Recipes
Green tea smoked fish with shaved fennel, cherry tomatoes and basil sauce by Tara Vivien
Ingredients
- 8 Whiting fillets ( trumpeter or small diamond scale suitable )
- 1 bulb of fennel
- punnet of cherry tomatoes
- 1 bunch of basil
- 3 tablespoons pine nuts
- ½ clove garlic
- salt and pepper
- 2 tablespoon green tea
Method
- place foil in the bottom of a hot wok and then the tea leaves on top. Then place the fish on a rack. Place lid on top for and heat for 3 ½ minutes
- shave the fennel, and slice the cherry tomatoes into quarters
- to make the basil sauce blend the basil, garlic, salt and pepper
- place the fish onto the grill until cooked
- serve with fresh lemon
Ginger and chili prawns, with an avocado salsa and shredded ice-berg lettuce by Tara Vivien
Ingredients
- 2 red chili
- small chunk ginger
- 1 clove garlic
- 2 avocados
- ½ purple onion
- 1 lemon juice
- 2eschallots
- 8 medium green prawns (king, tiger or banana)
- ice-berg lettuce
Method
- dice the garlic, eschallots, chili and ginger. Marinate the prawns with the mix.
- To make the salsa dice the avocado, and add the diced purple onion, 1 tablespoon lemon juice, salt and pepper
- finely shred the lettuce
- cook the prawns on a hot grill
- place down the lettuce, then salsa following with the prawns
Saute scallops, endive, fennel and citrus by Luke Griffin
Saute scallops, bitter greens, fennel and citrus w/ avocado gelee, celeriac remoulade
(4 x serves)
Avocado oil
400 g Fresh hervey bay Scallops
1/2 bulb baby fennel
50 g endive (or chicory)
1/2 pink grapefruit
1/4 lime
1/2 Navel orange
1/2 tangelo
Celeriac remoulade
Avocado gelee
40 g crushed and toasted macadamia nuts
Method;
1) Section and dice (5mm) all citrus, slice fennel, dry and season scallops.
2) heat oil in pan until just before smoking point
3) put scallops and fennel in the pan and turn flame down to medium (do not flame)
4) when scallops have browned on the first side toss pan and add endive
5) wilt endive slightly but do not colour and pull off the heat before adding citrus
6) stir through just until warm
7) Sprinkle oil on the plate, place gelee, put down endive and fennel
top with scallops citrus
9) finish with remoulade, sprinkle with toasted macadamia and a pinch of flaky salt .
Avocado gelee by Luke Griffin
200 ml citrus juice (pulp strained out)(use leftover fruit from saute)
20 g sugar
1 g agar agar
50 g avocado
Method;
1) Bring juice, sugar and agar to boil slowly
2) Dice avocado into 5 mm cubes
3) mix avocado into boiled citrus mix
4) refridgerate 10-20 minutes
Celeriac remoulade by Luke Griffin
1 egg yolk
10 ml lime juice
60 ml avocado oil
100 g celeriac
10 g capers
40 g spanish onion
1 tbsp fennel fronds
Method;
1) blend yolk and lime juice and slowly add oil until thickened
2) juilienne celeriac, finely chop capers and bruniose spanish onion
3) mix all together and season with salt
