Simple and stunning. This recipe is all about colour and vibrancy. Bold flavours from quality ingredients are tied together beautifully with a zesty ruby grapefruit vinaigrette. I would serve this little beauty in the centre of the table alongside a rich protein such as salmon or lamb and some ancient grains. Delicious!

  • 200g heirloom beetroot, washed and peeled
  • 50ml grapeseed oil
  • 1 ruby grapefruit, segmented
  • 100g baby fennel, finely sliced, reserve fronds
  • 80g radish varieties,  finely sliced
  • 1 ruby grapefruit, juiced
  • 2 tablespoons white wine vinegar
  • ¼ cup extra virgin olive oil
  • Salt flakes
  • Black pepper
  1. Preheat oven to 200oC.
  2. Place beetroot on an oven tray and drizzle with grapeseed oil. Season well. Place in oven and roast for 15-20 minutes, or until tender.
  3. Meanwhile, place grapefruit juice in a small saucepan over medium-high. Reduce by half and remove from heat. Whisk in vinegar and olive oil and season to taste. Set aside.
  4. Add grapefruit segements, fennel and radish to a large bowl. Add cooked beetroot. Dress generously with vinaigrette.
  5. Arrange on a platter. Garnish with reserved baby fennel fronds.

Serve and enjoy!

This would have to be one of my favourite flavour combinations . This dish shows how simple food, can be the most rewarding. The delicious umami flavour of the mushrooms, with delicious roasted hazelnuts and nothing other than butter, olive oil, garlic and lemon juice. Does it get any better? This is perfect on its own, but you could serve it as an entrée with some toasted sourdough, folded through some fresh linguini or served alongside a piece of grilled steak. Soft, crunchy, salty and buttery – nothing but delicious!

  • 200g mixed mushrooms – shitake, swisse brown, oyster, enoki
  •  50g butter
  •  50ml extra virgin olive oil
  • 2 cloves garlic
  •  ½ lemon, juiced
  •   Salt flakes
  •  125g hazelnuts, roasted and skins removed
  •  Baby tarragon, chervil or parsley
  1. Roughly chop mushrooms in a variety of sizes. Place a saucepan over medium heat.
  2. Add butter and olive oil to pan. Add garlic and sauté gently.
  3. Add mushrooms and cook for 2 minutes or until just tender. Add lemon juice and season with salt to taste.
  4. Arrange mushrooms on a serving plate. Top with hazelnuts and fresh herbs.

Serve and enjoy!

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This dish is fun, colourful and healthy. It’s a recipe that is sure to impress your guests and really isn’t too complicated. There’s something very special about making your own condiments and seasonings, and the pistachio dukkah is a little gem that I use time and time again. Enjoy the plating of this dish, the ingredients are honest and naturally appealing and will look beautiful no matter what you decide to do with them!

  • 12 baby carrots, variety of colours, cleaned and peeled
  • ¼ cup pistachios, slowly roasted and roughly chopped
  • 2 tbs sesame seeds, toasted
  • 1 tbs ground cumin, toasted
  • 1 tsp ground coriander seeds, toasted
  • 1 tbs sumac
  • ½ tsp cracked black pepper
  • 1 tsp sea salt flakes
  • 30g butter
  • 2 tbs honey
  • 8 quail eggs
  • ½ cup yoghurt
  • 2 tbs tahini
  • 1 tbs lemon juice
  • Parsley and coriander to garnish
  1. Place a large saucepan of water on to boil.
  2. Meanwhile, to make the dukkah - add pistachios, sesame seeds, cumin, corianders to a mortar and pestle or small food processor and pound until a fine crumb is formed. Add sumac, salt and pepper.
  3. Add carrots to simmering water and cook for 2-3 minutes or until just tender. Remove from water.
  4. Place fry pan on to medium heat and melt butter. Add carrots and sauté gently. Remove from heat. Coat well with honey. Season.
  5. Gently lower quail eggs into simmering water and allow to cook for 2 minutes. Remove from hot water and place into an ice bath. Carefully peel shells and set aside.
  6. In a small bowl, mix together yoghurt, tahini and lemon juice.
  7. To plate, spread some yoghurt across a board. Arrange carrots. Nestle quail eggs in amongst carrots. Sprinkle with dukkah and garnish with fresh herbs.
  8. Serve and enjoy! Perfect with spring lamb. 

There are definitely a lot of elements and steps involved in creating this dish, however I can guarantee you it's worth it. Every mouthful captures all of my favourite textures and flavours.  There's acidity, salty, sweet, smokey, crispy, creamy and lots of umami.  I created the concept around my childhood memories of fish and chips on the water - the crispy batter, the soft flesh of the fish, I always had lots of tartare sauce and the addition of the smoke takes me back to the fires on the beach as the sun was going down.  This is a special dish, for a special occasion.

Trout:

  • 800g ocean trout, pinboned bones reserved, skin removed and reserved, trimmings reserved
  • 240g brown sugar
  • 240g salt flakes, plus more for reasoning
  • 30g dill, chopped
  • 280ml grapeseed oil, plus extra for deep frying
  • apple wood chips

Smoked Mayonnaise:

  • ocean trout bones and trimmings
  • 250ml grapeseed oil
  • 1 egg
  • 1 tbsp Dijon mustard
  • 2 tsp white wine vinegar
  • 1 tbsp lemon juice
  • 2 tsp flake salt

Dill Crisp:

  • 75g tapioca pearls
  • 30ml grapeseed oil, plus more for deep frying
  • 25g dill

Pickles:

  • 250ml apple cider vinegar
  • 125ml apple liqueur
  • 1/2 cup sugar
  • 1 clove garlic, finely chopped
  • 1 tsp celery seeds
  • 2 tsp dill seed
  • 25g dill, chopped
  • 18 (50g) Mexican cucumbers
  • 1 Lebanese cucumber, sliced lengthways on mandolin
  • 1 small green apple, sliced on mandolin

Garnish:

  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • baby cucumber, thinly sliced on mandolin
  • green apple, very finely diced
  • samphire
  • dill sprigs
  • fennel fronds
  • trout roe
  • salt, to taste
  1. Heat oven to 100C.
  2. To prepare ocean trout, combine brown sugar, salt and 30 grams dill in a bowl. Lay a piece of plastic wrap on bench. Spread half of curing mix onto wrap, lay trout fillet on top and cover with remaining curing mix. Press in firmly and wrap to seal well. Place in the fridge, to cure, for 2 ½ hours. Remove from fridge, dust off cure and cut into large cubes. Set aside.
  3. For the crispy skin, scrape excess fat or flesh from skin and reserve. Place onto a paper lined baking tray and cover with another sheet of baking paper. Place in oven to dehydrate for 1 hour and 15 minutes.
  4. Heat grapeseed oil to 180C. Deep fry skin in hot oil for 1-2 minutes until crisp. Drain on kitchen towel. Set aside.
  5. For the smoked bone mayonnaise, place ocean trout bones and trimmings into a bowl and cover with cling film. Insert nozzle of smoking gun filled with apple wood chips and smoke bones for 20 minutes. Cover with 250ml grapeseed oil, re-cover and smoke for a further 30 minutes. Strain oil into a jug.
  6. Place egg, mustard, white wine vinegar, lemon juice and salt flakes into a food processor. Process until combined then, with motor running, add smoked oil in a thin stream until thickened and emulsified. Season to taste and set aside in fridge.
  7. For the dill crisps, bring a saucepan of water to the boil. Add tapioca pearls and boil for 15-20 minutes or until almost translucent. Drain and set aside.
  8. Meanwhile, place 30ml grapeseed oil and dill in a small food processor and process to combine. Strain and stir dill through cooked tapioca. Spread tapioca onto a paper lined tray and bake for 1 ½ hours or until dehydrated. Remove from oven and break into shards.
  9. Heat oil in a small saucepan to 220C. Very carefully fry shards until puffy. Drain on kitchen paper and set aside.
  10. Meanwhile, for the pickles, place apple cider vinegar, apple liquer, sugar, garlic, celery seeds, dill seeds and chopped dill into a small saucepan. Bring to a boil, stirring to dissolve the sugar. Place mexican cucumbers, sliced lebanese cucumbers and sliced green apples into 3 separate bowls and cover each with pickling liquid. Leave to cool to room temperature then strain. Set aside.
  11. For the garnish, combine olive oil, lemon juice and salt in a medium bowl. Add baby cucumbers and diced apple and toss to coat.
  12. To serve, arrange trout cubes on 6 serving plates. Add pickled vegetables and dressed cucumbers and apples. Dot with smoked mayonnaise then crispy skin, dill crisps and garnish with samphire, dill sprigs, fennel fronds and trout roe.

Something magical happened to me the day Rick Stein came to town . I love, love, love this recipe. Delicate and pretty but so full of flavour, this bisque is more simple than it first seems. I've changed the recipe to use any crab, so it's home-cook friendly. I would suggest Blue Swimmer or Sand Crabs.

  • 2-3 crab, cleaned
  • grapeseed oil, for frying
  • 1 carrot, finely chopped
  • 1 leek, finely chopped
  • 1 onion, peeled and finely chopped
  • 4 cloves garlic, peeled and finely chopped
  • 2 stalks celery, finely chopped
  • 1/2 bulb fennel, finely chopped
  • 1/4 cup chopped parsley
  • 1/4 cup chopped tarragon
  • 65ml pernod
  • 65ml white wine
  • 1L fish stock
  • juice of 1 lemon
  • 4 tomatoes, chopped
  • 65ml verjuice
  • 1/4 cup chopped dill
  • 1 tbsp cream
  • salt and pepper, to taste

To Serve:

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 clove garlic, peeled and finely chopped
  • 1 baby fennel, thinly sliced
  • 1 tsp chopped parsley
  • 1 tsp chopped tarragon
  • 12 heirloom tomatoes, quartered
  • dill sprigs
  • nasturtium flowers
  • 2 tsp trout roe
  • salt and pepper, to taste
  1. To prepare the bisque, chop 1 crab into small pieces and fry in grapeseed oil in a large saucepan set over high heat. Add carrot, leek, onion, garlic, fennel and celery and fry until softened. Add parsley and tarragon and fry for 2 minutes. Add pernod and white wine and cook for 3-4 minutes until alcohol is evaporated. Add fish stock and bring to a boil. Reduce heat and allow to simmer gently for 15-20 minutes.
  2. Add lemon juice, tomatoes, verjuice, dill and some black pepper, to taste, and allow to simmer another 10 minutes. Strain into a clean saucepan and return to the heat.
  3. Add cream and season with salt and pepper and set aside, keeping warm.
  4. Meanwhile, to prepare the crab, bring a saucepan of well salted water to a boil. Cut remaining crabs in half and add to simmering water. Cook gently for 5 minutes. Remove from water and immediately place into an ice bath.
  5. Once crab is cool, remove meat and set aside.
  6. To serve, place butter and oil in a small saucepan over medium heat. Add garlic and cook for 1 minute. Add fennel and fry until softened and lightly caramelised. Remove from heat, add parsley and tarragon and season.
  7. Place crab meat in the bottom of serving bowl, using a ring as a guide. Place fried fennel on top of crab. Arrange heirloom tomatoes, dill, flowers and trout roe on top. Pour bisque around bowl and season with salt.