Crab on Pastries like a Crab Shell (with Capsicum Paprika Mayonnaise with Chives and Parsley)

or
Fried Flathead with Thin Batter and Thin Scales of Potato

or
Whiting Fillets Encrusted in Flaked Almonds 

Serve with 2009 Bloodwood Chirac

Soup of Roast Pear and Parsnip with Watercress and Toasted Pine Nut Cream

Serve with 2008 Bloodwood Riesling 

Venison (or Kangaroo) Loin with Pickled Beetroot and Spinach Puree with Alex's Smoked Garlic Butter or Truffle Butter and a Salad of Radicchio, Endive, Celery Leaves and Hazelnuts.

Serve with 2001 Bloodwood Shiraz

Slow Roasted Spiced Goose served with Saffron Potatoes Roasted in Goose Fat, Brussels Sprouts with Prosciutto and Walnut Sauce, Dutch Carrots Braised in Orange Juice and Roast Onions Stuffed with Herbs 

Serve with 2011 Magnum of Bloodwood Pinot Noir

Roast Brussels sprouts with Prosciutto and walnuts.

This time I actually peeled the potatoes and boiled them in water with a sprinkle full of saffron threads until they were well cooked.

Peel red or white onions and cut through to the middle of one side of each onion.

Comte 18 Months with Whole Wheat, Oat or Cheese Biscuits and Watercress and Radishes

Serve with 2005 or 2009 Bloodwood Maurice

Warm Chestnut, Ricotta and Apple Pudding Encased in Coffee and Cardamom Soaked Savoiardi Biscuits with Eggnog Spiced Custard

Serve with 2008 Bloodwood Noble Riesling