500g packet spiral pasta
2 Lebanese cucumbers
1 red capsicum, chopped
8 spring onions, sliced
1 x 250g punnet cherry tomatoes, halved
1/2 cup black olives
1/2 cup chopped fresh parsley
200g fetta cheese, crumbled

Dressing
1/2 cup light olive oil
1/4 cup white wine vinegar
1 teaspoon seeded mustard
1 clove garlic, crushed
salt and pepper to taste

1. Add pasta to a large pan of boiling water, boil, uncovered, for about 12 minutes, or until tender; drain. Rinse pasta under cold water; drain well.

2. Dressing. Combine all ingredients in a s screw-top jar; shake well.

3. Cut cucumber in half length-ways; remove seeds. Cut cucumbers into thin slices.

4. Combine cucumbers, pasta, capsicum, spring onions, tomatoes, olives and parsley in a large bowl. Add dressing: mix well. Gently stir in fetta cheese.

Serves 6.

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4 tablespoons olive oil
30g butter
1 medium sweet potato, peeled and cubed
2 medium potatoes, peeled and cubed
1/2 cup peas
1/2 cup corn kernels
4-6 large eggs
1/2 cup freshly grated parmesan
freshly ground pepper
white or brown bread rolls
salad greens

1. Heat 2 tbsp of olive oil in a large heavy frying pan, add sweet potato and potato to pan and saute over a gentle heat, until just tender and lightly coloured. Remove and set aside.

2. Heat half the remaining oil in the frying pan and pan-fry the peas and corn gently for about 1 minute, uncovered, until softened and lightly coloured. Add 1/2 cup water and cook further few minutes until tender and water has evaporated. Remove and set aside.

3. Lightly bear eggs in a large mixing bowl and add parmesan and pepper to taste. Fold in the prepared sweet potato, potatoes, corn and peas. Spoon ladles of mixture into a large heated heavy frying pan to which a little oil has been added to make small omelettes. We used egg rings to shape the mixture. Cook over moderate heat for 2 mins, carefully turn to cook the other side until light golden brown. Remove and allow to cool.

4. Slit the rolls in half, lightly butter and arrange salad greens on the base of the roll. Add 1-2 frittatini, depending on appetite. Season with salt and pepper.

Serves 4.

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4 egg yolks
75gm sugar
100ml white wine
50ml cherry liquor

1. Mix all the above ingredients in pot and whisk until the mixture becomes fluffy.

2. Boil a pot of water.
3. Put the container with egg mixture on top of boiling water and whisk constantly till the sabayon is cooked.

This dessert is served with fresh orange slices and topped with cherry sabayon. Then the dessert is 'grilled' under the salamander. This will achieve a crusted finishing. Alternatively, it can be served with butterscotch sauce or good quality ice cream.

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750g new potatoes
1 bacon rasher, finely chopped
1 small Spanish onion, finely chopped
1 small green capsicum, finely chopped
extra sliced Spanish onion and fresh basil leaves to garnish

Pesto
1/2 cup firmly packed basil leaves
1 tablespoon pine nuts, toasted
1 clove garlic
1/4 cup oil
1 tablespoon grated fresh parmesan cheese
1/4 cup light sour cream
salt and pepper to taste

1. Pesto. Blend basil, pine nuts, garlic and oil until well combined. Add cheese and sour cream; season with salt and pepper, blend until combined.

2. Boil steam or microwave potatoes until tender, drain cool. Place bacon in a heated, non-stick pan, stir over heat until crispy; drain on absorbent paper.

3. Combine potatoes, bacon, onion and capsicum in a bowl. Add pesto, stir until combined. Refrigerate until serving.

4. Garnish with extra sliced Spanish onion and fresh basil leaves.

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300gm (peeled weight) very ripe bananas
4 rounded rbsp plain flour
pinch of salt
60gm finely chopped palm sugar (gula Melaka)
2 tbsp thick coconut (santan)
1-2 banana leaves

1. Soften the banana leaves by dipping them briefly in a pan of hot water. Remove and wipe with a clean cloth. Using kitchen scissors, cut them into rectangles, roughly 12cm x 7 cm.

2. Mash the bananas with a fork and stir in the flour, salt, sugar and coconut milk.

3. Lay the banana leaves shiny side down. Place a spoonful of lepat mixture in the centre of a banana leaf rectangle, spreading it lengthwise slightly. Fold in both sides of the leaf to enclose the mixture and neatly tuck the sides under.

4. Place the packets, as you make them, into a steamer and cook over rapidly boiling water for 15 minutes.

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1 1/2 cup all purpose flour
2 whole eggs, beaten
5 tbsp butter
1 cup milk
1 tbsp sugar
1 tsp vanilla
3 tsp baking powder
3/4 tsp salt
1 cup cream-style corn

1. Mix the flour, sugar, vanilla, baking powder and salt in a bowl.
2. Heat the butter and milk until warm. Add to the beaten egg. Slowly mix with the flour, but don't over-mix it.
3. Heat a non-stick frying pan, brushing it with a little vegetable oil. Ladle batter into the pan and add cream-style corn on top. Cook until pancake is done.
4. Remove from pan, dust with icing and serve warm.

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