BARRIER REEF ROLLS
1 packet of yellow wonton skins
200g white fish fillets
2 teaspoons lemon myrtle powder
2 teaspoons lemon pepper
4 teaspoons Tasmanian mountain pepper
2 tablespoons chopped macadamia nuts
Slice fish finely across the grain and dust with spices then mix with macadamia nuts. Roll into a tight cylinder in the wonton skins and seal with a thick paste of flour and water. Cook in a good quality oil, preferably macadamia oil, until golden brown.
FINGERLIME SWEET ROLLS
1 packet spring roll skins
100g chocolate pieces
50g fresh curd cheese or ricotta
Icing sugar or powdered honey to dust
Mix marmalade, chocolate and curd together then roll into a cylinder in spring roll skins. Fry until crisp then dust with icing sugar or honey powder and serve.