Beet and Sherry Bloody Mary - by Brian Bartels
Leo Robitschek makes me drink. Anyone who can do that is either a true friend or a family member....
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Seafood Marinara - Chef Recipe by Tim Stanton
Ingredients
5 peeled bay prawns
5 live spring bay mussels
50 g diced salmon
50 g diced barramundi
1/2 Tbs minced garlic
1/2 Tbs minced red chilli (no seeds)
1 lemon
180 g cooked spaghetti al'dente
50 mL extra virgin olive oil
1/2 bunch flat parsley
Pinch of salt
Crack of pepper
Method
Bring pan to medium heat with olive oil.
Add all seafood and don’t move in pan until golden on one side.
Once seafood is caramelised on one side add chilli and garlic and toss in pan until seafood is cooked.
Once seafood is cooked add spaghetti, salt, pepper and squeeze half a lemon over the top and serve.
