Oysters with lime & chilli

Serves 6

Prep time 10 mins

Cover a serving plate with a thick layer of rock salt (this helps keep the oysters from tipping over). Arrange 24 fresh oysters (on the shell) onto the salt. Combine 2 tablespoons sweet chilli sauce, 2 tablespoons lime juice and 1 teaspoon soy sauce. Spoon over the oysters, top with very finely sliced green onion and serve immediately.

Dips & dippers

Serves 6

Prep time 15 mins

Trim tops from 200g sugar snap peas. Place in large heatproof bowl and cover with boiling water. Stand for 2 mins, then drain and rinse under cold running water. Pat dry with paper towels. Peel & trim 1 bunch baby carrots. Arrange peas, carrots, 125g Wattle Valley Red Chunky Dip and 150g Wattle Valley Baby Spinach Dip, 125g packet fresh Grissini sticks (narrow bread sticks) on a serving platter.

Mushroom Bites

Makes 15-17

Prep time 15 mins

Cooking time 15 mins

200g punnet cup mushrooms, trim stems & reserve

1 tablespoon butter

1 small onion, finely sliced

1 clove garlic, crushed

2 teaspoons finely chopped fresh thyme leaves

½ cup walnuts or pecans

¼ cup double cream

½ cup grates tasty cheese or mozzarella cheese

Extra sprigs of thyme for garnish

1 – Pre-heat oven to 200oC

2 – Melt butter in frying pan over medium heat. Add mushroom stems, garlic & onion and cook for 2-3 mins until softened.

3 – Place mushroom mixture, thyme, walnuts and double cream in a food processor with a pinch of salt and pepper and process to combine.

4 – Spoon mixture into cup mushrooms and place on a lightly greased or baking paper-lined baking tray. Sprinkle with cheese and bake for 10-12 mins or until golden. Serve garnished with an extra sprig of thyme.

Tip – For a delicious variation stir in ½ cup of finely diced bacon into the filling before spooning into mushrooms.

Prawn & Mango skewers & lime Mayo

Makes 12

Prep time 15mins

Bamboo skewers

500g frozen cooked & peeled prawns with tail on, defrosted

1 large or 2 small mangoes, peeled and cut into cubes

Thai sweet chilli sauce for brushing

Lime Mayonnaise

1/3 cup egg based mayonnaise

1/3 cup sour cream

2 teaspoons finely grated lime rind

1 tablespoon lime juice

Lime wedges for serving

1- Soak 12 skewers in cold water for 20 mins

2- Thread 3 prawns and 2 pieces of mango alternatively onto each skewer. Brush with Thai sweet chilli sauce and set aside.

3- In a small bowl blend mayonnaise with sour cream and lime rind and juice.

4- Serve prawns with lime mayonnaise and extra wedges of lime to squeeze over.

Smoked Salmon Rolls

Serves 6

Prep time 15 mins

Bake @ home rolls, bake as directed and set aside to cool select or small fresh crusty rolls.

Make a deep cut into the top of each roll. Combine the flesh of 1 small ripe Avocado, 1 tablespoon lemon juice and 1 tablespoon chopped chives.

Spread into rolls and then fill with 100g smoked salmon. Garnish with extra chives.