down south in Australia its getting warm…its time for some really cool fresh food ideas for the coming season
lets have a…fresh…new…start.
sweet smoked salmon, citrus, nasturiums, chipped zucchini salad with white onion oil
simply gorgeous. soak a fresh fillet of smoked salmon in white vinegar sweetened with a pinch of sugar, and turn into a rosette by curling it around your finger.flash fry till dark, some chipped pieces of green zucchini in a small amount of extra virgin olive oil. let go cold with a crush of pepper and sprinkle on top. smash some white and red onion in olive oil and sprinkle on top with some finely sliced lemon and lime rind, mint, parsley and lemon verbena (anything will actually work). delicious with some fresh ricotta on the side and crunchy bread…or nothing at all
seaweed with sesame flavours, marigolds and wasabi oil
i love this, and it is so easy and fresh. i squeeze lemon juice and sesame oil over some good japanese seaweed and place in the middle of a big white plate. drizzle sesame oil mixed with wasabi around the edges and sprinkle with marigold leaves.
caviar pie with calendula flowers
a complete favourite. boil 6 eggs to hard. smash with some cold unsalted butter and salt to taste. put into the bottom of a small removable spring form tin. put a layer of peppery sour cream over the top and refrigerate. serve out of the tin with a layer of caviar on top and some calundula flowers sprinkled around the plate, ad some crisps and crackers.
sweet root vegetable and rice broth, lime oil and deep fried parsley
the total cleanse, and a flavour surprise. please try. make a broth from turnips, parsnips, white onion, pumpkin and carrots. boil and strain. reduce by half and add a tablespoon of jasmine rice and gently boil till absorbed. squeeze lime juice mixed with olive oil over the top and serve with quick fried continental parsley, serve in small bowls.
celery salted ricotta, slow baked heirloom tomato, honey oil and flora
an unbelievably fragrant start to any meal day or night.cut massive heirloom tomato in half and cook on 100C for 1-2 hours or until it start to fall down. grill till the top bubbles. mix a good quality ricotta with celery salt to taste. (i like mine salty). serve with a tiny drizzle of exceptional first pressed extra virgin olive oil mixed with a tiny amount of organic honey and some gorgeous fragrant, flora greens, like chervril, parsley and or basil.