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Sarah Hollinshead

Items 37 to 48 of 60 total

  1. Lemon Chervil Crusted Salmon

    Lemon Chervil Crusted Salmon

    Great zesty fish dish with a smish of hummos and prosciutto. Yum! All your favourite things in one dish...

    Ingredients

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  2. Grilled Swordfish

    Grilled Swordfish

    Grilled fish is always fun with a good white. Why not dare yourself with this zesty dish and pair it with a great white? Pun very much intended...

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  3. Goan Fish Curry

    Goan Fish Curry

    Some Docs are telling us that turmeric has medicinal qualities. Just another reason to brew up a curry. Great for a dinner party, but avoid frozen fish to get the best of this dish.

    Ingredients

    1kg firm fish 50g lump of tamarind ½ cup warm water
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  4. Elysium Paella

    Elysium Paella

    One of the world's great sharing meals, Paella. Plop the pan in the middle of the table and have at it.

    Ingredients

    200g Saffron Rice 1 tspn Garlic, crushed Handful Chorizo, sliced 3 Prawns 5 Scallops 3 Mussels Handful Spanish Onion Handful Tomato, Diced ½ Soft Shell Crab, beer battered, cooked White Wine to Deglaze Parsley

    Method

    1. Get pan hot, throw in garlic and chorizo and begin to caramelize 2. Once caramelized, deglaze with wine, throw in prawns, scallops, onion 3. Once cooked throw in rice and heat through 4. Plate up, Garnish w/ diced tomato, beer battered soft shell crab and parsley. elysium-paella-300x198
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  5. Cozze Picante - Chilli Mussels

    Cozze Picante - Chilli Mussels

    Quick and classic, great with bread or pasta.

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  6. Barramundi Nick

    Barramundi Nick

    Beautifully balanced Asian-inspired dish with the quintessential Aussie fish. This is modern Australian cuisine at its best...

    Ingredients

    Marinade: 250g Barramundi Fillet 1 cup vegetable oil 1 teaspoon of lemon myrtle 1 clove of garlic 1 chilli Sauce: ¼ cup coconut cream 50g ginger puree ½ lime sliced 30g butter 6 basil leaves 1 garlic clove 1 chilli 4 pink peppercorns 1 tablespoon soy sauce ¼ cup dry sherry 1 cup cream Salt & pepper to taste

    Method

    1. Place Barramundi fillet in a medium sized bowl and add vegetable oil, lemon myrtle, 1 garlic clove, & 1 chilli. Mix well, cover and place into the refrigerator for 30 minutes. 2. While Barramundi is marinating, preheat oven to 180°C. 3. Get a medium sized saucepan and bring to a moderate heat. 4. Melt the butter in the saucepan and add chilli, garlic, ginger & peppercorns. 5. Once there is a nice colour to the ingredients,
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  7. Spaghetti with Olive and Mint Pesto

    Spaghetti with Olive and Mint Pesto

    A simple dish, successfully prepared by Dan (who can often muck up a piece of toast). Try it, a true crowd pleaser.

    Ingredients

    120g pitted green olives 2 garlic cloves - roughly chopped ½ bunch mint leaves picked ½ bunch flat-leaf parsley leaves picked ⅓ cup grated pecorino, plus extra shavings to serve ⅓ cup (80ml) olive oil 400g spaghetti

    Method

    Rinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper. Cook pasta in a large pan of boiling salted water until al dente. Drain, reserving 1 cup (250ml) cooking water. Return pasta to pan, add the pesto and enough of the cooking water to form a smooth sauce. Serve with extra cheese.
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  8. Spaghetti alla Carbonara

    Spaghetti alla Carbonara

    Not a fan of carbonara? Odds are you've never had a good one. Tricky to get right, but so rewarding when you do.

    Ingredients

    For one portion: 60 to 80gm spaghetti freshly cooked al dente 1 tb Extra virgin olivae oil 30g flat pancetta or guanciale 1 or 2 eggs, beaten 25g freshly grated Pecorino Romano and/or aged Italian Grana Cheese (Grana Padano or Parmigiano Reggiano) freshly ground black pepper

    Method

    1. Mix the beaten egg with grated cheese and grounded black pepper. 2. Slice the pancetta 7 to 10 mm thick and cut in 2 cm rectangular bites. 3. Slowly fry the pancetta in the extra virgin olive oil in a non stick pan until crispy. If the pancetta has enough fat you will not need to add oil. 4. Add the spaghetti with some of the cooking water, do not fry the spaghetti but rather just let it absorb the flavour of the pancetta. 5. Simmer gently until the water
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  9. Seasonal Fig & Prosciutto Pizza

    Seasonal Fig & Prosciutto Pizza

    A hearty pizza for footy night. The crumbled Gorgonzola is a great touch. Lose the Prosciutto for a nice vego option...

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  10. Ravioli Ossobuco with Salsa Verde

    Ravioli Ossobuco with Salsa Verde

    A couple of favourites combine to make an amazing meal. Plain old ravioli livened with a premium filling and a killer topping. Memorable dish!

    Ingredients

    Pasta: 500g ‘00’ Flour 5 eggs tsp Salt Ossobucco Filling 3 Ossobuco 1 carrot 1 onion 3 cloves of garlic 2 sticks of celery 250g tin tomato 2 glasses of red wine Fresh thyme, rosemary and parsley 1 egg 20g bread crumbs Salsa Verde: 1 cup flat-leaf parsley leaves 1 cup basil leaves 1 garlic clove, chopped 2 teaspoons capers, drained (anchovies can be used as an alternative or additionally) ½ cup extra-virgin olive oil 1 lemon, juiced salt and pepper to taste

    Method

    Ossobucco filling: Seal the meat in a pan and place on an oven tray. In the same pan brown all the vegetables and then place on top of meat in tray, pour over the wine and the herbs. Cover the tray with foil and bake in the oven at 220°C
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  11. Proscuitto Pizza

    Proscuitto Pizza

    So simple, a good pizza lets the ingredients sing. Superb prosciutto is a must for this dish.

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  12. Linguine Whiting

    Linguine Whiting

    Something of a trinity of lovely light flavours: wine, whiting and pasta. Brilliant, great for a summer repast. Use a quality dry white while cooking and serve it with the meal.

    Ingredients

    500g Linguine pasta 1 cup Fish stock 150ml Dry White wine 1 bunch Italian Parsley 12 small Whiting Fillets 120g Reggiano Parmesan
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Items 37 to 48 of 60 total

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