Instructions

Season the pork cutlets with salt and pepper then drizzle with vegetable oil and arrange on the BBQ.

Cut the baby corn in half lengthways.

Toss the corn pieces in cardamom, nutmeg, white pepper, salt and olive oil then arrange on the BBQ.

Place the spinach leaves in the large mixing bowl. Slice the chillies finely and add to the bowl.

Add the corn to the spinach leaves, sprinkle with cider vinegar and olive oil, and toss well.

Turn the pork cutlets.

Divide the salad among four plates. Transfer the cutlets to a baking tray and place under the grill.

Finish cutlets with a squeeze of lime.

Instructions

Cook prawns in pan and toss through Nam jim while hot, this will help release the flavours and par cook some of the stronger aromatics. I personally like to make the Namjim ahead of time to allow the salt to cure the garlic a little.

To make nam jim: Pound chillies, coriander root, garlic, palm sugar, fish sauce and lime juice in mortar. Toss through the sliced onion.

Instructions

Combine all ingredients in a small bowl, Serve or refrigerate until ready to use.

This is also a fantastic dressing for cold white meats in salads etc.

Instructions

Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.

Heat 1/2 teaspoon oil in a large nonstick pan over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.

Wipe out the pan; heat the oil over medium heat. Add the beans, garlic, salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, season to taste.

Add the basil in just before serving to keep it's punch.

Instructions

Preheat oven to 180°C fan forced.

Rub pork fillet with a little olive oil and season with salt and pepper. Heat a frying pan over medium heat, add pork and cook, turning occasionally until browned all over. Add honey, soy sauce to the pan and turn to coat the pork. Remove from heat and add grapefruit segments.

Transfer to oven and roast for about 7-10 minutes or until just cooked through. Set aside to rest for 5 minutes before slicing thickly.

Serve pork with grapefruit, pan juices and basil leaves.