2 cups Castor sugar plus 3 tablespoons extra

 4 eggs                                                           1 teaspoon vanilla

 ¾ cup vegetable oil or melted butter          1 cup Chardonnay

 2 cups self raising flour                                1 cup fine polenta

 2 punnets of Strawberries or blueberries, raspberries or apples

 Method 

1          Line 10inch springform cake tin with baking paper and cover

             Bottom evenly with 3 tablespoons of castor sugar

 2          In a large bowl beat the eggs, vanilla and sugar for one minute, then                   Beat in the wine and oil for another 30 seconds 

3          Sift the flour and polenta, add to egg mixture and mix well 

4          Hull and wash strawberries(cut in half and arrange upside down on            Sugar base/ alternatively arrange the other fruit 

5          Pour on cake batter. Cook 30 minutes at 180c, then cover with foil and bake a further  20 minutes 

  Note :  Ingredients can be halved if wanting a smaller cake; cook  in a smaller tin and reduce cooking time.   Grated orange zest can also be added       

Frozen or fresh shelled green prawns and scallops, butter, oil, garlic crushed, lemon juice, jar pesto sauce, warm water or cream. 

Cook in prawns quickly in a pan with melted butter and oil, add garlic, lemon juice and pesto sauce and warm through. Add warm water or cream to sauce to thin to correct consistency.

Serve on top of salad, rice noodles or angel hair pasta. A delicious and quick meal!

2-3 medium zucchini, grated         1 clove of garlic      2 eggs, beaten           2 tbsp plain flour     salt   butter and oil to cook

Mix all ingredients together lightly, and place spoonsful in hot pan with oil and butter mixture, cook until brown on both sides.

Serve with melted butter and  grated parmesan cheese.

Toby and our friend Lynn love this! Serves 6-8 with roast vegies and peas or beans. Click below for recipe!

1 leg of lamb,                  fresh or dried rosemary,          2-3 cloves of garlic 

     2 tbsp of honey              2 tbsp flour or gravy mix         salt                        1 cup of water

 *   Insert slivers of garlic into the lamb, sprinkle with rosemary and salt, cook in moderate oven.

*    When almost cooked, drain off fat, add more garlic, honey and water to pan, and put back in oven.

*   When lamb is cooked, remove from pan and allow to rest.

*    Add flour or gravy mix to the juices in the pan and cook over moderate  heat, stirring until thick.

*    Strain and place gravy in a jug, slice lamb, serve and enjoy!