Incir Tathsi Figs stuffed with walnuts

20 minutes

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10-15 minutes

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Braaied yellowtail with apricot ginger glaze

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Afternoon tea

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Yellowtail crudo

Yellowtail crudo

By Hayden Quinn

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

4 baby marrows
4 patty pans
3 medium shallots
1 x 450 g yellowtail fillet
Mint leaves a handful
1 red chilli, finely sliced
1 lemon
Olive oil, for drizzling
Freshly ground black pepper, to taste

Method

Using a mandolin, thinly slice the baby marrow, patty pans and shallots. Thinly slice the yellowtail and place on a serving plate.

Scatter over the baby marrow, patty pans, shallots, mint leaves and chilli.

Squeeze over the lemon juice, drizzle with olive oil and season to taste.

Spinach lasagne

Chicken in tomato sauce

Spicy cabbage hash browns & crispy fried eggs

Incir Tathsi Figs stuffed with walnuts

Grilled prawns with orange and tamarind sauce

Braaied yellowtail with apricot ginger glaze

Steamed Indian bread with tomato relish and curry-leaf butter

Roast cabbage with blue cheese and bacon

Ginger-and-garlic prawn kebabs with a fragrant salad

Spinach and sweet potato soup

Warm goat’s cheese and citrus salad with caramelised lemon dressing

Lemony fried chicken and green beans

Lemon and poppy seed madeleines with easy clemengold marmalade

Ricotta Fritters

Yellowtail crudo

Yellowtail crudo

Ingredients

Method