Grilled lemon prawns with beer and garlic steamed mussels

The mussels are wrapped in foil and steamed, while the prawns are seasoned with lemon and pan grilled quickly. Everything is then combined in a deep bowl with all the fragrant juices from the mussels.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

• 20 black mussels (cleaned)
• 2 cloves garlic (sliced)
• 1 bird's-eye chilli (thinly sliced)
• 1 cup continental parsley (torn into pieces)
• 1 tblsp butter
• ½ cup beer
• 24 large green prawns (peeled and deveined)
• 30ml Jingilli extra virgin olive oil
• ½ lemon (zest only)
• Salt and pepper, to taste

Preheat the barbecue on high for 10 minutes. Combine together the mussels, garlic, chilli, parsley, butter, beer and seasoning. Carefully place into a double fold of foil lined with baking paper, and close the top to make a good seal.

Season the prawns with the olive oil, lemon zest and seasoning. Place the mussel parcel onto the middle of the open grill and close the lid. Allow to cook for four minutes, then open the barbecue and place the prawns onto the open grill, around the mussels. After three minutes, open the hood and turn the prawns, giving them another three minutes to finish cooking.

Place the prawns onto a warmed plate. Open the mussel parcel and using tongs, place the opened mussels on top. Spoon some of the liquid over and serve.

Soft eggs in tomato nests with chervil beurre blanc

This is a beautiful vegetarian entrée to start a special meal with great friends. Learn to master soft-boiled eggs prepared this way and you'll be the envy of all.

Preparation time: 12 minutes
Cooking time: 8 minutes
Serves: 4

• 2 medium sized vine-ripened tomatoes
• 2 organic free-range eggs
• 16 thin asparagus spears
• 1 small zucchini (cut into 4 slices)
• 2 small shallots (finely diced)
• 150ml dry white wine
• 1 tblsp cream
• 60g unsalted butter (cut into cubes)
• 1 tblsp chopped chervil leaves
• 1 tblsp snipped snow pea sprout ends
• Salt and pepper, to taste

The eggs
Place the eggs into a saucepan covered with cold water. Bring to a boil, then immediately turn down to a simmer. Leave the eggs in for exactly three-and-a-half minutes on simmer, then remove and place into an ice-cold water bath. Leave for 15 minutes, then carefully crack the shells with a small teaspoon. Peel away the shell carefully and wrap each egg in a small piece of plastic film. Place back into the egg tray. They'll be easier to lift out when required.

The tomatoes
Use a paring knife to remove the tomato eye and make a small cross on the bottom of the tomato. Plunge into boiling water for 10 seconds, or until you see the skin begin to peel away. Remove and place into ice water, then, when cool, peel away the skin. Cut away a quarter of the top section of the tomato, then, using a spoon, remove the seeds and pulp, rinse and set aside. Place a boiled egg into each tomato.

The beurre blanc sauce
Place the chopped shallots and white wine into a small saucepan and bring to a boil. Reduce by two thirds, then add the cream and boil for 20 seconds. Whisk in the butter cubes until all ingredients are incorporated, but do not boil. Remove from the heat and add the chervil and seasoning. Keep warm.

In a hot oiled pan, grill the zucchini slices and asparagus spears quickly and place onto four plates. Sauce with the beurre blanc and top each with a tomato and egg cut in half. Finish with a scattering of the snipped snow pea ends.

Grilled tuna with radish and fennel salad

Tuna is an oily fish with a rich flavour and coarse-grained flesh. It can dry out if overcooked, so grill to rare and serve with a visible pink seam in its middle. The golden-skinned waxy Kipfler potatoes need to be scrubbed well and steamed until tender.

Preparation time: 10 minutes
Cooking time: 4 minutes
Serves: 4

• 60ml Jingilli extra virgin olive oil
• 8 fresh sage leaves
• 4 x 150g tuna steaks
• 4 radishes (thinly sliced)
• 1 small fennel bulb (thinly sliced)
• ½ cup continental parsley (torn into pieces)
• 30ml mandarin-infused olive oil
• 200g Kipfler potatoes (scrubbed, cooked and sliced)
• 4 tblsp basil pesto
• ½ cup micro cress leaves
• Salt and pepper, to taste

Place the olive oil and the sage leaves into a fry pan and heat until the sage leaves turn crisp. Season the tuna on all sides then place into the oil. Grill for one minute only on each side then remove and set aside. Keep a pink seam visible in its centre.

Combine the sliced potatoes with the pesto and place onto four plates. Combine the radish slices, fennel and parsley with the mandarin oil and place onto the plates.

Place the tuna onto the potatoes and garnish with the cress leaves.

Crispy-skinned snapper with skordalia

The snapper is made even more delicious when combined with the tangy skordalia. This is a thick purée made with mashed potato, garlic, olive oil and vinegar. The salad comes alive with the tangy blood oranges and the cooling fresh mint.

Preparation time: 12 minutes
Cooking time: 10 minutes
Serves: 4

• 4 x 160g snapper portions (skin on)
• 200g potatoes
• 1 clove garlic
• 4 tblsp extra Jingilli virgin olive oil
• 1 lemon (zest and juice)
• 2 tblsp white wine vinegar
• 1 blood orange (segmented)
• ½ red onion (thinly sliced)
• 20 Kalamata olives
• ½ cup mint leaves
• Salt and pepper, to taste

Peel and steam the potatoes until fully cooked, then mash using a mouli. Add in the garlic, olive oil, lemon zest and juice and vinegar, and the salt and pepper. Combine together the vinegar, olive oil and the seasoning.

For the salad, combine the orange segments, onion, olives and the mint leaves. Grill the scored snapper fillets, skin side down until crisp and golden. Turn and finish the cooking.

Present on top of the skordalia and finish with a little of the dressed salad.

Cherry clafoutis with Chivas Regal

This is a French dessert of fresh cherries, suspended in a rich crepe-like batter. There are many versions of this French classic, but I love this one, laced with the beautiful Chivas Regal whisky. It's best served warm, with a little cream.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 8

• 6 tblsp butter (to butter the bowl)
• 400g ripe pitted cherries
• 4 eggs
• 1 split vanilla bean (seeds scraped out)
• ½ cup plain flour
• 60g melted butter (slightly cooled)
• ½ cup caster sugar
• 150ml full-cream milk
• 60ml Chivas Regal
• 50g butter (cut into small cubes)
• 3 tblsp sugar

Set the oven to 200°C. Use the six tablespoons of butter to coat the inside of the ovenproof flan dish. Place the pitted cherries into the dish and set aside.

Place the eggs into a mixing bowl and lightly beat with a whisk. Add the vanilla seeds and the flour then combine well. Fold in the melted butter and sugar, and then slowly incorporate the milk until smooth. Fold in the whisky and pour gently over the pitted cherries.

Place into the oven and bake for 10 minutes, then turn down to 180°C, dot with pieces of the butter cubes and cook for a further 20 minutes, or until puffed up and cooked.

Remove from the oven, sprinkle with the sugar and serve while warm.