INGREDIENTS 1/3 cup (80ml) extra virgin olive oil 1 leek (white part only), chopped 5 eschalots, chopped 4 garlic cloves, thinly sliced 1kg large green prawns, peeled (heads and tails intact), deveined 1/3 cup (80ml) ouzo 1/3 cup (95g) tomato paste 250g Greek feta, crumbled Basil leaves, chopped flat-leaf parsley leaves and crusty bread, to … Read more
INGREDIENTS 4cm piece ginger (20g), finely grated 1 garlic clove, crushed 2 tsp sunflower oil, plus extra to deep-fry 800g skinless flathead fillets, pin-boned Pinch of chaat masala (from Indian grocers and Herbie’s Spices) and lemon wedges, to serve GREEN CHUTNEY 1/2 bunch each mint and coriander leaves 2 long green chillies, chopped 1 red … Read more
INGREDIENTS 600g cleaned calamari tubes, cut into 4cm pieces 3 large tomatoes, cut into 3cm pieces 2 red capsicums, seeds removed, cut into 3cm pieces 1 tbs finely chopped dill fronds 2 tbs finely chopped flat-leaf parsley leaves 2 tsp dried oregano 1 tsp dried chilli flakes 1/4 cup (60ml) extra virgin olive oil Lemon … Read more
INGREDIENTS 250g cooked and peeled beetroot 175g coarse sea salt 1/2 cup (110g) caster sugar 3 tsp caraway seeds, crushed 3 tsp white peppercorns, crushed 1kg salmon fillet (skin on), pin-boned Lavosh and micro rocket, to serve CUCUMBER AND APPLE SALAD 2 green apples, cut into batons 1 small red onion, sliced into rings 1 … Read more
INGREDIENTS 175g (6 oz) plain flour 1⁄2 tsp baking powder 1⁄2 tsp salt 300ml (101⁄2 fl oz) water 1tbs ouzo (or pastis) 300g (101⁄2 oz) whole raw Falmouth Bay shrimps or brown shrimps, or 175g (6 oz) raw peeled prawns cut into slices 5 mm (1⁄4 in) thick 2 spring onions, very finely sliced 1 … Read more