Chicken Wings – serves 6

• 12 x large chicken wings
• 150ml Jack Daniel’s Tennessee Honey
• 4 x 375ml cans of coke
• 100ml soy sauce
• 1 birds eye chilli
• 1tsp cracked black pepper
• 50ml Worcestershire sauce

1. In a large pot place all ingredients, except the chicken wings, and reduce to a glaze
2. Place the chicken wings in a baking tray, rub a little oil on them and roast for 20 minutes at 180˚C
3. After placing the wings in a large bowl, toss through the glaze and return to the oven for a further 5 minutes or until they are nicely glazed and serve

Devils on Horseback – serves 6

• 12 x large prawns (cleaned with tails left on)
• 12 x thin slices of bacon (from the belly)
• 50ml Jack Daniel’s Tennessee Honey
• 1 Tblsp honey
• 3 Tblsp tomato sauce
• 1 Tblsp worcestershire sauce
• 1 Tblsp American mustard
• 12 wooden skewers

1. Soak wooden skewers in cold water for two hours
2. Wrap the prawns in bacon and skewer from the tail through the centre and out the top
3. Whisk all ingredients together and brush on to the skewered prawn and bacon
4. Grill prawns at medium heat for 2 minutes on each side or until the bacon is crispy. Brush more marinade on the skewers throughout cooking
5. Remove from the grill and serve

Pulled Pork Sandwich – serves 6

• 1kg pork belly (whole)
• 250g Chipotle in Adobo (tinned chillies)
• 1 x red capsicum
• 1 x medium brown onion
• 4 x cloves of garlic
• 150ml Jack Daniel’s Tennessee Honey
• 1 x bunch coriander
• 1 x bunch green shallots
• 50ml soy sauce
• 50ml maple syrup
• 6 soft burger buns
• Buttermilk Dressing
• 1 cup mayonnaise
• 70ml buttermilk
• Juice of ½ lime

1. Keeping the pork belly whole but without bones, place in a snug oven proof dish
2. Place all marinade ingredients in blender and blitz until you have a smooth paste
3. Pour mix over belly and cover with foil. Bake at 160˚C for 4 hours in the middle of the oven
4. The pork should be tender and pull apart with a fork easily, if not, return to the oven until it does
5. Pull the pork apart and mix with ½ the marinade, reserve the rest
6. Mix together all the buttermilk dressing ingredients in a separate bowl
7. To assemble, slice the burger buns in half and scoop in some of the pulled pork mixture. Top with a spoon of the buttermilk dressing and chopped green shallots. Add more mixture if desired and pop the bun lid on

Chard Scotch Fillet – serves 6

• 4 x 200g scotch fillet steaks
• Marinade
• 100ml Jack Daniel’s Tennessee Honey
• 2 Tblsp whole grain mustard
• Juice of 1 lime
• 100ml extra virgin olive oil
• 50ml fish sauce
• 2 x cloves minced garlic

1. Place all the marinade ingredients in a bowl and whisk together
2. Place steaks in a bowl and cover in the marinade. Leave for a minimum of 4 hours
3. Lightly oil steaks and place on a hot grill, cook for 3 minutes on each side, remove from the heat and let rest for 5 minutes
4. Slice and serve with your favourite salad

Lamb Ribs – serves 6

• 3 x whole lamb ribs or lamb breast marinade
• 3 Tblsp Jack Daniel’s Tennessee Honey
• 1 Tblsp seasame oil
• 2 Tblsp grated ginger
• 1 Tblsp honey
• 1 Tblsp hot English mustard
• 2 x cloves minced garlic
• ½ cup soy sause
• ½ bunch green shallots (for Garnish)
• Lime wedges (for garnish)

1. Lightly season lamb ribs with salt and steam for 1hour 45 to 2 hours. Allow to cool, then slice down the side of each bone
2. In a bowl, mix all the ingredients well and toss the ribs through. Allow the stand for an hour mixing occasionally
3. On a moderate grill, cook the ribs for a few minutes on each side until caramelised all the way rounds
4. Serves with a sprinkle of chopped green shallots and a lime wedge on the side

Jack Daniels Snow with Chocolate & Banana Cream – serves 6

• JD Snow
• 750ml boiling water
• 5 heaped tblsp instant coffee
• 225g white sugar
• 175ml Jack Daniel’s Tennessee Honey

1. In a bowl, place boiling water and add coffee and sugar. Stir and let stand for 5 minutes
2. Stir in the JD Honey
3. Place in a plastic container and place in the freezer
4. Stir with a whisk every couple of hours until the desired snow texture is achieved

Chocolate and Banana Cream

• 1 large ripe banana
• 250g dark chocolate, broken into pieces
• 3 cups thickened cream

1. Roast banana in the oven at 180˚C for 15 minutes. Scoop out the flesh, puree and set aside
2. Place chocolate pieces in a bowl, set aside
3. In a pan, bring cream to the boil and pour over the chocolate. Gently mix together until thoroughly combined. Stir in banana puree
4. Once cooled, spoon the cream into dessert wine glasses and top with JD Snow