With freshly cut strawberries, blueberries, orange and apple, this sangria is spicy, flavoursome and textural, making it the perfect addition to your Christmas drinks list!
Pan Fried Salmon, Tomato Tom Yum Salsa & Avocado Purée
Simple, fresh, and absolutely delicious – Peter’s Easter inspired recipe is sure to impress any time of year. As always, enjoy with good wine and great friends.
100-150gm salmon fillet per serve
6 ripe tomatoes
1 red capsicum
100ml white balsamic
100ml vegetable oil (plus extra for frying)
1 heaped tablespoon of Tom Yum paste
salt & white pepper
Tomato Tom Yum Salsa
De-seed tomatoes and capsicum, cut into small cubes. Mix vinegar, vegetable oil, Tom Yum paste, juice of one lime, salt & pepper, then combine with tomato mix.
Remove skin & seed from avocados, place in blender with salt, pepper, and juice of one lime. Purée until smooth.
Pan fry salmon in hot oil to your liking, season with salt & pepper.
Place salsa on plate, top with salmon & avocado to serve.
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Rich, soul-warming, and surprisingly simple – this traditionally French dish remains a cold-weather favourite for a reason!
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!