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Easy Belgian chocolate ice-cream cake with honeycomb shards

Gluten-free treat

Easy Belgian chocolate ice-cream cake with honeycomb shards

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Gluten-free treat

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Chocolate mousse, espresso sabayon with roasted strawberries

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Yellowtail on the coals with sticky apricot vanilla and ginger glaze

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Yellowtail on the coals with sticky apricot vanilla and ginger glaze

30 minutes

Coriander pesto

Coriander pesto

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Coriander pesto

By Sam Woulidge

Serves 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

80 g fresh coriander, washed, dried and roughly chopped
4 garlic cloves, chopped
1 x 4–8 cm fresh ginger piece, peeled and chopped
2-3 small bird’s-eye chillies, seeded
40 g salted peanuts, crushed
85 ml freshly squeezed lemon juice
65 ml canola oil
Sea salt and freshly ground black pepper, to taste

Method

1. Blend all the ingredients using a hand blender, or whizz in a food processor without bothering to chop everything beforehand.

2. If the pesto is too thick, add a small amount of water until you like the consistency.