with a wooden spoon and cook until
absorbed. Using a ladle, stir in the hot broth, 1 ladle at a time. Continue to cook (about 17 minutes) until all the broth is absorbed
and the rice is creamy but still a little crunchy. Remove from the heat. Stir in the butter, parmesan cheese, thyme and lemon juice.
Season with salt and pepper to taste and serve and arrange as per photo.
Almond Crusted Zucchini Slices (Menu 1)
Thyme and Wild Mushroom Risotto
For the Zucchini Slices:
4 Slanted Cut Zucchini Slices per Portion, breaded with
flour, eggs, bread crumbs and almond slivers.
Fry golden brown in butter and olive oil.

9. Ingredients
4 ea. Whole Eggs, separated
½ cup Granulated Sugar
½ cup Unsalted Butter, melted
¾ cup Dark Chocolate, melted
½ cup Flour, sifted
¼ tsp. Baking Powder
2 tsp. Powdered Sugar
1 tbsp. Melted Butter, for the cake pan
1 cup Cocoa liqueur (white or brown)
1 cup Brandy
½ cup Water
1 cup Sugar
Preparation:
1. Whip the egg yolks with the granulated sugar
until both are well mixed and slightly thickened.
2. Add the melted butter and chocolate.
3. Whip egg whites to medium peak and then
incorporate gently into the mix.
4. Sift together the flour and baking powder. Fold
into the egg mix.
5. Brush a 9” cake pan with butter. Pour mixture
into pan and bake at 325F for 45-50 minutes.
6. Let cool. Cut into three layers. Soak the sponges with a rich
syrup of cocoa liqueur, brandy, water and sugar.
Creamy Chocolate Mud Cake (Menu 1)
Strawberry Compote
Ingredients:
1 liter heavy cream
183 grams pasteurized egg yolks
125 grams sugar
pinch of salt
150 grams heavy cream, boiling
425 grams bitter sweet chocolate, melted
Preparation:
Whip 2/3’s of the cream to soft peaks and refrigerate. Warm the
remaining 1/3 of the cream to hot. Put the yolks into the bowl of
a mixer with the whisk attachment and begin whisking. Cook
the sugar with the salt to dark caramel and then deglaze with the
hot cream. Bring back to a boil and remove from the heat. With
the mixer running, slowly pour the hot caramel down inside of
the mixer bowl into yolks. Whip on medium speed to 35°C.
Mix some sabayon into the melted chocolate to lighten. Fold the
chocolate into the sabayon and then fold the cream into the
sabayon.
Fill cake with chocolate mousse and spread heavy chocolate
ganache on top of the cake.

10. Ingredients:
1 liter full cream
2 liter milk
2 pieces bay leaves
4 pieces cloves
700 g cooked pudding rice
200 g sugar
5 g cinnamon powder
200 grams mixed dried fruits (apricots, peaches,
raisins, apples), chopped, partially to
mix into the pudding, partially to
garnish.
Cinnamon Rice Pudding (Menu 1)
With Dried Fruits
Boil the milk together with the rice, add the cream, dried fruits,
sugar and cinnamon; cook until lightly thick. Pour into an oval
ceramic mold and store in fridge. Warm before serving.
Garnish with fresh mint leave and dried fruit compote, cooked in
syrup.