Entree

Pomegranate Roasted Chicken

Wok-Fried Mud Crab Claws with Tamarind, Galangal and Chilli Bean Paste

Roasted Pork Belly with Late-Harvest Peaches and Arugula

Salad with Kale and Blueberry Ginger Dressing

Pizza on the Grill

Steak “Fried” on Sea Salt

Roast Loin of Pork with Cherry and Green Olive Stuffing

Cedar Plank Salmon

Artichoke Flatbread

Gnocchi with
Sausage and Kale

Roasted Red Pepper Salmon with Spinach

Green Gazpacho with Shrimp

Beef Negikami

Grilled Steaks with Blue Cheese and Chiles

Bolognese Mac and Cheese

Beef Satay

Panko-Crusted Fish Sticks with Herb Dipping Sauce

Black Pepper Mussels

Flat Iron Steak Tacos

Vegetarian Pot Pies with Feta Scallion Biscuits

Chilli and Garlic Prawn Linguini with Bacon, Zucchini and Lemon

Fresh Herb Flatbreads

Roasted Pumpkin Pasta with Thyme Browned Butter Sauce

Korean Blugogi Tacos

Thai Grilled Pork on Skewers