Season 2 2012

TV-G

Steak Tartare (Tom Niall)
Crusty Parmesan, Olive & Basil Fillo Parcels
Lentil & Tuna Salad with Labne & Coriander Dressing

Individual Sticky Date Puddings with Butterscotch Sauce (Naomi Scesny, Breville Home Economist)
Red Curry with Roast Duck & Pineapple
Poached Chicken, Pine Nuts, Basil and Mayonnaise Sandwich (Colin Magee)

Moroccan Chicken Tagine (Ellie Paxton-Hall)
Jamie’s Greek Semolina Cake (Jamie Oliver’s recipe)
Thai Curry with Prawns (Nadia Rodman, Curves Director of Nutrition)

Zoe’s Citrus Marinated Salmon with a Quinoa Salad (Zoe B Pullin)
Spaghetti Forno (Adam Swanson)

The Ultimate Rocky Road (Trish McKenzie)
My Chicken Caesar Salad
Tuna Arancini Balls

Couscous & Pumpkin Salad
Supreme Cut Chicken Breast with Oven Roasted Tomato & Crusty Baguette (Tom Niall)
Whipped Ricotta & Hazelnut Crepes

Goats Cheese and Leek Tart (Naomi Scesny, Breville Home Economist)
My Easy Fried Rice
Chicken Breast Stuffing (Colin Magee)
Vegetarian Greek Pita (Nadia Rodman, Curves Director of Nutrition)

Dark Chocolate Soufflés (Trish McKenzie)
Braised Beef Wrapped in Crispy Fillo Pastry
Tuna Rice Paper Rolls

Creamy Fungi Sauce with Beef and Sfoglia Ravioli (Adam Swanson)
Chicken Nicoise Style
Prawn & Saffron Risotto

Breton Tart (Kirsten Tibballs, Savour Chocolate & Patisserie School)
Baked Fennel & Potato in Milk
Brioche Buns with Smoked Salmon, Poached Eggs and Pesto

Milk Chocolate Chip Cookies (Trish McKenzie)
Chicken Thighs with a Honey and Orange Sauce
Zucchini and Whitebait Frittelle (Ricardo Momesso, Sarti)
Pea and Ham Soup

Raw Berry Porridge (Zoe B Pullin)
Slow Cooked Pork and Kimchi Mini Buns
Tuna Dip

Fettuccine with Salmon and Lemon Sauce (Adam Swanson)
Healthy Mushroom and Capsicum Omelette (Nadia Rodman, Curves Director of Nutrition)
Black Olive and Pork Meatballs

Indonesian Beef Curry (Naomi Scesny, Breville Home Economist)
Tahitian Fish Ceviche
Stuffed Brunch Tomatoes with Soft Boiled Eggs

Prawn and Pickled Vegetable Salad (Adam Liaw)
Chinese Duck and Hoisin Crepes
Potato Rosti with Smoked Salmon & Dill Crème Fraiche (Colin Magee)
Cabbage, Apple and Celery Salad

Lamb Koftas, Chopped Salad and Minted Yoghurt (Ellie Paxton-Hall)
Frisee Prosciutto and Gorgonzola Salad
Eggs with English Spinach and Béchamel
Sweet Potato, Avocado and Tuna Sandwiches

Slow Cooked Sher Wagyu Rump, Roasted Brussel Sprouts & Gratin Dauphinois (Scott Pickett)
Red Velvet Muffins (Trish McKenzie)

Twice Cooked Whole Roast Duck (Tom Niall)
Pasta, Sausage & Bean Soup (Nadia Rodman, Curves Director of Nutrition)
Smoked Trout Thai Salad

Fresh Pappardelle with Speck & Eggs (Adam Swanson)
Eggplant Loaf with Tomato Coulis
Mushroom, Ricotta and Sumac Chicken Open Sandwich

Lemon Shortbread Buttons (Naomi Scesny, Breville Home Economist)
The German Deli Burger
Indian Yoghurt Potatoes

Rolled Pork Belly with Almond & Cranberry Stuffing (Tom Niall)
Apple & Blackberry Tarte Tatin
Pork Sausage, Porcini & Sage Pasta

Pasta Granchio (Adam Swanson)
Chicken with Low-Fat Boscaiola Sauce (Zoe B Pullin)
Ham and Cheese Soldiers with Soft-Boiled Eggs

Decadent Chocolate Truffles with Mint or Orange (Trish McKenzie)
Herb Rubbed Sirloin with Peppers (Nadia Rodman, Curves Director of Nutrition)
Cassoulet with Duck Confit

Chia, Linseed and Quinoa Bread (Naomi Scesny, Breville Home Economist)
Tuna, Eggplant and Buffalo Mozzarella Stack
Crumbed Jazz Apple with Coconut Egg Custard (Colin Magee)

Pistachio Pannacotta with Caramel Salted Popcorn (Ricardo Momesso, Sarti)
Easy Lamb Pastilla

Nougat (Kirsten Tibballs, Savour Chocolate & Patisserie School)
Maderas Fish Tacos (Hayden Quinn)
Gazpacho with Olive Tapenade

Asian Salmon with Bok Choy and Mushrooms (Nadia Rodman, Curves Director of Nutrition)
Roasted Rib Eye, Thick Cut Chips (Justin Wise)
Char Siu Pork Fillet

White and Dark Chocolate Mousse (Trish McKenzie)
Crab Gyozas (Alvin Quah)
Lemony Chicken Mini Keftas
Tuna Tart

Grilled Lamb Cutlets with Spiced Couscous and Rose Water Yoghurt (Adam Swanson)
Smoked Duck, Frisee and Poached Egg Salad
Stuffed Dates (Rowie Dillon)

Crispy Skin King Salmon, Pea Puree & Asparagus (Scott Pickett)
Chilli, Cheese Steak Sandwiches with Cabbage Salad
Pork, Prawn and Shallot Dumplings

Simple Stir-Fry with Asian Greens (Tom Niall)
Gruyere Cheese and Bacon Pinwheels
Veal with Mushrooms and Cream
Harissa Paste

Angel Hair Pasta with Poached Egg and Smoked Salmon (Adam Swanson)
Grilled Salmon with Bulgur & Berries (Nadia Rodman, Curves)
Gruyere Cheese Tart

Chicken Tandoori Roll
Chicken with Crisp Garlic and Lime Leaves (Adam Liaw)
Rolled Pork Belly with Prunes and Quinoa (Rowie Dillon)

Squid with Pomegranate and Herb Sauce (Ellie Paxton-Hall)
Stuffed Potatoes with Smoked Paprika Pork
Banana and Ginger Cake

Chocolate Strawberry Mess (Trish McKenzie)
Linguini with Prawns, Chilli and Garlic
Leek and Poached Egg Fillo Sandwich
Tuna Arancini Balls

Power Green Juice (Naomi Scesny, Breville Home Economist)
Carrot, Apple and Beetroot with Chia (Naomi Scesny, Breville Home Economist)
My Fish Pie with Mash
Haloumi, Salami and Roasted Capsicum Kataifi Rolls

Quick Basting Sauce (Colin Magee)
Roasted Chicken with Roquette Salad, Crushed Potatoes & Horseradish (Tom Niall)
Duck Confit and Apple Fillo Wraps (Cigars)

Chickpea and Carrot Dip (Zoe B Pullin)
Simple Grilled Pork Chops with Sautéed Tomatoes
Swordfish Skewers with Coriander & Mint Marinade

Beef Rendang with Nasi Lemak (Alvin Quah)
Casarecce Arrabiatta (Adam Swanson)
Cauliflower and Butter Bean Gratin

Marbled Brownies (Trish McKenzie)
Smoked Bacon and Raisin Stuffed Eggplants
Tuna Carpaccio with Mandarins, Capers and Pistachios (Ricardo Momesso, Sarti)

Spiced Lamb, Mixed Beans, Goats Cheese (Hayden Quinn)
Marinated Mushrooms
Poached Barramundi with Saffron Mayonnaise and Toasted Pinenuts
Tuna Dip

BBQ Lamb Skewers with a Yoghurt Dipping Sauce (Zoe B Pullin)
Chicken Polpette Brodo (Adam Swanson)
Rhubarb & Ricotta Fillo Tarts
Crispy Fried Chicken Drumettes

Whole Roasted Red Mullet with Herbed Oil (Andre Ursini)
Smoked Salmon & Red Cabbage Salad with Wasabi Vinaigrette
Tiramisu

Rump Steak with a Red Wine and Pink Peppercorn Sauce
White Chocolate and Raspberry Crème Brûlée (Trish McKenzie)
Baked Eggs with Avocado, Corn and Feta (Zoe B Pullin)

Almond Cakes (Kirsten Tibballs, Savour Chocolate & Patisserie School)
Baked Figs with Gorgonzola and Prosciutto
Grilled Asparagus with Scrambled Eggs & Prosciutto

Coconut & Tamarind Pork Belly (Adam Liaw)
Milk Chocolate Cheesecake with Fresh Berries (Trish McKenzie)
Roast Lamb Rump with Borlotti Beans

Steamed Mussels in Tomato, Ouzo, Kalamatta Olives (Adam Swanson)
Lamb Cutlets with Peas, Pancetta and Gorgonzola Dolce (Andre Ursini)
Tuna and Potato Salad with Roasted Capsicum Aioli
Chicken and Lime Soup (Nadia Rodman, Curves Director of Nutrition)

Hainanese Chicken and Rice
Mexican Pork Steak with Avocado and Corn Salsa (Tom Niall)
Whole Baked Snapper with Zucchini & Tomatoes

Cheat’s Tortellini of Ricotta and Lemon with Grilled Calamari
Chocolate Roulade with Chocolate Mousse (Ellie Paxton-Hall)
Spiced Mushroom Soup

Angry (Malaysian) Bird (Alvin Quah)
Honey Madeleines
Thai Sweet Potato Soup with Coriander Pesto (Naomi Scesny, Breville Home Economist)

Bacon & Egg Fillo Pie
Beef Carpaccio (Tom Niall)
Crème Caramel

Duck Breast Stuffed with Prunes
Cadbury Family Cake (Trish McKenzie)
Seared Scallop, Pickled Watermelon, Crispy Amaranth (Hayden Quinn)

Lamb with Cherry Glaze (Nadia Rodman, Curves Director of Nutrition)
Tuna, Eggplant and Buffalo Mozzarella Stack
Tuna and Green Olive Cannelloni

Chocolate Fruit Nut Delights (Zoe B Pullin)
Indian Pork Curry
Pasta di Salsiccia (Adam Swanson)

Goreng Pisang (Malaysian DeEpisode Fried Banana) with Vanilla Ice Cream (Adam Liaw)
Rhubarb, Apple and Raspberry Crumble
Slow Cooked Lamb Shoulder

Roasted Duck Leg Stuffed Cabbage Leaves
Salted Caramel Macaron (Kirsten Tibballs, Savour Chocolate & Patisserie School)
Savoury Pikelets with Smoked Trout and Horseradish Cottage Cheese

Peperonata Trivelle Pasta Bake (Adam Swanson)
Chicken Lettuce Wraps (Nadia Rodman, Curves Director of Nutrition)
Grilled Seafood & Mushroom Baskets with Walnut & Tarragon Dressing

Apple Teacake (Naomi Scesny, Breville Home Economist)
Borsch (Justin Wise)

Potted Trout (Rowie Dillon)
Country Terrine
Roasted Coconut and Autumn Fruit Salad (Zoe B Pullin)

Frozen Two-Tone Chocolate Dessert (Trish McKenzie)
Miso Salmon Wrapped in Fillo
Pork Stir Fry (Alvin Quah)

Chocolate Raisin Hedgehog (Trish McKenzie)
Marinated Beef Baguettes (Ellie Paxton-Hall)
Pork Saltimbocca

Bacon, Eggplant and Pine Nut Papparedelle (Adam Swanson)
Tomato Prosciutto Chicken (Nadia Rodman, Curves Director of Nutrition)
Walnut Cake

Duck Stir Fry
Lime and Coconut Island Cake (Rowie Dillon)
Roasted Garlic and Broccoli with Cannellini Bean Dip (Zoe B Pullin)

Pork & Mushroom ‘Shui Mai’ Dumplings (Anthony Ross)
Conchiglioni with SA King Prawns, Zucchini and Blistered Tomato Sugo (Andre Ursini)

Fillet of Beef with Red Wine Mayonnaise
Slow Cooked Shoulder of Pork
Tea Infused Couscous Salad

Grilled Pork Cutlet with Green Olive Tapenade and Fettucini topped with Gremolata (Adam Swanson)
Tuna Fillo Surprise
Big Red Shepherd’s Pie
Tempering Chocolate – seeding method (Trish McKenzie)

Confit Duck, Lentils, Fig and Vincotto (Justin Wise)
Eggplant Stuffed with Lamb (Nadia Rodman, Curves Director of Nutrition)
Potato Noisette

Big Red Baked Moroccan Lamb Shanks
Pork Cutlets with Tofu Dressing (Zoe B Pullin)
Steamed Baby Barramundi with Ginger and Coriander (Anthony Ross)
Sweet Gnocchi served with Cinnamon, Pistachio Nut and Vanilla Gelato (Andre Ursini)

Green Beans Cooked in Tomato Sauce
Risotto alla Funghi (Naomi Scesny, Breville Home Economist)
Teriyaki Beef (Adam Liaw)

Tartlets (Rowie Dillon)
Prosperity Salad (Alvin Quah)
Duck Omelette

Lamb Shank Tagine
Cannelloni with Ricotta, Silverbeet & Big Red Sauce
Oat and Amaranth Muesli with Organic Dried Fruit and Sheep’s Milk Yoghurt and LSA (Zoe B Pullin)

Chocolate Banana Tart (Trish McKenzie)
Chorizo-stuffed Capsicum
Scrambled Eggs with Smoked Eel & Green Tomato Relish on Potato Latke (Roger Fowler)

Asian Chicken Salad (Nadia Rodman, Curves Director of Nutrition)
Iced Tea Mocktail (Phil McKnight)
Roasted Loin of Pork with Balsamic Capsicums

Duck and Nashi Pear Skewers with a Soy Glaze
Pasta Shells Filled with Chestnut, Pancetta and Goat’s Curd (Adam Swanson)
Ratatouille with Big Red
Varenyky (Justin Wise)

Beer-Battered Flathead and Chips (Naomi Scesny, Breville Home Economist)
DeEpisode Fried Tofu, Coarse Shrimp Sambal and Cucumber Salad (Hayden Quinn)
Warm Tuscan Cabbage and Skirt Steak Salad

Caramelised Banana Kataifi Pastry (Kirsten Tibballs, Savour Chocolate & Patisserie School)
Phil’s Iced Coffee (Phil McKnight)
Toasted Nuts with Strawberry Puree (Zoe B Pullin)
Pressure Cooked Bolognese

Lamb and Porcini Mushroom Curly Lasagna (Adam Swanson)
Big Red Beef Goulash
Cheese Souffle
Korean Marinated Chicken

Autumn Mushrooms (Roger Fowler)
Buckwheat Soba Noodle and Duck Salad
Almond Berry Oatmeal (Nadia Rodman, Curves Director of Nutrition)
Lamb Shakshuka

Passionfruit Kisses (Trish McKenzie)
Squid Ink Risotto with Cuttlefish (Ricardo Momesso, Sarti)

Braised Duck with Pappardelle
Salted Caramel Ice Cream (Naomi Scesny, Breville Home Economist)
Stir Fry Beef Hor Fun Noodles (Anthony Ross)

Toffeed Nuts (Rowie Dillon)
Crumpets (Roger Fowler)
Pan Fried Snapper with Sautéed Mushrooms and Chickpeas

Celeriac and Tuna Mayonnaise with Steamed Leeks
Mum’s Apple Tart
Polenta with Slow Braised Rabbit, Toasted Pinenuts & Parmesan Cheese (Andre Ursini)

Chicken with Dates (Nadia Rodman, Curves Director of Nutrition)
Crab Salad with Spicy Marie Rose Sauce
Coffee Biscotti

Grilled Duck with Orange, Pistachios and Couscous (Adam Swanson)
Stir Fry Pork with Lentils (Zoe B Pullin)
Smoked Duck with Chimichurri

Chocolate Chai Macarons (Trish McKenzie)
Snapper Titaki with Finger Lime and Noc Nam Dressing (Justin Wise)
Broccolini Salad

Lime Salt Souffle (Justin Wise)
Crab Salad with Cucumbers and Crunchy Coconut Kataifi
Kimchi Chigae – Korean Pork and Kimchi Casserole (Adam Liaw)
Ratatouille with Big Red

Fettuccini with Cherry Tomatoes, Basil & Cottage Cheese (Adam Swanson)
Easy Pan Fried Gnocchi with Seared Minute Steak
Duck Shepherd’s Pie
Big Red Beef Goulash

Mussels and Fries (Hayden Quinn)
White Chocolate Cheesecake (Trish McKenzie)
Beetroot Salad

Steamed Mushroom, Baby Corn, Asparagus, Silken Tofu and Pumpkin Dumplings (Anthony Ross)
Citrus Fruit Jelly
Succulent Sous Vide Salmon with a Warm Vegetable Quinoa Salad (Naomi Scesny, Breville Home Economist)

Asian Freekeh Salad (Zoe B Pullin)
Tuna Macaroni Cheese
Chocolate Mousse