Gold Honeydew Gazpacho With Crispy Prosciutto Recipe


  • 4 slices prosciutto
  • 1 ripe medium honeydew, halved, peeled, seeded, and roughly chopped (about 4 cups)
  • 1 large cucumber, peeled, seeded and chopped (about 2 cups)
  • 1/2 large spanish onion peeled and chopped (about 3/4 cup)
  • 1 cup ice water
  • 1 tablespoon sherry vinegar
  • 1/3 cup extra-virgin olive oil
  • Kosher salt
  • Thinly sliced fresh basil leaves, for serving


  1. 1.

    Adjust oven rack to middle position and preheat oven to 375°F. Place prosciutto on a parchment paper-lined baking sheet and bake until prosciutto becomes very crispy, about 8 minutes. Drain on paper towels and let cool completely. Crumble prosciutto into shards. Set aside.

  2. 2.

    In a blender, combine melon, cucumber, onion, ice water, and vinegar and blend at high speed until smooth. With blender running, slowly drizzle in olive oil. Blend until smooth and frothy, about 1 minute longer. Season with salt. Transfer gazpacho to airtight container and refrigerate until chilled, about 1 hour.

  3. 3.

    Divide gazpacho between serving bowls and top with crispy prosciutto and sliced basil. Serve immediately.

Ceviche with Leche de tigre

Preparation Time: 20 mins


  • 1 tablespoon olive oil
  • 1 small stick celery
  • 1 long fresh red chilli
  • 1 garlic clove
  • 1cm piece fresh ginger
  • ½ bunch coriander
  • juice of 2 lemons
  • juice of 1 lime
  • 200g (7oz) sashimi grade kingfish fillet, cut into 1cm dice
  • ½ Spanish onion, thinly sliced
  • 1 ice cube
  • 2 shots of vodka
  • Poached sweet potato
  • 200ml (6½fl oz) water
  • 200g (7oz) caster sugar
  • 1 star anise
  • 1 sweet potato (250g/8oz), peeled, cut into 1cm dice
  • juice of 1 lime


To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.

Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.

Serve ceviche with sweet potato and vodka shot.


Broccoli Frittata

Serves: 4 | Preparation Time: 15 min


  • 500g broccoli, cut into florets
  • 2 Teaspoon olive, nut or seed oil
  • 2 onions, finely sliced
  • 3 lean bacon rashers, trimmed of all fat and chopped up
  • 2 Clove garlic, crushed
  • 2 tomatoes, chopped
  • 8 large eggs


Heat oil in large frypan, cook onion, bacon and garlic until onion is soft.

Add broccoli and tomatoes and cook for 1 minute.

Beat eggs in bowl and pour over broccoli. Stir until well combined. Gently cook the base without stirring. When base is cooked and golden, place frypan under grill until top is firmed and browned.

Cut into wedges to serve.

Fried Duck Wontons in a Ginger-apple Sauce

Serves: 4 | Preparation Time: 15 min


Ingredients for Filling:

  • 1/4 cup finely diced onions
  • 1 Tbsp. sesame oil
  • 1 tsp. minced garlic
  • 3 cups finely shredded green cabbage or Iceberg lettuce, chopped fine
  • 6 oz finely shredded duck meat (skin on duck thighs slow cookedwith
    pepper, ginger, juniper, anise,salt, allspice, cinnamon)
  • 1 tsp. ground ginger
  • 2 pinches cayenne
  • 3/4 tsp. ground star anise
  • 1 tsp. kosher salt

Ingredients for Sauce:

  • 1-1/2 cups diced apple or rhubarb if you have it.
  • 2 very thin, full slices of leek (white)
  • 1/4 cup finely sliced ginger, peeled
  • 1 cup dark meat stock
  • 1-1/2 cups chicken stock
  • 1/2 cinnamon stick, crushed
  • 1/4 cup orange juice
  • 1/2 cup granulated sugar
  • 1 Tbsp. whole black peppercorns,crushed just before using
  • 1 clove garlic
  • 2 Tbsp soy sauce
  • 6 Tbsp whole butter


Procedure for Filling:
Heat oil over medium flame and sauté onions until slightly browned and very tender. Take off the heat, stir in the garlic well.

Return pan to heat and cook, stirring for 1 minute (garlic should colour a little). Add cabbage/Iceberg and cook for 1 minute, tossing well.

Add salt and toss well again. Cook until cabbage has lost its liquid and it has evaporated. Stir in all other ingredients and cook, stirring occasionally until everything is completely heated through, about 5 minutes and remove to a bowl and chill.

Procedure for Sauce:
Combine all ingredients except peppercorns and butter in a thick bottom, non reactive pan and bring to a boil, stirring to avoid scorching, for 20 minutes. Stir in freshly crushed peppercorns off the heat, cover and let sit 20 minutes. Push through fine strainer and cool.

Procedure for Stuffing Wontons:
Layout 8 wonton skins on a cutting board and place a mound (1/8) of the filling on each near the center. Brush two adjacent edges of the wonton skins with water and fold the pasta diagonally over the filling and seal firmly. with a pasta crimper, cut a round shape just inside the sealed edges. Repeat.

Procedure for Cooking Wontons:
In a large sauté pan, heat 1/4 cup sesame oil. When hot, lay the stuffed pasta in a single layer (or do half at a time in 2 batches) and sear the bottom for about a minute.
Turn each over and sear the other side. Add the sauce and cook for about 2 minutes.
Add the 6 Tbsp whole butter from the sauce recipe and swirl pan so butter dissolves evenly. Divide the pasta, 2 to a plate and pour over sauce.
Garnish with crispy fried leek julienne.


Prawn Broth with Prawn and Cauliflower Dumplings


  • 250g green prawns
  • 1 small onion
  • 1 small carrot
  • 1 bulb of fennel
  • 1/4 cup olive oil
  • 1 clove garlic
  • 2 egg whites
  • 1 ripe tomato
  • 3 stalks parsley
  • 1 bay leaf
  • 2 Star anise
  • 3 peppercorns
  • Finely grated zest of 1/2 an orange
  • 1/2 teaspoon castor sugar
  • Salt
  • Extra virgin olive oil


  • 1 shallot
  • 50g cauliflower
  • 1 clove garlic
  • 1 egg white
  • 70 - 100 ml cream
  • 1/2 teaspoon sea salt


Peel prawns, saving meat for dumplings and keeping shells and heads for broth.
To make the broth, peel and roughly dice onion and carrot. Roughly chop the fennel. Heat the olive oil over a moderate flame in a large heavy-based saucepan, then sauté onion until lightly caramelised, stirring regularly.

Whiz fennel, carrot, prawn shells and peeled garlic with egg whites in a food processor for a couple of minutes to form a coarse paste. Roughly chop tomatoes and add to onion with paste. Pour in 1 litre of water, then add herbs, peppercorns, star anise, orange zest and sugar. Bring to a boil, then lower heat and simmer for 30 minutes. Do not stir!

Remove raft and gently ladle broth through a fine meshed strainer lined with muslin (you can use a clean tea-towel), then season to taste with salt.

To make the dumplings:

Trim and finely slice spring onion and break cauliflower into florets 1-2cm pcs. Heat a little prawn broth (or water if you are doing at the same time) and blanch cauliflower for a minute or so until just tender, then remove to drain and cool.

Whiz garlic, egg white and three quarters of the reserved prawn meat in a food processor for several minutes to form a paste, then tip into a bowl and fold in cream (just enough to bind the mix together without making it too wet), salt and spring onion.

Roughly chop remaining prawn meat and add to dumpling mixture with drained cauliflower.
Just before serving bring broth to a boil over a high flame. When hot, ladle a cup of broth into a smaller pan over a low flame.

Using 2 teaspoons, place scoops (quenelles) of the dumpling mixture into the smaller pan. Simmer dumplings gently for 3 minutes until firm and cooked.

Then divide them between warmed bowls using a slotted spoon. Ensure the main broth is boiling before ladling it over the dumplings, then drizzle with a little extra virgin olive oil and serve. Garnish with a freshly chopped chilli and shallot.

One of Greg's BBQ sauce recipes

Serves: a few | Preparation Time: 10 min


  • 1 cup good quality ketchup
  • 1/2 cup red wine wine vinegar
  • 1/2 cup brown sugar, packed
  • 2 tbsp soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tsp english mustard
  • 1 tsp ground ginger
  • 1 level teaspoon fresh salted minced garlic (more of using for a marinade)
  • 1 tbsp olive oil
  • 2 tsp of smoked paprika
  • 11/2 tsp chilli flakes


Mix all ingredients together and simmer for about 5 minutes to blend the flavours.
When covered, it will keep in the refrigerator for several weeks or more.
If you can make a day ahead even better.
Great as a marinade for red meats, turn up the heat (chilli) and garlic though.


Soft pavlova with Grand Marnier, mascarpone and berry compote

Serves: 8 | Preparation Time: 60 min


  • 1 x 250g ctn mascarpone
  • 1/2 cup (125ml) double cream
  • 1 1/2 tbs icing sugar mixture
  • 1 tbs Grand Marnier liqueur
  • 7 eggwhites
  • 1 3/4 cups (375g) caster sugar
  • 2 tsp cornflour
  • 2 tsp white vinegar
  • Icing sugar mixture, extra, to dust

Berry Compote

  • 1/3 cup (75g) caster sugar
  • 1/3 cup (80ml) water
  • 1 x 500g packet frozen raspberries, thawed
  • 2 x 250g punnets strawberries, hulled, thinly sliced
  • 1 x 150g punnet blueberries
  • 1 x 150g punnet raspberries


Combine the mascarpone, cream, icing sugar and Grand Marnier in a small bowl. Cover with plastic wrap and place in the fridge to firm slightly.

Preheat oven to 160°C. Grease and line the base of a 24 x 30cm Swiss roll pan with baking paper. Use an electric mixer to beat the egg-whites in a medium bowl until soft peaks form. Gradually add the caster sugar while continuously whisking.
Continue whisking until thick and glossy and sugar dissolves. Add cornflour and vinegar and use a metal spoon to gently fold until just combined. Spread mixture into prepared pan.
Bake for 20 minutes or until just firm. Remove from oven and set aside for 3 minutes to stand. Lay a clean tea towel on a clean work surface.
Top with a large sheet of baking paper and dust with extra icing sugar. Turn pavlova out onto baking paper and set aside for 10 minutes to cool.
Spread mascarpone mixture along the long side of meringue closest to you. Carefully roll pavlova, using the paper and tea towel as a guide, to enclose filling.
Keep pavlova wrapped in baking paper and tea towel.
Transfer pavlova roll to a tray and place in the fridge for 3 hours or overnight to set.
To make the berry compote, combine the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves.
Simmer for 2 minutes or until thickened slightly. Place the syrup, raspberries and their juices in the bowl of a food processor and process until smooth.
Strain though a sieve into a medium bowl. Place in an airtight container and refrigerate to chill.
Transfer pavlova roll onto a serving platter. Remove paper and tea towel.
Top pavlova roll with strawberries, blueberries and raspberries. Drizzle with half the raspberry coulis. Cut into slices to serve with remaining raspberry coulis.


Quick fried calarmari with garlic, lemon & parsley

Serves: 2 | Preparation Time: 10 min


  • 500 gm baby calamari tubes
  • a slurp of olive oil
  • 1-2 red/green chillies, seeded & finely sliced (optional)
  • 1-2 garlic cloves, finely chopped
  • 1 heaped tbsp butter
  • 1 heaped tbsp chopped fresh parsley
  • juice of ½ lemon
  • sea salt & freshly ground pepper


Clean the calamari and cut it into thin rings.

Then heat the oil to smoking in a wok (or large heavy-bottomed pot).
Add the calamari, toss a little and then add the chillies, garlic, butter, parsley, lemon juice and seasonings. Toss for a couple more minutes.
Serve straight away.


Serves: 1-15 | Preparation Time: 30 min


  • 125g butter, softened
  • 1 cup caster sugar
  • 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1 3/4 cups self-raising flour, sifted
  • 1/2 cup milk
  • 2 cups desiccated coconut Icing
  • 3 1/2 cups icing sugar mixture
  • 1/4 cup cocoa powder
  • 1 tablespoon butter, softened
  • 1/2 cup boiling water


Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan (as if you have on especially for lamo's!). Line with baking paper, leaving a 2cm overhang on all sides.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition or the mixture may curdle.
Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk.
Spoon into your prepared 'lamington' pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. (Mavel at how you've even managed to f up a sponge...)
Cover with a clean tea towel. Set aside overnight.
Make icing: Sift icing sugar and cocoa into a bowl. Get cocoa powder everywhere without even trying.. Add butter and boiling water. Stir until smooth.
Cut cake into 15 pieces or 14 if you hate odd numbers or leave it whole and enter it into a giant lamo competition..
Place coconut in a baking tray is best. Using your fingers, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.


Caramalized eschalot butter

Serves: 6 | Preparation Time: 15 min


  • 7 tbsp unsalted butter, softened 
  • Eschalot, finely diced (2/3 cup) 
  • 1 tsp chopped fresh thyme 
  • 1 tsp finely grated lemon zest 
  • Sea salt and freshly ground black pepper 


Heat 2 Tbs. of the butter in a small saucepan over medium-low heat until melted.
Add the shallot and cook, stirring frequently, until deeply browned, 8 to 10 minutes.
Remove from the heat and stir in the thyme. Cool completely.
In a small bowl, combine the shallot mixture with the remaining
butter and the lemon zest.
Stir to blend well. Lightly season to taste with salt and pepper.
Scrape the butter onto a piece of plastic wrap, mold into a log shape, and wrap in the plastic.
Refrigerate until ready to use. Toss about one-third of the butter (a generous tablespoon) with a batch of vegetables after roasting.


Breakfast Bruschetta

Serves: 4 | Preparation Time: 20 min


  • 2 (1/2-inch) slices sourdough bread, cut in half
  • 1 Tablespoon olive oil
  • 1/2 Teaspoon  finely chopped fresh oregano leaves
  • Sea salt to taste
  • Freshly ground pepper to taste
  • 2 Teaspoon white distilled vinegar
  • 1/4 Teaspoon (Metric) sea salt
  • 4 large eggs
  • 4 thin slices of proscuitto or crispy bacon
  • Warm mustard vinaigrette


Heat a grill pan over medium-high heat, or preheat a broiler. Lightly brush 1 side of each bread slice with 1 tablespoon olive oil, and sprinkle with rosemary, sea salt, and pepper; toast lightly, about 2minutes per side. Loosely cover toast with aluminium foil to keep warm.

Fill a large skillet with water to within 2 inches; bring to a boil. Add vinegar and 1/4 teaspoon salt, and reduce heat to low. Break 1 egg into a small bowl or measuring cup, taking care not to break the yolk. Turn egg out of the bowl into skillet quickly so the egg keeps its shape when it hits water. Repeat with remaining eggs.

Cook 5 minutes or until whites set and a thin translucent film forms over the yolk (for a firmer yolk, cook about 1 minute longer).

Use a slotted spoon to gently lift eggs out of water, and place them on a paper towel to drain; cover loosely with foil to keep warm. Remove any loose whites from rim of the eggs.

Put a slice of bruschetta on each plate, and top with a slice of prosciutto and a poached egg.

Drizzle 1 or 2 tablespoons Warm Mustard Vinaigrette over the top of each, and serve immediately.


Mint and Mushroom Stuffed Roast lamb

Serves: 2 | Preparation Time: 20 min


  • ½ boned and butterflied leg of lamb
  • 1 head garlic
  • Olive oil
  • 200g mushrooms, roughly chopped
  • 50g butter
  • 1 red onion
  • 1 bunch English spinach, leaves only
  • ¼ cup mint leaves
  • ½ cup pure cream, plus ½ tbsp
  • 1 tsp hot English mustard
  • 800g chat or nadine potatoes


Pre-heat oven to 180°C. Pound lamb with a meat mallet until it is 5mm thick.
Finely chop 2 cloves of garlic and reserve. Place remaining head of garlic on oven tray and drizzle with olive oil. Cook in oven for 30 minutes.

Process mushroom in a food processor until finely diced. Heat oil and 20g butter in a frying pan over high heat. Add shallot, 1/2 of the reserved chopped garlic and the mushroom, cook 4-5 minutes or until mushroom has softened. Season to taste and add 1 tbsp of parsley. Set aside to cool.

In a small saucepan of boiling water, blanch the spinach and mint for 30-40 seconds or until spinach has just wilted. Drain and place in iced water to cool.

Drain spinach mixture, squeezing out excess water. Blend in a blender with 2 cloves of the roasted garlic, 20g of butter and ½ cup cream, until smooth.

Place potatoes in a saucepan with cold water. Cook, over medium heat for 12 minutes or until tender. Drain.

Combine mustard with ½ tbsp cream in a small bowl. Spread thin layer of mustard cream on top of lamb, top with even layer of mushroom mixture, roll tightly from long side and tie with kitchen string at 3cm intervals.

Heat oil in a frying pan over high heat. Add lamb, brown evenly on all sides. Place in oven for a further 10-12 minutes or until cooked to your liking. Remove and allow to rest for 10 minutes. Remove string, slice in half.

Heat oil and remaining butter in a frying pan over high heat. Add potatoes, cook 6-8 minutes or until crisp. Add remaining garlic and parsley, cook for a further 2 minutes, season with salt and pepper.

Spoon the spinach and mint puree on a serving plate, top with lamb, place potatoes on the side

Recipe courtesy of Master Chef's Justine


Kaffir Lime Sauce

Serves: 3 | Preparation Time: 20 min


  • 1 Tablespoon olive oil
  • 2 medium shallots, finely chopped
  • 1 thumb of ginger, sliced finely
  • 6 or 7 fresh or dried kaffir lime leaves, cut into thirds
  • 1 small red chilli (seeds removed)
  • 80 ml red wine
  • 0.5 Cup tomatoes, chopped
  • 2 Tablespoon double cream
  • 2 Teaspoon brown sugar
  • Coarse salt and freshly ground pepper


Heat olive oil in a medium pan over low heat. Add shallots and cook until soft and translucent, about 1 minute.

Add ginger to pan and cook for 30 seconds (if using fresh lime leaves, rub between the palm of your hands). Add lime leaves and continue cooking mixture for 30 seconds more. Add chilli and cook, stirring, until browned. Add wine and cook until liquid is reduced by half.

Add tomato and bring mixture to a boil. Immediately reduce to a simmer and cook for 20 minutes.

Strain mixture into a small saucepan through a fine mesh sieve; discard solids. Add cream to the strained sauce and place over medium heat. Cook sauce until liquid is reduced and thick enough for a sauce. Serve immediately.


Five minute baby cherry pies

Serves: 4 | Preparation Time: 5 min


  • Melted butter, to grease
  • 1 410g can pitted cherries, drained
  • 150g (1 cup) self-raising flour
  • 250ml (1 cup) milk
  • 115g (1/2 cup) caster sugar
  • 60g butter, at room temperature
  • 1 egg
  • 1 tsp vanilla essence
  • Icing sugar, to dust


Preheat oven to 200°C. Grease four 250ml (1-cup) ramekins or ovenproof dishes with melted butter. Divide cherries evenly into greased ramekins.
Place the flour, milk, sugar, butter, egg and vanilla essence in the bowl of a food processor and process until smooth. Pour the mixture evenly over the cherries.
Bake in preheated oven for 20-25 minutes or until golden and cooked through. Dust with icing sugar and serve immediately.


Broccoli with Toasted Almonds and Chilli

Serves: 2 | Preparation Time: 10 min


  • 1 head brocoli, trimmed
  • 1 tbsp olive oil
  • 1  large clove garlic, finely sliced
  • 2 tbsp black olive tapenade
  • 1 tbsp balsamic vinegar
  • 1 or 2 long red or green chillies, finely sliced
  • 2 tbsp water
  • 50g almonds, toasted and coarsely chopped


Steam broccoli (trimmed) for 6-8 minutes or until tender, then remove from heat. Heat olive oil in a non-stick frying pan over low heat and cook 1 large clove garlic (finely sliced) until golden.

Add black olive tapenade, balsamic vinegar, long green or red chillies (finely sliced) and water and whisk well.

Place broccolini in a large bowl. Add garlic mixture, almonds (toasted and coarsely chopped), salt and pepper and toss gently to combine.


Carrot cake

Serves: 4 | Preparation Time: 15 min


  • 200g margarine (softened)
  • 6 eggs
  • 1 cup carrots (grated)
  • 1 cup orange juice
  • 340g brown sugar
  • 340g plain flour
  • 3 tsp baking powder
  • 1/4 tsp cinnamon powder


In a bowl beat the margarine with electric beater until it becomes smooth.

Add brown sugar in it and beat at least for 5 mins to mix sugar well.

Now add egg yolks and just mix them into the sugar margarine mixture.

In a separate bowl beat egg whites to form smooth foam. Make sure that you don't beat them too much otherwise liquid sets in the bottom which will make your cake hard, about 5 minutes.

Mix the egg whites in the margarine mixture and add half cup of orange juice to the mixture.

Sift onto a plate flour, cinnamon powder and baking powder and using a wooden spoon fold the mixture in the flour.

Add some 3/4 of the carrot to the cake batter and mix well.

Pour the cake batter onto the baking cake pan of your own choice and sprinkle rest of the carrots on the top and put into the preheated oven at 180 degree C or 350 degree F for at least 25-30 mins.

You can check by inserting knife tip into the cake if it comes out clean then cake is ready.

Once the cake is at room temperature pour the remaining orange juice over the cake and put into the fridge for few minutes to chill.


Pork & Pink Grapefruit

Serves: 2 | Preparation Time: 10 min


  • 1 pork fillet
  • Olive oil
  • 1 tbs honey
  • 2 tbs soy sauce
  • 1 pink grapefruit, peeled, segmented
  • Basil leaves, to garnish


Preheat oven to 180°C fan forced.

Rub pork fillet with a little olive oil and season with salt and pepper. Heat a frying pan over medium heat, add pork and cook, turning occasionally until browned all over.

Add honey, soy sauce to the pan and turn to coat the pork. Remove from heat and add grapefruit segments.

Transfer to oven and roast for about 7-10 minutes or until just cooked through. Set aside to rest for 5 minutes before slicing thickly.

Serve pork with grapefruit, pan juices and basil leaves.


Sweet potato & parsnip cheesy bake

Serves: 4 | Preparation Time: 20 min


  •  700g sweet potato, peeled, thinly sliced
  •  1 large parsnip, peeled, thinly sliced
  •  1 small brown onion, thinly sliced
  •  1 tablespoon fresh thyme leaves
  •  1/2 cup grated tasty cheese
  •  Baby spinach and red onion, to serve
  •  Milk mixture
  •  1/4 cup milk
  •  1/4 cup pure cream
  •  2 garlic cloves, crushed


Preheat oven to 180°C/160°C fan-forced. Lightly grease a 6 cup-capacity baking dish.

To make milk mixture: Combine milk, cream and garlic in a jug. Season with salt and pepper.

Layer one-quarter sweet potato over base of prepared dish. Top with one-third parsnip, onion and thyme. Repeat layers, finishing with sweet potato.

Pour milk mixture over potato mixture. Sprinkle with cheese. Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.


Sautéed Lettuce And Oysters

Serves: 4 | Preparation Time: 10 min


  • Canola oil, for cooking
  • 2 bulbs garlic, crushed
  • 1 tbsp freshly-ground white pepper
  • 1/2 iceberg lettuce head, torn
  • 2 tsp sea salt
  • 2 tsp oyster sauce
  • 12 shucked oysters
  • 1 tbsp (Metric) butter


In a hot wok coated with oil, add the garlic and fry until golden brown.

Add the lettuce and stir-fry until soft.

Add the oyster sauce, oysters and season with salt and pepper.

Stir-fry for 30 seconds then add the butter. Check for seasoning.