Banana Blossom, Chilli Jam and Chicken Salad with bottle of All Day Rose

Banana Blossom, Chilli Jam and Chicken Salad

Serves: 5-6
Prep Time: 40-60 minutes
Cooking Time: 5 minutes

Our All Day Rosé… well, it’s simply scrumptious! This Grenache is dry and has mouth-watering watermelon and wild strawberry flavours, and you can enjoy this baby with food or not!  If you choose food, then you can’t go past this Asian salad. Well done Clarkey, a match made in heaven.


For the salad:

½ banana blossom
1 steamed and shredded chicken breasts
½ red onion, sliced
¼ bunch mint, picked
¼ bunch coriander, chopped
¼  bunch spring onion, sliced
1 cup toasted coconut
1 sliced long red chillies
2 stalks lemongrass, sliced
8 kaffir lime leaves, shredded
¼ cup chilli jam dressing
¼ cup coconut cream
¼ cup nam jim
Crispy shallots
Soft boiled eggs

Chilli Jam Dressing:

2 Tablespoon lime juice
1 ½ tablespoon fish sauce
1 ½ tablespoon palm sugar
1 tablespoon chilli jam
1 tablespoon coconut cream


Place all salad ingredients except for the crispy shallots, coconut and steamed eggs in a bowl, add dressing and turn gently.

Mix in crispy shallots and coconut and serve straight away with steamed eggs.

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BBQ Lamb Chops & Tarragon Bread Salsa

Clarkey’s done it again. He’s made another big call. This time, he reckons our yet-to-be-released Melting Pot Shiraz will taste amazing with this bold salsa and a juicy barbequed lamb chop! But he was right last time, so we think we can trust his judgement. Good on ya, Clarkey!

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