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1 rack of San Giorgio’s lamb ribs
100ml Asian hoisin sauce
50ml honey
1 clove garlic
1 large red chilli, seeds removed
2 tablespoons soy sauce
1 teaspoon paprika
1 tablespoon vegetable oil
1 coriander seeds, toasted
1 tablespoon cumin seeds, toasted
1 head of corn, husked and kernels cut from the cob
1 small red onion, peeled and finely sliced
1 red cabbage, shredded
100ml mayonnaise
1 handful flat parsley leaves, coarsely chopped
1 handful coriander leaves, coarsely chopped
1 red chilli, finely chopped
1 lemon
Salt and pepper

– For the marinade, smash the garlic, chili and seeds using a mortar and pestle.
– Place the pulverized ingredients in a mixing bowl along with the paprika. Fold through the hoisin, honey, soy and oil and mix thoroughly to combine.
– Marinade the ribs in the paste for at least 6 hours in the refrigerator.
– Preheat the oven to 190°C.
– Remove the ribs from the refrigerator and after 15 minutes, place on a rack inside a roasting tray, season with salt and roast for 25 – 30 minutes.
– Remove from the oven and allow to rest for 5 minutes.
– Season with salt and lemon juice and serve with the slaw. (For the slaw, combine the shredded cabbage, onion, corn kernels, parsley, coriander and chilli in a mixing bowl. – Stir through enough mayonnaise to coat the ingredients, squeeze a wedge of lemon and season to taste with salt and pepper.)

1.2kg beef fillet (without the head, clean away sinew and butterfly)
1 punnet of sliced mushrooms
1 onion chopped
2 cloves of garlic crushed
2 tsp italian herbs
2 cm thick cut strips of mozzarella (to almost fit the length of the fillet)
300 gm streaky bacon
salt and pepper.
100 ml butter
toothpicks

Preheat oven to 200 degrees

Melt butter in a pan and fry the onions till light brown

Add the herbs and mushrooms and fry till mushrooms are golden brown and there is no water left in the pan from the mushrooms

Add the garlic and fry for 1 minute. set aside

Lay strips of the streaky bacon on some cling wrap so as to cover the fillet

Season the fillet with salt and black pepper

Once the mushroom mixture is cold, line the inside of the fillet with the mushroom mix

Place the mozzerella sticks in the centre of the fillet and roll

The fillet closed. place the fillet on the streaky bacon and wrap closed. (remove the cling wrap ensure that the fillet is covered with bacon and insert toothpicks to hold the bacon in place)

Place on a baking tray and bake for 45 min

This will give you a medium done fillet and the cheese should be almost oozing out.

Best served with rosemary roasted baby potatoes, broccoli and sweet carrots