Even on New Years Day we managed to pull together our creative energies and come up with a theme for our New Years Day dinner party for 8 - Buck's Fizz. And what better way to start 2011 that with a Champagne inspired meal.
Main was a whole barramundi with a fresh herb rub (from our little herb garden), wrapped in foil with Cava poured in which keeps it moist and caramelises beautifully. We love cooking whole fish, so the next challenge is to be able to elegantly serve it at the table! Luckily there was plenty of meat to go round despite the somewhat hapharzard carving style!
Finally, we pulled an old favourite from the Readers Digest Cookery Year, but adapted for the ice cream maker. I picked this cooking bible up from a 2nd hand book stall in a market for $4.00. Bargain! It's filled with classic recipes that my Mum cooked for us as kids, but also has sections on cuts of meat, descriptions of produce, and basic techniques.
We started with a seafood entree - Oysters with Cava Dressing - a fabulous recipe by Jane Lawson in her book Cocina Nueva - which delighted our British friends who had never had oysters before and BBQd Balmain Bugs marinated in orange juice and chili oil.
Main was a whole barramundi with a fresh herb rub (from our little herb garden), wrapped in foil with Cava poured in which keeps it moist and caramelises beautifully. We love cooking whole fish, so the next challenge is to be able to elegantly serve it at the table! Luckily there was plenty of meat to go round despite the somewhat hapharzard carving style!
Finally, we pulled an old favourite from the Readers Digest Cookery Year, but adapted for the ice cream maker. I picked this cooking bible up from a 2nd hand book stall in a market for $4.00. Bargain! It's filled with classic recipes that my Mum cooked for us as kids, but also has sections on cuts of meat, descriptions of produce, and basic techniques.Champagne Charlie is an ice cream inspired by the cocktail, and was a scrumptious and glamorous but light way to finish our Buck's Fizz inspired menu.
We started with a seafood entree - Oysters with Cava Dressing - a fabulous recipe by Jane Lawson in her book Cocina Nueva - which delighted our British friends who had never had oysters before and BBQd Balmain Bugs marinated in orange juice and chili oil.
Main was a whole barramundi with a fresh herb rub (from our little herb garden), wrapped in foil with Cava poured in which keeps it moist and caramelises beautifully. We love cooking whole fish, so the next challenge is to be able to elegantly serve it at the table! Luckily there was plenty of meat to go round despite the somewhat hapharzard carving style!Finally, we pulled an old favourite from the Readers Digest Cookery Year, but adapted for the ice cream maker. I picked this cooking bible up from a 2nd hand book stall in a market for $4.00. Bargain! It's filled with classic recipes that my Mum cooked for us as kids, but also has sections on cuts of meat, descriptions of produce, and basic techniques.Champagne Charlie is an ice cream inspired by the cocktail, and was a scrumptious and glamorous but light way to finish our Buck's Fizz inspired menu.
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