Print Recipe Coconut, spicy prawn and avocado lettuce cups with a light yoghurt dressing Serves: 4 Cooking Time: 30 mins Ingredients Lettuce cups 15ml (1 tbsp) avocado oil 1 medium onion, finely diced 5ml (1 tsp) crushed garlic 5ml (1 tsp) crushed ginger 5ml (1 tsp) chillies, finely chopped 400g (2 cups) prawns, deveined and
Print Recipe Orange and coconut ceviche Serves: 4 – 6 Cooking Time: 30 mins Ingredients 800g sustainable firm white fish, diced (1cm x 1cm) 200g calamari rings, thinly sliced 1 red onion, thinly sliced 5ml (1 tsp) chillies, finely chopped juice of 3 limes juice of 3 oranges 2 oranges, peeled and segmented ½ cucumber,
Print Recipe Reef-style squid ink garganelli Serves: 6 Cooking Time: 1 hour Ingredients 1 quantity squid ink pasta dough Sauce 60ml (¼ cup) olive oil 2 garlic cloves, crushed 1 red chilli, seeded and thinly sliced 2 x 410g tins chopped tomatoes 200ml dry white wine 300g mussels 200g prawns, shelled and deveined 200g calamari
TO DRINK: A subtle, lemony pinot grigio won’t overpower or distract from these fragrant, fruity flavours
TO DRINK: Hamilton Russell Chardonnay’s delicious structure will be improved by the prawns and noodles.
Print Recipe Lamb rack with herbed-brioche crust with new potato, sugar snap pea and asparagus salad Serves: 6 Cooking Time: 1 hour 15 mins Ingredients CRUST TOPPING 4 – 6 slices day-old brioche, trimmed of crusts 50g fresh flat-leaf parsley 2 large fresh thyme sprigs 1 fresh rosemary sprig 1 garlic clove, crushed salt and