This recipe uses Tropic Co Cooked Tiger Prawn. It’s up to you how you want to plate it; restaurant style or home cooking style. Either way, we promise you a vibrant and fresh starter that everyone will enjoy. Watch out for the kick from the horseradish.

Cocktail Sauce

• 200ml tomato sauce
• 40g horseradish cream (mild)
• 30ml fresh lemon juice

Salad

• 5 Cooked Tropic Co. Tiger Prawns, thawed and peeled and cut in half lengthways
• Butter lettuce, washed and cut in half
• Avocado, diced
• 1/2 tsp Yarra Valley Caviar, for garnish
• Chives, sliced for garnish

Method.

1. Defrost prawns a few hours before use, peel and set aside.
2. Mix cocktail sauce ingredients together in a bowl and set aside .
3. Carefully tear off lettuce leaves. Then lay lettuce leaves into a bowl, core side in and green at the top.
4. In the bowl build a base with some avocado, sauce then prawns. Continue to add ingredients to the bowl until you have used all your prawns.
5. Finish with a sprinkle of chives, caviar and serve immediately.

A classic French winter scallop stew enjoyed by all.

Ingredients

• 20 x Far West Scallops, any size, defrosted
• 1 brown onion, chopped – chopped
• 2 tbs Currawong Lemon Infused Olive Oil
• 2 garlic cloves, chopped
• 1 capsicum, finely diced
• 1 stick celery, finely diced
• ½ cup white wine
• 1 cup canned tomatoes, diced
• Small pinch Saffron
• Fresh parsley, chopped
• Salt & pepper
• Fresh baguette, optional

Method

1. Ensure the scallops have thoroughly defrosted.
2. Using a heavy based pan, gently sauté the onion using half the oil until onions turn translucent. Add the garlic, celery, and red pepper and cook on medium heat for 5 minutes until tender.
3. Meanwhile using a separate pan, heat the remaining oil until hot. Pat down the scallops to remove any excess moisture, then carefully sear the scallops for 1 minute each side until a golden crust has formed. Remove, then set aside on a plate. Wipe the pan clean, and repeat the process until all scallops have been seared.
4. Turn the heat up on the pan containing the vegetables, then add the saffron and wine to deglaze the pan. Lower the heat, then gently place in the scallops and add the tomatoes. Bring to a gentle boil.
5. Taste for seasoning and serve in a bowl topped with chopped parsley. Serve with fresh crunchy baguette or toast.

The deliciously creamy sauce is perfectly paired with silky smooth Terra Mare Prime Wagyu Eye Fille and plump Tropic Co Tiger Prawns. This recipe serves 2 people.

Ingredients

• 2 x Terra Mare Prime Wagyu Eye Fillet (roughly 500g)
• 6 x Tropic Co Tiger Prawns, defrosted and peeled
• 1 cup heavy cream
• ½ cup Parmesan cheese, shaved or grated
• 1 sprig fresh thyme Thyme
• 1 clove garlic, crushed
• Olsson’s Sea Salt flakes
• Salt & pepper to taste

Method

1. Defrost and peel the prawns following the guide below. Bring the meat to room temperate before cooking.
2. Heat the cream in a saucepan with thyme and garlic. Slowly simmer until it has reduced by half, being careful not to burn or boil – heating the cream on high heat will cause it to quickly rise in the saucepan; be sure to keep an eye on it.
3. Once reduced by half, stir in the parmesan cheese and season with salt and pepper. Turn off and set aside, making sure it doesn’t cool too much.
4. Then heat a heavy based pan on high, and add a little extra virgin olive oil. Season the meat with Olsson’s Sea Salt Flakes and pepper.
5. Once the pan is searing hot, carefully sear each side of the filet for roughly 30 seconds. Make sure it is a hard sear – look for a caramelized crust.
6. Then cook the filet in the pan for 2 -3 minutes each side for medium-rare. Remove from the pan, then allow to rest for half the time cooked.
7. Using a separate pan, sauté the shrimp until cooked.
8. Plate the steak, sliced or unsliced, with the prawns. Carefully pour the warm sauce over the top of the meat and prawns, and serve with sautéed spinach or other warmed vegetables.
9. Serve immediately.

Ingredients

• 6 scallops, thawed
• 1/3 cup fresh lime juice
• 5 tsp honey
• 1 tbsp rice vinegar
• ¼ tsp salt
• 1/2 capsicum roughly chopped
• Pea shoots for garnish
• Mescaline salad mix
• Extra Virgin Olive Oil

Method

1. Defrost scallops before use. Gently remove remaining piece of membrane (this will be a beige color piece on the side that is a little firmer than the scallop meat). Place on paper towel, pat dry and set aside.
2. Make the dressing by mixing the lime juice, honey, vinegar and salt in a bowl. Avoid using a metal bowl as this reacts with the lime juice and alters the flavor. Set aside.
3. Dice the capsicum and mix with an even amount of both salad mix and pea shoots in a bowl.
4. Heat a non-stick pan and add enough olive oil to lightly cover the pan. When the pan begins to smoke add the scallops, one at a time. Keep heat on a medium high heat and let sit for 30 seconds. Gently move each scallop separately, if they don’t move they aren’t ready .
5. Once they are sealed and move, turn scallops and turn heat off. Let sit for a further 15 -20 seconds and remove to a separate plate. They should feel firm but not hard and have a nice golden brown sear around the edges and a little across the center. The scallops will taste sweet with a medium texture when eaten.
6. Dress the salad mix and gently place the scallops on the edge and atop the salad, add a little more dressing to cover the scallops. Serve immediately.

Ingredients

• 7 x pieces Greenlip Abalone (1 7PC pack)
• 500g whole Pancetta, or bacon
• Yarra Valley Caviar
• Micro greens, optional

Method

1. Defrost abalone. Then shuck, trim, and clean. Also clean the shells and put aside for serving.
2. Heat a non stick pan on high heat – do not add any oil. Once the pan is warm, add the pancetta and turn down to a medium heat. Place a heavy saucepan on top to prevent the pancetta from curling.
3. Cook for about 4 – 5 minutes each side. Take the pancetta out of the pan and let it cool. Leave the remaining pork fat in the pan, then turn heat to low.
4. In the same pan as the pork fat, add the abalone pieces flat side down. Leave for about 5 minutes until the back side is warm to touch. Turn over and cook for a further 4 minutes. There should be a slight golden color on the edge.
5. While the abalone is cooking prepare the pancetta. During cooling, the pancetta should become very crisp. Once cold, dice into small pieces and set aside.
6. Remove the abalone pieces from the pan, then thinly slice. The center of the abalone should be warm to touch with a light opaque color.
7. Place neatly back in the shell to serve, and sprinkle the crispy pancetta over the top.
8. Add a generous amount of Yarra Valley Caviar, along with the micro herbs. Serve immediately.