MAKE A SPLASH
16 extra large green prawns 3 roma tomatoes, deseeded and chopped Zest and juice of 1 lime, plus extra wedges to serve ¼ cup (60ml) extra virgin olive oil ½ bunch mint, leaves chopped, plus extra leaves to serve wine vinegar) Preheat the chargrill over high heat. Using To make the salsa, combine the cup (80ml) extra virgin olive oil 2 tbs cabernet sauvignon vinegar (or red wine vinegar) 2 tsp Dijon mustard 6 heirloom (or truss) tomatoes, sliced 1 telegraph cucumber, sliced ½ cup (80g) caperberries ¼ cup pepitas, roasted
BEER-BATTERED FLATHEAD WITH
1 cup (300g) mayonnaise with 1 tsp each of salt and pepper. Whisk in 100ml water and the beer until there are rest for 15 minutes. mayonnaise into a medium bowl and mix lemon zest and juice. Season to taste. To make the dill salt combine 2 tbs salt with the remaining dill and rub between gently into oil and cook for 3-4 minutes on paper towel to soak up excess oil. dill salt and extra lemon. 250g snow peas 2 bunches asparagus, cut to 3cm lengths 2 tbs miso paste 2 tbs soy sauce 1 tsp caster sugar Juice of 1 lemon cup (80ml) extra virgin olive oil 2 tsp sesame oil Chives or micro chives to serve (optional) Bring a large saucepan of water to the boil. Add the snow peas and asparagus and cook for 1-2 minutes until slightly tender. Drain and refresh in cold water. Add the salmon and cook for 2-3 minutes a remaining lemon juice and soy sauce. asparagus and combine with the sorrel. the salad. Top salad with dressing and WOOLWORTHS SHOPPING LIST
large green prawns
the water is special to us. But rather than swanky water views, let’s dine somewhere less obvious. Try Alessandro Pavoni’s Chiosco by Ormeggio at The Spit, or the underrated Riverland on the banks of the Yarra with its Spanish-accented sharing plates. If you’d rather waves than ripples, Rick Shores (left) at Burleigh Heads is so close to the break you can almost reach out and touch the surfers.