by Chef Dean Cambray

Serves 4

• 9oz Rock Salt
• 11/4 lb Potatoes
• 4 oz  00 Flour
• 2 oz Parmesan, finely grated
• 1 Tbsp Olive oil
• 1 Egg & 1 yolk
• Pinch of nutmeg
• Pinch sea salt

Gorgonzola and Silverbeet cream

• 1/4 cup White wine
• 1 golden shallots, peeled and finely sliced
• 1 Bayleaf
• 3 peppercorns
• 1/2 Chicken stock
• 1 cup Cream
• 2 1/2 oz Gorgonzola, crumbled
• 1/4 Lemon
• 1 tbsp olive oil
• Sea salt
• Freshly ground black pepper
• 1 bunch Silverbeet, washed and dried

Method

1. For the gnocchi, preheat the oven to 360˚F. Spread the rock salt onto a baking sheet and sit the potatoes on it. Bake for 1-11/2 hours, until tender when pierced with a knife.
2. Cut the potatoes in half lengthways, scoop out the flesh and pass through a mouli or potato ricer into a large bowl. While still warm add the flour, parmesan, olive oil, egg and egg yolk. Season with salt, nutmeg.
3. Gently mix together, then gather into a dough and turn out onto a lightly floured bench.
4. Divide the dough into 2 portions. Roll into logs 1 inch wide and cut each into 1 inch logs. Bring a large pot of water to the boil.
5. Meanwhile, to make the Gorgonzola and silverbeet cream, combine the shallots, wine, bay leaf, peppercorns in a small saucepan over a medium heat. Bring to the boil and cook until reduced by two-thirds. Add the stock and boil until again reduced by two-thirds. Stir in the cream and cook until reduced by half. Pass through a fine sieve into a clean saucepan. Add the Gorgonzola  and whisk over a low heat until combined.
6. Separate the silverbeet leaves from the stalks. Slice the stalks finely on an angle. Finely chop the leaves. Heat the oil in a large frying pan over a medium heat and sauté the stalks until just tender. Reduce the heat and add the Gorgonzola cream and the leaves. Cook until heated through and the leaves are tender.
7. Cook the gnocchi in the pot of boiling water in batches for 2-3 minutes, or just until they start to float to the top. Lift out with a slotted spoon and add to the Gorgonzola mixture.
8. Check the seasoning and the consistency of the sauce (thin with a little cream if too thick). Divide between serving plates and serve immediately.

by Chef Dean Cambray

Serves 4

• 16 White peppercorns
• 1clove
• 1 small Star anise
• 2 tbsp Rock salt
• 4 Duck legs
• 11/2 cups Duck fat
• 2 sprigs thyme
• 2 fresh bayleaves
• 30g Butter
• 4 Rashers bacon, thinly sliced
• 2 Cloves garlic, thinly sliced
• 20 Brussels sprouts, finely sliced
• 1/4 cup Flat parsley, shredded
• 60 ml Red wine

Method
Crush the peppercorns, cloves and star anise in a mortar and pestle, then mix in the rock salt.

Sprinkle half the salt mixture into a dish. Place the duck legs on the salt and sprinkle over the remaining salt mixture. Cover and refrigerate for 12- 24 hours.

Preheat the oven to 300˚F

Brush off and discard the salt mixture from the duck and pat dry with a paper towel. Lay the duck skin side down in a small baking tray and place into the oven. The fat will begin to render after 15 minutes. Top up with the rendered duck fat until just covered, then add the thyme and bayleaves. Continue to cook for another hour, hour and a half until tender.

Remove the duck and strain the fat and reserve in the fridge for other uses.

For the salad, pour 2 tablespoons of the reserved duck fat into a frying pan. Add the butter, when it begins to bubble add the garlic and the bacon and cook until golden.

Add the sprouts and cook for a further 3-4 minutes, keeping them firm to the bite. Add the vinegar and cook for another minute. Remove from the heat and add the parsley, season with a little salt and pepper.

Serve the duck with the salad.

by Chef Dean Cambray

Serves 4

• 16 scallops (large)
• Salt and freshly ground pepper
• 1 oz Unsalted butter
• 1/2 Butternut pumpkin (2lb), quartered, seeds removed
• Olive oil
• Chilli flakes
• 1 Radicchio di Treviso, leaves separated
• 2/3 cup (loosely packed) watercress
• 2 Endive, trimmed into leaves
• Finely grated ricotta salata
• lemon wedges to serve

Method
Preheat oven to 400˚F. Place pumpkin in a roasting pan, drizzle with olive oil and season with salt, pepper and the chili flakes.

Roast until tender and golden (45min-1hr).

Season the scallops with a little salt. Lightly brush a frying pan with oil and and place over a low heat. Add the scallops, increase the heat and cook on the one side until nicely caramelized. Roll the scallops over, add the butter and baste for further 20 seconds, then remove.

Coarsely chop the warm pumpkin and place in a bowl.

Add radicchio, endive, watercress, squeeze lemon and a drizzle of olive oil, toss to combine.

To serve, portion the salad into shallow bowls, place on the roasted scallops and finish with the grated ricotta salata.