150g almond meal

50g cacao powder

125ml  boiling water

1 tbl vanilla

150ml olive oil

200g caster sugar

1/2 tsp bicard of soda

beat eggs and olive oil until froffy, add dry ingredients and vanilla, then add sugar. beat for 3-4 min. bake on 170*c for 45min in a round spring form tin. ( make sure tin is lined and greased)

3 Garlic cloves

150g parmasen cheese

3 cup Extra Virgin Oilve oil

2 tbl pine nuts

2 tbl walnuts

salt and pepper

2 tsp vanilla

3 egg yolks

1/4 cup caster sugar

225g mascapone cheese

3/4 cup cream

20 savoiardi lady fingers

dark chocolate for coating

whisk egg yokes and 3 tbl sugar over lightly boiling water until triple the volume, add mascapone cheese off the heat. whip cream until stiff peaks form. fold cream into mixture.

pour espresso coffee and remaining sugar in a flat bowl. dip lady fingers in coffee and slowly layer them in-between cream mixture. finish dish off with a generous amount of shaved chocolate. best done the day before serving.

200g caster sugar

3 eggs

210g self Raising flour

90g plain flour

1 tsp vanilla

2 lemons zested

juice of 1 lemon

cream butter and sugar until pale in colour. add eggs one at a time and vanilla. slowly pour in flour with lemon zest and juice. mix to combine. bake for 1 hour on 170 *c

1 bunch parsley ( chopped)

1/2 Lemon

1/2 cup Extra Virgin Olive Oil

2 Birds eye Chilies

Salt & Pepper

Boil Octopus and leave to cool, pour Marinade over the top and leave for 30min. cook on chargrilled plate.

• 2 eggs (large)
• ½ cup parsley
• ½ cup parmigiano
• 1 cup creamed corn
• 1 cup corn kernels
• 1 cup baby spinach
• 2 cups self-raising flower
• 2 broccolini
• 4 asparagus
• 1 brown onion
• 1 garlic clove
• Salt
• Pepper

Recipe:

1. Heat cooking oil in a pan on low heat
2. Chop garlic and onion
3. Cook until lightly golden
4. Chop and add asparagus
5. Cook for 5 minutes
6. Remove pan from heat and transfer contents to large bowl
7. Add flour, eggs, creamed corn, corn kernels, spinach, parmigiano and parsley to bowl
8. Mix ingredients until well combined
9. Heat oil in frypan until it bubbles, then turn down to medium heat
10. Spoon mixture in (one-by-one) and cook on either side
11. Remove when golden-brown
12. Enjoy!

• 10 medjool dates
• ½ cup walnuts
• ½ cup cashews
• ½ cup raw almonds
• ½ cup peanuts
• 1 tsp. coconut oil
• 1 tbsp. cacao powder
• 1 tbsp. protein powder
• 2 tbsp. warm water
• 2 tbsp. shredded coconut
• ½ cup shredded coconut (to roll in)

Recipe:

1. Line a baking tray with baking paper
2. Pit dates, then cover with a cup of warm water
3. Place all nuts, coconut oil, cacao powder, protein powder, dates, water and shredded coconut in a blender
4. Pulse a few times, until the consistency becomes ‘crumb-like’
5. Add the remaining shredded coconut to a separate bowl
6. Wet hands
7. Scoop one heap spoon from the blender with a tablespoon, and roll into a ball
8. Roll the ball in shredded coconut
9. Repeat steps 7 and 8
10. Place balls on tray and refrigerate for 6 hours