
Seafood Stew with Spicy Mussel & Saffron Broth
Recipe by Neil Perry from “Rockpool Bar & Grill” (Murdoch Books, 2011).
200 ml coconut water
15 g spinach
1/4 cup cucumber
5 pieces organic frozen pineapple
1 small frozen banana
5 mint leaves
1/4 tsp super greens (optional)
Mint leaves and Chia seeds to garnish
In a smoothie blender, add the coconut water, cucumber, pineapple, banana, mint leaves and super greens. Blend until a smooth consistency is created. Pour into a bowl or glass and top with the garnish of mint leaves and a sprinkling of the Chia seeds.
Recipe provided by Born In Brunswick
Recipe by Neil Perry from “Rockpool Bar & Grill” (Murdoch Books, 2011).
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