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  • Better Homes and Gardens Australia

    A TASTE OF SUMMER

    Dec 12, 2019 10 minutes

    BERRY FIZZ

    Kick off your parties with a refreshingly fruity prosecco cocktail – or make it a mocktail by omitting the bubbles and just adding soda water to taste. It’s wonderful either way!

    Recipe on page 28

    BROAD BEAN, LEMON AND MINT BRUSCHETTA

    Fresh, seasonal ingredients combine in this easy vego starter – simply barbecue the bread!

    Recipe on page 28

    CITRUS, FENNEL AND GOAT’S CHEESE SALAD

    Delicious, tangy oranges and grapefruit shine in this colourful salad, sprinkled with cheat’s maple walnuts and garnished with fennel fronds.

    Recipe on page 28

    BABY TOMATO AND HERBED CHEESE TART

    This sensational tart is a real show stopper, created using ready-made pastry and a medley of mixed tomatoes.

    Recipe on page 28

    LAMB, TOMATO AND HALOUMI SKEWERS WITH PESTO

    Just dice, thread and grill your way to these easy eats. Yum!

    Recipe on page 29

    SPICY CHICKEN DRUMETTES WITH YOGHURT RANCH DRESSING

    Shake, dip and bake your way to tasty finger food in minutes!

    Recipe on page 29

    BARBECUE MARINATED PRAWNS WITH SRIRACHA MAYONNAISE

    Preparation time 10 mins

    Cooking time 18 mins

    Serves 6-8

    1kg large king prawns (24), peeled and deveined, tails left on
    ¼ cup extra virgin olive oil
    Finely grated zest and juice of 1 lime, plus extra wedges, to serve
    2 Tbsp finely chopped coriander leaves, plus extra sprigs, to serve
    Sea-salt flakes and freshly ground black pepper, to season
    24 bamboo skewers
    ½ cup whole-egg mayonnaise
    2 Tbsp Sriracha sauce
    1 Tbsp Worcestershire sauce
    1 Tbsp tomato sauce
    1 clove garlic, crushed
    Watercress sprigs, to serve

    Put prawns, oil, zest, juice and coriander in a large snaplock bag and season. Massage to coat prawns, then thread onto skewers

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