by Chef Dean Cambray

Serves 4

Ingredients

• 2 large racks of lamb, cut in half with 3 bones per serving
• Salt and pepper, to taste
• 2 tbsp olive oil
• 4 slices stale bread made into crumbs.
• 7 tbsp grated parmesan, roughly 1/2 cup
• 1 sprig parsley
• 1 sprig thyme
• 1 sprig coriander
• 1 sprig rosemary
• 2 tbsp dijon mustard
• Splash of olive oil

Method:

1. Preheat the oven to 400°F.
2. Place lamb on cutting board fat side up, trim off any excess leaving a thin, even layer. 
3. Then, lightly score with a sharp knife and season with salt and pepper.
4. Heat 2 tbsp of olive oil in a heavy pan suitable for the oven. Seal the lamb on each side, cooking to a nice golden color.
5. Place the lamb into the oven and bake for 12-15 minutes, or until the internal temperature reaches 120˚F (medium rare)
6. While the lamb is cooking prepare the crust.
7. Place all of the ingredients for the crust except the mustard into a blender and pulse several times until it looks nice and green. Make sure you don’t overdo it with the olive oil, just a splash. Pour the mixture into a deep dish and set it aside.
8. Remove the lamb from the oven and brush generously with mustard. Then, the lamb into the crust mixture coating it completely. Dip several times to ensure an even coating. 
9. Allow meat to rest for 8 minutes.
10. Place it back into the oven for 3-4 minutes when you’re ready to serve.

by Chef Dean Cambray

Serves 6

Ingredients

Chestnut Pasta

• 1 1/3 cups chestnut flour
• 1 1/3 cups 00 flour, plus extra for dusting
• 4 eggs
• 1 tsp olive oil
• 1 good pinch of salt

Oxtail Ragù

• 5 lb oxtail, cut 
• 1/3 cup olive oil
• 2 carrots, finely diced
• 2 small onions, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, crushed
• 1 bottle of dry white wine
• 11/2 pints beef stock/chicken stock
• 11/2 pints water
• 1/4 cup flat-leaf parsley roughly chopped

Method:

1. Preheat the oven to 400˚F.
2. Place the oxtail in a roasting pan, season, and roast for 40 minutes or until browned.
3. Meanwhile, heat olive oil in a large casserole over medium heat and cook the vegetables, garlic, and chill for 10 minutes or until golden.
4. Add the oxtail, wine, and simmer until reduced to 11/2 cups. Add the water and stock and bring to a simmer. Cover and cook for 2 hrs or until the meat is nearly falling off the bone.
5. Strain into a bowl, return the liquid to a pan the simmer over high heat until reduced to 11/2 pints.
6. Separate the oxtail from the vegetables, remove the meat from the bone, then return the meat and vegetables to the sauce.
7. Meanwhile, for pasta, combine the flours and create a mound on a work surface. Make a well in the center and pour in the whisked eggs and the oil. Using a fork, draw in the flour until the mixture is thick, then work in the remaining flour with your hands.
8. Knead dough for 6 minutes until firm; add extra flour if sticky. Wrap in plastic and rest in the fridge for 30 minutes.
9. Divide the dough into 6. Using a rolling pin, flatten 1 portion (keep the remainder covered) until 3mm thick and 12 cm wide – nearly the width of your pasta machine.
10. Set the machine to the widest setting (one), then feed the dough through, narrowing the setting on your machine one notch at a time after each pass until you reach number six.
11. Cut the pasta sheets in half, fold into thirds, then cut widthwise into 3cm strips.
12. Untangle the pappardelle, dust lightly with flour, and place on a tea towel.
13. Cook the pasta in a pan of boiling water for a minute, drain well and immediately add to the ragù with the parsley and dirt gently until combined. Serve immediately.

by Chef Dean Cambray

Serves 4

Ingredients

• 2 large Desiree potatoes
• 1lb puff pastry
• 1/3 cup olive oil
• 1tbsp finely chopped rosemary
• 1/2 tsp flaked sea salt
• 4 x 5oz Kingfish fillets (or favorite white fish), skin on
• 1/4 cup of parsley leaves
• 2 tbsp capers
• I tsp grated horseradish
• I tbsp lemon juice
• Freshly ground black pepper

Method:

1. Preheat the oven to 375˚F
2. Peel the potatoes, then, using a mandolin or very sharp knife, thinly slice them into thin slices, the thickness of a quarter.
3. Place a pastry sheet on a baking paper-lined heavy-based oven tray. Prick all over with a fork, then place potato slices, slightly overlapping, in 4 to 5 lines across the pastry. 
4. Brush lightly with olive oil, then scatter with sea salt.
5. Cover the top of the tart with another layer of baking paper, then another tray base-side down. Bake for 40-45 minutes, until the pastry is crisp and golden.
6. Remove the tray and to paper, scatter with rosemary and return to the oven for 1 minute.
7. Allow to cool and trim into 4 equal rectangles then place one on each plate.
8. Using a sharp knife, score two slashes across the skin of each fish fillet. Lightly brush with olive oil and season.
9. Heat a heavy-based, oven-proof frying pan over medium heat and cook the fish skin-side down, for 2 minutes or until crisp. Turn over, transfer the pan to the oven and cook for a further 5 min.
10. Place the fish on the potato and rosemary tarts, then, in the same pan the fish has been cooked in, add the olive oil and the parsley and cook for 15 seconds or until crisp.
11. Remove with a slotted spoon and drain onto some kitchen paper.
12. Add the capers to the same pan and cook for 2 minutes then add the horseradish and lemon juice and a twist of freshly ground pepper.
13. Pour over a little of the warm vinaigrette and sprinkle with the crisp parsley leaves.

by Chef Dean Cambray

Serves 4

Ingredients

• 2 cups arborio rice
• 2/3 cup finely grated parmesan
• 6 egg, lightly beaten
• Vegetable oil for deep frying
• 1/2 cup plain flour, seasoned 
• 1 cup breadcrumbs 

Truffle Gorgonzola Filling

•  4 oz Gorgonzola Dolcelatte, coarsely chopped
• 2 tbsp fresh black truffle, finely chopped

Method:

1. Cook the rice in a large saucepan of boiling, salted water for 15 minutes or until tender, drain well. Place in a large bowl to cool. Add parmesan, two-thirds of the egg, season generously with sea salt and freshly ground pepper, and stir until combined. Spread the rice mixture on a tray and refrigerate until cold.
2. For the truffle Dolcelatte filling, place ingredients in a bowl, stir to combine, cover and refrigerate until needed.
3. To make the arancini, place 1 tbsp of rice into the palm of your hand and flatten with a spoon. Place 1/2 tsp of truffle Dolcelatte filling in the center and gently form the mixture around the filling to create a ball. Transfer arancini to a large plate. Repeat with the remaining rice mixture and filling. Makes about 24 arancini.
4. Place flour, remaining egg, and bread crumbs each into separate bowls. Roll the arancini gently in the flour, dip in egg and then roll in breadcrumbs and place on a tray. Refrigerate until needed.
5. Heat vegetable oil in a deep saucepan or deep-fryer to 356˚F. Deep fry the arancini in batches for 3-5 minutes or until crisp and golden brown. Drain on absorbent paper and serve immediately.

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.