BARBECUE

A PREMIUM PIECE OF RIB-EYE BEEF GETS THE STAR TREATMENT WITH ZESTY LEMON-PEPPER SEASONING AND RICH BLUE CHEESE DRESSING

UPGRADE THE TRADITIONAL CLUB SANDWICH WITH STACKS OF ZINGING MEXICAN FLAVOURS. IT’S CREAMY, IT’S CRUNCHY AND IT’S PURE SATISFACTION

SEARED HIRAMASA KINGFISH, GREEN SAUCE AND ZUCCHINI

SERVES 4

2 dried chorizo, casings removed, cut into rough long wedges
4 small zucchini, cut into 5mm-thick lengths
200g snow peas, trimmed
4 x 220g Hiramasa kingfish fillets, (skin on), pin-boned
⅓ cup (80ml) extra virgin olive oil, plus extra to drizzle
100g unsalted butter, chopped
2 tbs lemon juice
¼ cup (30g) pitted Sicilian olives, roughly chopped
Baby red vein sorrel, to serve

GREEN SAUCE (MAKES APPROX.

1 CUP – 250ML)
½ bunch each coriander and flat-leaf parsley, leaves picked
¼ bunch oregano, leaves picked
2 garlic cloves, crushed
Zest and juice of 1 lime
2 tsp caster sugar
2 tbs sherry vinegar
½ tsp chilli flakes (optional)
¾ cup (180ml) extra virgin olive oil

For the green sauce, place all ingredients in a blender and whiz until finely chopped and combined. Season and set aside.

Heat a lightly greased barbecue or chargrill pan to high. In batches, grill the chorizo, turning regularly, for 1-2 minutes until charred. Transfer to a large bowl. In batches, grill the zucchini for 1-2 minutes, turning regularly, until charred and cooked to your liking. Transfer to bowl with chorizo.

In batches, grill snow peas, turning regularly, until charred and cooked to your liking. Transfer to bowl with chorizo and set aside.

Place kingfish skin-side up on a large plate. Season the skin liberally with fine salt. Heat oil in a large frypan over medium-high heat. Add kingfish, skin-side down, and cook for 3-4 minutes until the edges of kingfish start to turn golden. Scatter chopped butter evenly around the fish. When the butter begins to foam, turn fish over. Spoon some foaming butter over the fish skin and cook for 1-2 minutes until butter has a nutty aroma. Remove from the heat and carefully add lemon juice. This will stop the butter from burning. Rest fish in the pan with burnt butter until ready to serve.

Add one-quarter of the green sauce to the chorizo mixture. Season and toss to combine. Divide chorizo mixture among plates and top with the kingfish. Spoon over some green sauce, scatter with olives and baby red vein sorrel. Serve with the remaining green sauce.

GRILLED LAMB WITH ROAST TOMATO & CAPSICUM RAGU

SERVES 4

Lamb and anchovies are a classic match. If you prefer, you can add the anchovies to the vegetables before roasting.

250g mixed cherry tomatoes, halved200g mixed mini capsicum, halved, seeds removed1 red onion, cut into wedges1 garlic bulb, halved½ cup (125ml) extra virgin olive oil2 tbs red wine vinegar4 sprigs thyme2 sprigs rosemary2 lamb back-straps (around 200g each), at roomSourdough baguette, sliced on an angleRocket, anchovies and caperberries, to serve