UMAMU Rose with Melon, Prawn & Prosciutto Salad

UMAMU Rose with Melon, Prawn & Prosciutto Salad

Ingredients: 3 large handfuls of mesclun salad leaves 3 Tablespoons lemon infused olive oil 3 Tablespoons white balsamic vinegar 1 Tablespoon grain mustard 1 Tablespoon honey Salt & pepper to season 500g medium cooked prawns, shelled 120g prosciutto thinly sliced 1/2 ripe rockmelon, skinned, segmented Method: Place salad leaves into a large bowl. Combine olive oil, balsamic vinegar, mustard and honey together. Pour 2/3rds of the dressing over salad leaves and gently toss. In a large platter arrange salad leaves on the base of the platter, then artfully drape rockmelon, prawns and prosciutto on and around the salad leaves. Season...

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UMAMU Rose with Snapper Crudo with Basil, Orange and Macadamia

UMAMU Rose with Snapper Crudo with Basil, Orange and Macadamia

Ingredients:  350 g sashimi grade snapper fillets *Basil pesto 1 cup fresh basil leaves Zest of 1 orange and 1 lemon Juice from 1/2 orange 1 orange segmented 1/2 tsp lemon juice 1 tablespoon honey Salt and pepper to taste 50g finely chopped macadamia nuts 200 ml good quality peppery extra virgin olive oil Method: Slice snapper fillets and spread out onto a serving platter in a single layer. Chill while making the pesto. Blanch basil leaves in boiling water and quickly rinse in cold water. Squeeze out excess water. Put into a mortar bowl with lemon and orange zests,...

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