food & wine | By shhl publisher | Tuesday, 12 December 2017
There’s a certain magic about the combination of fresh seafood, Italian cooking know-how, good wine and a group of family and friends.
For our Summer edition, the chefs at Biviano’s Italian and seafood restaurant have very kindly provided a sensational lunch/dinner menu with a delicious cocktail and four courses that will make your summer entertaining a surefire hit with your family and friends. We can guarantee they’ll be back for more!
Biviano’s Italian and Seafood Restaurant has proudly served the Hills district and surrounding community for over 15 years. Biviano’s features formal gardens with trickling water features and a panoramic view from the dining rooms to provide an unparalleled dining outlook.
The venue has evolved over the years and offers a stylish menu to be enjoyed in an elegant atmosphere with impeccable service and an award winning wine list to ensure every guest has an experience to remember.
Part of the Biviano’s experience is enjoying a journey of hand selected wines which pair beautifully with the menu, ensuring an exciting and delicious experience. Chef Sam and the team have created a menu offering classic Italian fare blended with modern morsels to ensure every palate can be tempted.
A bright showcase for the delicious coconut rum drink, the Mahiki Breeze is an exuberant creation that backs up the subtle coconut flavours with grapefruit, cranberry juice and a lime garnish for a fruit-filled long drink.
Ingredients for 10
100ml Captain Morgan Original Spiced Gold
800ml cranberry juice
350ml grapefruit juice
10 wedges of lime
10 tall glasses
1 cocktail shaker
Jigger (nip pourer)
How to make 1-2 cocktails per shaker
Fill a cocktail shaker with ice cubes. Using a jigger, measure 50ml Malibu Coconut, 80ml cranberry juice, 35ml grapefruit juice and 10ml Captain Morgan Original Spiced Gold to the shaker. Shake the mixture vigorously until the surface of the cocktail shaker feels chilled. Using a cocktail strainer, strain into a tall glass, half-filled with ice. With a sharp knife, cut a wedge of lime on a chopping board and place in the drink to garnish.
Prosciutto Asparagus Wraps with Lemon Mayonnaise
20 asparagus spears
10 thin slices of prosciutto
200ml light mayonnaise
Zest of 1 lemon
Juice of ½ lemon
Bring a pan of salted water to the boil, dip in the asparagus and cook for 2 minutes until just tender. Drain well.
Wrap half a slice of prosciutto around the middle of each asparagus spear. Mix the mayo with the lemon zest, lemon juice and a pinch of pepper then put into a small bowl.
Serve the asparagus (warm or cold) with lemon mayo dipping.
Pan-Fried Scallops with Cauliflower Purée
40 Japanese scallops meat
Salt and pepper
Season scallops with salt and pepper. Sear the scallops in a hot pan. When coloured turn over, cook until they are half cooked.
Put cauliflower florets and milk in a heavy base pot. Bring it to boil and simmer until the cauliflower is cooked. Strain the milk and keep aside. Put the cauliflower into a blender and blend it by adding butter cubes slowly, add strained milk if necessary, otherwise discard it. Season with salt.
Place the cauliflower puree on the plate and four scallops per serve on top of purée. Garnish with micro greens.
Salmon with Grilled Asparagus and Orange Sauce
10 Atlantic salmon fillets (200g each)
3 bunches of asparagus
4tbs olive oil
40g unsalted butter
Sea salt and freshly ground pepper
Orange juice reduction
Cut off the tops and bottoms of the oranges. Using a small, sharp paring knife peel the oranges and take the segment out. Squeeze the membranes over the bowl to release as much juice as possible and discard them.
Pour the orange juice into a wide, heavy saucepan and boil over medium-high heat for about 10 minutes, or until reduced. Remove from the heat and cover to keep warm.
Heat a pan over medium heat. Drizzle the asparagus with 3 teaspoons of the olive oil and season with salt and pepper. Grill the asparagus, turning as needed, for about 4 minutes, or until it is crisp-tender.
Season the salmon fillets with salt and pepper. Heat a non-stick frying pan over medium-high heat. Add the olive oil, then add the salmon and cook, turning the salmon over halfway through cooking, for about 3 minutes per side.
Divide the asparagus among 10 dinner plates and top with the salmon fillets. Whisk the butter into the orange juice reduction and drizzle over and around the salmon. Garnish with the orange segments and serve.
6 vanilla beans
8tsp gelatine powder
2 shots Bailey’s liqueur
Fresh berries or jam
Heat the milk and cream in a pot. Add vanilla beans and sugar and dissolve it. When the milk is hot add the gelatine powder and Baileys liqueur and mix it well.
Put the mix in dariole moulds and put in a fridge for 4-5 hours to settle down.
When set, turn them upside down out of the mould on to the serving plate. (Best served with fresh berries or jam). ❐
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