Instructions

Preheat the oven to 180 degrees C. Whisk together the flour, baking powder and salt.

Put the sugar and zest in a medium bowl and rub the zest into the sugar with your fingertips until the sugar is moist and aromatic.

Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil.
 
You'll have a thick, smooth batter with a slight sheen. Spoon batter into a lined cupcake tray, filling it about 3/4 full.

Bake for 20-25 minutes or until cooked through and golden brown. Transfer to a rack and cool completely.

Icing
Beat butter at high speed with an electric mixer until light and fluffy. Sift icing sugar into bowl, then beat in orange juice.

Pipe or spoon on to top of cakes and then sprinkle a pinch of candied fennel seeds on top. Can be stored for several days in an airtight container.

Instructions

Preheat oven to 220°C.

Arrange potato over a medium sized baking tray. Place the leeks in the oil to ensure a full coating and spread out over the potatoes. Brush with enough oil so all surfaces are coated well and sprinkle with parmesan and season well.

Bake on the top shelf of preheated oven for 20 minutes or until the potato is tender and golden.

Meanwhile, place seasoned almond meal with zest and egg in separate bowls. Dip 1 piece of fish in the egg, then the almond meal mix, pressing firmly to coat. Repeat with remaining pieces of fish.

Heat remaining oil in a non-stick frying pan over medium-high heat. Cook fish for 2 minutes each side or until cooked through.

Divide almond-crusted fish and potato and leek among serving plates. Sprinkle with parsley and serve immediately.

Finish with remaining lemon juice

Instructions

Preheat the oven to 160.

Dissolve the tomato paste into the stock and add all other ingredients to the pan except the pork. stir well to combine.

Instructions

Preheat oven to 200 degrees. Place brussels sprouts, olive oil, kosher salt, garlic and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack. The garlic is just to impart flavour, you can remove it at this stage.

Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.
 

Instructions

Finely chop the onion and chilli, and cut the tomatoes into wedges. Mix this with the corn in a small saucepan, and add sesame oil, a splash of soy sauce, salt and pepper. Hold back the parsley for now.

Slice the scallops into halves, across the middle. Dust them with sea salt and curry, and fry in olive oil for one minute on each side. You should have the heat fairly high, to get a nice crispy surface. Meanwhile, heat the salsa - it will just take a minute - and add the parsley. Divide on four plates, and top with the scallops.