Black Pepper Garlic

Mussels
Recipe by Amy Beh

Ingredients
 6 to mussels on the half shell
 Salt and sugar to taste
 4 cloves garlic, crushed
 1 tsp coarse ground black pepper

Garnishing:
Click for larger
 Lemon juice
image
 Chopped dill

Method
Clean mussels and make sure mussels sit on their half shells.

Marinate mussels with salt, sugar, black pepper and garlic for 5 to 6
minutes. Place mussels on a grilling tray. Grill at 220°C for 4 to 5 minutes
or till cooked.

To serve: squeeze a dash of lemon juice over the mussles and serve with
chopped dill immediately after grilling.
 Beef Tartar with Oxtail Jelly, Check out this stylish recipe for beef tartar from Jeroboam
Wasabi Mousse, Beet Root the three Michelin star restaurant at the Ritz-Carlton Hotel,
Moscow. Click here to read our interview with the hotel's

Healthy Honey-Mustard
Salmon, Baked Onions,
Spinach & Plum Relish

Ingredients

Serves Two

2 x 5oz Salmon Fillets (no skin or

bones)
4oz Baby Spinach
4oz Onion
1 Plum
1tsp Honey
1tsp Mustard
1tbs Lemon Juice (half a lemon)
Here is a super simple 340
calorie salmon recipe. All you need is an oven, one pan and about 25 minutes.

Recipe By: Jeremy Emmerson

Calories 340 Method

Fat 16g Pre-heat oven to 400 degrees.
Carbs 19g Peel and slice the onion, transfer to an oven proof dish, and lightly
Fiber 4g with Pam Spray, season and place in the oven. Set timer for 12 minutes.
Protein 32g
Mix the lemon juice, mustard and honey.

Spray a second oven proof dish with Pam, season the salmon with salt and
pepper, transfer to the dish. Smear the salmon with half of the
lemon-honey-mustard.

Once the timer has buzzed for the onions, place the salmon in the oven
(do not remove the onions) and bake for another twelve minutes.

Dice the plum and mix with the remaining lemon-honey-mustard mix.

Place the spinach in a microwavable bowl.

Once the salmon and onions are cooked, remove from the oven, add the
onions to the spinach, cover with plastic wrap and microwave for 30
seconds (enough to wilt the spinach).

To finish, place the spinach-onion mix in the center of a plate, top with
the baked salmon and spoon the relish on top and around the fish...

Beef Tartar with Oxtail Jelly, Wasabi Mousse, Beet Root and Cavia
and Caviar chef - Nicolas Courtois.

Ingredients

Ingredients
Serves Ten

400g Beef Tenderloin

0.5l Oxtail consommé

8 leave gelatin

1 spoon Mustard Method

Wash the Beet roots and cook them soft in a stock of water,
5 spoon Ketchup salt, sugar, caraway, and vinegar. Slice the cooked Beet
Roots in cubes and marinate with Raspberry vinegar, Nut oil,
4 spoon olive oil Salt, pepper and sugar.

Worcester sauce

Tabasco Heat up the oxtail consommé and give the softened gelatin inside
flavor with salt and white pepper.
Lemon jus
Take 10 ring-forms (size 5 to 10 cm), cover the groundside with
3PC pickled cornichons
plastic foil.
5PC capers
Fill the consommé- jelly inside and put the forms in the fridge so
1Pc shallot the jelly can get hard.

20g parsley Take a smaller circle cutter and stick out the jelly in the middle so
that on the sides is still 2-4 mm jelly left, put in the hole in the
middle one spoon of liquid jelly and put the forms back in the
fridge.
20g Wasabi

½ leave gelatin
Clean the beef tenderloin from skin and too much fat, slice Tartar
100g cream of it and put it in a bowl,

Add small sliced cornichons, capers, parsley, and poached onion

cubes.
1pc Beet root
Season the Beef Tartar with salt, white pepper, Dijon mustard,
Salt
Ketchup, Tabasco, Worcester sauce, Lemon jus, and olive oil, mix
Pepper all together and fill the Tar-Tar in the prepared jelly forms. Cover
the Tartar with liquid jelly and put it back in the fridge.
Sugar

Caraway
Take the Wasabi make it with one spoon water warm and dissolve
Raspberry vinegar
 Nut oil the softened gelatin in it.

Caviar Whip the cream and mix together with wasabi, season with salt
fill it in a bowl and put the wasabi mousse for 1 hour in the fridge.

Cut the Beef Tartar carefully out of the forms and place it in the
middle of a plate.

Arrange the Beet root salad and the wasabi mousse around
it and put some caviar on the Tartar

Spring Spinach Soup

Ingredients

Ingredients
Serves 4 - 6

1 tablespoon olive oil 1shallot,

peeled and thinly sliced
½ small onion, peeled and thinly
sliced
1 clove garlic, roasted 10 oz.
baby spinach dash of nutmeg
salt and white pepper to taste
1/3 heavy cream (optional)
1cup of chicken stock
3 oz. salted butter

Spring Spinach Soup

Recipe by Chef Bruce Sherman

1. Heat a medium size Teflon (non-stick) pan over the fire and place the olive oil in it

2. Add in the sliced shallots, onion, and roasted garlic and stir for 2-3 minutes until softened
but not colored.

3. Next, add in the washed baby spinach -stemmed, if necessary. Add in some salt, pepper
and a pinch of nutmeg and then stir for 1-2 minutes until softened.

4. Add in the cream and reduce by half until thickened

5. Add the chicken or vegetable stock and heat until the liquid boils

6. Transfer the mixture to a blender, add in the butter and puree until very smooth. Transfer
to a pot to heat through until ready to serve.
Fish Cakes

Ingredients

Ingredients

Serves 4
2 tablespoons olive oil
2 tablespoons shallots, diced
16 clams, rinsed and cleaned
16 mussels, rinsed and cleaned
12 sea scallops, 20/30 count
8 ounces calamari
12 Gulf shrimp, 21/25 count
8 ounces lobster (prefer fresh
Maine)
8 Gulf oysters
1 cup Frascati or Pinot Grigio
½ cup tomato concasse
1 teaspoon saffron
1 cup marinara sauce
2 tablespoons fresh basil,
chopped
Sea salt
Cracked black pepper
2 pinches roasted red pepper
flakes Fish Cakes

Recipe by Chef Simon Scott

Method for Fish Cake

Cut the fish into even 2cm dice, season and quickly pan fry in a quarter of the
butter. Mix the fish and potato puree together. Add the rest of the ingredients and
mould into 160g balls. Allow to set in the fridge.
Neatly pane in flour, egg and breadcrumbs - twice to give a better coating. Pan-fry
in the rest of the butter when required.

Method for Sauce

Sweat the shallots in butter until soft. Add white wine, boil and reduce by half. Add
stock, lemon zest and peppercorns and reduce by half. Add cream and reduce to a
light coating consistency. Season and stir in basil puree.(at the last moment)

Method for Sour Cream and Chives

To serve, toss the tomatoes in olive oil with black olives, thinly slice the basil and
dress in a circle. Arrange the fish cake on top of this and spread the fish cream
around.
Whisk the cream with a little lemon juice, salt and pepper to taste until the cream
holds its shape and fold in the chives. Put a quenelle on top of each fish cake.

Pancit Palabok Recipe

Estimated preparation for toppings: 1 1/2 hours
Estimated cooking time for sauce & noodles: 40 minutes

Pansit Palabok Ingredients:

Palabok Noodles / Sauce

 1/2 kilo miki noodles

 1/2 kilo small crabs
 5 cloves of garlic, minced
 1 onion, chopped
 2 tablespoons of atchuete seeds or oil
 2 tablespoons of patis (fish sauce)
 4 tablespoons of cornstarch, dissolved in water
 1 teaspoon of monosodium glutamate (MSG)
 1 1/2 cups of water
Palabok Toppings
 Tinapa flakes (smoked fish)
 Cooked shrimps, shelled
 Squid adobo, sliced into rings
 Pork chicharon, grounded
 Spring onions, chopped
 Hard boiled eggs, shelled, sliced
 Fried garlic, minced
 Fresh calamansi (lemon), sliced
Pansit Palabok Cooking Instructions:
 Extract fat and meat from clean crabs, set aside.
 Pound crab and extract juice on 1 1/2 cups of water
 On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab
wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
 Add corn starch and continue to simmer while constantly stirring until thick.
 Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
 Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.
Pandan Old-Fashioned Cocktail

Makes one cocktail

1 Tablespoon Pandan simple syrup (recipe above)

2 two-inch pieces of pandan leaf
2 dashes Angostura bitters

1 Kalamansi lime, halved and seeded

2 ounces Bourbon Whiskey

In a small rocks glass, combine the syrup, one of the Pandan leaves, and the bitters and gently muddle together. Squeeze and
drop the Kalamansi halves into the glass. Fill the glass with cubed ice, and then add the whiskey. Stir until the ingredients are
well combined and the glass becomes frosty. Garnish with the last piece of Pandan leaf.

Pandan Pineapple Coconut Spritzer

Makes one cocktail

1 Tablespoon Pandan simple syrup (recipe above)

2 two-inch pieces of pandan leaf
1.5 ounces coconut rum

1.5 ounces white rum

1 ounce pineapple juice

3 ounces sparkling mineral water

In a large mixing glass or tumbler, combine the syrup and one Pandan leaf and gently muddle. Add the rest of the ingredients
and stir. Top the drink off with crushed ice and stir until glass is frosty. Garnish with last piece of Pandan leaf.
Baileys Irish Martini

Tips: If you don’t have Bushmills Original Irish Whiskey why not try adding some
Johnnie Walker Scotch Whisky? Its smoky undertones will mingle perfectly with
the smooth creamy Baileys.
 3 ice cubes
 50ml of Baileys

 20ml of Bushmills Original Irish Whiskey

 10ml of strong cold coffee

1. Drop some ice cubes into a shaker

2. Pour over 50ml of Baileys
3. Add 20ml of Bushmills Original Irish Whiskey
4. Add 10ml of strong cold coffee
5. Shake vigorously
6. Serve in a Martini glass
Basic Fish Kinilaw

Serves 1-2 as an appetizer

1/4 cup Filipino vinegar (any of your choosing)

1 shallot, diced
1/2-inch piece of ginger, peeled and diced
1-2 bird's eye chilies, sliced

1 teaspoon sea salt

Freshly ground black pepper, to taste

1/2 pound fresh sashimi-grade fish (i.e. yellowtail, tuna, Spanish mackerel, etc.)
Fresh Kalamansi limes, for spritzing

In a large bowl, combine the vinegar, shallot, ginger, chilies, salt and pepper. Cover and place in the refrigerator until ready
to use.

Slice the fish into 1-inch pieces about 1/4-inch thick.

When ready to serve, place the sliced fish into the bowl with the vinegar dressing and toss to combine. Place all of the

contents into a serving dish and serve immediately with beer.

Fish Kinilaw with Coconut Milk

Serves 1-2 as an appetizer

1/4 cup coconut vinegar

1/4 cup coconut milk

1 tablespoon toasted coconut flakes, divided
2 tablespoons red onion, diced
1/2-inch piece of ginger, peeled and diced

1-2 bird's eye chilies, sliced

1 teaspoon sea salt

Freshly ground black pepper, to taste
1/2 pound fresh sashimi-grade fish (i.e. yellowtail, tuna, Spanish

mackerel, etc.)

In a large bowl, combine the vinegar, coconut milk, half of the toasted
coconut, red onion, ginger, chilies, salt and pepper. Cover and place in the refrigerator until ready to use.

Slice the fish into 1-inch pieces about 1/4-inch thick.

When ready to serve, place the sliced fish into the bowl with the vinegar dressing and toss to combine. Place all of the
contents into a serving dish, garnish with the rest of the toasted coconut, and serve immediately with beer.
 Champorado
(Chocolate Rice Pudding)

From the cookbook called "Favorite Filipino Dishes" by J.F Silverio.

Ingredients

• 1/2 cup (more or less to taste) sugar

• 1/8 tsp. vanilla extract
• 1/2 cup (more or less to taste) unsweetened cocoa
• 2 1/2 cups water
• some sweetened condensed milk
• 1 cup glutinous (sweet/sticky) rice

METHOD

1. Cook rice in a medium-sized saucepan with 2 1/2 cups water. Stir continually.
2. When rice is ready wherein rice should be somewhat transparent, add cocoa, sugar and vanilla.
3. Serve in bowls with swirls of sweet condensed milk on top.
4. Serves 4 people
 Roasted Duck with melon and spicy coconut sauce

Duck and watermelon are a great match and the spicy coconut dressing is the perfect foil to such a good partnership. If you don’t
have time to roast your own duck, buy one from a Chinese restaurant.
Serves 4

 1 roast duck, de-boned and cut into pieces

 1½ cups chopped watermelon
 1/3 cup roasted coconut, finely grated
 ½ cup Vietnamese mint
 ½ cup coriander leaves
 4 shallots, peeled and sliced finely
 5cm lemongrass, white part only, sliced
 1 telegraph cucumber, peeled and chopped coarsely
 2 large green chillies, seeded and sliced finely, lengthwise
Dressing

 2 tablespoons vegetable oil

 1 tablespoon red curry paste
 100ml coconut milk
 2 tablespoons fish sauce
 2 tablespoons caster sugar
 2 tablespoons black vinegar
 1 teaspoon five spice powder
1. Make the dressing first by heating the oil in a small saucepan. Add the curry paste and cook for 5 minutes, stirring, to ensure
the paste doesn’t burn or stick.
2. Transfer the paste to a mixing bowl, then add remaining dressing ingredients. Mix well and set aside to marinate for 15
minutes.
3. Meanwhile, in a large serving dish, combine the duck and the remaining salad ingredients.
4. Pour the dressing over the duck salad and garnish with extra mint or coriander.
Sweet Potato and
Coconut Soup

 1 knob of ginger
 2 cloves of garlic
 2 sweet potatoes (roasted in foil until soft)
 1 brown onion
 2 tsp sesame oil
 1/2 tsp curry powder
 1/2 tsp of paprika
 1 can of coconut cream

1. Finely slice ginger, garlic and onion.

2. Heat sesame oil in a pot and sweat off onions, ginger and garlic over a low heat as not to burn. Add curry powder and
paprika and stir.
3. Peel skin off roasted sweet potatoes and place in a pot with coconut cream.
4. Blend with bar mix and heat through. If you find blended mix is too thick, add water until it reaches the consistency you like.
5. Serve with garlic chives as a garnish.
Slow poached five spiced pork belly served on Asian
greens and rice
Serves 6

 1 kg boned Pork Belly ask for the thicker

meatier end
 2 L white chicken stock
 4 oranges juiced and zest of 1
 1 Dessert Spoon Fish sauce
 ½ cup ketjap manis
 ¼ cup Rice wine
 ½ cup brown sugar
 2 star anise
 3 cardamom pods
 1 cinnamon quill
 1 Chilli sliced
 1 Dessert Spoon sliced Garlic
 1 Dessert Spoon sliced Ginger
to serve
jasmine rice

 1 bunch Bok choy

1. Place all poaching ingredients into a large heavy based saucepan & bring to boil.
2. Place pork belly in pot, liquid should just cover, put sheet of baking paper over top of pot and then cover with lid.
3. Bake in oven 160deg or simmer on top of stove for about 2hrs until pork is tender
4. Remove the pork from the stock. Put stock in fridge over night so any fat can solidify and be removed.
5. Place belly on non stick paper in pan, skin side down. Cover with non stick paper and gentle weight and put in fridge over
night. This will help compact the pork for when you portion it.
6. The next day remove any fat from stock & reduce the stock to about ½ the liquid. Strain and reserve as the stock becomes
the sauce you serve over the pork. Sometimes I add a little extra ketjap manis at this point if it needs a little more sweetness
or salt!
to serve

1. Cut into 5 by 5cm squares.

2. Place skin side down in a lightly oiled pan & fry on low to crisp up skin
3. Then pop pork, skin side up into a 200deg oven to reheat.
4. Serve with steamed jasmine rice, greens, and with a generous ladle of reduced sauce.
Oyster shooters

Try Joan's oyster shooters from the third episode of COME DINE WITH ME
AUSTRALIA series 2.
 6 raw Oyster
 1 cup tomato Juice

 1 tsp Tabasco sauce

 Dash of Worcestershire sauce

 520ml vodka

1. In mixing bowl combine tomato juice, tabasco sauce, Worcestershire sauce

and squeeze of lemon juice.
2. Pour ½ shot of tomato juice mixture in small shooter glass.
3. Add shot of vodka and a raw oyster.
Tingletini Cocktail
Signature dish from Groove Train King George Square

Try your hand at The Groove Train's famous Tingletini cocktail.

 45 ml Passionfruit Vodka
 Half lime, cubed, skin on

 Half orange, cubed, skin on

 40 ml soda or

 40 ml lemonade

 1 tablespoon fruit tingles, crushed

1. Rim the martini glass with lime and coat with the crushed tingles.
2. Muddle the Passionfruit Vodka, lime and orange together and add a scoop
of ice and shake.
3. Strain the mix into the rimmed martini glass and top with soda or lemonade.
Tequila Manhattan - Grant
Collins, Water Bar

A Boston Shaker is a two piece set, a glass and stainless steel tin that interlock
to shake cocktails.
 45ml Patron Reposado
 10ml sweet vermouth

 dash of marischino juice

 2 dashes angostura bitters

 cherry to garnish

1. Combine ingredients together in a Boston Shaker and shake well with ice.
2. Serve straight up in a chilled martini glass.
3. Garnish with a cherry.
Vietnamese Prawn and
Glass Noodle Salad
Recipe by Nigella Lawson from Nigella Feasts

A light and zesty salad courtesy of Nigella Feasts feel good food episode
Vietnamese Dressing:
 2 Cloves Garlic minced or crushed
 2 fresh long Red chilli's seeded and finely diced

 2 tablespoons fresh Ginger finely minced

 4 tablespoons Fish sauce nam pla

 1 Lime juiced

 4 tablespoons Water

 1 tablespoon Sugar

 2 tablespoons groundnut oil

 1 teaspoon Sesame Oil

Salad:
 8 oz cooked small Shrimp
 6 oz Glass Noodles
 4 oz sugar snap peas
 4 oz bean sprouts
 3 scallions sliced into thin circles
  ½ cup finely chopped coriander leaf to garnish
Vietnamese Dressing:
1. To make the Vietnamese Dressing, simply mix all the ingredients together.
This will keep very well in a tightly sealed jar in the refrigerator for at least a
week.
Salad:
1. To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese
Dressing. While this is going on, soak the noodles in freshly boiled water
according to packet instructions. Once re-hydrated, refresh the noodles in
cold water, then drain. Put the sugar snaps and bean sprouts into a
colander and pour over freshly boiled water from a kettle. Rinse them with
cold water and drain well, just shaking the colander, so they're not actually
wet.
2. In a large bowl, mix the marinated shrimp with the drained noodles,
scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of
the Vietnamese Dressing; add more dressing, to taste, if desired.
3. Sprinkle over the chopped cilantro and toss everything together well before
arranging onto a large plate.
Recipe taken from Nigella Lawson's new cookbook FEAST

Coffee
Trung Nguyen Ground, 9oz (250g): $7.25
Siete Baracos Black Gold Label (Ground) 454 grams (16.01 oz) $13.95
Barako Batangas Blend Whole Bean 500g $13.95
Pahimis Blend 225g Jute Bag "Ground" $7.95