Spiced Clarified Butter

1.Toast the whole spices in a hot pan for 30 seconds then transfer to a mortar and pestle to roughly crush.
2.Peel and roughly chop the onion.
3.Heat a saucepan and melt the butter on a low heat.
4.Add the crushed spices and onion to the butter and stir through.
5.Simmer on low heat for 45 minutes, stirring occasionally.
6.Strain using a fine sieve.

Onion Coffee Curry

1.Toast the whole spices in a hot pan for 30 seconds then transfer to a mortar and pestle to grind into a fine powder.
2.Peel the onions and use a food processor to mince very finely.
3.Heat a pan, add the cooking oil and onions.
4.Add the spices and stir through.
5.Add the spiced clarified butter, espresso and juice from the can of cherry tomatoes.
6.Simmer on low for 30 minutes, stirring occasionally.
7.Add the cherry tomatoes and simmer for a further 20 minutes.
8.Add salt to taste.

Seared Venison

1.Heat a pan at maximum heat.
2.Cut the loin lengthwise into 2 similar shaped pieces.
3.Coat the loin pieces with a liberal amount of salt and pepper.
4.Once hot, add the cooking oil, clarified butter and venison loins.
5.On high heat, sear for a minute on each side then add the coffee.
6.Once the coffee has evaporated, cook the venison for another 30 seconds.
7.Transfer the venison to a chopping board and rest for 6 minutes.
8.Slice just before serving.

Crispy Coffee Noodles

1.Mix the flour, salt and coffee in a bowl to roughly combine.
2.Transfer onto a clean surface and knead for 5 minutes.
3.Cover the dough in glad wrap and rest for 30 minutes.
4.Once rested, divide the dough into 4 and roll out into 2mm thick sheets using a pasta roller.
5.Cut the dough into 6mm strips.
6.Heat a deep fryer to 180℃.
7.Stretch out the noodles and drop them into the hot oil, encouraging the formation of interesting, twisted shapes.
8.Fry for 30 seconds or until the noodles have browned slightly.
9.Transfer to a paper towel once cooked.

Whipped Goat’s Cheese

1.Whisk the lemon juice and goat’s cheese to a smooth consistency.
2.Prepare a piping bag with a 5mm circular nozzle.
3.Fill the piping bag with the whipped goat’s cheese.