• Summerfield Pizza Dough
• Summerfield Pasture Raised Lamb
• Summerfield Reserve Shiraz
• Meredith Goat Cheese
• Spanish Red Onion
• Mozzarella Cheese
• Roasted Pine Nuts
• Garden Fresh Rosemary
• Spinach, Garlic & Seasonings

• Marinate Summerfield pasture raised lamb with Summerfield Reserve Shiraz, rosemary, garlic, spanish red onion, cracked pepper & salt.
• Sous vide for 12 hours @ 85 degrees.
• Portion, knead & shape Summerfield dough onto pizza tray.
• Spread with tomato based sauce, dress with lamb, onion, garlic & rosemary.
• Scatter with spinach and cheeses, finishing with roasted pine nuts.
• Cook in wood-fired pizza at 370 degrees for two minutes.

• 1 kg nectarines, seeded and coarsely chopped
• 1 small green capsicum, chopped
• 85 gm (½ cup) seedless raisins
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ½ teaspoon ground coriander
• 1 teaspoon grated lemon rind
• 1 ¼ cups white wine vinegar
• 400 g (2 cups, firmly packed) brown sugar

• Combine all ingredients in a large saucepan and stir over low heat until sugar dissolves.
• Bring to the boil and simmer uncovered, stirring occasionally, for 1 - 1 ¼ hours or until mixture thickens.
• Pour hot relish into warm sterilized jars and seal while hot. Keeps for up to 1 month in the refrigerator.
• Makes about 3 cups

• Mushrooms – mixed 400g cut into 1cm thickness (we use lions mane & oysters)
• 2 tablespoons of finely sliced chives

Polenta Cake 

• 100g polenta (instant) 
• 400ml milk
• 1 gram nutmeg
• 4 grams salt
• 10 grams Parmesan cheese

Garlic butter

• 200g butter
• 40 grams garlic, chopped
• 2 grams lemon zest
• 4 grams pepper, coarsely ground
• 2 grams salt
• 5 mL of lemon juice
• 10 grams parsley, chopped

Pickled pine mushrooms

• 50 grams pine mushrooms, sliced 1 cm thick
• 50 mL vinegar
•  50mL water
• 25 grams sugar
• 1 sprig tarragon

Cauliflower

• One head of Cauliflower
• Oil

Polenta cake

• Line a non stick loaf tin with baking paper & grease with oil.
• Bring milk up to a boil, add spices & polenta then stir constantly until polenta is cooked (about five minutes). Add parmesan.
• Put polenta into the loaf tin and allow to cool completely.
• Once cool cut into four slabs.

Garlic butter

• In a small pot melt 50g of butter until frothy, add half the garlic & cook for two minutes.
• Remove pot from heat & add all remaining ingredients. Mix well to combine.
• Place into a container & allow to cool in the fridge until required.

Pickled pine mushrooms

• Place all ingredients except the mushroom in a pot & bring to a boil, allow to cool.
• Add mushroom & set aside until required.

Cauliflower

• Set oven to 250 degrees.
• Peel off all outer leaves of cauliflower.
• Drizzle cauliflower with oil & season with salt & pepper.
• Roast for 40 minutes until cauliflower is dark.
• Allow to cool & cut into bite size florets.

To serve

• Heat oven to 180 degrees.
• Heat a heavy base pan to high, add oil & sear the polenta slabs for one minute on each side.
• Transfer polenta to a tray & bake for 10 minutes. Turn off the oven & place four bowls in the oven to warm.
• Heat pan back to high heat add 20ml oil & add the mushrooms & cauliflower then cook for 2 minutes.
• Remove pan from heat & add 4 tablespoons of garlic butter, stir to combine.
• Remove plates from the oven & place the polenta cake into each bowl.
• Divide mushrooms into the four bowls.
• Garnish each bowl with a few slivers of pickled pine mushrooms.
• Sprinkle with chives.

Serves four as an entrée.

• 8-10 large green tiger prawns, depending on size
• Cajun spice rub – make your own interesting version as we do or if you’re feeling lazy, buy one
• 1 cob of fresh corn – charred 
• 1 cup self raising flour
• 1/3 cup of milk
• 2 eggs 
• chives 
• rocket leaves 
• lemon slices cut thick
• Moonambel Gap Olive oil 
• 3-4 garlic cloves, sliced thinly
• 50 ml white wine
• 75 grams unsalted butter
• pinch Murray River salt flakes
• cracked pepper
• Mexican tarragon leaves

• Heat a char pan/griddle to hot & smoking
• Brush lemon slices with olive oil and char oil side down for about 1 min then set aside
• Lightly brush corn cob with olive oil and char on all sides, set aside to cool – once cool, slice off the kernels 

For the blinis (savoury pancake) 

• Mix milk and eggs together & lightly whisk
• Add a pinch of salt to the flour
• Combine milk/egg mixture with flour and gently mix (avoid over mixing or may become rubbery)
• Add corn kernels and roughly chopped chives
• Using a large dessert spoon add to frying pan, will make about 16 blinis @ 6cm diameter – more than you’ll need for this dish so eat the rest for tomorrow’s breakfast. 

Prawns

• Prepare raw green prawns by removing tail shell and digestive tract but leaving heads and tails on
• Toss in Cajun spice rub to coat
• In a frying pain, heat to medium, add small amount of olive oil and 25 grams of butter
• Add sliced garlic and prawns
• Cook prawns for about 1 minute on each side or until just cooked through
• Add a pinch of slat flakes and cracked pepper
• Remove prawns from pan, add white wine to deglaze then add remaining butter (50 grams) and reduce quickly

To plate

• Line a bowl with rocket leaves, arrange a few blinis
• Place prawns on rocket and drizzle with the sauce
• Garnish with charred lemon slice and Mexican Tarragon leaves

Best consumed with a glass of Rosé

Pumpkin Cream

• 500g butternut pumpkin pulp
• 1 medium brown onion
• 20 ml olive oil
• 100g cream
• 500 ml water
• 4g sage

Risotto

• 250g Carnaroli or Arborio rice
• 80ml Taltarni Fumé Blanc
• 100g unsalted butter
• 75g grated Parmesan cheese
• 25g grated ginger
• 80g goat cheese
• Salt & pepper

Pumpkin Cream

• Heat the oil on medium high, slice the brown onion and add it to the hot oil, cook until caramelised.
• Cut thin slices of pumpkin and add it into the pot, cook for 5 minutes and add the sage and the liquids (cream and water).
• Cook for 25 minute or until the pumpkin is soft enough to be blended.
• Blend everything adding some salt and pepper.
• We want a watery cream since we are going to use it to cook the rice.

Risotto

• Heat up a medium size pot and add the rice, toast the rice until it's very hot, but make sure the grains don't change colour, they have to stay white. This process helps the rice grain to keep its shape during the cooking.
• When the rice is hot add the wine, wait until the alcohol has evaporated and start adding the pumpkin cream slowly. When you cook the risotto you can't add all the liquids at the beginning otherwise it's just boiled rice, you have to add the liquids very slowly, just enough so you don't have the rice sticking on the pan.
• After 15-18 minutes the rice should be nearly ready, take off the heat and add the ginger and the butter. Mix until the butter has completely melted, now you can add the parmesan and mix until you get a creamy emulsified risotto.
• Garnish it with some goat cheese and black pepper on top.

Quail

• 6 large quails, deboned
• sea salt and black pepper
• black sea salt
• micro herbs

Paté

• 500gm chicken livers, cleaned
• 1 small onion, sliced thinly
• splash of extra virgin olive oil
• pinch of fresh thyme leaves
• sea salt
• ½ cup dry sherry
• ½ cup cream
• 50gm butter

Corn Pureé

• 5 corn cobs, husks and silks removed
• 200ml milk
• 100gm butter

Corn Pureé

• Remove the kernels from one corn cob and fry in a pan until crunchy. Set aside for the garnish.
• Remove the kernels from the other cobs and place in a saucepan with the milk and butter.
• Cook for 20 minutes over low/medium heat, stirring occasionally. Allow to cool a little and then purée in a blender until smooth. Push through a fine sieve and then cover and refrigerate.

Paté

• Preheat the oven to 170° Place the livers, onion, olive oil, thyme and pinch of salt in a baking dish and mix together. Bake for about 20 minutes until the livers are cooked (they still need to be slightly pink).
• Remove and cool slightly and then place the mix into a food processor with the sherry, cream and butter. Process until smooth.
• Season with salt and pepper and then push the mixture through a fine sieve, cover and refrigerate.

Quail

• Halve and debone the quails, removing the wing tips and leg tips so that from each quail you get two halves with breast, boneless leg and wing with one bone in.
• Tuck the leg meat under the breast and use any excess skin to wrap over the leg. Lift the skin away from the breast and place a teaspoon of paté under the skin.
• Season the quail and grill for about a minute on each side before baking in a hot oven for 5 minutes.

To Serve

• Place some reheated corn purée on a warmed plate and top with a half quail. Drizzle with a little extra virgin olive oil and a pinch of black sea salt. Scatter some micro-herbs and the pan-fried corn kernels to finish.

Serves 12 as an entrée.