TEA TO­TAL

Sunday Herald Sun - Stellar - - Delicious On Sunday -

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.”

SERVES 4-6

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.”

SERVES 4-6

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)

TUES­DAY

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