For Honey-Glazed Grilled Chicken Rub both sides of chicken breast with pepper, salt and dried sage. In a medium pan, add olive oil, butter and garlic and set range to medium-high heat. When the pan is hot, place chicken in pan and cover. In a small bowl, whisk together balsamic vinegar plum sauce and honey. Cook chicken 10 to 15 minutes on each side. After second turn, add vinegar and honey mixture. Cook another 5 to 10 minutes on each side. When chicken is cooked through, remove and deglaze with pan with the blood plum caulis. Let the sauce reduce by half and pour over the chicken. For Stir fried Haricot beans In a small bowl combine soy sauce, sugar and rice vinegar. Set aside. Blanch green beans for 10 minutes or until beans have reached your desired tenderness. Drain beans from the wok. Add 1 tablespoon of oil to the wok. Add garlic, ginger and green onions. Stir fry for 15 seconds. Add chili paste. Add the sauce mixture a cook for a few seconds. Return beans to the pan tossing to coat. Serve. For Plum olive Salsa In a medium bowl, combine the plum, black olive, green olive, parsley, and garlic. Stir in the salt, sweet chilli sauce, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving. For Blood Plum Coulis Place the cinnamon, cloves, coriander and star anise in a muslin bag secure with string. Place remaining ingredients, except the sugar, in a large saucepan. Add the bag of spices, bring to a boil, then reduce heat to low and simmer for 45 minutes, stirring occasionally. Preheat the oven 160°C. Place sugar on a lined baking tray and heat in oven for 2-3 minutes until warmed through (this helps the sugar dissolve into the sauce). Stir the warm sugar into the plum mixture and cook for a further 45 minutes, stirring occasionally to prevent catching, until reduced and thickened. Cool slightly, discard spices, then blend in batches until smooth. Assembly: Take square plate keep beans on arrange chicken topped with salsa and pour plum sauce in short glass