As the weather gets warmer, the act of making dinner seems exhausting – you'd much rather be outside soaking up the sun. But don’t stress: we’ve got you covered with deliciously easy recipes to enjoy all spring long.
Sometimes all you need to do is throw a few ingredients together and voila, chefs kiss! However, great food requires great ingredients, and a fancy Extra Virgin Olive Oil can make all the difference. That’s why, for each of these fabulous recipes, we asked Sydney Seafood School to hand-pick the perfect match from their friends at Cobram Estate.
Sydney Seafood School's modern adaptation of the classical southern French salad, Salade Nicoise, replaces the more traditional canned Tuna with fresh… although – fun fact – the original Salade Niçoise didn’t contain any seafood, only vegetables. The School tend to use Cobram Estate's Classic Extra Virgin Olive Oil in the below recipe, but their Ultra Premium Coratina Extra Virgin Olive Oil would be gorgeous with this too: think grassy aromas with walnut and pinecone notes.
Ceviche is so refreshing on a warm spring day and this recipe is no exception. As the seafood isn’t actually being cooked, it is important to make sure it’s sashimi-grade, which is the freshest possible. SSS recommends using Cobram Estate Ultra Premium Hojiblanca Extra Virgin Olive Oil for this dish: it's an aromatic oil with intense and complex aromas of fresh cut grass, green bananas and tropical fruits... The perfect foil for the clean, fresh flavour of Kingfish or Snapper and the zing of lime.
Easy Prawn Ravioli with Citrus Dressing
While certainly not traditional, egg wonton wrappers can be used to make a quick entrée when you don’t have the time or inclination to make your own fresh pasta. When ‘easy’ is in the name, you know it’s going to be quick! Nothing hits the spot like a big bowl of ravioli, and Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil pairs beaut ifully with this number.
Red Mullet Baked in Paper
Red Mullet is a popular fish all over the Mediterranean and several countries do a version cooked in paper; this recipe would be called Rouget en Papillote in France, Triglie al Cartoccio in Italy and Barbounia sto Harti in Greece. These delicious parcels shine when paired with Cobram Estate Ultra Premium Picual Extra Virgin Olive Oil; its balanced levels of bitterness and spice pair perfectly with Red Mullet’s strong flavour.
Baked Squid with Garlic & Rosemary
This recipe features in the winter version of Sydney Seafood School's Italian Seafood Feast class, but it also makes the perfect spring dinner. They use Cobram Estate's Classic Extra Virgin Olive Oil to create it... And we reckon the best part of eating this dish is mopping up the fragrant oil with some crusty bread.