The one thing that makes this dish so delicious is the apple and pear compote. You will not need any sauce with this lobster dish. There is enough garlic butter in the puff pastry for a sauce.

Portion the lobster meat into 4, 6 ounce pieces and flatten out with a meat mallet. Place the lobster onto

each of the puff pastry pieces. Chop the onion and spring onions and place on top of the lobster with the cheddar cheese. Chop the garlic and mix with the butter. Place on to the lobster and fold the four sides of the puff pastry into each other. Place the lobster in puff pastry onto a baking tray. Crack the egg yolk into a small bowl and brush over each of the lobster in puff pastry and sprinkle the sesame seeds over the top of the puff pastry. Bake in the oven of 360F for 20 minutes.

Chop the apple and pear and place into a small pot and place onto the stove on a low heat. Slice the onion and add. Add the sultana’s, vinegar. sugar, cinnamon and curry powder and simmer for 20 minutes.

Place the apple and pear compote into a pasta bowl and place the lobster in puff pastry on the top.

4 by 6 ounces lobster

½ small white onion

¼ cup grated cheddar cheese

2 tablespoons chopped spring onions

2 tablespoons salted butter

2 cloves fresh garlic

4 small sheets puff pastry

1 egg yoke

1-teaspoon sesame seeds

1 small green apple

½ onion

1 small pear

1 teaspoon sultana’s

2 tablespoons sugar

2 tablespoons champagne vinegar

1 teaspoon cinnamon

1 teaspoon curry powder

Time to make 1 hr Serves 4

This is my favourite dish in the whole world. You have to make this Beef dish to believe the flavour this dish creates. Sometimes I like to paste the pesto on top of my beef and toast the pesto under the grill just before serving.

Place the red and green capsicum on a baking tray and rub with 1 teaspoon of olive oil. Bake in the oven on 380F for 12 minutes. Take the capsicum out of the oven and cool down. When the capsicums are cold. Peel the skin off and take out the top stalk and all the seeds. Slice the roasted capsicum flesh into strip and leave aside.

Make the basil pesto by adding all the pesto ingredients into a food processor and puree. Slowly add the olive oil until the pesto is combined.

Place the olive oil in a large frying pan and heat. Add the Beef fillets into the hot pan and pan fry on both sides until the Beef fillets become golden brown.

Place the Beef fillet onto a small baking tray and spread the basil pesto across the top of the beef. Roast the pesto topped Beef fillets under the grill. Re-heat the roasted capsicum in a small pan and place onto your serving plate. Place the Beef on top of the roasted capsicum.

2 6 ounces of Beef cut into thin long strips

1 tablespoon olive oil

1 teaspoon olive oil

½ teaspoon cracked pepper

1 small greed capsicum

1 small red capsicum

½ teaspoon chopped fresh herbs

2 tablespoons shaved Parmesan cheese

1 small bunch of fresh basil

2 tablespoons olive oil

½ clove fresh garlic

1 tablespoon lemon juice

Time to make 45 minutes Serves 2

This is my favourite dish in the whole world. You have to make this Lamb dish to believe the flavour this dish creates. Sometimes I like to paste the pesto on top of my lamb and toast the pesto under the grill just before serving.

Place the red and green capsicum on a baking tray and rub with 1 teaspoon of olive oil. Bake in the oven on 380F for 12 minutes. Take the capsicum out of the oven and cool down. When the capsicums are cold. Peel the skin off and take out the top stalk and all the seeds. Slice the roasted capsicum flesh into strip and leave aside.

Make the basil pesto by adding all the pesto ingredients into a food processor and puree. Slowly add the olive oil until the pesto is combined.

Place the olive oil in a large frying pan and heat. Add the Lamb fillets into the hot pan and pan fry on both sides until the Lamb fillets become golden brown.

Place the Lamb fillet onto a small baking tray and spread the basil pesto across the top of the lamb. Roast the pesto topped Lamb fillets under the grill. Re-heat the roasted capsicum in a small pan and place onto your serving plate. Place the Lamb on top of the roasted capsicum.

2 6 ounces of Lamb cut into thin long strips

1 tablespoon olive oil

1 teaspoon olive oil

½ teaspoon cracked pepper

1 small greed capsicum

1 small red capsicum

½ teaspoon chopped fresh herbs

2 tablespoons shaved Parmesan cheese

1 small bunch of fresh basil

2 tablespoons olive oil

½ clove fresh garlic

1 tablespoon lemon juice

Time to make 45 minutes Serves 2