Ingredients

400g dark chocolate
100g sugar
200g butter
4 eggs, separated
20g almond meal
Good dollop of Pegasus tawny or Cointreau (optional)
1/3 Cup Berries (optional)

Melt the chocolate and butter, add the optional dollop of alcohol and mix. Add the almond meal and gently mix. Add egg yolk and mix. Add optional fruit and alcohol.

In a separate bowl combine sugar and egg white together until peaks form and gently mix into chocolate mixture until just combined.

Put into a lined pan. I use a 5cm by 20cm tin and cook at 160 degrees for 1 hour.

Once out of oven if you want more decadence dribble extra alcohol over cake as it is cooling down. Do not do this if cake is being served to children.

Ingredients

200g chocolate
100g cream
1 tsp butter
1 tsp liquid glucose

Heat cream to 95 degrees or just before boiling point. Take off heat, add butter, glucose and chopped chocolate until all melted and combined. Never boil cream, or it will split.

If chocolate is not melting put on a low heat and stir until completely melted.

Let it partially set before tipping over cake.

Ingredients

200g chocolate
100g cream
1 tsp butter
1 tsp liquid glucose

Beat butter until white, add zest and icing sugar and beat until combined, taste for flavour.

Cut cake in half, length ways. Place a small amount of the Ganache on bottom of plate (to stop cake from moving around) and put the first half of cake top with butter cream and place rest of cake over top.

Smear the top and sizes of cake with ganache and serve.

If it’s all too hard, dust the cake with cocoa powder. It does taste good this way too!

Ingredients

180g skinless pork belly or other fat pork cut, cut into bite size pieces
3 sprinkles ground black pepper, salt
Splash Olive oil
3/4 cup aged Kimchi,
1/4 small brown onion, thinly sliced
1/2 stalk small spring onion, thinly sliced
4-6 mushrooms, thinly sliced
1 cup water
1 tbsp Korean chilli flakes (gochugaru)
1 tbsp soy sauce
1 tsp Korean chilli paste (gochujang) this is the paste in the red container found in most Asian stores
1/4 tsp minced garlic

Put pork in a bowl, add salt, pepper and oil to season.

In a large pot brown off meat, small amounts at a time, then take out of pot.

Once meat is brown add onions and mushrooms to pot and cook down, add more oil if needed.

Add chilli flakes, soy sauce, chilli paste and garlic.

Find 5 – 6 big pieces of Kimchi and wrap individual pieces around some of the pork. Chop the remainder of the kimchi and add to pot with the rest of the cooked pork. Cover with water and simmer for 1 hour until soft.

Garnish with spring onion and serve with rice.

Ingredients

6 Garfish cut in ½ length ways or 12 fillets
100g pistachios
30ml pomegranate molasses
Zest of 1 lemon
30-50ml olive oil
1 clove garlic
½ teaspoon sumac (if you can’t find any don’t worry)
Butter
12 walnuts
Handful currants

Put pistachios, molasses, zest, oil, garlic and sumac into a blender and blend until you have a rough paste. If the blender is struggling add more oil. It will still be fairly crunchy.

Put paste onto the Garfish and roll up.

Place on an oven tray fairly close together. If needed use a toothpick to keep the fish from unravelling.

Chop walnuts and put on top of fish with a teaspoon of butter and a sprinkle of currants.

Cook at 170C for 8-10 mins or until fish is cooked. Garnish with fresh pomegranate seeds.

Ingredients

1 tin coconut milk
2 tomatoes
2 lemons or limes
1 chilli copped, optional
½ red onion
300g fresh white fleshed fish

Zest one of the lemons and juice both. Chop tomatoes into quarters. Slice onion.

Cut fish into 2cm cubes. Mix all ingredients in a bowl add some salt to taste.

Set in Fridge for 1-5 hours.

Ingredients

2 limes
1 chilli chopped (optional)
Fresh coriander
Coriander seeds
100ml Olive oil
300g fresh Salmon cut into 2cm cubes
Splash Tequila or Gin, optional
Whole ancho chilli, optional

Zest one of the limes and juice both, chop coriander and add to bowl with seeds, juice, oil and salmon.

Add optional ancho chilli and Tequila or gin.

Marinate for 1-2 hours. Serve with toasted bread.