FOR THE CURRY

• 7.2 lt coconut cream
• 100gm Garlic, crushed
• 100gm Ginger, crushed
• 6 Lemon Grass Sprigs
• 12 Kaffir Lime Leaves
• 1 cup (250ml) Lime Juice
• ½ cup Tamarind Paste
• 200gm red curry paste
• 200gm tomato paste
• 200ml of fish sauce
• 200gm raw sugar
• 3 large brown onions, diced
• 1 Bunch Coriander
• Snow pea Sprouts for Garnish

Method

1. Sauté off onions.
2. Add red curry paste and cook out until it splits.
3. Add tomato & tamarind paste and cook out until that also splits.
4. Deglaze a pan with fish sauce, Garlic, Lime leaves & Ginger.
5. Add Lemon Grass
6. Reduce & add coconut cream.
7. Bring to boil add raw sugar & chopped coriander and correct
8. consistency and cook for a further 10-15 minutes.
9. Makes approx 20 serves

Seafood for curry: (one serve)

• ½ Moreton Bay bug, 80gm mussels ,100gm barramundi
• 2 prawns, 20gm calamari, 30gm scallops

1. Pan one serve of curry sauce, add seafood except Bug & cook off.
2. Sear & grill the bug
3. Serve Curry in a large bowl & build up with the ½ bug.
4. Add SnowPea Sprouts for garnish.

Prep Time – 20mins + 2 hrs refrigeration

Total Cooking Time: 50 mins

Makes 24 Portions

• 1/3 cup (40g) plain flour
• 1/2 cup (60g) cocoa powder
• 2 cups (500g) sugar
• 250g (8oz) good quality dark chocolate, chopped into small pieces
• 250g (8oz) unsalted butter, melted
• 2 tspn vanilla essence
• 4 eggs, lightly beaten
• 1 cup (125g) chopped pecans or walnuts

1. Preheat oven to moderate 180 C (gas 4) Lightly grease a 20 x 30cm (8 x 12”) cake tin & line with baking paper, leaving the paper hanging over on the two long sides

2. Sift flour & cocoa into a bowl & add sugar, nuts & chocolate. Mix tog & make a well in the centre

3. Pour butter into the dry ingredients w the vanilla & eggs & mix well. Pour into the tin, smooth the surface & bake for 50mins (the mixture will still be a bit soft on the outside)

4. Chill for at least 2 hrs before lifting our, using the paper as handles. Cut into pieces & decorate.

• 24 uncooked med Mooloolaba Prawns (1kg)
• 1/4 cup (35g) p flour, seasoned w salt n pepper
• 2 lightly beaten egg
• 1&1/2 cup (115g) shredded coconu
• 2 tblspn finely chopped fresh coriander
• 1 sm chilli, finely chopped
• 24 short bamboo skewers
• Chilli to serve

1. Preheat oven to 180deg C. Lightly oil two oven trays
2. Mix tog shredded coconut, coriander & chilli in a bowl.
3. In separate bowls, place the seasoned flour & beaten egg
4. Shell & devein prawns (leave tails on for wow factor).
5. Coat the prawns inflour shaking away excess, then dip into the egg & then finally the coconut mixture.
6. Thread one prawn onto each skewer. Place in a single layer on to the baking trays.
7. Bake for about 15 mins or until prawns are cooked. Serve with your desired chilli sauce.

Ingredients

• 10 king prawns (cooked, peeled and de-veined)
• 2 mango cheeks (diced)
• 100g raspberries
• 1/4 bunch of coriander (roughly chopped)
• Red onion (finely sliced)
• Cos lettuce
• 100mls of virgin olive oil
• 6 cherry tomatoes

To Serve:

• Gently tear lettuce leaves and arrange on centre of the plate.
• Top with tomatoes, raspberries and sliced onion.
• Toss prawns in a large bowl with the coriander and olive oil.
• Arrange prawns a top of the salad and drizzle with the remaining olive oil.

Enjoy at the beach with a cold beer!!

• 2 Chicken breast (skin on)
• 2 parsnip, peeled, diced
• 1 tablespoon olive oil, for frying
• 100g wild rocket leaves
• 1/2 cup maple syrup
• 2 carrots, peeled, diced
• 1/2 bunch fresh thyme

Method:

• Seal chicken, skin side down in a hot frypan with olive oil, once browned, turn over and repeat
• Remove from pan and place in an oven on 190°C for approx. 18-20 mins, whilst in oven, baste with maple syrup every 5 mins
• At the same time, add vegies to the same pan and coat with juices from the chicken, roast until tender
• Toss vegies together with thyme and rocket, arrange on plate, top with chicken and drizzle with remaining maple syrup