sea side escapes and all manner of al fresco dining.
Keeping meals seasonal, healthy and delicious is part of our ethos here at S&B. For that reason, these light and delicious recipes by our Chef Marcelo de Campos are, as usual, absolutely perfect.
After all, a beautifully laid table is only as good as the food that is lovingly shared on it.
Pea & Mint Bruschetta on Sourdough
1 garlic clove, finely chopped
1 small bunch fresh mint leaves
1/2 red chili, seeds removed, finely chopped
1tsp ground cumin
1/2 tsp ground coriander
1 lime, juice only
salt & freshly ground black pepper
1 tbsp extra virgin olive oil
1 fresh sourdough loaf
Add yoghurt , leaving the mixture slightly lumpy.
Transfer the mixture to a bowl and stir in chilli, cumin, coriander and lime juice. Season to taste with salt and freshly ground black pepper.
Serve on sliced toast or grilled sourdough, drizzle with olive oil.
Served on S&B Maple Wood Baguette Board
Asparagus, Dill & Parmesan Tart
2 tbsps olive oil
3 bunches of salad onions, trimmed - bulbs thinly sliced
1 garlic clove, finely chopped
rind of 2 lemons, finely grated
1 1/2 cup coarsely chopped dill, plus extra to serve
16 filo pastry sheets
100 g unsalted butter, melted
500g thick plain yogurt
5 small eggs
1/3 cup plain flour, sieved
100g Grana Padano Parmesan cheese
4 bunches of asparagus, trimmed & cut into 10cm lengths
extra virgin olive oil to serve
Divide onion mixture among tart cases.
S&B Garden Salad
1/2 kilo of cooked new potatoes
1 cucumber, cut into small cubes
1 red onion, finely chopped
small bunch of chives, finely chopped
small bunch of flat leaf parsley, finely chopped
1 bunch of asparagus, trimmed
200g fresh sugar peas
1 packet of watercress
100g radish, sliced
a few wild garlic leaves
a handful of edible flowers
juice of half a lemon
pinch of sugar
50ml of olive oil
salt & pepper to taste
Chop cooked potatoes into smaller chunks - combine with cucumber &
red onion in a large bowl.
Roughly chop chives, parsley & dill and mix together in another bowl.
Slice asparagus very thinly and set aside in a bowl with peas.
Make the dressing by combining lemon juice with olive oil and pinches of sugar, salt and pepper.
Whisk together until well mixed.
In a bowl, toss the watercress, peas and slices of asparagus in the dressing,
plate up on a large platter.
Spoon the potato, cucumber and onion mixture over the top and finish by sprinkling the herbs, wild garlic leaves, sliced radishes and edible flowers on top.
Rhubarb & Raspberry Tiramisu
1 packet of Amaretto biscuits
Creme de Cassis or Chambord
1 punnet of raspberries
2 tbsps icing sugar
1 pot of mascarpone
1 tbsp of vanilla paste
dark chocolate shavings
Peel rhubarb and cut into thin slices, then place in a bowl with
In a separate bowl, beat together mascarpone and vanilla with a wooden spoon until combined.
In a serving glass, place a layer of biscuit mixture, followed by a layer of mascarpone cream then rhubarb.
Repeat these layers, this time with raspberries instead of rhubarb, finishing with mascarpone mixture on top.
Decorate with a shaving of chocolate.
S&B Flavoured Waters
Combinations that we love:
Apple slices & Cinnamon
Grapefruit slices & Blackberries
Cucumber & Fresh Mint Leaves
Raspberries & Fresh Basil Leaves
Served in S&B Glass Water Carafe with Gold Rim