Print Recipe Sweet chilli crayfish and fresh nectarine salads Serves: 4 Cooking Time: 20 mins Ingredients 4 West Coast crayfish tails, cooked and peeled, shells kept aside for garnish 80ml sweet chilli sauce 2 fresh nectarines 250ml fresh salad leaves 15ml black sesame seeds, toasted Instructions 1 Roughly chop the peeled crayfish tails and combine
TO DRINK: Jordan Chardonnay has enough structure and sophistication to stand up to the lamb and strong flavours.
Print Recipe Jodi-Ann Pearton’s seared ostrich with butternut purée, avocado oil emulsion and pickled fennel salad Serves: 4 Cooking Time: 40 mins + overnight to cool Ingredients 80ml avocado oil + extra, for drizzling 40ml ground cumin 30ml (2 tbsp) ground coriander 4 ostrich fillets 4 sprigs fresh rosemary, for brushing AVOCADO OIL EMULSION 45ml
Print Recipe Roasted potato salad with feta and mint Serves: 2 Ingredients 6 kipfler or fingerling potatoes, scrubbed and halved olive oil, for drizzling sea salt flakes 1 cup (120g) frozen peas, blanched 200g feta, cut into large slices 6 slices prosciutto ½ cup mint leaves DIJON DRESSING 1 tablespoon olive oil 1 tablespoon white