I haven’t been watching MKR religiously, but last week I caught the end of an episode where the judges were raving about a seafood dish cooked by the Tasmanian couple.
Anyway my friend’s Mr and Mrs C, invited us over to partake in the above said dish. It really felt like we were on the show as they cooked the recipe in tandem as we watched and sipped on our glass of Moet. Great teamwork guys!
Apparently, according to our hosts, it isn’t a hard recipe to master and requires only patience reducing down the delicious Bisque style sauce which is the key element to the success of the dish – along with not overcooking the seafood. If you saw the show, the biggest question mark of the recipe is actually ‘when to put the prawns in Darling?’
Anyway, we enjoyed it immensely. It was a delightful lunch served with a glass of Penfold’s 1998 Yatarrna Chardonnay and finishing with a tasting plate of ginger brûlée, tuiles and a gluten-free Persian orange cake.
Our host’s did a superb job. We score this meal 10 out of 10.