Grand Soleil coupe glass in azure & yellow (used throughout) from maisonbalzac.com • Tropics multi tablecloth (used throughout) + Dots amber tumblers (set of 2) + Fruit Salad yellow napkins (used throughout, set of 6) all from bonnieandneil.com.au
J’ai Faim dinner plates in sky (set of 2) from maisonbalzac.com • Papaya border multi tablecloth (used throughout) from bonnieandneil.com.au
Top right: Summer Fruits glass decoration in green pear from maisonbalzac.com
BABY SQUID & RUBY GRAPEFRUIT SALAD WITH RED CHILLI DRESSING
SERVES 4 (AS A STARTER)
300g baby squid, cleaned and scored
2 ruby grapefruit, segmented
3 red shallots, thinly sliced
2 stalks lemongrass, thinly sliced
3 long green shallots, thinly sliced
1 cup each coriander and mint leaves
Crispy garlic, to serve
RED CHILLI DRESSING
3 coriander roots, washed
3 garlic cloves
2 long red chillies, deseeded, chopped
2½ tbs white sugar
2 tbs each fish sauce and lime juice
For the dressing, using a mortar and pestle, pound the coriander root, garlic and chilli with a large pinch of salt flakes until a fine paste. Transfer to a jar and add remaining ingredients. Close lid and shake until sugar dissolves. Check seasoning; it should taste sweet, sour, spicy and salty.
Blanch the squid,
