Method:

Pasta Dough

(Refer to Carbonara video for detailed instructions.)

Marinara Sauce:

Dice the garlic and onion. Peel and devein the prawns. Clean the squid, dice the squid's body, and slice the legs in half.

Soak the mussels and clams in water overnight to purge any sand or grit, then steam them in a pot with a generous splash of white wine for 2-4 minutes. Reserve the cooking liquid.

In a wok or large pan, heat olive oil over medium heat. Add the onion and fry until translucent, then add the garlic and cook for another minute.

Splash in some white wine and simmer until the wine has been absorbed by the onions and garlic.

Add the canned tomatoes and the reserved mussel and clam liquid. Bring to a boil, then reduce to a simmer. Let it cook for 30 minutes, seasoning with salt and sugar to taste.

In a separate pan, fry the prawns, squid, mussels, and clams in olive oil until just cooked through. Add a ladle of the marinara sauce to the seafood, then toss in the blanched fresh pasta.

Season with salt, pepper, and a splash of lemon juice. Toss everything together and serve.

Salt-Baked Porchetta:

To make the wet salt, whisk together table salt and egg whites until it reaches a thick, sand-like texture.

Coat the porchetta completely with the salt mixture.

Smoke in a charcoal grill at 150°C until the internal temperature of the porchetta reaches 65°C, which should take about 3-4 hours, depending on the size.

Once cooked, break open the salt crust, slice the porchetta, and serve.

Picanha Steak:

Pat the steak dry to remove excess moisture. Dry brine by seasoning generously with salt and pepper, then refrigerate overnight.

For the reverse sear, place the steak in a smoker and cook until it reaches an internal temperature of 48°C.

Increase the heat by adding more coals, then sear the steak on the outside until it forms a nice crust.

Let the steak rest until it reaches 52°C for medium-rare. Slice and serve.

Sticky Date Pudding:

Combine the dates, bicarbonate of soda, and water in a pot. Bring to a boil to soften the dates, then remove from heat and rest for 10 minutes.

Blitz the mixture in a blender or food processor until it forms a smooth date paste.

In a separate bowl, cream together the sugar and softened butter until well combined.

Whisk in the eggs, followed by the sifted flour and baking powder. Mix thoroughly.

Stir in the date paste, then whisk and whip the batter until light and aerated.

Line a baking tray with parchment paper and pour in the batter. Tap the tray on the table to remove any air bubbles, then spread the top evenly.

Bake in an oven or air fryer with the bake function at 205°C for 40 minutes. Lower the heat to 185°C and bake for an additional 15 minutes.

Once baked, remove from the oven, discard the top layer, and portion the pudding into desired pieces.

Miso Butterscotch:

Combine the cream, brown sugar, and butter in a pot. Bring to a boil and cook for 5 minutes.

Remove from heat and whisk in the white chocolate, miso, and salt until fully combined.