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Grilled butterflied lamb with rosmarino pilau

30 minutes

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Sirloin with gorgonzola-and-bacon sauce and avocado salad

15 minutes

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5 minutes

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20 minutes

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15 minutes

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15 minutes

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35 minutes

Chicken and vegetable broth with rice noodles

15 minutes

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

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Truffled eggs Benedict

20 minutes

Egg recipes

Beetroot gravadlax with beetroot pickled eggs

45 minutes, plus marinating and pickling time

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Beetroot gravadlax with beetroot pickled eggs

By Luke Dale-Roberts

Serves 8-12

Difficulty Easy

Prep Time 45 minutes

Cooking Time 45 minutes, plus marinating and pickling time

Ingredients

6 free-range eggs, boiled for six minutes and peeled
1 salmon fillet, skin on, bones removed
Baby leaves, to garnish

For the egg pickling liquid, boil:

2 cups white wine
150 g sugar
3/4 cup red wine vinegar
200 g beetroot

For the salmon marinade, blend:

250 g rock salt
80 g brown sugar
1 t lemon zest
1 t orange zest
1 t lime zest
1 small bunch dill
200 g cooked beetroot

For the creamy horseradish dressing:

2 T creamed horseradish
2 T Dijon mustard
1/4 cup white wine vinegar
1 T honey
Sea salt and freshly ground black pepper
3/4 cup olive oil

Method

To make the pickled eggs, submerge the peeled eggs in the cooled pickling liquid. Transfer to an airtight jar and chill for 3 days.

Marinate the salmon for 24 hours. Remove from the marinade and rinse with water. Dry well and chill until required.

To make the creamy horseradish dressing, blend all the ingredients, except the olive oil, at a high speed. Add the oil in a slow, continuous stream.

To serve, thinly slice the gravadlax and arrange on a plate.

Halve 2 or 3 eggs and arrange around the salmon. Drizzle with the creamy horseradish dressing and garnish with baby leaves.

Spinach lasagne

Beef rendang potjie

Apple, honey and almond cake

Grilled butterflied lamb with rosmarino pilau

Prawn, coconut and green mango ceviche with mojo cilantro

Sirloin with gorgonzola-and-bacon sauce and avocado salad

Bagna cauda and sweet vegetables

Baked fish and squashed tomato parcels

Hazelnut and raspberry madeleines

Vine-wrapped Camembert

Quick chicken pot

Chicken and vegetable broth with rice noodles

Baked beef and bean burritos with spicy tomato sauce, mozzarella and feta

Truffled eggs Benedict

Beetroot gravadlax with beetroot pickled eggs

Beetroot gravadlax with beetroot pickled eggs

Ingredients

Method