Enjoy high tea in the clouds at the Soﬁtel Melbourne on Collins created by head pastry chef David Hann next Sunday from 12.30pm-3pm on level 35 (or in the lobby). $109 per person including bottomless sparkling wine.
“The name of this dish comes from the seafood, according to the season – fresh and seasonal will always make a superior soup. In some areas, restaurants serve this with alioli or mayonnaise.”
Olive oil, for frying
Pour olive oil into a large frying pan over medium heat and gently cook the onion and fennel for 15 minutes or until softened. Add the pimentón and saffron with its liquid, then add the wine and Pernod and allow to bubble for 1-2 minutes.
Add the tomato, orange zest and juice and stock. Check the seasoning and bring to a simmer.
for 3-4 minutes, then add the clams and prawns and cook for a further 2-3 minutes, until the prawns are pink and the clams are open (discard any clams that have not opened). Scatter with the reserved fennel fronds and serve with crusty bread.
PER SERVE • 40G PROTEIN • 2G SAT FAT • 8G CARB
• 8G SUGARS • 740MG SODIUM • 340 CAL (1415KJ)
“My mother, Isabel, knows how much I love her ribs recipe, and she always wants to cook them for me when I go home to visit her. A close second is found at José Vicente, a restaurant in Aracena, and are cooked very simply, with a little bit of salt over a low heat, almost like my mum’s.”
100ml extra virgin olive oil 200ml white wine
2 tbs dried oregano
3 garlic cloves, finely chopped
Juice of 1 lemon 1.3 kg rack Ibérico pork ribs, or spare ribs, cut individually (you can ask your butcher to do this for you)
Combine the olive oil, wine, oregano, garlic and lemon juice in a ceramic or glass dish and season with salt and pepper. Add the ribs, cover the dish with plastic wrap and refrigerate to marinate for 20 minutes or overnight if time allows.
Preheat the oven to 150°C and take the meat out of the fridge. Place the ribs in a large roasting tray, leaving space between each and pour half the marinade over them. Season with a little salt and roast for 20 minutes.
Increase the heat to 200°C and cook for another 30 minutes, turning the ribs over occasionally, until caramelised and crisp. About 10 minutes before taking the ribs out of the oven, add the rest of the marinade.Serve immediately.
PER SERVE • 30G PROTEIN • 18G SAT FAT • 2G CARB
• 1G SUGARS • 130MG SODIUM • 625 CAL (2610KJ)