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Butter Poached Prawn

  • Butter 1.0 cup
  • Water 1.0 cup
  • Garlic cloves, chopped 2.0 cloves
  • Salt & pepper to taste
  • King prawns, peeled and deveined, 4 whole 240.0 g

Mango Panna Cotta

  • Gelatine, 2 x leaves
  • Cream 250.0 ml
  • Milk 167.0 ml
  • Brown sugar 20.0 g
  • Cinnamon, ground,1/4 tsp
  • Chilli flakes, ground, 1/4 tsp
  • Mango puree 0.2 ml

Home-made Sundried Tomatoes

  • Tomatoes, cut in half & deseeded 4.0 whole
  • Thyme, Sprig, finely chopped
  • Salt & pepper to taste
  • Fresh garlic cloves 20.0 g
  • Extra virgin olive oil 80.0 ml

Succulent butter-poached prawns, complemented by the tropical sweetness of mango panna cotta with a burst of intense flavour from sun-dried tomato tian.



  1. Butter Poached Prawn

    1. In a medium pot over medium heat, combine butter, water and garlic. Season with salt and pepper. Bring to a simmer and melt butter. 
    2. Add prawns and simmer for about 3 min, or until prawns turn pink. Remove from stove and set aside.
  2. Mango Panna Cotta

    1. Soak the gelatine leaves in cold water. 
    2. Meanwhile, in a saucepan over medium heat, gently whisk together cream, milk, sugar, cinnamon and chilli flakes and heat just until bubbles form around the edge. 
    3. Remove from heat. 
    4. Stir in gelatine until dissolved. 
    5. Whisk in mango purée. 
    6. Pass through a strainer. 
    7. Pour into 4 ramekins and tap each dish on the counter lightly to release any air bubbles. 
    8. Refrigerate until set, about 2 hours. 
    9. To serve, set ramekins in a shallow dish half-filled with hot water for 1-2 min. 
    10. Wipe dishes dry, run a knife around the edge of custard and invert onto serving plates to unmould.
  3. Home-made Sundried Tomatoes

    1. Preheat the oven to 120 °C. 
    2. Place the halved, deseeded tomatoes flesh-side up on an oven tray, and add chopped thyme.
    3. Season with salt and pepper 
    4. Dry in the oven for at least 8 hours. 
    5. Allow to cool, and transfer to a jar with the garlic cloves. 
    6. Cover with olive oil and keep aside.
  4. To Assemble

    1. You need: a 3-division rectangular plate, lemon oil, dry ice, and boiling water. 
    2. In the centre of the 3-division plate, place 1 x butter-poached prawn 
    3. Follow with the manga panna cotta in the corner of the 3-division plate. 
    4. Add dry ice in the last corner, add a few drops of lemon oil on the ice and pour boiling water over the dry ice. 
    5. Garnish with the home-made sundried tomato and serve.