With Good Friday tomorrow, it’s time to make sure you have a delicious selection of seafood and fish dishes to tempt everyone when entertaining family and friends.
Elevate your Easter celebrations by serving these three recipes from Tassal’s resident Chef, Guy Turland and Ambassador, Susie Burrell and you’ll definitely on a dinner winner.
Whether you are hosting a special lunch, a casual brunch to kick off the Easter long weekend, or enjoying a long, lazy breakfast on Easter Sunday, there are so many ways you can serve up Australia’s finest seafood to spoil everyone.
While seafood is a traditional Easter cuisine, particularly on Good Friday, it can bring a touch of elegance to your spread, as well as offering numerous health benefits.
Chef, restaurateur and seafood lover, Guy says: "I want to inspire Australians celebrating Easter to incorporate prawns, barramundi and salmon into their entertaining menus.
"There are so many incredible flavour combinations, like my smoked salmon, ricotta and asparagus tart and mouth-watering macadamia-crusted barramundi. Sharing food that has been lovingly prepared is a special ritual and an amazing way to connect with loved ones - who could go past an Aussie Tiger prawn.
Dietitian and Tassal Ambassador, Susie says: "In addition to being delicious, incorporating seafood into your Easter menu offers many health benefits. Seafood is rich in omega-3 fatty acids, vitamins and minerals, making it a nutritious choice for your holiday feast.”
With two young sons, Susie is planning to spend her Easter with family with the egg hunt always a highlight for the boys. She’ll also be serving this recipe for Tassal smoked salmon bruschetta – the easiest of starters, it packs a flavour punch your guests will love.
Guy will be enjoying his first Easter as a new Dad and may be doing more delegating in the kitchen than cooking this year. As always, seafood will be on the menu for Easter lunch, something his friends and family always look forward to at the Turland house.
Happy Easter everyone!
