with tapenade, cambazola cheese, herbed olive oil & toast points

grilled with sherry garlic butter, spanish sheep's milk cheese, chutney & grilled tuscan bread

'scampi style' prawns served in a spicy creole sauce with grilled tuscan bread dipping

thinly sliced tenderlion with lemon caesar dressing, basil oil & breaded parmesan

served with our larrupin red sauce for dipping

medallions of pork, stuffed with dried fruit pine nuts

australian lamb drizzled with a port wine, balsamic & fig reduction

organic tofu & vegetables marinated in oriental seasonings

cooked on the mesquite grill, topped with brandied mushrooms and gorgonzola cream sauce

with orange-brandy glaze

'scampi style' prawns served gralic mashed potatoes in our spiced creole sauce

smoked 36 hours, then finished on the barbecue hot & spicy

mesquite smoked, served with aujus & creamed gorgonzola horseradish

layered with spinach, bell peppers, pine nuts, feta and gorgonzola cheeses

fresh spinach, chard & cheese dish with a touch of spice, wrapped in phyllo pastry

stuffed with cream cheese, artichoke hearts & spices