SCALLOP, LARDO, SMOKY CHILLI
SERVES 4 AS A STARTER12 scallops, cleaned, in the half shell
1 tsp olive oil
6 thin slices lardo (lard-based cured
meat – substitute pancetta), halved
lengthways, cut into 7cm stripsSMOKY CHILLI
6 long red chillies(^1) / 4 cup (60ml) olive oil
1 small garlic clove, crushed
1 tbs sherry vinegar
(^1) / 4 tsp ground allspice
Pinch of ground chipotle (from
good grocers)
For the smoky chilli, heat a chargrill pan
to high heat. Toss chillies in oil and grill,
turning halfway, for 5 minutes or until
blistered. Transfer to a zip-lock bag and
stand for 10 minutes. Peel chillies,
discarding seeds, and chop. Transfer to a
bowl, stir through remaining ingredients
and a pinch of salt flakes, and set aside.
Preheat oven to 220°C.
Drizzle scallops (in their shells) with
oil. Place on a baking tray and roast for
3-4 minutes or until just cooked through.
Arrange lardo slices on scallops. Top
with smoky chilli and serve immediately.
WHITING CRUDO WITH RADISH
SERVES 4-6 AS A STARTER
Juice of 3 limes
(^1) / 3 cup (80ml) extra virgin olive oil
350g sashimi-grade whiting,
very thinly sliced
2 kaffir lime leaves, shredded
2 radishes, very thinly sliced
(we used a mandoline)
1 small red chilli, seeds removed,
cut into thin matchsticks
Coriander sprigs and snow pea tendrils
(optional), to serve
To make the dressing, place lime juice
and oil in a bowl, season and whisk until
well combined.
Arrange whiting on a chilled serving
platter. Scatter with kaffir lime leaf, radish,
“COCKTAILS ARE FOR DRINKING,
NOT OVERTHINKING. KEEP IT SIMPLE
WITH NO MORE THAN THREE
OR FOUR INGREDIENTS THAT
EVERYONE LOVES.” – JOE JONES
Potato ‘salad’,
vinegar, bottarga
“More of a chunky
mashed potato than
a salad, but delicious
nonetheless,” says
Matt. “Eat it hot,
warm or even cold.”