This recipe is about as Australian as you can get…Crispy skinned wild barramundi & a roast Aussie prawn perched on Peninsula Larders Gourmet Beetroot Risotto and finished with our NEW Limited edition Lemon Myrtle Flavour Pearls. The lovely thing about this recipe is that it’s 20 minutes max cook time and it’s on the table ready to enjoy. If you’re not a seafood fan simply grill a chicken breast or char some asparagus. It’s a great option if you are entertaining this Australia Day weekend and don’t feel like a bbq… Read more
Yuzu and sashimi balance beautifully with this light, fresh and pretty starter…
The key to this dish is the freshest seafood you can get…mention to your fishmonger that you will be eating the fish sashimi style.
Here is a shopping list…allow 60 – 80 grams of fish per person Read more
Simply ripe strawberries, aromatic freshly ground black pepper with a beautiful ‘bursting garnish’ of Balsamic Flavour Pearls. Delicious, fresh & quick to prepare.
When you can get your hands on some great fresh local produce it’s wonderful to keep things simple and let the produce tell the story…
Here is a simple recipe featuring our Lemon & Black Pepper Flavour Pearls… a lovely idea for an entree or light lunch and can be prepared a day in advance…We’ve used smoked ocean trout but smoked salmon or gravlax would be perfect too
Ingredients for 4 serves
- 250g Smoked ocean trout, slices
- 200g Cream cheese
- 1 teaspoon chopped fresh dill
- fine zest from 1/2 lemon
- sea salt & black pepper to season
- glad wrap
Crème Brulee…what a decadent way to celebrate the festive season
Add some of Peninsula Larders Flavour Pearls for some sparkle and pop instead of fussing with a blow torch…a little safer too… after a few too many wines it’s a good idea to steer clear of naked flame! We have plated ours with Salted Caramel for that traditional caramel flavour. Not keen on caramel? You could try Cherry, Tangerine, Blackcurrant, Passionfruit or even Chocolate. Oh, and we have added a gingerbread Christmas tree for a little festive crunch.