Meal - Dinner

• 500g minced beef
• 1 cup fresh breadcrumbs, made by whizzing 2 slices of bread in a food processor
• 1 tablespoon Thai red curry paste
• 1 teaspoon toasted sesame oil
• 1 tablespoon Chelsea Dark Cane Sugar
• 1 egg
• 1 tablespoon finely chopped basil or Vietnamese mint

Lime Dipping Sauce

• juice & grated rind of 3 limes
• 2 tablespoons toasted sesame oil
• 1 tablespoon Chelsea Dark Cane Sugar
• 2 tablespoons light soy sauce
• 1 clove garlic, crushed
• 1 teaspoon grated fresh ginger
• 1 spring onion, finely sliced
• 1 tablespoon fresh coriander leaves
• 3 tablespoons water

• 1 tbsp oil
• 1 onion, halved, sliced
• 2 tbsp green curry paste
• 400 ml can lite coconut milk
• ½ cup water
• 1 tbsp fish sauce
• 1 tbsp Chelsea Soft Brown Sugar
• 1 large potato, peeled, chopped
• 1 cup frozen cut green beans
• 1 ½ cups barbecued chicken (skin removed), chopped
• ½ lime, juice
• 2 250 gram packets basmati 90-second rice
• coriander leaves, to serve

• 1 x 2kg Leg of Lamb, bone removed
• 1 Large Clove Garlic - peel and cut into slivers
• 6 Small Springs Fresh Rosemary
• 1 Teaspoon Salt
• 1 Tablespoon Chelsea Raw Sugar

STUFFING

• 2 Tablespoons Peanut Oil
• 1 Leek - trimmed and sliced
• ½ Cup Long Grain Rice
• ½ Cup chopped dried Apricots
• 1 Teaspoon Salt
• 1 ½ Cups Hot Water
• ¼ Cup Chelsea Raw Sugar
• 2 Tablespoons finely chopped Coriander

• 2 large onions, peeled and sliced
• 2 tablespoons olive oil
• 2 teaspoons Chelsea Dark Cane Sugar
• 1 kg beef hamburger mince
• 1 egg, lightly beaten
• 1 small red onion, very finely chopped
• 3 tablespoons parsley, finely chopped
• 1 tablespoon tomato ketchup
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• Olive oil for frying
• 2 handfuls of washed salad leaves
• 2 medium tomatoes, sliced
• 4 tablespoons spiced beetroot relish
• 6 burger buns, split and toasted (kept warm)

• 2 Granny Smith Apples
• Juice 2 Lemons
• 4 Butterfly Steaks cut from loin of Pork, trimmed of excess fat
• Salt and Pepper to taste
• 60g Butter
• 1 Teaspoon Ground Coriander seeds
• 2 Teaspoons Chelsea White Sugar
• Flour
• 2 Tablespoons Calvados or Brandy
• Finely shredded rind of 1 Lemon

• 5 medium beetroots
• 1 teaspoon olive oil
• 3 tbsp. Chelsea Demerara Sugar
• 2 tbsp unsalted butter
• 2 tbsp balsamic vinegar
• 3 french shallots, peeled and cut in half
• 1 sheet butter puff pastry, frozen
• Sea salt flakes and freshly ground black pepper, to taste

Poached Pears

• 2 pears, peeled
• 1 cup Chelsea White Sugar
• 5 cups water
• 1 vanilla bean, split and seeded

Bundts

• 1 ½ cups of plain flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ⅓ cup whole milk
• 2 eggs
• ⅓ cup plain yoghurt
• ½ cup Chelsea Soft Brown Sugar
• 50g melted butter

Topping

• 2 tsp unsalted butter, melted
• ⅓ cup Chelsea Raw Caster Sugar
• ½ tsp cinnamon

• 2 green mangos, julienned (thinly sliced)
• 1 cup coriander leaves
• 1 cup mint leaves
• ½ red onion, thinly sliced
• 3 shallots, sliced in thin strips
• 500g cooked prawns, peeled
• ½ cup macadamia nuts, halved
• 1 finger lime, pearls extracted (optional)

• Dressing
• 100ml lime juice
• 1 tsp sesame oil
• 3 tsp fish sauce
• ¼ cup Chelsea Caster Sugar
• 2 red chillies, chopped

• ½ cup freshly squeezed lime juice
• ½ cup freshly squeezed orange juice
• ¼ cup freshly squeezed lemon juice
• 2 tbsp lime marmalade
• 2 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 2 tbsp. Chelsea White Sugar
• 1 tbsp butter
• Lime and lemon rind, to serve

Grilled Salmon

• 2 tablespoons olive oil
• 4 x fillets salmon, pin-boned and skin removed

• 1 Tablespoon Worcester sauce
• 1 Tablespoon Chelsea Dark Cane Sugar
• 1/4 cup red wine
• 1/4 cup oil
• 1 teaspoon crushed garlic
• 1 Tablespoon Dijon-style mustard
• Good amount of freshly ground black pepper (3 good grinds)

• 1 Tablespoon Worcester sauce
• 1 Tablespoon Chelsea Dark Cane Sugar
• ¼ cup red wine
• ¼ cup oil
• 1 teaspoon crushed garlic
• 1 Tablespoon Dijon-style mustard
• Good amount of freshly ground black pepper (3 good grinds)

• 1 tbs. vegetable oil
• 6 meaty beef ribs
• 2 onions, sliced
• 4cm piece of ginger sliced
• ½ bunch of coriander, stems and roots included
• 1 cinnamon stick
• 2 star anise
• 4 cloves a garlic, peeled
• 2 tbs. soy sauce
• ½ cup hoisin sauce
• 1 tbs. Chelsea Soft Brown Sugar
• 1 litre of chicken stock
• 4 spring onions, sliced
• ½ cup unsalted peanuts, toasted

Dumplings

• 300 grams chicken mince
• ½ cup coriander leaves and stalks, finely chopped
• 4cm piece of fresh ginger, peeled and minced
• 1 clove of garlic, minced
• 1 tbsp soy sauce
• 30 dumpling wrappers
• Vegetable oil for frying

Sweet Black Vinegar Dipping Sauce

• 2 tbsp Chelsea Soft Brown Sugar
• 4 tbsp chinese black vinegar
• 4 tbsp soy sauce
• 1 tsp chilli flakes in oil (alternatively ½ chilli, deseeded and finely chopped)