Say farewell to summer in style from setting the scene to easy food and drinks to serve.
Rosewood Mead & Disaronno Sangria
- 1 bottle Rosewood Harvest gold
- 5 oz vodka
- 5 oz Disaronno
- 8 oz Apple juice
- 8 oz peach juice
- 1 tbsp Rosewood honey
- 1 oz fresh squeezed lime juice
- 7 oz soda water to top
- Garnish: Mint leaves and Peach slices
Method: For best results prepare 2 hours before serving, add all ingredients except soda to a pitcher and stir to dissolve honey. Once dissolved add Peach slices, Mint leaves and any other fruit you enjoy, leave in fridge until ready to serve. When ready to serve, fill with ice, top with soda and enjoy.
Created by: Simon Hooper, Libation Ltd.
Oliver & Bonacini - Charred Scallion and Sweet Corn relish
4 x 7oz steak of swordfish about 1.5cm thick (serves 4)
- Charred Scallion and Sweet Corn relish
- 4 scallions (Seasoned and charred on the grill)2 ears of Corn (Charred on the grill)
- 1 Red pepper (charred and peeled)
- 1 Tbsp fresh ginger (minced)
- 3 Tbsp sherry Vinegar
- 2 Tbsp fish sauce
- 2 Tbsp Extra virgin olive oil
Method: Char the red pepper on a hot grill until blackened, place the pepper in a bowl and cover air tight with plastic wrap. Meanwhile, grill the corn and scallion until charred and cooked through. About a minute on each side for the scallion and 10~15 minutes for the corn rotating occasionally. Take the red pepper and peel away the skin, deseed and roughly dice. Cut the Scallion into about 2cm pieces and with a knife running down the corn, take the kernels off the corn. Mix all the ingredients in a bowl. Check for seasoning.
- Fish Marinade/ rub
- 1/2 red onion (minced)
- 5 pcs birds eye chill (minced)
- 4 Tbsp Fresh mint (chiffonade)
- 4 Tbsp Fresh Cilantro (chiffonade)
- 1 stalk Lemongrass (outer layer peeled and minced)
- 1 Lemon zest and pulp
- 4 Garlic cloves (minced)
- 1/2 cup Extra virgin olive oil
- Kosher Salt
Method: Mix all the ingredients in a small bowl, season with salt and set aside.
- Garnish
- Fresh Cilantro
- Wedge of Lime
- Maldon Salt
- Extra Virgin Olive oil
Cooking and Plating
- Preheat your grill on high.
- Season both sides of the swordfish and rub the marinade on both sides. Place the fish on the hottest part of the grill turning the fish 45 degrees clockwise after about 30 seconds or when a nice grill mark is achieved. Flip over to the other side and repeat. Once the fish is flipped over, add more marinade on the fish to intensify the flavours. The sword fish is best served medium rare to medium.
- Place the fish on a plate, add a generous spoonful of the scallion and corn relish on top, finish with a sprinkle of maldon salt, a drizzle of extra virgin olive oil, a wedge of lime and a fresh sprig of cilantro.
