Instructions

Praline:
In a bowl stir together pecans/macadamias, salt, and cayenne. In a dry small heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel.

Add pecan/macadamias mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of greaseproof paper and cool to set. Transfer praline to a cutting board and chop up fine.

Note:Praline can be made 3 days ahead and kept in an airtight container.

On a sheet of greaseproof paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess.

In a pan heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove pan from heat and cool scallops slightly.

In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified.

 Add scallops with any liquid remaining in pan, tatsoi and praline and gently toss to coat.

Serve with crusty bread to mop up juices!

Instructions

Finely grate the zest from 1 of the oranges. Arrange the duck breasts in a single layer in a dish and sprinkle over the zest. Squeeze the juice from the orange over the breasts, then turn them over several times. Cover with cling film and marinate in the fridge for at least 1 hour, or overnight. 

When you are ready to cook, remove the duck from the fridge and allow to come to room temperature. Preheat the oven to 180°C.

Peel the remaining 2 oranges and cut each into 8 segments.  

Heat the oil in a shallow flameproof casserole dish over a moderate heat. Add the onions and celery and stir for 3 minutes. Add the garlic and continue frying for about 1 minute until the onions are softened but not brown. Using a draining spoon, remove the onions and celery from the pan and set aside. 
 
Lift the duck breasts out of the marinade and place in the casserole. Spoon the onions and celery over them, then pour over the marinade.
 
Add the pumpkin and half the orange segments, scattering them around the duck breasts. Pour over the stock, add the thyme and chilli, if using, and bring to the boil.
 
Cover the casserole and put it in the oven. Cook for 35–40 minutes until the duck and pumpkin are tender. Season to taste. 

Remove the duck breasts from the casserole and slice them. Spoon the onions and celery into soup plates and scatter the pumpkin around the side. Top each portion with sliced duck, then spoon the juices over. Garnish with reserved orange segments. 
 

Instructions

Preheat the oven to 180

Grate potato and put into a bowl, add a little salt, pepper, cayenne and brown sugar and mix well.

Form neat patties about the size of a burger.

Heat the butter and oil in a pan.

Cook till brown on one side, and flip over to cook other side.

Finish in the oven for about 10 minutes, this helps to get all of them ready to serve.

For a fabulous treat, finish with a spoonful of sour cream, smoked paprika and chopped chives or shallots.

Whisk orange juice, orange rind, sugar, cream and egg in a bowl. Cover. Place in the fridge for 1 hour to develop the flavours.

Instructions

Preheat your stove grill plate (or hot pan) to medium heat. Add zucchini, carrot, onion, olive oil, garlic, salt, and ground pepper to large bowl. Toss to combine.

Place vegetables on barbeque. Grill 10 minutes, turning once. In small saucepan, bring vinegar, sugar, and soy sauce to a boil. Reduce heat to low, simmer 5 minutes or until mixture thickens. Pour sauce over vegetables.