Davidson’s Plum Sour
MAKES 1 // PREP TIME 10 MINS // COOK 5 MINS (PLUS INFUSING)
“This cocktail really represents the Northern Rivers,” says Saxby.
“Brookie’s is a local favourite – we’ve used this gin, as the
sweetness helps balance out the tartness of the Davidson’s plum.”
45 ml Brookie’s Byron Slow
Gin (see note)
30 ml lemon juice
1 eggwhite
Freeze-dried Davidson’s
plum powder (see note),
to serve
DAVIDSON’S PLUM SYRUP
75 gm caster sugar
100 gm fresh or frozen
Davidson’s plums (see
note), coarsely chopped
1 For plum syrup, combine
sugar and 175ml water in a small
saucepan over medium heat and
stir until dissolved. Add plums
and stir occasionally until pan
comes to a simmer. Remove
from the heat and set aside
to infuse (11⁄2-2 hours). Strain
and refrigerate until required.
Plum syrup makes more than
you need but will keep
refrigerated for up to 1 week.
2 Place gin, lemon juice,
eggwhite and 15ml plum syrup
in a cocktail shaker with ice.
Shake hard until chilled and
eggwhite has frothed up.
Strain into a chilled glass
and dust with plum powder.
Note Brookie’s Byron Slow Gin
is available from select bottle
shops. Freeze-dried Davidson’s
plum powder is available from
select health food stores.
Davidson’s plums are available
from outbackchef.com.au.Burrata Chabi Chic
Original Beldi glass
from Marr-kett.
Chloé sunglasses
from St Francis. All
other props stylist’s
own. Stockists p152.
Below: Bartender
Oskar Klein.King prawn sangas
MAKES 12 MINI SANDWICHES // PREP TIME 20 MINS // COOK 10 MINS“There is something very satisfying about these little prawn
sangas,” says Saxby. “Little tricks like adding crispy prawn
crackers add to the nostalgia and take them to another level.”Vegetable oil,
for deep-frying
12 prawn crackers (see note)
24 slices white bread, crusts
removed
12 butter or cos lettuce leaves
24 cooked king prawns,
peeled, deveined and
halved lengthways
SAUCE
250 gm mayonnaise
12 cornichons, drained,
coarsely chopped
2 tbsp capers in salt, rinsed,
coarsely chopped
1 golden shallot, finely diced
2 tbsp coarsely chopped dill
2 tbsp chopped chives
50 ml tomato sauce
2 tsp Worcestershire sauce
2 tsp Tabasco sauce
Juice of 1 lemon
1 Heat oil in a deep saucepan
to 180°C. Deep-fry prawn
crackers in batches, turning
occasionally, until puffed and
crisp (2-3 minutes; be
careful, hot oil may spit).
Drain on paper towels.
2 For sauce, place ingredients
in a bowl and stir to combine.
Taste and adjust seasoning
if required.
3 Cut bread slices into half
to make 2 finger sandwiches.
Spread sauce over each
finger sandwich. Place a
lettuce leaf on half of the finger
sandwiches. Place prawn halves
on top of each lettuce leaf, then
top with a prawn cracker.
Sandwich with remaining finger
sandwiches, sauce-side
down. Cover sandwiches and
refrigerate until ready to serve.
Note Prawn crackers are
available from Asian grocers
and select supermarkets.