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Gourmet Seafood Barbecue For Australia Day

Miso Marinated Salmon by Recipe Tin Eats

Nothing could be more Australian than firing up the barbecue in celebration of Australia Day. But while summer is a great season for outdoor grilling and roasting, the January heat is known to be almost as searing as the barbecue pits. This makes slabs of meat and creamy potatoes a little hard to go down. Throw some fresh seafood on the fire however, and your appetite will sing a completely different tune.

woman with drive has pulled together four fuss-free, fool-proof yet sophisticated gourmet seafood dishes from some of Australia’s favourite chefs and food bloggers. Get ready to take your seafood repertoire to the next level.

Start with mussels in white wine by Australia’s first MasterChef, Julie Goodwin. All you need is seven ingredients, five minutes of prep time and eight minutes to cook. And the dish comes stamped with Julie’s promise that it will “beg to be served with a fresh crusty baguette to mop up the delicious broth.”

The more ambitious can also add these bbq prawns with mango, lime, tamari and mint dressing to the grill. Its creator, Katie Quinn Davies, of the blog What Katie Ate, dubs it an Aussie staple in a nod to the succulent mangoes that are the epitome of an Australian summer.

The star of the afternoon comes from Nagi Maehashi of Recipe Tin Eats in the form of a beautiful miso-marinated side of salmon. A family recipe that requires only four ingredients, the salmon is drenched in a classic Japanese marinade which Nagi assures is enough to make it the centrepiece.

Once you have plated all three dishes, take a break and reward yourself with the drink of the hour – an aperol spritz. Elizabeth Hewson of moving out…eating in quips that one should look at the colour and not the quantity when mixing up a batch of this wonderfully straightforward beverage.

If there is still a tiny bit of room left for dessert, then give this spiced peach melba a whirl. Lorraine Elliott of Not Quite Nigella poaches the peaches in a syrup of star anise, cinnamon, clove and vanilla, then serves them up with ice cream and raspberry sauce.

Happy Australia Day!

 

Main image credit: Recipe Tin Eats 

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