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
Fingerlime Marmalade
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.