The Cooks Pantry in Victoria

To make the pistou, Place the mint, basil, oil, lemon zest, lemon juice, honey and a pinch of sea salt into a small food processor. Blend until smooth. Season the lamb generously. Heat a large heavy based frying pan over a medium/high heat. Add a small amount of olive oil and cook half the lamb for 3-4 minutes on the one side until deeply caramelised. Turn over and place 20gm of the butter and garlic cloves into the pan, basting the lamb for a further 3 minutes, or until the lamb is just tender when touched. Set aside in a warm place to rest. Repeat with remaining lamb chops.

Meanwhile bring a large pot of salted water up to the boil and cook the peas for 2 minutes before adding in the snow peas and cook for a further minute. Drain the peas and place them into a large bowl along with the cooked potatoes, remaining butter, sea salt and 1 tablespoon of the pistou. Toss to coat and place the pea salad onto the base of a large serving platter. Top with the lamb chops, garlic cloves and drizzle with the remaining pistou. Serve warm with crusty bread and a glass of Pizzini Shiraz.

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For the sauce vierge, place the oil, garlic and anchovy into a saucepan over a low heat and cook until the anchovy melts into the oil. Remove from the heat, add in the chopped tomatoes and set aside for the flavours to infuse. Once slightly cool, add in the lemon juice, basil and parsley.

Meanwhile heat a non-stick frying pan over a medium/high heat. Season the tuna with sea salt, cracked black pepper and coat with olive oil. Cook the tuna for 30 seconds each side, or until seared on the outside, but still blush in the center. Allow the tuna to rest before slicing into ½ cm thick strips.

Place the sliced tuna onto a large serving platter. Scatter over the green beans, olives and dress with the sauce vierge. Garnish with the chives and chervil. Serve warm with crusty French bread, butter lettuce and a chilled glass of Riesling.

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For the frangipane, combine all the ingredients in a food processor and blend until combined. Refrigerate for 30 minutes.

Preheat oven to 200 degrees. Place the sliced apples in a bowl of water with a lemon squeezed into it to stop the apples browning.

Roll out pastry on a floured work surface until 5mm thick. Cut a 32cm round out of the pastry and transfer to a lined baking tray. Using a small knife, score a 1cm border around the outside of the pastry. Prick the inner pastry with a fork, then top center with the frangipane. Drain apples and arrange in an overlapping circular pattern over the top.

Combine butter and sugar in a saucepan over a medium heat until melted. Brush over the apples, then bake tart for 30-40 minutes, or until golden and crisp. Meanwhile for the salted caramel sauce, combine the brown sugar, butter and cream in a saucepan over a medium heat, stirring until sugar dissolves. Bring to the boil, then take off the heat. Add in the sea salt to taste.

Serve the tart with salted caramel and crème fraiche.

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