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Recipes

Entrée Recipes

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Pea Pods with Green Pesto
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Blue Cheese Crostini with Roasted Grapes and Thyme
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Creamy Avocado Hummus
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Crispy Fennel Wedges with Sour Cream Dip
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Individual Platters
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Oysters with Fresh Wasabi Cream
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Crispy Panko Prawns with Green Mango Noodle Salad
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Whole Stuffed Mushrooms
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Smoked Salmon with Beurre Blanc and Soft Poached Egg
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Quail with Balsamic Roasted Grapes
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Brie with Beetroot Pachadi, Pear Jus and Pine Nuts
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Oysters with Gin, Lime and Chilli
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Grilled Scallops with Buttery Coriander Sauce
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Oven Roasted Seasoned Greek Tomatoes
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Italian Summer Salad
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Iceberg Wedge Salad with Blue Cheese Dressing
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Watermelon Prawn Cocktail
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Roasted Stuffed Mushrooms