Gather:

1 ½ cups Stevia tea (made from 1 cup of fresh Stevia leaves)
½ cup freshly squeezed lemon juice
2 tsp. citric acid
1 tsp. tartaric acid

Create:

To make the Stevia tea pour boiling water over fresh Stevia leaves and allow to stand for a couple of hours. Combine the remainder of the ingredients and mix well. If the cordial is too sweet add more lemon juice. If you like your cordial to be sweeter add more Stevia tea. To serve add water and stir.

Garnish with fresh mint leaves.

Gather:

2 lemons, halved
1.3kg globe artichokes
100gm fresh ricotta
100gm sour cream
4 spring onions, finely chopped
⅓ cup fresh continental parsley, roughly chopped
2 garlic cloves, crushed
1 tbsp fresh lemon juice
1 tsp red Tabasco pepper sauce
Pinch of salt

Create:

Bring a large saucepan of water to the boil. Add the lemon halves. Cut 2cm from the tops of the artichoke leaves. Trim artichoke stems and peel away 2 layers of the outer leaves. Cut each artichoke in half and remove the choke (the furry part) near the base of the leaves. Immediately place artichoke in the saucepan of boiling water - artichokes will discolour if not cooked immediately. Cook for 20 minutes until tender when pierced with a skewer. Drain and discard lemon. Set aside for 15 minutes to cool. Place artichoke into the food processor. Add the ricotta, sour cream, spring onions, parsley, garlic, lemon juice and Tabasco, and process until well combined and smooth. Taste and season with salt.

Serve artichoke dip with crusty fresh bread or pita bread.

Makes 1.5 cup of pesto

Gather:

2 cups fresh coriander leaves, coarsely chopped
2 garlic cloves, finely chopped
¼ cup toasted cashew nuts
⅓ cup finely grated parmesan
½ cup light olive oil
Salt and pepper

Create:

Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped. Keeping the food processor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper. Store in an air tight container pour in extra oil to cover the surface of the pesto (this will prevent the coriander from oxidising and turning black).

Serve with grilled fish, chicken and pasta dishes.

Serves 8

Gather:

1kg pork fillet cut into 100gm portions
16 fresh sage leaves
10 slices of thin prosciutto
½ cup plain flour
150gm unsalted butter
2 tsp olive oil
1 cup dry white wine
Salt & pepper to taste

Create:

Using a meat mallet gently flatten pork. Dip pork into seasoned flour and shake off excess. Lay a piece of prosciutto on each pork piece and top with 2 sage leaves. Secure with a toothpick. Heat oil and half the butter in a large, shallow frypan over high heat. When very hot, cook veal, prosciutto-side down, for 1 minute (in batches). Turn and continue cooking for a further 30 seconds, then transfer to a plate and keep warm. To make the sauce, pour wine into the pan to deglaze. Bring to a boil and simmer for 3-4 minutes until reduced, add the remaining butter. Heat for a further minute. Pour over warm pork.

Serve with green beans and boil chat potatoes.

Gather:

1kg trimmed rhubarb, cut into 2cm pieces
1kg sugar
185ml strained fresh orange juice
2½ tbsp fresh lemon juice
2cm piece fresh ginger, peeled, halved

Create:

Thoroughly wash preserving jars and lids in hot soapy water and rinse well. Drain, upside down on a rack, until ready to use.

Combine the rhubarb, sugar, orange and lemon juices and ginger in a large, wide heavy-based saucepan. Stir over medium-low heat until the sugar dissolves. Increase heat to high and bring to the boil. Reduce heat to medium and boil gently, stirring occasionally for 35 minutes or until jam reaches setting point (see note). Remove the jam from the heat immediately and remove the ginger pieces. Ladle the jam into the preserving jars, seal and turn upside down for 2 minutes. Turn upright and set aside until cooled completely. Date label and store in a cool, dark place.

Note: To test if the jam is at setting point, place a teaspoonful of the mixture on a cold saucer and place in the freezer for 1-2 minutes. If the surface wrinkles it is ready.

Serves 6

Gather:

500gm ripe strawberries, hulled and cut in half
80ml Cointreau
1 tbsp icing sugar
330ml thickened cream 1½ tsp. vanilla extract
Toasted almond flakes, to garnish
Mint leaves, to garnish

Create:

Toss strawberries halves in Cointreau and icing sugar. Coat well and refrigerate for 3 hours (any longer and the strawberries will start to become mushy). Place cream, sugar and vanilla into a bowl and whip until it forms medium firm peaks. Divide ½ the strawberries and their juices into 6 serving glasses. Top with ½ whipped cream and the remainder of the strawberries. Finally top up with the last of the cream. Garnish with toasted almonds and fresh mint leaves.