Ingredients

• 7kg whole smoked leg ham, on the bone
• 500ml (2 cups) fresh squeezed orange juice
• Whole cloves, to stud
• 125g (3/4 cup, lightly packed) brown sugar
• 170g (1/2 cup) orange marmalade
• 1 teaspoon Chinese five spice
• 2 ½ tablespoons Dijon mustard

Method

1. Place an oven shelf in the lowest position and remove other shelves. Preheat oven to 170°C. Use a small sharp knife to cut around the shank in a zigzag pattern, about 10cm from the end. Carefully run the knife under the rind around the edge of the ham. Gently lift rind off by running your fingers between the rind and the fat. Score fat in a diamond pattern, about 5mm deep. Stud centres of diamonds with cloves.
   
   
2. Combine the sugar, marmalade, Chinese five spice and mustard in a bowl until smooth. Place the ham, fat-side-up, in a large baking dish. Pour the orange juice into the dish. Brush one-third of the glaze over the ham.
   
   
3. Bake the ham for 30 minutes. Brush with half the remaining glaze. Bake, brushing once with remaining glaze, for a further 1 1/4 hours or until ham is cooked through and the surface is sticky and golden. Set aside for 15 minutes to rest before carving.

Ingredients

• 1 pack Honeywurst, 1.5cm slices

• 4 cups long grain rice, cooked

• 4 tsp oil plus

• 10 shallots sliced, 2cm slices (1/2 for garnish)

• 1 red capsicum, cubed finely

• 1 cup fresh bean sprouts

• 2 Tbsp Ketjap Manis
  (readily available from grocery shops)

• 4 fried eggs

Method

1. Cook rice according to packet recipe.

2. In a large non stick frying pan add one teaspoon oil and cook Honeywurst on both sides until golden. Transfer to dish. Keep warm.

3. Using the same pan on medium heat, heat remaining oil. Add shallots, capsicum and cook for 2 mins. Add the cooked rice, Honeywurst, sprouts, Ketjap Manis and gently mix and heat through.

4. Spoon the rice mixture into 4 serving bowls. Cover with foil to keep hot.

5. Fry eggs with a little oil in a non stick pan. Place a fried egg on the top of each rice bowl and garnish with extra shallot and drizzle lightly with Ketjap Manis.

Ingredients

• 1 cup Diced Bacon

• 4 cups (loosely packed) raw kale (stems removed)

• 2 cups cooked and cubed sweet potato

• 8 eggs

• 3/4 teaspoon salt

• black pepper 

• 100g goats cheese

Method

1. Preheat the oven to 200 degrees.

2. Cook bacon on medium heat in an oven safe pan until it is beginning to crisp, about 5 minutes. Add shallot and cook for 2-3 minutes, until its translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it through. Put on a lid and steam until tender. Remove the lid and add the cooked sweet potato to warm through. 

3. Wisk eggs with salt and pepper. Pour evenly over vegetables. Crumble the goat cheese over the top. 

4. Place pan in oven for 10-15 minutes, until puffed up and golden on the outside and firm on the inside. 

5. Allow the frittata to rest for 5-10 minutes before slicing. 

Ingredients

• ½ cup Chorizo Burger, cubed

• 2 cups roasted sweet potato, cubed

• 2 tbsp oil

• ½ tsp smoked paprika

• 2 tsp ground cumin

• pinch of salt

• ½ onion, diced

• 1 jalapeno pepper, finely diced

• 1 cup peppers, chopped into small pieces

• 1½ cups spinach

• 1½ tsp lime juice

• 1 tbsp coriandor 

• 1 avocado

Method

1. Preheat the oven to 175 degress.

2. In a food processor blend 1 avocado with 1 tbsp jalapeno, 1 tsp lime juice and a pinch of salt, cover and set aside in a bowl.

3. Sautee the chorizo in 1 tbsp oil, peppers and 1 tbsp of the diced jalapeno. Once onion becomes translucent (4-5 minutes) add in the spinach, ½ tsp lime juice and 1 tsp cumin. Cook for another minute and then set aside.

4. Add the sweet potato to pan and thoroughly mix. Create 3-4 dents in the mixture and crack an egg into each.

5. Place the pan in the oven and cook for 8-10 minutes. 

6. Remove from the oven and serve with the guacamole and wedges of lime.

Ingredients

• 12 thin slices Speck grilled until crisp

• 2 cups (340g) instant polenta

• 2 cups (160g) finely grated parmesan

• 200g unsalted butter, chopped, brought to room temperature

• 100ml olive oil

• 700g mixed mushrooms (such as Swiss brown, oyster, chestnut and field), roughly chopped

• 4 garlic cloves, finely chopped

• 1/3 cup each of marjoram, basil and flat-leaf parsley, roughly chopped

• Juice of 1 lemon

• 1 1/2 cups (150g) grated fontina cheese

Method

1. Bring 1.75L (7 cups) water to the boil in a large pan. Add a pinch of salt, then reduce heat to low and whisk in polenta in a slow, steady stream. Cook for 6-8 minutes, stirring constantly with a wooden spoon, until thick and smooth. Remove from heat and stir in parmesan and 150g butter. Season well, then cover to keep warm.

2. Heat the oil in a large frypan over high heat. Once oil is almost smoking, add mushrooms and cook, stirring, for 8-10 minutes until mushrooms are golden and any liquid they give off has evaporated. Add the garlic, herbs, lemon juice and remaining 50g butter. Season to taste with salt and pepper, then stir to coat evenly in the herb mixture and remove from heat.

3. Divide polenta among plates and scatter with a little grated fontina. Spoon the hot mushrooms and their juices over the polenta, top with remaining fontina and serve topped with crisped speck or pancetta. Serve immediately.

Ingredients

• Fine Liverwurst

• 2 small baguette, sliced in half

• Brie, sliced

• Whole grain mustard

• Lettuce

Method

1. Spread wholegrain mustard on baguette

2. Thickly spread with Fine Liverwurst

3. Add lettuce

4. Top with brie

5. Toast on grill until golden and brie is melted

Ingredients

• Old Farmhouse Liverwurst

• 1 small baguette, sliced in half

• Whole egg mayonnaise

• Dijon mustard 

• Red onion, thinly sliced

• 2 slices of mozzarella cheese

• Cracked black pepper 

Method

• Spread Dijon and mayonnaise on baguette

• Thickly spread with Liverwurst

• Add cracked black pepper

• Top with red onion

• Add mozzarella cheese and serve

Ingredients

• 300g Berliner Fleischwurst, cubed

• 3 capsicums, in 2cm pieces

• 100g onions, finely chopped

• 1 clove of garlic, crushed

• 200g tomatoes

• 5 Tbsp tomato ketchup

• 3 Tbsp sour cream

• 1 tsp basil

• 1 tsp oregano

• 3 Tbsp olive oil

• 250g rice

• Sea salt and cracked black pepper

Method

1. Add capsicums, onions, garlic, olive oil and 2 litres of water to a pot.

2. Heat until softened.

3. Add Berliner Fleischwurst and remaining ingredients. Cook for a further 15 mins until stewed. 

4. Serve over rice.