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SALAD OF SAND CRAB, HEART OF PALM, CORIANDER AND MINT

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SALAD OF SAND CRAB, HEART OF PALM, CORIANDER AND MINT

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Ingredients

Adjust Servings:
450 grams blue swimmer crab meat
2 avocadoes peeeled, sliced
30 millilitres Lemon Juice
150 millilitres extra virgin olive oil
10 coriander leaves chopped
1 cucumber peeled, seeded, diced fine
10 bunch mint leaves chopped
20 pink grapefruit
20 slices heart of palm
30 round slices heart of palm
50 millilitres Vietnamese dipping sauce
coriander cress
Sea Salt
black pepper
  • Serves 10
  • Medium

Ingredients

Directions

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  1. Pick over crabmeat to remove all traces of shell and divide into 40g portions.
  2. Peel avocado, remove stone, and slice across into even slices.
  3. Make a lemon vinaigrette with the lemon juice and olive oil, season with salt and pepper to taste to make sure the in right, not too acidic.
  4. Place crabmeat in a bowl (or bowls) and add cucumber dice, chopped coriander and mint, and 1 tablespoon of dipping sauce per serve.
  5. Toss all ingredients together and place on top of the avocado and between slices of heart of palm and grapefruit segments.
  6. Decorate with coriander cress and finish with lemon vinaigrette.
  7. Serve immediately.

Peter Doyle

Head chef Peter Doyle is regarded as one of the founding fathers of modern Australian cuisine and with sous chef, Alex Woolley, in the kitchen, is proud to have maintained est.’s three-hat status since 2004.

“Peter Doyle not only cooks with his fingertips and hands but with all his senses – smell, taste – it’s as if he was an artist with a sensitive palate,” says Australia’s culinary high priestess, Margaret Fulton.

Peter Doyle began his cooking career as an apprentice in 1972. Since then, he’s not only travelled the world but opened a series of highly regarded restaurants such as Cicada in Potts Point and Celsius in central Sydney.

He has also been an in-demand guest chef, cooking at the Raffles and Ritz Carlton Millenia hotels in Singapore, the Lanesborough Hotel in London and on board Cunard’s QEII from Brisbane to Sydney. In 1991, he was appointed Australian consultant chef to American Northwest Airlines.

Earning many accolades throughout his 30 year career including; American Express Restaurant Awards Hall of Fame three years running, Sydney Morning Herald Restaurant of the Year in 2006 and the Professional Excellence Award at the 2011 Sydney Morning Herald Good Food Guide Awards for training, inspiring and nurturing staff, by far the most honourable, supporting his passion for harmony and balance in the kitchen and on the plate.

Food writers, other chefs and, of course, diners all agree that Peter has a unique way with food. In fact, Peter is referred to as a ‘homegrown legend’ and ‘an inspiration to the industry’. His trademark is contemporary Australian food, which is uncluttered, seasonally driven and executed with French-influenced precision.

 

Restaurant Awards

2004 – 2012 Sydney Morning Herald Good Food Guide Awards, Three Hats

2004 – 2011 Australian Gourmet Traveller Restaurant Guide Awards, Three Stars

2011 Australian Gourmet Traveller Wine List of the Year, Three Goblets

2006 Sydney Morning Herald Good Food Guide Awards, Restaurant of the Year

2010 & 2011 Australian Hospitality Association Industry Awards, Best Restaurant

2011 Hotel and Accommodation Management Awards, Best Hotel Restaurant of the Year

Peter Doyle

2004 & 2011 Sydney Morning Herald Good Food Guide Awards, Professional Excellence Award

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