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Crab & Avocado Salad

50g crab meat per serve

Dressing
100 ml rice vinegar
100 ml lime juice
100 ml fish sauce
1 small knob fresh ginger fine diced
1 chilli fine dice
2 cloves garlic fine dice
6 – 8 tspn palm sugar
1 TBL spoon sesame oil
2 TBL spoon peanut oil

Place vinegar & sugar in a pan & heat till sugar is melted, add ginger & cool. Then add rest of ingredients

Salad
Assorted herbs

 

 
Recommended Wine:
"Wild Bunch" Riesling
 
 
         
           
TIN SHED WINES 0|0 PO Box 504, Tanunda SA 5352 0|0 T: (08) 8563 3669 0|0 F: (08) 8563 3278 0|0 E: info@tinshedwines.com
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