DIRECTIONS:

1. Melt butter in saute pan. Add chopped garlic and sliced onions, cook briefly. Add the bell peppers and zucchini, saute briefly.
2. Add in the seafood except crabmeat. Deglaze with white wine and pour in the cream.
3. Bring sauce to boil and simmer briefly. Add in mushrooms and crabmeat. Season seafood mixture with concentrated chicken stock and add the chopped parsley. Serve hot with pilaf rice or roesti potatoes.

DIRECTIONS FOR FRESH PASTA

1. Mix flour, salt, pepper and olive oil in mixing bowl.
2. Form a well in middle of bowl.
3. Add in the eggs.
4. Start mixer on low speed until all ingredients are well mixed. Increase mixer speed to medium and mix for 5-7 minutes more.
5. Allow to rest for at least 30 minutes.
6. Perform finger test to see if dough is ready. The dough is sufficiently rested if the imprint remains.
7. Lightly flour dough, cut into 4 quarters.
8. Leaving the other 3 quarters covered, flatten one quarter with a rolling pin.
9. Start the pasta machine on the widest setting and put the dough through it twice.
10. Turn the setting one notch down and put the dough through twice again. Lightly flour the dough if it’s sticky to ensure it does not get caught in the machine.
11. Continue through the settings until desired thickness is obtained.
12. Allow the flatten dough to dry.
13. Repeat process for the other 3 quarters.
14. Once dough is dry to the touch, it can be cut into the desired shape using the pasta machine of a sharp knife. Liberally dust the dough with flour prior to cutting.  This will prevent the noodles from clumping together.

DIRECTIONS FOR VENETIAN SALSA SAUCE

1. Add onion, garlic and anchovy into pot.
2. Slow cook for 1 hour or until onions become very soft.

DIRECTIONS FOR RISOTTO

1. Fry the onions, garlic (and any vegetables that need softening) in a little butter.
2. Add risotto rice – such as arborio,carnaroli or vialone nano – and fry until translucent.
3. Add wine if using, stirring continuously until absorbed.
4. Add a ladleful of hot stock, tomatoes, cabbage and cook over a medium heat and keep stirring until all the stock is absorbed.
5. Repeat this until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
6. Add final the ingredients such as squid, basil and butter. You can leave the risotto to sit for a few minutes so that all the flavours and liquid absorb and settle.
7. Stir through the fresh herbs before serving.

DIRECTIONS FOR ROASTED CAPSICUM COULIS

1. Remove the seeds from the capsicum and cut them into small pieces.
2. Sweat the onion with olive oil (not browning them) then add in the chopped capsicum.
3. Add enough water to cover the capsicum and simmer it till is fully cooked.
4. Blend it smooth and pass through a fine sieve.