Fred's negroni
Fred's negroni
The perfect garden party menu from the Merivale team
Sydney hospitality guru extraordinaire Justin Hemmes is not a man to do things by half. So when he threw a summer garden party in the grounds of his harbourside home for friends from his Merivale empire, that meant a table big enough for 12 and a menu that starred seafood in all its magnificence.
Oysters with ginger oil and ginger vinaigrette
Oysters with ginger oil and ginger vinaigrette
Freshly shucked oysters with an infusion of herbs and spices make the perfect summer starter.
King prawn rice paper rolls with ginger nuoc cham
King prawn rice paper rolls with ginger nuoc cham
Rice paper rolls filled with fresh prawns and vegetables is a match made in heaven with summer entertaining.
Bagna cauda with proscuitto-wrapped melon
Bagna cauda with proscuitto-wrapped melon
This anchovy-and-garlic-based dip is loved by Italians as an antipasto course. Bagna cauda is traditionally served hot with raw vegetable crudités.
Seafood boil
Seafood boil
This epic seafood feast is bursting with colour, texture and flavour. It will make a worthy centrepiece at your next event.
Fresh ideas
Corn
This summer, pick Australian grown corn with grassy green husks for a fresh addition to your BBQ.
Murray cod with vine leaves and preserved lemon
Murray cod with vine leaves and preserved lemon
Cooked to perfection, this buttery, zesty murray cod should break away in your mouth.
Grilled corn with togarashi, lime and coriander
Grilled corn with togarashi, lime and coriander
Pine lime bombe
Pine lime bombe
