TO DRINK: A minerally German Riesling with a hint of sweetness pairs beautifully with delicate seafood
This dish is similar to a ceviche except it has the delicious twist of adding coconut milk to the fish after it has marinated in lime juice.
Serve this on a large platter on the table. It’s a great do-ahead starter – simply add the dressing just before serving. TO DRINK: Villiera Tradition Brut Rosé is a delicious MCC that shows off a soft perfumed nose backed up by an elegant mouth feel that will be enhanced by the fig and Parma ham flavours.
Recipe by Neil Roake
Any type of nuts can be used and the apples can be substituted with pears. If you are not a fan of goat’s cheese then a good cream…
COOK’S TIP Fill sterilised glass jars with any remaining pickle and store in the fridge for up to one week.
Print Recipe Baby octopus salad with new potatoes (Insalata di polpo e patate novella) Serves: 4 Cooking Time: 1 hour plus extra for chilling Ingredients 1 large chilli, cut in half lengthways 2 handfuls fresh flat-leaf parsley 4 garlic cloves, peeled 75ml olive oil 1 packet baby octopus, cleaned 8 small new potatoes, scrubbed 1
Print Recipe Thai broth seved with spicy crusted pork fillet Serves: 4 – 6 Ingredients 40 mins excluding making of stock 330g pork fillet 20ml peanut oil 15ml five-spice powder 5ml salt BROTH 2 litres good-quality chicken stock 1 red chilli, seeded and sliced 20ml fresh ginger, sliced 10ml fish sauce 3 bunches bok choy
Print Recipe Chocolate blondie slices Serves: 1 cake Cooking Time: 1 hour Ingredients 80g butter 150g white chocolate 170g castor sugar 2 eggs 120g cake flour 60g self-raising flour 100g macadamias, toasted and chopped 150g raspberries Instructions 1 Preheat the oven to 150°C. 2 Melt the butter and chocolate and leave to cool a little.