Scallop, Farro, Micro Greens, Lemon Basil Sauce - Taste With The Eyes
Scallop, Farro, Micro Greens, Tomato, Borage, Lemon Basil Sauce I simply could not resist those U-10 scallops at the fish market. U-10 (under 10 scallops per pound) are the largest available. These dry pack, wild caught Atlantic sea scallops have a sweet, rich buttery taste. They contain no preservatives or additives and do not ooze … Continue reading "Scallop, Farro, Micro Greens, Lemon Basil Sauce"
Grilled Watermelon and Feta Stacked Salads - Cooking for Keeps
Sadly, my time in Greece is coming to an end. Cue a raging fit of tears and a very pouty face. Yes I’m retreating to toddler-like behavior, I can’t help it. Today is our last full day and night in Santorini, tomorrow evening we head to Athens, and then fly home on Saturday. It’s been [...]
ALAN BENSON PHOTOGRAPHY
Alan Benson's love of good food and travel shines through everything he does as a professional photographer. Over the past decade and a half, the former London chef has been creating a stunning body of work. Alan's images have appeared in countless magazines and books, both in Australia and overseas.
Melon Caprese Salad. - Half Baked Harvest
Sweet cantaloupe, honeydew, and watermelon make up this untraditional caprese salad. Tossed with a basil infused lemon vinaigrette and finished off with fresh burrata cheese, this melon caprese salad is the perfect light, refreshing, and delicious appetizer or snack. Fresh fruit, buratta, and prosciutto? Yes, please.
Butchers Daughter catering combines timeless food and beverages gathered from all corners of Australia. Our Head Chef, Chris Molloy is designing menus for contemporary dining, rustic feasts, elegant canapés and gorgeous brunch affairs. We cater large to small, big and intimate, at some of Sydney’s most exquisite venues and private homes.