Ingredients:

10 ounces of hot smoked salmon (skin removed)
200 ml crème fraiche
1 Tbsp of dill (chopped)
1 cornichon, finely diced
Juice of 1/2 lemon
Freshly ground black pepper
1 baguette, cut into 30 half-inch slices
1/2 cup olive oil 

Method:

In a large bowl flake the salmon into small chunks and mix with the crème fraiche, dill and chopped cornichon.  Add the lemon juice and season with freshly ground black pepper. Drizzle the sliced baguette with the olive oil and fry in a sauté pan until lightly browned (can also be placed under a broiler). Spoon a heaping teaspoon of mixture onto each toast and serve.

Ingredients:
1 quart beef or veal stock
8 ounces oxtail or beef shin
1 carrot (peeled and roughly chopped)
1 celery stick (roughly chopped)
½ head of garlic crushed
2 sprigs thyme
1 bay leaf
3 x 7 ounce beef fillets (cut into 4)
6 baby carrots (peeled and cut in ½ length ways)
6 baby parsnips (peeled and cut in ½ length ways)
3 baby turnips (peeled and cut into 4) 
1 bunch/8 ounces of baby spinach (stem removed and washed)

Method:

In a large stock pot place the stock, oxtail, carrot, celery, garlic, thyme, bay leave and bring to the simmer. Allow stock to simmer for 2-3 hours constantly skimming the oil and impurity from the top of the stock. Strain stock through cheese cloth and discard the oxtail and all vegetables.

Return the stock to the heat and bring back to the simmer.  Place a fry pan over a high heat and sear the beef fillet on all sides. Remove from hot pan. Add baby vegetables and beef to the simmering stock and cook for 5 min or until vegetables are tender.

In a hot sauté pan wilt the spinach and divide between 4 serving bowls placing the spinach in the center of the bowl. Place the beef and baby vegetables around the bowl and pour the broth into each bowl.

Ingredients:
1 cup tapioca pearls
3 cups water (Luke warm)
1 1/2 cups milk
1 1/2 cups cream
1 vanilla pod (split lengthways)
8 egg yolks
3/4  cup castor sugar
3 bananas (peeled and cut into 5 on the bias)
2/3  cup dark rum
1/2 cup soft brown sugar

Method:

Combine the tapioca and water together and allow to sit for approximately 45 minutes. In a small saucepan place the rum and soft brown sugar. Flambé and remove from the heat. Once nearly cool, add the bananas and allow to marinate for 30 minutes or more.
   
Drain and rinse.  In a large heavy based pan slowly bring the milk, cream and vanilla to the near boil. Reduce the heat and add the tapioca. Stir frequently. Once the tapioca is tender (15 minutes or so) remove from the heat.  In a separate bowl whisk the sugar and egg yolks until sugar is nearly dissolved.  Add to the milk and tapioca mixture and cook for a further 5 minutes

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