Kingfish with Soy & Ginger dressing

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Featuring Yamato Raw Soy Sauce

INGREDIENTS

1 bunch of Shallots, thinly sliced

2 Lebanese cucumbers, thinly sliced on a mandolin
600 gm sashimi-grade kingfish, thinly sliced

To serve: roasted sesame seeds and shiso leaves

Ginger-soy dressing

100 ml light Yamato soy sauce

1 tbsp roasted sesame oil
3 tsp rice vinegar
1 tsp finely grated ginger


METHOD

For dressing, whisk ingredients in a bowl to combine.

Arrange sashimi on plates, then top sliced shallots cucumber, drizzle with dressing, scatter with roasted sesame seeds and serve.

Maple glazed beetroots with macadamias and cress salad

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INGREDIENTS

2 beetroots, peeled, cut into wedges

2 tsp balsamic vinegar, plus extra to drizzle

2 tsp olive oil, plus extra to drizzle

3 thyme sprigs, leaves picked

3/4 cup (75g) walnuts

1 tbs maple syrup

75g mild Daffanois blue cheese (such as gorgonzola dolce), crumbled

Watercress, to serve


METHOD

1. Preheat the oven to 180°C and line a large baking tray with foil. Place beetroot, vinegar, oil and thyme in a bowl. Season, then toss to coat. Place on baking tray and roast for 50 minutes or until cooked through. Cool completely on tray.
2. Meanwhile, line a separate baking tray with baking paper. Toss walnuts in maple syrup, then roast for 12 minutes or until golden. Cool completely on tray.
3. Arrange watercress on a serving plate, top with beetroot, maple- roasted walnuts and cheese. Drizzle with a little extra oil and balsamic, then serve.