All Recipies Below

(For the Hake)

600g Hake fillets
6g Sliced garlic
20g Olive oil
20g Lime juice
3g Lime zest
20g White wine
Chilli 5g
5 Tasmanian black pepper ground
Coriander 3G
Butter 10 g

(For the Hake)

Take 4 large rectangles of aluminum foil and place 2 on top of each other, this will form the two papilotte parcels. Fold up the edges of your double layered aluminum foil to create a tray shape which could retain liquid. Divide the Hake fillets, garlic, olive oil, lime juice, lime zest, white wine, thyme and black pepper
Into 2 portions and place the ingredients into each of the two foil parcels. Carefully lift each side of the foil to create a fully sealed parcel which will act like a small steamer when on the grill. This can be prepared in advance and leave in the fridge.
To cook the fish, place the parcels directly on the preheated FURNACE grill plate on lowest setting and leave for 12 minutes or until the core of the fish reaches 50C. Allow to stand for 5 minutes.

12 cherry tomatoes, halved across the middle
pinch fine salt
1 Tbsp olive oil
pinch caster sugar

340g cabbage, finely sliced
100g juice from a jar of red Jalapenos

reserved semi-dried tomato halves
reserved Jalapeno pickled cabbage
20g red Jalapeno, finely chopped
1 avocado, peeled and diced
1 lime, zest of whole and juice of 
1 tsp coriander, finely chopped
1 tsp fine salt

To semi-dry the tomatoes, preheat the Hub and toss the halved tomatoes in the salt and olive oil. Grill on the hot BBQ, cut side-down until slightly charred. Remove from the heat and sprinkle with sugar.
Place in the hot cupboard underneath the BBQ while you continue cooking the other items – or simply spread cut-side up on a tray to partially dry out in a 70C preheated oven for 1 hour.
Combine the finely sliced cabbage with the Jalapeño pickle juice and set aside for at least 2 hours. To finish the salad, combine all the ingredients and toss well to evenly coat.

(For the sesame crumb)

300g grapeseed oil
15g sesame seeds
1 tsp red miso powder

(For the sesame crumb)

60g light miso paste
20g soy sauce
20g lime juice
20g fresh ginger, peeled and minced
20g extra virgin olive oil

To cook the bok choi and finish, Combine sesame seeds and miso powder in a bowl.
For the miso & ginger dressing, add 40g water to a bowl and add all the dressing ingredients, whisking well to combine. Set aside.
To cook the bok choi, bring 2 litres of salted water to the boil and blanch the bok choi for 1-2 minutes or until tender. Remove and plunge into ice water. Drain and set aside.
Preheat the BBQ and grill the bok choi until noticeably charred. Remove and lightly dress with the miso dressing. Top with sesame crumb.