It’s thyme for Spring…picnics, sunglasses, barbeques, vino and good times.
Another long, trying Winter of floods, COVID and balancing the family budget have all had us struggling. But not any longer – Spring is all about new beginnings and transformations; think of it as a season that symbolises starting fresh and starting over.
It’s also a time for lighter meals, often served and eaten alfresco as the sun wanes in the west and tantalising aromas waft in the evening air.
Try this three-course Spring menu to herald the start of warm weather, greetings and catch-ups with family and friends.
As Paul Hogan would say – ‘chuck another prawn on the barbie’. Charred prawns, cannellini beans and fennel are sure to get the party started according to cookbook salad guru Jessica Elliott Dennison.
"To give the prawns the best, juiciest, charred flavour, I always cook them quickly in a smoking-hot pan; or if you are outside, throwing them on the barbeque would be nice too," she says.
"This is the kind of meal that's ideal for those sunny evenings when you just want to cook something quick but delicious, grab a glass of chilled wine and enjoy eating in the garden with company. I've dressed the prawns and beans in salsa verde, but basil oil, another of my quick go-to ingredients, would also be fantastic.”
Follow the prawns with an Asian-flavoured Spring salad that will delight guests and the family when it appears at the table, with crispy textures and perfectly poached chicken breast.
Brisbanites enjoy relaxed gatherings under fragrant frangipanis in the courtyard or cocktails on the rooftop bar as the sun sets over the iconic Storey Bridge at The Balfour Kitchen in New Farm. Edgy modern Vietnamese-inspired cuisine with a French twist has guests returning time and again – that’s what Chef Nick Stapleton gives us with his recipe for coconut poached chicken salad with crispy noodles.
Fresh, light and punchy flavours of coconut, ginger, garlic, lemongrass, kaffir lime leaves and fish sauce make this an enticing Spring dish; while the salad of bean sprouts, red and yellow cherry tomatoes, Vietnamese mint, dill and crispy noodles adds texture and colourful contrast to the tender chicken breast.
An iconic French dessert loved and known by all is creme brulee and this recipe with a twist pays homage to tropical locations all around Australia.
The nutty pandan flavour, coconut and fruitiness of the pineapple make a great combination and fit right into our Down Under climate, or anywhere on a classic Spring or Summer day.
For more recipes to put a Spring in your step, click here.
