Australian Gourmet Traveller - (04)April 2019 (1)

(Comicgek) #1
½ baguette, sliced diagonally
into 5mm-thick slices
1 tbsp olive oil
CRAB MAYO
180 gm picked spanner crab
meat, drained
2 tbsp whole-egg mayonnaise
3 finger limes (about 50gm;
see note), halved and
pearls squeezed out,
seeds discarded
AVOCADO PURÉE
Flesh from 1 avocado
2 tsp lemon juice

1 Preheat oven to 180°C. Place
baguette on an oven tray, drizzle
with olive oil, season with salt
and bake until crisp and golden
brown (12-15 minutes).

Crab crostini
MAKES ABOUT 12 // PREP TIME 20 MINS // COOK 15 MINS

“We’re so lucky to have seafood such as Queensland
spanner crabs in Australia,” says Stanton. “The texture
and flavour of the meat is the best, so eat lots of it.”

2 For crab mayo, toss
ingredients in a bowl to
combine and season to taste.
Refrigerate until required.
3 For avocado purée, blend
ingredients in a small food
processor, scraping down sides
occasionally, until smooth and
creamy. Season to taste and
refrigerate until required.
4 Spread a small amount of
avocado purée on crostini,
spoon crab mayo on top
and serve topped with freshly
ground pepper.
Note Finger limes are available
from select greengrocers. ➤

Scallop crudo
SERVES 6-8 // PREP TIME 10 MINS

“I find raw scallops beautiful
and quite luxurious with
a sweet flavour and silky
texture,” says Nick Stanton.
“The citrus dressing really
complements the scallop and
a hint of saffron adds body
and brightens up the dish. It’s
a great starter with bubbles.”
Pictured p95.

12 Hervey Bay scallops,
removed from shell
and trimmed
Salmon roe, to serve
CITRUS DRESSING
80 ml (⅓ cup) orange juice
(about ⅔ of an orange)
2 tsp lime juice
2 tsp white soy sauce
(see note)
2 tsp extra-virgin olive oil
1 tsp thinly sliced basil leaves
1 tsp thinly sliced flat-leaf
parsley leaves
1 tsp thinly sliced mint leaves
1 tsp sherry vinegar
¼ tsp finely grated ginger
Small pinch of saffron
threads

1 For citrus dressing, whisk
ingredients in a bowl.
2 Arrange scallops on a chilled
plate and season lightly to
taste. Pour dressing around
scallops until it forms a puddle
on the plate, then spoon a little
salmon roe onto each scallop,
and serve topped with freshly
ground pepper.
Note White soy sauce is
available from Japanese grocers
and The Essential Ingredient.
Wine suggestion A nebbiolo
pét-nat such as 2018 Little
Reddie Pat Nat from Heathcote.

ALL PROPS RESTAURANT’S OWN.

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