Make the vinaigrette: mash the raspberries with a fork and mix with red wine vinegar. Let stand for 30 minutes.

Then strain through a sieve to remove raspberry seeds.

Add the rest of the ingredients for the vinaigrette and whisk to make the vinaigrette.

Salt and pepper the fish fillets to taste.

Heat olive oil in pan on medium high heat and add rosemary, chili and garlic to flavour the oil. Remove rosemary, chili and garlic when slightly browned.

Sear fish fillets in pan in the flavoured oil on both sides until done or fish flake easily. Time for searing depends on thickness of your fillets and type of fish you use.

Arrange fillets on plates, add rosmary, chili and garlic.

Add raspberry vinaigrette and decorate with fresh raspberries. Serve with white bread and a green salad.

Combine soy sauce, sugar, and garlic cloves. Place flank steak on a broiler pan; broil 8 minutes on each side or until desired degree of doneness, basting occasionally with soy sauce mixture. Sprinkle with sesame seeds, and cut diagonally across the grain into thin slices.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork chops with coriander and 1/2 teaspoon salt. Add pork to pan; cook 3 minutes on each side. Remove from pan. Add shallots, thyme, garlic, and remaining 1/4 teaspoon salt to pan; sauté 1 minute. Stir in vinegar; cook 15 seconds or until liquid almost evaporates. Stir in broth; bring to a boil. Cook until reduced to 2/3 cup (about 3 minutes). Add jelly and pepper; cook 2 minutes or until jelly melts.

Combine 1 teaspoon cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Add pork chops to pan; cook 1 minute or until thoroughly heated. Garnish pork chops with chives, if desired.