Instructions 

In a sauce pan, bring the cream to a simmer over medium heat. Continue cooking for 20 minutes.

Whisk egg yolks, passion fruit and sugar together.

Slowly whisk in cream and blend until smooth and well mixed.

Place 12 individual creme brulee dishes in a large baking pan in the oven.

Carefully pour about 140g of mixture into each dish.

Pour enough hot water in the baking pan to come about 3/4 inches up to the sides of the dishes.

Bake for about 40–50 minutes or until the custard seems firm and the center is slightly loose.

Remove dishes from the water bath and cool completely.

Cover each with plastic and refrigerate until ready to serve.

Before serving, spread 1 teaspoon brown sugar on each and glaze the creme brulee with a handheld propane torch or grill if you don't have one.

Instructions

Cut the sweet potato in large chunks and simmer for about 15minutes. Drain and cut into 1cm dice.
Clean mussels and discard any open ones. Heat the oil, water, chilli, shallots and garlic in a heavy pot and bring to the boil.

Add the mussels and cover, after 2 minutes remove any opened mussels. Cover and continue until all are cooked. You may get some that don’t open, throw these away.

Add the sweet potato, fish sauce, sugar and sweet chilli to the liquid. Stir all ingredients well, toss in the mussels, lime juice and herbs, mixing well.

Serve with lime wedges steamed rice or big thick crusty bread.

Instructions

Instructions

Instructions
Pre heat the oven to 200 degrees. Put the beetroot on a tray coat beets in olive oil, then season.

Roast beetroot for half an hour then put the potatoes in and roast for a further half an hour. Thstart making the glaze.

Saute the mushrooms in the butter then add mustard, red current jelly, red wine, beef stock and reduce to a glaze. Remove your vegetables, peel and slice the beetroot.

Cook your buffalo eye fillet medium rare and serve on a bed of baby spinach. Add your roasted beets to the plate and nape the sauce over the fillet.