FEATURES

Jumbo Lump Crab aboard Cucumber
Serves 8
• 1 fresh Haas avocado, thinly sliced
• 1 large hydro-cucumber, sliced in thin rounds
• Lemon aioli (available at gourmet store)
• 1 lb of fresh jumbo lump crab
• 1 red onion, finely minced
• Chipotle glaze (available at gourmet store)
• Black pepper, freshly ground

Place a slice of avocado on top of each cucumber slice. Add a small dollop of lemon aioli on top of the avocado and then place a lump of crabmeat on top of the aioli. Sprinkle with red onion and top with a squeeze of chipotle glaze and freshly ground black pepper. Serve immediately.

Prawns on the Barbie
Serves 8
• Macadamia oil infused with lime and chili (available at gourmet store)
• 6 fresh limes, (4 juiced, 2 cut into wedges)
• 4 Tbsp fresh cilantro, finely chopped
• 24 fresh, large, raw prawns (peeled and de-veined, but with heads and tails left on)

In a bowl, combine 4 Tbsps of the oil, the juice of 4 limes and 2 Tbsps of chopped cilantro. Marinate prawns in mixture for ten minutes. Skewer the prawns lengthways on water-soaked skewers (one or two per skewer depending on size of prawns) and then grill them for one minute on each side, brushing them with the oil mixture once. Scatter remaining cilantro over the prawns. Serve immediately with a lime wedge.

Oysters on the Barbie
Serves 8
• 1 package of back or center cut bacon, such as Niman Ranch
• 7 lemons, 3 juiced (about 3 Tbsp), 4 cut into wedges
• 6 Tbsp Lea & Perrins Worcestershire
• 32 fresh oysters, carefully washed and shucked, but remaining in its shell

Grill the back bacon until almost crisp and then chop in to small pieces. Mix the fresh lemon juice and the Worcestershire sauce. Use a teaspoon to drop the bacon pieces on each oyster and then spoon the lemon and Worcestershire sauce blend over each oyster to make a puddle in each shell.