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Text Box: TV appearances

Text Box:    guess who came to class... twice !

Text Box:  Pan Seared Scallops  with Nicholson river Verjuice and kakfir lime  Ingredients: 500g scallops  1 cup of verjuice  ~  2 kaffir lime  leaves diced  very small   ~  6 strands of saffron ~  8 cardamom seeds ~  juice of 2 Tahitian limes ~  2 cloves of garlic peeled ~  2  French shallots finely diced  2 teaspoons of sweet chilli sauce ~  Salt flakes to taste  oil for searing about a tablespoon Method: Clean scallops if needed and  set aside .  Soak saffron in a little of the verjuice . In a  mortar & pestle / or just a bowl. Pound the cardamom seeds, garlic, diced lime leaves, until a paste is formed add the rest of the ingredients to the bowl except for the French shallots. In a good  thick  skillet or pan heat the oil and sweat the Shallots until very lightly brown add Scallops until Seared  but not cooked through . add  the verjuice dressing and warm until the Scallops are white in colour . This will only take a minute or two. serve immediately with a big bowl of salad and some warm crispy bread.  

 

 

Text Box: Coxy's Big Break  ~  5th March 2006  and  3rd October 2007 Coxy came back to Culinaire on the 3rd of September 2007  to learn  how to  cook  the world renowned  East Gippsland  scallops . Exported to France where they are considered the best in the world. But you don't have to Travel to France to enjoy them. You can buy them fresh off the scallop Boats when you visit East Gippsland

          

 

 

Text Box: Melissa from the Channel 9 "Garden Guru" program Text Box: While filming for the garden Guru Channel 9 program at our local Grow Master Nursery. We were given some great garden tips from Melissa, which we will certainly pass on during our garden workshops at Culinaire  come and Join the fun!!