(from left to right)
The smell of fresh basil is the smell of summer to me. I love the contrast of deep green basil pesto, orange prawns and the ‘Wiggles’ yellow of the polenta. Cook the polenta the day before, let it set in the fridge overnight then fried it in a little butter.Keep it warm then to assemble place a square of polenta on the plate place a spoon of basil on top and place cooked prawns on top drizzle with a little of the oil from the basil to finish.
I have been trying to recreate a a scallop tart after enjoying a delicious version at 1918 in Tanunda. I cheated a bit and used Carême sour cream short crust pastry (because making pastry in 40 degree (Celsius) heat is not a good idea . I made the tart cases and the sauce the day before and then reheated just before serving. The scallops just need to be seared in a little butter until they are just done, place a couple of scallops on each tart case and spoon some of the lime ginger sauce over.
After searching several seafood providers the menu had to be changed as tuna was just unobtainable, some nice oysters provided the third taste for the plate. Fresh oyster seem to polarize people some love the fresh briny taste of the sea and others can’t seem to get paste the ugliness to appreciate the beauty. Oyster in my opinion don’t need anything added but sometimes adding a few extras seems to make them more approachable to some. For the tasting plate I made a dressing of finely chopped dill some salted capers lemon zest, a light squeeze of lemon juice.
Lime ginger beurre blanc sauce
6 teaspoon White Wine Vinegar or white wine
3 large slivers of fresh ginger diced
2 tablespoons very finely diced Shallots/onions
3 tablespoons Fresh Lime Juice
1/2 cup Cream
100 grams Unsalted Butter, cut into small pieces
1. In a saucepan, heat vinegar or white wine, shallots, ginger and fresh lime juice over high heat.
2. Reduce to approximately 2 tablespoons.
3. Strain the reduction then Stir in heavy cream and reduce approximately 5 minutes.
4. Remove sauce from heat, and whisk in butter pieces, one at a time until all of the butter is incorporated. Season to taste with salt and white pepper, and keep warm or serve immediately.