• Fashion
  • Beauty
  • Lifestyle
  • Men's Style
  • All
  • Trending
  • Style Stories
  • Style Tips
  • The Edit
  • All
  • Beauty Review
  • Beauty Trends
  • How To
  • All
  • Food
  • Home Decor
  • Gift Guides
  • All
  • Trending
  • What To Wear
  • Iconic Men
  • Mr Jones

How to make a relaxed seafood lunch

Clockwise from top left: Puff Pastry Tart with Heirloom Tomatoes and Fennel, Grilled Mixed Seafood with Chilli Garlic and Lime Butter, Asparagus and Green Baby Leaf Salad, Chilled Oysters with Watermelon Granita and Black and White Lime Salt, Ocean Trout Terrine with Pepper Berry Dressing.


Party season has officially begun. So why not impress your guests with this relaxed modern seafood lunch? Best shared with family and friends, this delicious banquet makes the perfect menu for a hot summer’s day. Trust us, we’ve tried every dish, and you won’t be disappointed.

Grilled Mixed Seafood with Chilli Garlic and Lime Butter, Asparagus and Green Baby Leaf Salad


G r i l l e d  m i x e d  s e a f o o d

w i t h  c h i l l i  g a r l i c  a n d  l i m e  b u t t e r


INGREDIENTS

  • 4 x 350g lobster tails, halved and deveined
  • 24 large green king prawns, halved and deveined
  • 12 cooked balmain bug tail halves
  • 12 scallops in the half shell
  • Olive oil, for brushing
  • Fresh lime wedges, to serve
  • Chilli butter
  • 200g Pepe Saya Butter, softened
  • 3 garlic cloves, finely chopped
  • 2 tsp David Jones Chipotle Chilli Flakes
  • 1 tbsp. finely grated lime rind
  • 2 tbsp. finely chopped flat-leaf parsley


METHOD

  1. Preheat a barbecue grill or chargrill over high heat.
  2. To make the chilli butter, put butter, garlic, chilli flakes, lime rind and parsley in a bowl. Mix to combine.
  3. Brush lobster tails, prawns and bugs with olive oil. Cook lobster, flesh-side down, for 4-5 minutes or until charred. Turn over, top with chilli butter and cook for another 6-7 minutes or until butter is melted and lobster cooked keep warm.
  4. Cook prawns and bugs, flesh-side down, for 2-3 minutes or until charred. Turn over, top with butter and cook for another 1-2 minutes. Set aside and keep warm.
  5. Place scallops, shell-side down, top with butter and cook for 2-3 minutes.
  6. Arrange seafood on a platter. Squeeze over fresh lime to serve.
  7. Serves 8-10 as part of a banquet.


A s p a r a g u s  a n d  g r e e n 

b a b y l e a f  s a l a d


INGREDIENTS

  • 2 x 80g David Jones Young and Tender Baby Leaves
  • 2 x 350g bunches asparagus, blanched
  • Tetsuya’s Vinaigrette for Salads, to serve


METHOD

  1. Arrange salad leaves on a platter and top with asparagus.
  2. Drizzle with dressing to serve.

Serves 8-10 as part of a banquet.

Ocean Trout Terrine with Pepper Berry Dressing + Chilled Oysters with Watermelon Granita Ocean Trout Terrine with Pepper Berry Dressing + Chilled Oysters with Watermelon Granita


O c e a n  t r o u t  t e r r i n e  

w i t h  p e p p e r b e r r y  d r e s s i n g


INGREDIENTS

  • 200g Tetsuya’s Smoked Petuna Ocean Trout
  • 400g Huon Reserve Selection Smoked Salmon Gourmet Pate
  • 100g Yea Brand French Style Creme Fraiche
  • 1 tbsp finely grated lemon zest
  • 1 tbsp finely chopped dill
  • Tetsuya’s Tasmanian Pepper Berries and Honey Vinegar and Peter’s Yard Crispbreads, to serve


METHOD

  1. Line a 1-litre loaf tin with cling wrap.
  2. Layer with ocean trout to come all the way up the sides of tin. Combine salmon pâté, crème fraîche, lemon zest and dill. Spoon into the tin.
  3. Fold trout slices over to enclose and gently press down to seal. Refrigerate for 2 hours or until set. Remove from tin and peel off cling wrap.
  4. Place terrine on a serving platter and drizzle with dressing. Serve with crispbreads.

Serves 8-10 as part of a banquet.


C h i l l e d  o y s t e r s  

w i t h  w a t e r m e l o n  g r a n i t a

a n d  b l a c k & w h i t e  l i m e s a l t


INGREDIENTS

  • 2 tsp David Jones Hawaiian Black Salt
  • 2 tsp David Jones Oak Smoked Flake Salt
  • 1 tsp finely grated lime zest
  • 2 dozen freshly shucked Pacific oysters
  • Micro lemon balm, to serve
  • Watermelon granita
  • 700g cubed watermelon
  • 55g (. cup) caster sugar
  • 1 tbsp. fresh lime juice


METHOD

  1. To make the granita, put watermelon, sugar and lime juice into a blender and blend until smooth. Strain mixture through a sieve to remove any seeds.
  2. Pour mixture into a shallow metal tray and freeze for 2 hours. Remove and scrape with a fork to form icy flakes. Return to freezer for another 3-4 hours until frozen. Scrape again with a fork before serving.
  3. Put salts and lime zest into a bowl and gently toss to combine. Serve oysters with watermelon granita, lime salt and micro lemon balm.

Serves 8-10 as part of a banquet.

Puff Pastry Tart with Heirloom Tomatoes and Fennel Puff Pastry Tart with Heirloom Tomatoes and Fennel

P u f f  p a s t r y  t a r t

w i t h  h e i r l o o m  t o m a t o e s  a n d  f e n n e l


INGREDIENTS

  • 375g sheet of Careme Puff Pastry
  • 1 egg, lightly beaten
  • 25g (⅓ cup) finely grated parmesan
  • 2 x 200g punnets Perfection Tomato Medley, halved
  • 2 tbsp finely chopped chives
  • 1 baby fennel bulb, shaved, fronds reserved
  • 2 tbsp Luca Ciano White Balsamic and Figs
  • EVOO Dressing
  • Sea salt and freshly cracked black pepper

METHOD

  1. Preheat oven to 200°C.
  2. Using a sharp knife, cut pastry into a 26cm round. Gently score a 3cm border around the tart and brush with egg.
  3. Sprinkle with parmesan to coat and bake for 15-20 minutes or until golden and crisp. Allow to cool.
  4. Put tomatoes, chives, fennel and dressing in a bowl. Season with salt and pepper and gently toss to coat.
  5. Pile the tomatoes and fennel into the middle of the tart base and top with fennel fronds.

Serves 8-10 as part of a banquet.


Want more ideas for your Christmas lunch? Thinking of something more traditional? Or maybe a quick and easy Christmas turkey with bacon lattice? Keep reading for more of our delicious festive menus…


T r a d i t i o n a l  C h r i s t m a s  l u n c h 


C h r i s t m a s  t u r k e y  

w i t h  b a c o n  l a t t i c e