Seafood Chowder - for 6 or so - simply the best.

1 dozen mussels 2 cloves garlic
500 gm snapper fillets 2 onions
1 crayfish or a half dozen paddle crabs parsley, salt and spices
Cheese sauce: 1 cup grated tasty cheese
75 gm butter
3 tbsp flour
3 cups milk

Put your crayfish for 10 minutes in a large boiling pot of water. Take all meat from crayfish and set aside.
Fillet the fish. Flour the fish fillets and fry in butter. Break into smaller pieces and put aside. Shell and chop the mussels into several smaller pieces. Drop the mussel shells into the empty pot along with the broken crayfish shell and remaining bits of legs along with the fish heads and backbones. Add water to make a broth. Boil for 10 minutes then drain broth and keep.

Blanche the mussels for 2 minutes and then add the juice to the broth.

Finely chop the 2 cloves of garlic and the onions and parsley and add salt and spices to taste. Lightly fry and add to the dry fish ingredients.

Make a cheese sauce in a saucepan large enough for all ingredients including the broth: Melt 75 gm butter and add 3 tbsp flour. Cook for 2 minutes. Add 3 cups milk and whisk as you go. When it starts to thicken add 1 cup grated tasty cheese and let it melt and thicken. Then stir in all seafood dry ingredients.

500 grams pork cubes 6 tbsp oil – rice bran oil is best for frying as it has a
1 tin pineapple high smoke point.
1 tbsp flour 2 cloves crushed garlic
1 tbsp cornflour 1 green pepper (capsicum) diced
2 tbsp brown sugar 2 diced apples
3 tbsp vinegar ½ pint chicken stock
1 tbsp soya sauce salt and pepper to taste

Toss pork in flour, salt and pepper. Heat oil and garlic in a large pan, add pork cubes and fry until lightly browned. Add apples, pineapple and green pepper. Cook altogether over gentle heat until tender.

Mix all the sauces, pineapple juice and stock with the cornflour and then stir it into the pan and cook for a few minutes.

Suggest serving with rice.

A marinade can tenderise game meat. For 4 venison steaks try:
2 tbsp soya sauce (dark brewed), 2 tbsp cooking oil such as olive oil or rice bran oil which is an excellent all round cooking oil and has a high smoke point, (note: avoid canola oil), juice of 1 lemon, 1 cm cube of diced ginger, 1 chopped garlic clove, 2 tbsp brown sugar and salt and pepper to taste. Leave to marinate for at least 4 hours or up to 24 hours.

Pork a l'orange - casserole.

Ingredients:

Four wild pork steaks or chops
1 orange
1 cube of Ginger
2 tbsp brown sugar
salt and pepper

Grate the rind of an orange and dice the cm cube of ginger.
Place the steaks or chops into a casserole dish and pour over the squeezed orange juice.
Sprinkle half the grated orange rind and diced ginger and sugar over the meat and turn to add the remainder. Add salt and pepper to taste.

Place the prepared dish in an oven pre-heated to 180 degrees celcius and casserole for an hour or so until cooked.

A tasty dish to serve with brocolli and a few baked potatoes and baked pumpkin pieces that can be baked in the oven at the same time.

Marinade cubes of venison for 4 to 24 hours in the juice of 1 lemon, 1 tbsp cooking oil, 2 tbsp soya sauce, chopped clove of garlic, chopped cube of ginger with salt and pepper to taste.
Metal skewers will not burn like wooden skewers over the flames. If no metal skewers then use the BBQ hot plate where the wood skewers won't burn thru. Wooden or Bamboo skewers can be soaked in water to moisten before barbecueing to help prevent burning.
Thread venison cubes onto skewers alternating with mushroom, cherry tomatoes and capsicum or your favourite vege that won't easily fall off the skewer. Grill over barbecue until venison is medium rare.