Well, don your hardhat and protective wipe-clean outerwear, people, we're about to enter the strange and dangerous world of the Canley Arms kitchen. Be on the lookout for species Jamieus, doyen of the delicious and delectable, skilled master of the vegetable peeler, and our talented chef de Arms cuisine. This is his home territory and if he catches you glancing into his pots and pans you'll be taste-testing the next concoction before you know it. You may not survive.

Our kitchen is a cook's paradise. It's jam-packed with all the finest stainless steel cookery equipment, French pottery, sparkling glassware, slicers, dicers, mixers, frying pans, things that go whizz just for the hell of it, and enough sharp implements to keep even Edward Scissorhands happy.

And for those of you who are interested in fire power stats, there is a wood-fired pizza oven, teppanyaki hotplate, 8-burner natural gas cooktop, wok, deep-fryer, and of course the ubiquitous Aussie BBQ, which is easily transported to the garden whenever the weather shows slightly more promise than blizzard conditions.

What about the food, I hear you ask? Well, the pantry, fridge and sundry baskets are filled to almost overflowing with the freshest produce and gourmet delights. Ingredients to every dish ever imagined, and quite a few that you'd never have imagined, can be found on the shelves. Punters are more than welcome to help themselves to dishes already prepared, order up their favourite munchie from the chef on duty, or take up the challenge and tangle with the tongs to create a masterpiece of their very own. Just don't mess with the turnips, please. They're for drinking only!

Recipes

There have been many, many dishes prepared since the Arms first opened its doors - some recipes survived beach parties, tanks and fireworks to be here. Below is just a small selection of our favourite recipes guaranteed to make your tastebuds tingle...er, but we advise you to stay well clear of anything involving LGHSA socks!

Apricot Strudel
Cool Catz
Steak with Potato Salad
Tandoori Chicken & Mango Salad

Apricot Strudel

Developed by:	Kel
Ingredients:	Serves 4 1 x 425g can halved apricots 1 sheet butter puff pastry 1/4 cup caster sugar 1/2 teaspoon mixed spice 1/4 cup roasted slivered almonds 1 egg beaten
Method:	Preheat oven to 180 degrees C. Line a baking tray with baking paper. Drain apricots and place on absorbent paper. Slice pastry in half and on one half make 8 x 2cm-wide cuts in the centre. Place apricots, sugar, mixed spice and almonds in a large bowl and toss well to coat. Spoon into the middle of the piece of pastry that has not been cut. Brush edges with beaten egg and place the other piece of pastry over the top, sealing edges with a fork. Brush top with beaten egg and bake for 20-25 minutes or until golden and puffed.

Cool Catz

Developed by:	Sophie
Ingredients:	Strawberries, vanilla icecream, marshmallows, cinnamon, lemon and some of Toma's secret ingredient.
Method:	Layer fresh strawberries and vanilla icecream in a sundae glass or bowl. Cover the top with marshmallows, sprinkle a little cinnamon, a squeeze of lemon and some secret ingredient.

Steak with Potato Salad

Developed by:	Kel
Ingredients:	Serves 4 8 chat potatoes 1 tablespoon wholegrain mustard 250ml thick greek-style natural yogurt 2 green onions (shallots) thinly sliced 1 stalk celery thinly sliced 1 small carrot grated 4 beef fillet steaks steamed fresh peas (optional) to serve
Method:	Boil potatoes in plenty of water for 8-10 minutes until tender. Remove, drain and cool before slicing in half. Place mustard and yogurt in a large bowl and mix well to combine. Season to taste. Add shallots, selery and carrot and mix well. Cook steaks on a chargrill pan on high heat for 5-8 minutes or until cooked. Serve immediately with salad and peas.

Tandoori Chicken & Mango Salad

Developed by:	Kel
Ingredients:	500g chicken tenderloins halved 1/3 cup tandoori curry paste 2 lebanese cucumbers sliced 1 large firm ripe mango peeled and sliced 1 punnet cherry tomatoes halved 2 cups watercress washed 2 tablespoon lime juice
Method:	Place chicken and tandoori paste in a bowl and mix well to coat. Allow to marinate for at least 20 minutes. Cook chicken under a hot grill for 3-5 minutes each side until tender. Remove and place on a plate. Place remaining ingredients in a large mixing bowl and add tandoori chicken. Season to taste and toss until well combined. Serve.