Great Friday


Here we go The Great Friday Feast! It all started three Easters ago at Matt’s house and is now blossoming into a real cooking event. This year we wowed our guests with our centre piece serving platter, a 2.5m pine plank that we spruced up ourselves especially for the event. Our focus this year was to showcase great WA seafood cooked simple and designed to share.

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The entrée included three dipping sauces each complementing both the salt and pepper cuttlefish and the chilled prawns. To add a fresh touch we made orange and fennel salad with sherry vinaigrette. I have included the recipes for the entrée in this weeks blog.

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Following the entrée I prepared a dish of seared scallops with pumpkin purée and cumin foam which will be posted next week.

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For the main, a giant pan of Rick Stein paella that was cooked on the BBQ and presented in the pan with our guests serving themselves at the table.


To finish we served mango ice cream with almond tuiles.

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Links to the recipes we used


Prawns and Three Dipping Sauces:


Almond Tuiles:

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