4 uncookedkingprawns
12 mussels,scrubbed
2 tspchardonnayvinegar
12 largeclamsorpipies,scrubbed
12 smallyellowwitlofleaves
8 sprigssamphire(seenote)
8 sprigskarkalla(seenote)
8 sprigsseablite(seenote)
12 sprigsiceplant(seenote)
MARINATEDVEGETABLES
½ smallfennelbulb,slicedintothin
wedges
1 celerystalk,cutinto 5cm-long batons
20 cherrytomatoes
150 mloliveoil
6 thymesprigs
Finelygratedzestandjuiceof1 lemon
TOMATODRESSING
10 cherrytomatoesfromthemarinated
vegetables
100 mloilfromthemarinatedvegetables
15 mlchardonnayvinegar
2 tspcoarselychoppedcapers
1 tspfinelychoppedseablite(seenote)
1 small green chilli, finely chopped1 Formarinatedvegetables,blanch
fennelandceleryina largesaucepanof
boilingwateruntilal dente(30seconds).
Removewitha slottedspoonanddrain
onpapertowel.Scorea smallcrossin
thestemendsoftomatoesandblanch
inthesamesaucepan(10seconds).
Transfertomatoestoa bowloficed
water,drainwell,peelanddiscardskins.
Combineoil,thyme,juiceandrindin
a smallsaucepanoverlowheat.Season
totasteandheatgentlyuntilwarm.
Addfennel,celeryandtomatoes,
andsetasideatroomtemperature.
2 Bringa saucepanofsaltedwater
totheboilandcookprawnsuntilpink
andjusttender(4minutes).Immediately
transfertoa bowloficedwatertocool
thendrain.Peelprawns,leavingheads
andtailsintact,devein and refigerate
untilneeded.
3 Heat2 tbswaterina smallsaucepan
overmedium-highheat.Addmussels,
coverandcookuntilopen(3minutes).
Removemusselsfromshells(discard
shells)anddebeard.Addvinegarto
musseljuicesin thepan,returnmussels
topan,stirandtransfertoa bowl.
4 In thesamepan,heatanother2 tbs
waterovermedium-highheat.Addclams,
coverandcookuntilopen(3-4minutes).
Transfertoa bowl,thenremovemeat
fromshells,reservingshellsseparately,
andreturnmeattocookingliquid.
Clean shells and set aside to serve.5 Fortomatodressing,coarsely
chopmarinatedcherrytomatoesthen
combineina largebowlwithremaining
ingredientsand50mlclamjuices.
Seasontotaste.Addwitlof,samphire,
karkalla,seablite,andice plant; toss
gentlytocombine.
6 Drainmusselsandclamsandreturn
clamstocleanedshells.Dividesalad
amongplatesthentopwithmarinated
vegetablesandseafood.Drizzlewith
extratomatodressingandserve.
NoteSamphire,karkalla,seabliteand
iceplantareavailablefromnative-
ingredientsuppliersoronline at
farmhousedirect.com.auBambino
SERVES4 //PREPTIME5 MINS“Thiscocktailisslightlysaltybut
soeasy-going,”saysMcConnell.80 mldryapera(manzanillaorfino),
orpaledryapera
40 mlelderflowerliqueur(seenote)
20 mldryvermouth(seenote)
20 mlbrinefrompreservedcaperberries
Tonicwaterorsodawater,toserve
Caperberries and lemon slices,
to serve1 Chill4 rocksorhighballglasses.
2 Divideapera,liqueur,vermouthand
brinebetweenglasses.Topgenerously
withiceandfillwithtonicorsodawater.
Stirgentlyandserve,garnishedwith
caperberries and lemon slices.➤Classicseafoodsalad
SERVES4 ASA STARTER//PREPTIME 40 MINS//COOK 20 MINS
“Avibrantsaladmakesa greatstarteranytimeoftheyear,andwiththebestseafood
available,it canbesomethingveryspecial,”saysMcConnell.“Thissaladis balanced
withthefreshsalinityofwildcoastalplants,thesweetnessfrompreservedcherry
tomatoes and the richness from vegetables lightly cooked and marinated in olive oil.”
ThispageCabbagebowlfrom
Piggot’sStore.OppositeIrish
Dogstumbler(topleft)and
ShortStoriesmixedtumbler
(bottomright),bothfrom
WaterfordCrystal.Allother
props stylist’s own.