Sexy Sicilian Seafood

Bold flavours, poppy colours and ingredients bar none. Reimagine your seafood feast with a Sicilian spin.

Ostriche

(Bruny Island Oyster with Kombucha and Raspberries Vinaigrette)

Instead of tangy, fiery Tabasco sauce or a classic mignonette sauce, try this Sicilian recipe. The creamy texture of the oysters, acidity of kombucha and sweetness of raspberries will provide a satisfying kick.

Serves

1 Prep time 20 minutes

½ lemon

20g fresh raspberries

30ml over fermented kombucha (available from SuperNature)

20ml white balsamic vinegar

50g ice, crushed

Juice lemon through a strainer into a large measuring cup. Set aside.

Mix all ingredients - excluding oysters in a blender until the mixture turns pink.

Shack oysters and season them with the pink mixture.

ARAGOStA

(Squid Ink Tonnarelli with Blue Lobster in Spicy Brandy Sauce)

Spike your lobster meat with brandy, which possess a graceful bitterness and subtle spicy flavour contributed by the rich lobster sauce.

Serves 1

Prep time 45 minutes

Cook time 30 minutes

1 blue lobster

20g carrots, finely diced

20g onions, finely diced

30g cherry tomatoes, finely diced

1 clove of garlic

30ml extra virgin olive oil

1 chilli

30ml brandy

60ml fish stock

80g squid ink spaghetti

20g unsalted butter

2 basil leaves

Cook lobster in boiling water for 3 minutes. Cool in ice water and cut it in small chunks.

Sweat all vegetables with extra virgin olive oil, then add chilli.

Add lobster meat and flame with brandy.

Add fish stock and after 2 minutes take lobster out. Continue to cook the sauce until it reduces. Set aside.

Cook pasta (follow instruction on the packaging).

Then add cooked pasta with sauce.

Sauté for two minutes with butter and basil leaves. Serve immediately.