Makes 1 Cocktail

Ingredients:
30mls vodka
30mls fresh Custard Apple puree (see below method)
30mls cloudy apple juice
5mls cinnamon syrup
5mls fresh lime juice
Method:
Place all ingredients into a cocktail shaker with one scoop of ice.
Shake vigorously and strain into a chilled martini glass.
Optional: garnish with fresh ginger blossom flower.
Custard apple puree method:
Cut 1 soft ripe custard apple in half and [...]

Serves 4

Ingredients:
2 tbsp strained lime juice
2 tsp tamarind liquid
1 tbsp caster sugar
1 tbsp fish sauce
250gr green papaya, finely shredded
1 tbsp dried shrimps, ground to a floss
8 cherry tomatoes, quartered
1 snake bean, cut into 2cm sticks and blanched
1 small apple eggplant, sliced
½ cup picked bean sprouts
2 red shallots, finely sliced
2 red birds-eye chillies, finely sliced
2 tbsp [...]

Serves 8

Custard apple pudding ingredients:
250ml coconut cream
200ml milk
200ml fresh Custard Apple puree(see below method)
1tbs vanilla extract
½ cup white sugar
5 sheets gelatine
1 pinch sea salt
Coffee custard ingredients:
250ml coconut cream
200ml milk
125ml Thai coffee essence
1 tbs vanilla extract
½ cup white sugar
5 sheets gelatine
1 pinch of sea salt
Custard apple pudding method:
Pre-chill glasses or moulds in refrigerator.
Gently warm coconut cream [...]

Serves 4

Ingredients:
400gr white fish fillet (sashimi grade), skinned, boned and blood line removed beforehand (blue eye, snapper, red emperor, hiramasa kingfish, trumpeter, grouper)
100ml coconut milk
20ml coconut vinegar
20ml lime juice, strained
1 tsp sea salt
1 tsp caster sugar
½ green Jalapeno chilli, finely sliced
2 tsp ginger juice
2 red shallots, peeled and finely diced
4 tbsp finely diced red papaya
2 [...]

Serves 4

Ingredients:
120gr red papaya – scooped into balls using a small parisienne cutter
120gr papaw – scooped into small balls, as above
1 tbsp lime juice
2 passionfruit, pulped
Passionfruit curd
370ml pouring cream
145gr caster sugar
4gr gelatine leaves, softened in cold water
280ml sheeps milk yoghurt, stirred till smooth
55ml passionfruit juice
2 tsp Cointreau
Method:
1. To make the passionfruit curd, bring [...]

Makes: 200g
Ideally served with pork belly

Ingredients:
8 eschalots, peeled and sliced finely
5 cloves garlic, chopped finely
2 red birds eye chillis, finely sliced
1 x 3cm ginger, chopped finely
250ml white vinegar
200g castor sugar
1 tsp salt
1 bunch coriander (leaves only)
2 long red chillis, seeded and julienned
1 Custard Apple, peeled and seeded
Method:
In a heavy based saucepan melt the sugar into [...]