I made some Macarons to have with coffee and the recipe for these can be found at http://www.taste.com.au/recipes/14336/french+almond+macaroons There are two types, one with a Raspberry and Rosewater Cream and one with a Mandarin and Orange Blossom Water Cream.
Note that this recipe says these are Macaroons which is not actually correct. Macaroons are made with dried coconut, egg whites and sugar however Macarons are made with ground almonds, egg whites and sugar. Macarons are like a meringue cookie with a crisp shell and soft inside and apparently it is good if they have "feet" (ie the base spreads out) whereas Macaroons are moist and dense. My Macarons did not end up with a lovely shiny, crisp crust as they should have but were still very yummy!
I have several theories as to why this might have happened. Firstly I did start out pushing the icing sugar and almond meal through a fine sieve but it was taking forever so I gave up and this did make my mixture coarser in texture. Secondly it was a very humid day and you are meant to leave the Macarons to sit for at least an hour after piping them onto an oven tray so they form a skin but this takes a lot longer on a humid day.
I have to also admit to making a rather large mistake..I accidently picked up the bottle of white vinegar rather than the Rosewater and threw a teaspoon full into my raspberry cream before I realised! Luckily I didn't stir it and was able to remove most of it....the raspberry cream was still very nice so maybe it added to the flavour!
For main we made Fish Boudin on a bed of Baby Spinach with Beurre Blanc sauce. The recipe we followed to make our Fish Boudin can be found at http://www.masterchef.com.au/boudin-whiting.htm We did modify it a little and used half scallops and half whiting (125g of each), 45g egg whites and 185ml pouring cream. We processed the fish and half the scallops then stirred in the finely chopped remaining scallops, and cream. Manu had done this over a bowl of ice so we did the same. Finally we added salt to taste and tighten up the mixture. The next step is to firmly wrap the fish mixture in commercial grade cling wrap (not the regular type you buy at the supermarket as it will disintegrate when you cook it). 
The boudin is then poached in a pot of water at 90 degrees, or just under simmer point, for about 7 minutes. Our boudin did not get as firm as it should have and we think some water found its way into the mixture while it was cooking. Next time I would wrap it with several layers of glad wrap making sure it is well covered and that all air is removed from the mixture.
Beurre Blanc Sauce is a white butter sauce made by reducing vinegar and wine along with eschallots, peppercorns, thyme and a bay leaf. Once this has reduced you add in lots of butter and cream....no wonder it tastes so good!
The boudin is served on a bed of boiled baby spinach with some pan fried whiting fillets, chopped tomato and parsley sprigs. This was a lovely light, very tasty dish which was enjoyed by all despite the Boudin being a little moist.
Manu's Mum's Tarte Tatin was also a hit! A similar recipe can be found at http://www.masterchef.com.au/apple-tarte-tatin.htm We did have a few issues with the caramel as the sugar kept separating from the butter. We discarded the first lot but decided to use the second lot and the end result was fine, so don't despair if your caramel doesn't look great! I did buy the good quality Careme Shortcrust savoury pastry as it is delicious and Manu had used it to make his. The recipe we had forgot to tell us to cook the apples in the caramel before covering with the pastry and if we had of done this I think the apples would have had more flavour and been less juicy but it didn't really affect the end result too much. 
Our recipe also told us to let the Tarte cool fully in the pan before reheating slightly to loosen the caramel but I am also unsure if this was necessary as most other recipes say to cool for 10 minutes only. Before you turn the Tarte out do make sure you can spin it in the pan otherwise it means it is stuck!
We served ours with some fresh raspberries and creme fraiche..YUM!
