Ingredients:
50 gm butter
200 gm arborrio
250 ml cream
Salt to taste
Pepper to taste
20 gm chives
100 gm onion
10 gm thyme
5 gm bay leaf
250 gm button mushrooms
50 gm shitake mushrooms
50 gm morrels
100 gm fresh grated Parmesan cheese

Procedure:
Cook arborrio rice and keep aside. Make mushroom sauce by slicing all mushrooms. Saute them in butter with onion, thyme, bay leaves, add wine cream and let it reduce. Whip cream and chop chives. Mix equal amounts of rice and sauce in pan, add a little stock, double whipped cream and champagne, add parmesan cheese and chives.

Ingredients:
4 New Zealand lamb loins
10 gm thyme
10 ml Worcestershire sauce
5 gm salt
5 gm pepper
Fresh crumbs of 1 bread
50 gm parsley
Few springs rosemary
1/2 cabbage
1/2 savoy cabbage
1 bunch asparagus
50 gm mangetout
25 gm coconut, grated
A pinch fennel powder
5 gm garlic

Procedure:
Marinate loin with thyme, Worcestershire sauce, salt and pepper. Grill and keep aside. Make herbed crumbs with thyme and parsley and rosemary and spread on loin, gratinate and serve with red wine jus along with Asian veg. which is tossed in olive oil, garlic and fennel powder.

Ingredients:
20 scallops
10 ml vinegar
10 gm basil
5 gm thyme
250 ml fish stock
50 gm onion
5 gm garlic
15 gm butter
100 ml cream
A pinch saffron
50 gm tomato concasse
5 gm chives
100 gm spinach

Procedure:
Poach cleaned scallops in water with vinegar, basil, thyme, salt and pepper. Make saffron sauce with sauteeing onion, garlic in butter. Add fish veloute, tomato concasse, saffron and strain. Saute spinach leaves in butter with chopped onion and garlic and arrange at base of the plate. Arrange scallops on top of spinach and served with saffron sauce.

Ingredients:
500 ml milk
500 ml cream
40 gm butter
6 eggs
1 vanilla pod
1 French bread
100 gm apricot jam
250 gm sugar
25 gm sultanas

Procedure:
Slice the bread and apply butter on all sides. Line mould with butter. Prepare mixture with milk, cream and eggs and pour over the arranged bread rolls, sprinkle sultanas and bake at degree 200C for 15-20 mins. Apply apricot jam and serve hot dredged with icing sugar. Garnish with mint sprig.