Marron or Yabbie Sauce
Crush the discarded heads of Marron or Yabbies and boil for 15 minutes with 2 carrots,
2 leeks,1 large onion and 6 garlic cloves diced. Add 4 table spoons liqueur and evaporate, then add 150 ml tomato paste and 500ml verjuice and simmer for an hour. 
Push contents through a sieve and add seasoning. 
Toss the sauce through a pasta and serve with freshly boiled Marron or Yabbies.

Asparagus Vinaigrette
1 bunch white asparagus, 60ml macadamia nut oil, 100 ml Verjuice. 
Blanch asparagus over steam for 3 to 4 minutes, or till just tender. Remove from heat and refresh in cold water for 10 seconds. Pat dry. Blend macadamia nut oil and Verjuice, shaking together vigorously, and drizzle over warm asparagus. Serve immediately.

Verjuice Fruit Granita
Combine 100 ml fruit puree (fresh or canned) with ½ cup of crushed iced and 200 ml Cheetaning Park Verjuice. Blend together briefly. Serve in a tulip or martini glass with a sprig of mint to garnish. Serves 2.

Verjuice Caramel Sauce
50g butter, 2 tablespoons honey or brown sugar, 3 tablespoons of Verjuice, ½ cup of cream. Add butter and honey to pan and cook until it starts to caramelise (goes deep golden brown). Add Verjuice and cream and cook until reduced and syrupy. 
Uses : cook pears, apples and seasonal fruits in the sauce for an easy and delicious dessert; use as an ice cream topping; add some hazelnuts or almonds and continue to cook for a few minutes more, turn onto silicon paper to make a great praline.