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June 2006

Salad of avocado & smoked salmon

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The Deck

Devonport

SALAD OF AVOCADO, SMOKED TASMANIAN SALMON, MIXED LEAVES, FETTA AND ROE

This salad is quick, easy to prepare and very tasty. It is fantastic with a glass of Sparkling and is a great Spring/Summer dish to either have on it’s own or as a starter before main course.

To Serve 4

240g Sliced Smoked Tasmanian Salmon
100g Mixed Mesclun Leaves
2 Whole Avocadoes
80g Marinated Fetta
4 teaspoons Salmon Roe

60mls Balsamic Dressing (45mls Extra Virgin Olive Oil mixed together with 15mls Balsamic Vinegar and a pinch of sea salt and cracked black pepper)

Continued …
Filed under: The Chefs • The Raw Ingredients • The Recipes • The Restaurants •

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March 2006

Luscious pears

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The beginning of the pear harvest usually precedes that of apples by a week or so and concludes earlier.

Even though their skin can be a little resistant to the bite, due to the delicate nature of their flesh they are picked under-ripe.

If you have the luxury of planning ahead, buy them 3 to 4 days before required and allow them to ripen and soften at room temperature.

They ripen from the inside out. When ripe they exude their distinctive aroma and the flesh gives to gentle pressure at the stem end. A ripe pear should be both juicy and of silken texture.

Continued …
Filed under: The Raw Ingredients •

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before we eat
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before we eat

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