Classics get a fresh twist in this light, brightly flavoured summer lunch, ideal for an Australian festive season.
Ben Milbourne’s salmon and scallop ceviche with chorizo oil
For a starter that packs a punch try this full-flavoured, lighter-style dish with an elegant Tasmanian fizz.
1 chorizo sausage, skinned and finely diced
1 tbsp olive oil
1 bulb of fennel, roughly chopped, fronds reserved
1 knob ginger, thinly sliced
12 large scallops, thinly sliced
200g of salmon, carefully diced into 1cm pieces
juice of 2 lemons
salt to taste
Put the chorizo and olive oil in a small frying pan over a low heat and cook for 5 minutes until the chorizo starts to brown. Strain the chorizo, reserving the oil and chorizo crumb.
Place the oil back in the frying pan and cook the fennel and ginger over medium heat, cook for 5 minutes to extract as much flavour from the fennel and ginger, then strain the oil again. Reserve this oil and allow to cool. Discard the fennel and ginger.
Lay the scallops and salmon on a plate and dress with the cooled chorizo oil, lemon juice, salt, chorizo and fennel fronds.
Drink match: 2012 Clover Hill Vintage Brut
Winemaker says: Clover Hill Vintage Brut cries out to be paired with something delicate but rich. Combining the delicacy of the raw salmon and scallops, which are sweet and fatty, with the more intense chorizo oil, brings forward the cleansing acidity of the wine and the creaminess of its bead.
RRP $55 | cloverhillwines.com.au
Roast chicken with harissa and preserved lemon
Spice up your usual roast chicken this season with a harissa marinade, which works brilliantly with a vibrant Barossa Valley chardonnay.
1.5 kg whole free-range chicken
3 tbsp harissa paste
1 tbsp salt
1 tbsp ground black pepper
2–4 garlic bulbs
1 preserved lemon
3 thyme sprigs
2–3 lemons, cut in half
Coat the chicken all over with the harissa, rubbing the paste under the skin. Season the chicken with salt and pepper, inside and out. Wrap tightly with plastic wrap and refrigerate for at least 3 hours or overnight.
Cut one or more of the garlic bulbs in half cross ways and place in the chicken cavity along with the preserved lemon and a sprig of thyme. Tie the legs together with kitchen twine and tuck the wings under. Leave chicken on the bench for 20 minutes until room temperature.
Preheat oven to 260°C or the highest temperature it will go.
Place chicken on a rack set in a roasting pan and top with
the remaining thyme. Place the remaining garlic and the lemon halves in the roasting pan. Cook for 10 minutes to brown the outside of the chicken. Reduce the temperature to 160°C and cook for 45 minutes or until juices run clear when a knife is inserted into the thickest part of the thigh.
To serve, place chicken on a board or platter and garnish with lemon, garlic and thyme. If you like (and we highly recommend you do) accompany with roasted potatoes with rosemary & garlic.
Drink match: 2016 Grant Burge 5th Generation Chardonnay
Winemaker says: I can’t resist a succulent roast chicken with loads of flavour and matched to this, my go-to wine for the dish. Its combination of stone fruit and hints of tropical fruit can handle any lemon, herbs or spices you want to throw at the chook. RRP $19.99 | grantburgewines.com.au
Negroni sorbet with blood orange & pomegranate
Watch your guests’ faces light up when you serve them this refreshing citrus sorbet alongside the indulgent Italian cocktail it’s inspired by.
250g caster sugar
50g liquid glucose
250ml pomegranate juice
150ml blood orange juice
20ml Airone Rosso, plus a splash
2 tsp Langton’s Gin
Combine the sugar and water in a saucepan and heat gently, swirling the pan from time to time, until the sugar dissolves. Increase the heat and bring to the boil then simmer for 1 minute. Remove from the heat and leave to cool slightly.
Stir the liquid glucose into the syrup. Add the fruit juices, together with the alcohols and transfer to the fridge to cool.
Tip into an ice-cream machine and churn according to the manufacturer’s instructions. Towards the end of the churning, add another splash of Airone Rosso – a capful should do it – and churn it in. Transfer to a plastic container and freeze for at least 2 hours before serving.
Drink match: Langton’s Negroni Cocktail Kit
Distiller says: The herbal notes of a negroni play wonderfully with citrus, making this both a like for like and complementary pairing.
Langton's says: The negroni has shouldered its way through the crowded world of cocktails to the very front of the pack and is now enjoying renewed global appreciation. Mix equal parts Langtons Skiddaw Lakeland Gin from England, Red Vermut Lustau from Spain and Poli Airone Rosso from Italy and serve over ice with a twist of unwaxed orange. RRP $120 | langtons.com.au
Starter: Tasmanian Trail by Ben Milbourne. Images © various.
Main: Alimentari by Linda and Paul Jones. Images © Lauren Bamford.
Dessert: New Feast by Greg and Lucy Malouf. Images © Alan Benson.
For more than 33,000 tried and tested recipes from top chefs, visit cooked.com.au
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