Tired of dinner parties? Head Chef at Dunbar House in Sydney’s Watsons Bay, Keith Murray, has given Rescu. five of his top tips to dining and entertaining while the sun’s out – you can still do something uber glamorous and stylish and not have to stay up all night tidying up! Plus, two mouth-watering recipes…
Top Five Daytime Dining Tips
By Keith Murray www.dunbarhouse.com.au
Add a twist to the traditional high tea:
Offering guests a traditional high tea is a wonderful way to entertain during the day. Take a cue from Dunbar House and serve your guests a selection of miniature cakes, pastries and finger sandwiches in your lounge room, or even in the back yard. Give the menu a little twist by offering unique miniature morsels such as Kingfish Tartare, Smoked Salmon, Tapioca and Horseradish Cream Shots (recipe provided). This can be served late morning or mid afternoon.
Inject some chic colour combinations:
Try dressing your table with crisp linen and opt for bursts of colour in the form of throw cushions for chairs and lounges and brightly coloured crockery or cloth napkins.
Serve a beautiful breakfast:
It is common to invite friends and family over for lunch or dinner, but what about inviting your guests over for a breakfast with all the trimmings? In addition to the old faithful dishes such fruit salad, scrambled eggs and pancakes, why not test your hand at home baked granola with a berry compote, Belgian waffles or bircher muesli?
Put away the BBQ:
If you do opt for a lunch, change things up and steer clear of the traditional salads, barbecued meats and snack foods such as chips and dip. Serve your guests a beautiful three course meal for lunch and knock their socks off! Seafood is a great, lighter choice for daytime dining and the Pan Fried Scallops, Corella Pear, Witlof and Blue Cheese Salad with Truffle and Hazelnut Vinaigrette recipe provided by Dunbar House is an excellent alternative to your standard garden salad. Surprise your guests with something totally different like a prawn ravioli or baked salmon instead of the standard steak and sausages.
Dress up your drinks:
Sure, everyone loves a glass of wine while relaxing on the veranda with friends, but why not offer your guests something a little more special? Dress up bubbly by popping a in a syrup hibiscus flower in your guest’s glass or whip up some cocktails like a classic mohito, or simply prepare a fresh fruit punch for something a little different.
Kingfish Tartare, Smoked Salmon, Tapioca and Horseradish Cream Shots
(Makes 80 shots)
- 1.5 kilos of fresh kingfish
- 3 vine ripened tomatoes blanched deseeded and diced
- 6 eschalots finely chopped
- 300 mls white wine
- 600 grams tapioca pearls
- 1 stick of fresh horseradish
- 500 grams of crème fraiche
- 1 bunch of dill chopped fine
- 1 bunch of chives chopped fine
- 1 bunch of parsley chopped fine
- 500 mls of fish stock
- 200 grams of smoked salmon
- 20 mls of lemon juice
- Baby parsley or baby basil to garnish
- Good peppery Australian olive oil
1) Cut the kingfish into 5mm dice, place in a bowl and set aside in the fridge.
2) In a pan, reduce the wine and the eschalots till dry. In the meantime bring the fish stock to boil then let it cool down and finely slice the smoked salmon while it cools.
3) Stir the smoked salmon trough the cooled stock to infuse the flavour and strain.
4) Cook the tapioca in boiling water for ten minutes or until a tiny speck appears in the centre and let it cool down over running iced water. When the tapioca is cool lay it on on a tray and pour the infused stock over it, season with a little salt to taste and place it in the fridge.
5) To finish the tartare, let the reduced eschalots cool then mix through the chopped fish, add the chopped herbs and the tomato flesh. (Please note: DO NOT season the fish at this point as the fish will “cook” when the salt and lemon juice are added!)
1) Finely grate the horseradish and stir trough the crème fraiche adding as much or as little as desired to taste.
2) Season with a little Murray River salt.
1) Lay out your chilled shot glasses
2) Mix the tapioca pearls in a bowl (the tapioca should be almost jelly like but flowing! You may need to add a little more stock if they are not yet at this consistency).
3) Pour 1 tablespoon into the shot glass
4) Mix the lemon juice, salt, and olive oil trough the kingfish and taste.
5) Put one tablespoon on top of the tapioca pearls, finish with a teaspoon of horseradish cream baby herbs and serve with a little teaspoon
pinch of salt
3 eggs separated
400ml cold milk
1/2 vanilla bean
100g fresh bees honeycomb
Fresh seasonal fruit
Mix all of the dry ingredients in a bowl with a whisk (flour, sugar, salt). Add the milk, vanilla, egg yolks and lastly your melted butter. Whisk up the egg whites separately and fold through the base mixture. Pour batter into waffle iron until golden brown. Whip butter until pale, fold in fresh bees honeycomb, roll into desired shape and serve on top of waffles with seasonal fruit.