Not Quite Anzacs

11/2 cups wholemeal spelt flour
1 1/2 cups of rolled oats
1/4 cup of brown sugar (or coconut sugar)
2/3 cup of shredded coconut
3 tbs of honey (or agave syrup) 
80g unsalted butter (or coconut butter)
1 tsp bicarb soda 
2 tbs boiling water
1/2 cup of peeled (discard the skin) and grated zucchini 

Vit Quay (Roast Duck)

Duck , about 2.25 kg in weight

90g Fresh root ginger, peeled, roughly chopped and lightly crushed

4 cloves Garlic, peeled and crushed

1 stalk Lemon grass, halved and crushed

4 Spring onions (scallions), halved and crushed

80 ml Nuoc mam

30 ml Soy sauce

30 ml Honey

15 ml Five-spice powder

5 ml Ground ginger

Ginger dipping sauce, nuoc mam gung

Pickled vegetables and salad leaves, to serve

Impossible Pumpkin Pie

2 cups of puree pumpkin
1/2 cup brown sugar
4 egg yolks, lightly beaten
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
4 egg whites
2 tablespoons of gluten free flour

Bánh mì

1/4 cup Asian fish sauce

1 tablespoon honey

2 tablespoons sugar

1 teaspoon freshly ground pepper

6 scallions, white and tender green parts only, thinly sliced

2 garlic cloves, thinly sliced

1 1/2 pounds pork tenderloin, thinly sliced

Vegetable oil, for grilling

Six 8-inch-long rolls or 2 baguettes, cut into 8-inch lengths and split

Hoisin sauce and Sriracha chile sauce

1/2 seedless cucumber, cut into 2-by-1/2-inch matchsticks

1 1/2 loosely packed cups cilantro sprigs

Pickled carrot

80 ml(⅓ cup) white vinegar

75 g(⅓ cup) white sugar

1 large carrot, peeled, coarsely shredded 

Halo Halo

10g	green rice flakes
4	young coconuts, (optional)
1 bottle	saba bananas in syrup
1 bottle	jackfruit in syrup
1 bottle	coconut gel
6 cups	shaved ice, plus extra to serve
500ml	evaporated milk
250g	condensed milk
	mango ice cream, to serve

Lumpia

Peanut oil

4garlic cloves, finely chopped

1cooked chicken breast, diced

250 g(2 cups) diced cooked pork

250 g(2 cups) diced cooked prawn meat

125 g(1 cup) sliced green beans

115 g(1 cup) fresh bean sprouts, trimmed

250 g(3 ⅓ cups) shredded cabbage

140 g(1 cup) finely diced celery

60 g(½ cup) thinly sliced spring onions

2 tspsalt

1 tspfreshly ground black pepper

2 tbsplight soy sauce

cos(romaine) lettuce leaves, to serve

1quantity egg roll wrappers or 20 spring roll wrappers

oil, for deep-frying

Dipping sauce

75 g(⅓ cup) sugar

60 ml(¼ cup) light soy sauce

250 ml(1 cup) clear chicken stock or water

2 tbspcornflour 

1garlic clove, crushed

¼ tspsalt

Rhubarb and Frangipane Tart

Rhubarb Compote

2 cups fresh chopped rhubarb, washed

Juice and zest of one orange

1/4 cup maple sugar or brown sugar

Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften.

Uncover and continue to cook another five minutes. Remove from heat, cool.