This was another dish from the live cooking demonstrations I have recently completed. It was such a great success the butcher sold out of these beautiful lamb roasts the day this was demonstrated...
We went down to see friends in the southern highlands, and offered to cook dinner this made its way onto the menu it was a big success and I haves since heard they have been enjoying the feast the following days meals. click below to see the recipe.

This is a beautiful dish that I actually made for our christmas lunch after Jess had tried it at the demo it was specially requested to share with the family! Ideally you would use the freshest prawns, but if you are unable to source these then allowing the frozen ones to defrost overnight in the fridge will also work, just make sure you get the green (raw) prawns. The inspiration for this dish came after a few days into the demonstrations and I went to the fishmonger to find out what they had on offer and I saw these beautiful fresh prawns starring back at me & I knew they had to be featured! There was a beautiful savoury, element from the salted celery and then the pickled grapes highlighted the sweetness of the prawns with that beautiful acidic note to cut through it all, then the yoghurt dressing married it all together.