Snacks that are good for your body and taste great? Yes, it really is possible.
WHITE CEVICHE WITH PUFFED QUINOA
600g firm white fish (such as flathead), cut into 1cm cubes
juice of 2 limes
2 tsp sea salt
2 pickled jalapeño chillies, chopped
seeds of 1/2 pomegranate
2 brown shallots, finely chopped
1/2 cup coriander leaves, roughly chopped
1/3 cup rice bran oil
1/3 cup puffed quinoa
2 tbsp olive oil
Combine fish, lime juice and salt in a dish, cover and chill for 3-4 hours or until fish turns white and opaque. Strain fish, discarding marinade, and return to bowl. Stir in jalapeños, pomegranate seeds, shallots and coriander.
Line a small bowl with kitchen paper. Heat rice bran oil in a medium frying pan until very hot. Turn off heat, immediately add puffed quinoa to hot oil, and fry for 5-10 seconds, or until golden. Scoop out quinoa with fine slotted spoon onto kitchen paper. Spoon ¼ cup ceviche onto small plates, drizzle with olive oil and scatter with quinoa.
TOMATO GAZPACHO SHOTS
In a food processor, place 500g ripe heirloom tomatoes, quartered; 1 onion, roughly chopped; 2 whole garlic cloves; 1/2 Lebanese cucumber, peeled; and 2 slices bread drenched in 2 tbsp sherry vinegar. Blend until very smooth.
Pass gazpacho through a sieve into a large bowl. Cover and chill for at least 3 hours.
Before serving, fry 2 thin slices prosciutto in a hot pan and finely dice 1/2 Lebanese cucumber.
Season gazpacho with salt and pepper, and serve in shot glasses. Top each glass with diced cucumber and a sliver of prosciutto. Drizzle with olive oil, if desired.
THE PERFECT DROP
with sommelier Laiana Ryan
Hunter Valley semillon is traditionally bottled early, keeping alcohol levels lower, at about 11 per cent. Clean and grassy, semillons are a delight for any occasion, but are especially good for a quick business lunch or midweek dinner.
2011 Audrey Wilkinson The Ridge Reserve Semillon, Pokolbin, NSW ($35)
From one of the oldest vines on the vineyard of a historic property in a beautiful part of NSW's Hunter Valley. A concentrated wine with granny smith apples, lime zest and a tantalising spritz on the palate.
2011 Thomas Wines Six Degrees Vineyard Selection Semillon, Pokolbin, NSW ($22)
Andrew Thomas focuses on individual vineyard wines that showcase the subregions of the Hunter Valley. The touch of sweetness is a new direction for Hunter semillon. A hint of tropical fruit and fresh lemonade with refreshing acidity.
2011 Ballabourneen Semillon, Lovedale, NSW ($22)
Ballabourneen is a winery to keep your eye on: consistent in its production of typical Hunter varietals, but with an interest in emerging styles. A fruit bowl full of lemons, with high acidity and long, long finish.
From: Sunday Life