RELAXED RECIPES

AWESOME foursome

We’ve got your next dinner party menu sorted thanks to the incredible team at All’ Antica in Buddina.

PHOTOS ANASTASIA KARIOFYLLIDIS

ESPRESSO MARTINI

Serves 1

Ingredients

15ml Kahlua 15ml Galliano Ristretto 15ml vanilla vodka 15ml sugar syrup 1 shot espresso coff ee

Method

Shake all ingredients with ice in a cocktail shaker. Strain into a martini glass, hit the bottom of the shaker to get all the froth out. Float three coff ee beans on top for garnish.

SMOKED SALMON BRUSHETTA

Serves 4

Ingredients

1 house-made sourdough loaf Extra virgin olive oil Salt and pepper to taste 4 ripe roma tomatoes (de-seeded) 1 red onion (small-medium) Small handful fresh basil Small handful fresh rocket 2-3 whole bocconcini (chef’s tip: use an egg slicer to cut fresh bocconcini) 250g smoked salmon

Method

Cut sourdough into 8 even slices. Rub with olive oil and season with salt and pepper, then grill or oven bake. Make a tomato mix by finely dicing the tomato, onion, fresh basil, salt and pepper and extra virgin olive oil. Dress the rocket in a small bowl with a small amount of extra virgin olive oil. To plate, place the toasted sourdough on your serving plate/board, place the dressed rocket on top of the 8 slices of sourdough, place 1 to 2 tablespoons of tomato mix on the rocket bed. Place a slice or two of bocconcini on top of the tomato mix. Roll a good-sized amount of smoked salmon into a cylinder shape and place on top of bocconcini. This is also amazing with a couple of capers rolled inside the salmon. Dress with extra virgin olive oil and cracked pepper. Serve.

French Mediterranean cooking using locally grown products

Nestled in the beautiful village square of Peregian Beach, Periwinkle restaurant offer a modern French Mediterranean cuisine with delicious seafood, hand crafted sourdough breads, char grill beef and seasonal vegetables.

Enjoy a relaxing breakfast, lunch or dinner in the family friendly village square park.

Monday to Friday 11am - 8.30pm Saturday & Sunday 8.30am - 8.30pm 2/216 David Low Way Peregian Beach QLD 4573 07 5448 3251 periwinklerestaurant.com.au

VANILLA BEAN PANNA COTTA

Serves 8 to 10

Ingredients

Panna cotta 800ml cream 100ml milk 90g caster sugar ¼ tsp vanilla paste 1 capful vanilla imitation essence ¼ tsp nutmeg 2-3 gelatine sheets Berry compote 250g mixed berries, fresh or frozen 80g caster sugar ¼ tsp ground cinnamon Pinch nutmeg 1 tsp vanilla essence Garnish 2-3 biscotti biscuits, crumbled Small handful pistachios, roughly chopped Fresh mint

To make the berry compote, gently heat all the ingredients until the caster sugar has dissolved, then let cool overnight in the fridge to be used on top of the panna cotta. To plate, place a small mould upside down above the serving plate then use your thumb to gently push the panna cotta to the side to let a little air pocket into the mould, then the panna cotta should slide out easily. Place a couple of spoonfuls of the cold berry compote over the panna cotta. Garnish with the crumbled biscotti and chopped pistachio and fresh mint.

Method

To make the panna cotta, gently heat cream, milk, sugar, vanilla paste and essence, and nutmeg in a thick-based saucepan. Bring gently to the boil to dissolve the sugar. Then place gelatine sheets straight into the mix; as the mix is hot the sheets do not need to be soaked in cold water. Once the gelatine is completely dissolved, remove from heat and spray 8 to 10 dariole moulds with canola spray, then pour the mixture into the moulds. Cover with cling wrap and let set overnight.

MUSSELS WITH SPAGHETTI

Serves 2 to 4

Ingredients

500g good Italian spaghetti (or make your own if desired) 100g unsalted butter Extra virgin olive oil 1 cup chopped Spanish onions 4 peeled whole cloves of garlic 2-3 mild red chillies 1kg fresh South Australian blue-tip mussels 250ml dry white wine 1 can good-quality Italian tinned tomatoes Sea salt and pepper Half bunch fresh basil

Method

Cook the spaghetti in plenty of salted, boiling water until al dente, then set aside. Heat a large ceramic or thick-based bottom pan and add the butter, olive oil, Spanish onion, garlic and chillies to the hot pan and sauté. Add the mussels and white wine, cover until mussels open up. Add the tomatoes, season with the salt and pepper and heat through. Then simply combine with the cooked spaghetti. To plate, garnish with extra virgin olive oil and fresh basil.