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This simple pasta dish is packed with fresh flavours of prawns, feta and tomatoes. Perfect for spring entertaining, or a tasty mid-week meal!

  1. Peel and devein the prawns, making sure to keep the tails intact.
  2. Heat 2 tablespoons of oil in a large saucepan over medium heat and cook onion, pepper, parsley stalks and garlic for 8-10 minutes until softened. Add the prawns and cook for 5 minutes until the prawns are cooked through.
  3. Add the tomato paste and cook for a further 2 minutes until caramelized. Followed by the wine, allow the wine to reduce by half. Add the crushed tomatoes and simmer for 20 minutes until thickened and reduced. Add the dried oregano and the crumbled feta
  4. Cook pasta according to packet instructions. Reserving ¼ cup (60ml) water. Add pasta to the pot and toss to combine.
  5. To serve, scatter with parsley leaves, divide pasta into serving plates and top with extra feta.

Recipe by Helena Moursellas.

Helena Moursellas’ Salted Walnut and Cinnamon Kataifi brings together the perfect balance of sweet and savoury, topped off with Maldon Sea Salt. Enjoy with a Greek cup of coffee!

  1. Pre-heat the oven to 180°C. Grease the base and sides of a 22cm x 16cm rectangular baking dish with some of the melted butter.
  2. For the syrup, combine the ingredients and 250ml (1 cup) of water in a small saucepan over high heat. Bring to a simmer, then reduce the heat to medium and cook, stirring occasionally, for 8-10 minutes, until the sugar dissolves. Set aside to cool completely.
  3. In a mini food processor, whizz the pistachios and walnuts until the nuts are finely chopped. Place in a mixing bowl along with the salt, cinnamon, nutmeg, clove, and sugar and mix to combine.
  4. Unroll the kataifi pastry and, using your hands, gently separate the pastry. Be careful when handling kataifi pastry – it is very fragile.
  5. Tear off a piece of kataifi, 4 cm wide and 14 cm long, brush with melted butter and place 1 tablespoon of the nut filling on top at the short end. Roll the pastry tightly to form a 7cm cylinder. Place on the prepared dish and repeat the process with the remainder of the pastry and filing. Any remaining butter, pour over the kataifi.
  6. Brush the tops of all the kataifi rolls with butter, and bake in the oven for 45 minutes.
  7. Once the kataifi are cooked, evenly pour the cold syrup over the top and allow to cool to room temperature and all the syrup has been absorbed.

Winter entertaining made easy with Helena Moursellas’ feta, pumpkin, and honey filo pita. Infused with Maldon Sea Salt, it’s the perfect blend of Greek flavours for your next gathering.

  1. Preheat the oven to 200°C. Line a large roasting tray with baking paper.
  2. Place the pumpkin, garlic, rosemary onto the tray, drizzle with olive oil and honey, season with Maldon Sea Salt flakes and cracked pepper. Roast in the oven for 25 minutes until tender.
  3. Remove pumpkin from the oven, discard skin from garlic and roughly smash with a fork. Place into a bowl along with the feta, herbs, cheese and egg.
  4. Grease a 20cm x 30cm baking tray.
  5. Place 1 sheet of filo pastry, with the long edge facing you, on a clean work surface. Brush with butter and place another sheet on top. Spread 4 tablespoons of the mixture along the side closest to you and roll up to fully enclose. Carefully cut in half. Place into the prepared baking tin and continue with remaining filling and filo pastry. Brush with butter, scatter with sesame seeds and place into the oven for 40 minutes or until golden brown and crispy. Slice and serve hot.

These slow cooked lamb shoulder gyros are not only the ultimate winter warmer, but perfect for entertaining. Serve up with pita bread, tzatziki and tomato salad for the ultimate feast that will have your guests coming back for seconds.

  1. Preheat the oven to 160°C.
  2. In a large bowl whisk together mustard, oil, Greek spice mix and 1 tablespoon of Maldon Sea Salt flakes. Place into the fridge to marinate overnight.
  3. In a large roasting pan line the base with lemon rounds, top with lamb shoulder. Using a small knife make 6 small incisions over the lamb and insert a garlic clove in each. Pour the marinade over the lamb and coat completely. Scatter with oregano leaves and pour the stock into the pan. Season with Maldon Sea Salt flakes. Cover with a large piece of baking paper and tightly cover with foil. Roast for 2 hours and 30 minutes.
  4. Remove baking paper and foil and increase oven temperature to 190°C and cook for a further 2 hours, basting with liquid and juices every 15 minutes.
  5. In a bowl combine, tomato, onions and chopped parsley. Season with Maldon Sea Salt flakes.
  6. Heat a chargrill pan over medium heat and cook pita bread for 30 seconds to 1 minute on each side.
  7. Using two forks shred the lamb and discard the bones.
  8. To assemble the gyros, spread pita with tzatziki, top with slow cooked lamb shoulder, tomato mixture and fried chips.

Hot Cross Bun Pudding with Drunken Bunny Sauce, a cracking Easter dessert recipe perfect for feeding a crowd. Featuring a Maldon Sea Salt laced peanut brittle and vanilla cream.

  1. Whisk together eggs, yolks and combined caster sugar and cocoa powder.
  2. Combine milk and cream, heat to around 40°C, pour over egg mixture and stir well.
  3. Combine butter, Maldon Sea Salt and orange zest. Slice hot cross buns and butter well.
  4. Lay buttered halves in baking dish. Pour over chocolate custard.
  5. Bake in a water bath for approximately 45 minutes at 165°C or until custard is set.

Drunken Bunny Sauce

  1. Scald cream and milk, pour over chocolate bunny and chocolate. Mix well.
  2. Add Grand Marnier to taste.

Salted Peanut Brittle

1. Caramelise sugar to dark brown colour.

2. Add butter and baking soda.

3. Stir in peanuts and Maldon Sea Salt.

4. Pour onto a lined baking tray to cool and set.

TO SERVE

  1. Crack the salted peanut brittle into shards and place around the surface of the Hot Cross Pudding.
  2. Pour desired about of Drunken Bunny Sauce over the top of the pudding (or serve on the side for guests to help themselves).
  3. Add lashings of vanilla cream.

Easter entertaining is all wrapped up with these flavour-packed Fish Gyros. Featuring a Greek-style salsa verde and generous pinch of Maldon Sea Salt, you can place everything down the centre of the table and guests can help themselves.

  1. For the Greek salsa verde, place all ingredients into a bowl and season with 1 teaspoon of Maldon Sea Salt flakes. Set aside until needed.
  2. Heat oil in a large non-stick fry pan over medium low heat. Place the flour and Maldon Sea Salt flakes onto a plate and mix to combine. Carefully dust the fish in the flour mixture. Fry fish in batches for 2-3 minutes on each side until golden brown. Wipe out the pan and drizzle with a little olive oil and cook the pita for 1-2 minutes on each side until golden.
  3. To serve the fish gyros, spread pita bread with yoghurt, top with fish, fried potatoes, lettuces, red onion and a good drizzle of Greek salsa verde.

We challenged Guy Turland and Helena Moursellas to a good ol’ fashioned Margarita-off! Check out Guy’s Australian-inspired Lemon Margarita and Helena’s Greek-inspired Lemon Mastiha Margarita below. Try them both and let us know your winner!

For the Lemon Myrtle Margarita:

1. Combine all ingredients in a cocktail shaker.
2. Add ice and shake until well-chilled.
3. Strain into a chilled old fashioned glass.
4. Garnish with a jalapeño pepper.

For the Lemon Mastiha Margarita:

1. In a small bowl combine honey and boiling water and mix until honey is melted.
2. Combine masthia, tequila, lemon juice and honey syrup into a cocktail shaker with ice and shake vigorously.
3. Combine salt flakes and lemon zest.
4. Rub a lemon wedge around the rim of a tumbler, then dip into salt and lemon zest mix. 5. Fill the glass with ice, strain over margarita and garnish with a lemon wedge.

Using the flavoursome brine from his Fermented Tomato recipe, Guy Turland has created a spectacular seafood feast featuring Maldon Sea Salt!

1. Preheat your BBQ for 15 minutes prior to cooking.

2. Place down your lobster, prawns, scallops and crab, drizzle a small amount of olive oil and season with a pinch of Maldon Sea Salt.

3. Dunk your herb bunch into the fermented tomato juice and brush your seafood every 4-5 minutes as it cooks.

4. Once your seafood is cooked to your liking, serve on a platter with your choice of dipping sauces, some fermented tomatoes and a side of Maldon Sea Salt.

5. Serve your shucked oysters on rock salt with one fermented tomato, some fermenting juice and fresh lemon.

Also known as Champagne Tomatoes, fresh cherry tomatoes are fermented in a brine with Maldon Sea Salt. They add an incredible burst of lip-smacking tomato flavour to a variety of dishes, including these freshly shucked oysters! Recipe by Guy Turland.

1. Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic.

2. Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.

3. Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.

4. Put in a cool and dark corner to ferment for 6-8 days.

5. Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth.

6. Cover with a lid and store in the fridge. They are best after 1 to 2 weeks.

A summer feast fit for a King. These yoghurt and vincotto marinated lamb chops are served with pickled shallots, mint yogurt and pita. Fire up the BBQ and celebrate summer with Maldon Sea Salt!

1. For the marinade, place ½ cup yoghurt, vincotto and garlic in a large bowl and mix to combine. Add lamb chops and massage marinate into the chops. Leave to marinate in the fridge for at least 2 hours.

2. For the mint yoghurt place the remaining yoghurt, mint and lemon zest into a small food processor and whiz until well combined. Season with salt flakes and cracked pepper. Set aside.

3. For the pickled shallots, place shallots, vinegar and sugar in a small bowl and allow to pickle for 30 minutes.

4. Preheat a chargrill pan or barbecue to high. Add lamb chops and lemon halves to the barbecue, cook chops for 5 minutes, turning halfway, until medium or cooked to your liking. Cook lemons for 5 minutes or until grilled and charred. Remove from the grill and cover with foil and rest for 5 minutes.

5. Brush pita with oil and add them to the barbeque, cook for 1 minute on each side until charred.

6. To serve, place lamb chops onto a serving platter, drizzle with mint yoghurt and scatter with pickled shallots, extra herbs and squeeze charred lemon on top to finish. Serve alongside some pita bread.