Sunday Herald Sun - Stellar - - On Sunday - “Cook­ing seafood isn’t some­thing that should be con­signed to week­ends. And a quick, easy fish dish is per­fect for those warm sum­mer nights”

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


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


baby capers


as­para­gus cu­cum­ber

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.

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