4 Pork chops, 1" thick
3/4 T Cumin
Salt and pepper, to taste
1 Lemon; juiced
2 T Butter; softened
2 Large bananas
6 Strips bacon
Beer (opt)

1 sponge cake, large, stale
3 T berry jam
1/4 c sherry (or fruit juice)
600 ml custard (sweetened),Warm
blackberries
cream to cover

400 g kangaroo fillet, trimmed and sliced into thin strips
1 bunch baby bok choy, washed
2 t birds eye chilies, chopped
1 t shallots (not spring onions), chopped
1 t garlic cloves, chopped
1 t fresh green ginger, chopped
25 ml Chinese brown rice wine
1 T black beans, washed and drained
150 ml light beef stock
50 ml soy sauce
1 t fish sauce
1 t black pepper, freshly ground

500 g okra pods
1/4 c butter, melted
1/4 c sherry

1/2 medium rockmelon
1 avocado, peeled, seeded & sliced
1 small onion, peeled & sliced
1 c cashew nuts
1/2 c oil
1 T white vinegar
1/4 c orange juice

3 rockmelons (cantaloupe)
6 chicken breast fillet
plain flour
250 g mushrooms, sliced
125 g bean sprouts
4 spring onions, chopped
2 T sesame oil
1 T oyster sauce
1 T soy sauce
175 g cashew nuts, unsalted
fresh parsley, chopped

1 wallaby
forcemeat
milk
butter

3 lb loin of lamb, boned
1 1/2 c stuffing
2 rashers bacon, chopped

500 g ricotta cheese
1 large lemon, juice and grated rind
8 chilled watermelon slices
salt
black pepper, fresh ground
watermelon seeds
lemon wedges

2 large heads garlic, unpeeled
2 T olive oil
2 medium onions, chopped
4 lb potatoes, yellow-fleshed like Yukon
8 c water
1/2 c olive oil
2 c scallion greens, chopped