Early Autumn, Prawns & Peaches

I am still wading my way through the pile of Australian Delicious magazines

left by my lovely ex-next door neighbour,  after vacating their home of 25 years.

Except for my first cookbook read when I was about 8 years old that was highly instructive, I have mainly cooked by a combination of intuition and inspiration.

This has resulted in some mistakes, occasional disasters  but lots of happy times that I can never replicate!

I have really enjoyed immersing myself in the array of recipes & photographs, having so many magazines at my fingertips at once has fed inspiration to this cook’s soul!

Running on this inspiration I decided on this platter for dinner, making the most of what’s fresh and available now.

Early Autumn Dinner Platter                                                                                                        DSC_0296

  • 6 whole peaches
  • 1/2 kilo tiger prawns
  • tub fresh bocconcini
  • large handful of walnuts(roasted with honey & balsamic vinegar)
  • rocket lettuce & baby spinach leaves
  • Dressing – white balsamic vinegar, seeded mustard, apricot jam & lemon juice)

Peel, halve & de-stone peaches. Place on baking paper with olive oil, balsamic vinegar, walnuts & honey and bake in slow oven for 25 mins. Assemble all ingredients together on platter & pour over peach juices & dressing.

Panfried Swordfish

Cut swordfish into large chunks. Season with lemon juice, olive oil, rock salt, black pepper & lemongrass(optional). Pan fry or barbeque until cooked.



4 thoughts on “Early Autumn, Prawns & Peaches

  1. After years of subscribing and my bookshelves buckling under the weight, I’ve had to cull my Delicious cookbooks. It was a heart-wrenching exercise and I found it hard to be brutal. I love the look of your salad and the dressing with the white balsamic and apricot jam sounds amazing xx

    • Thank you.
      You can tell the seriousness of a cook’s soul by the difficulty he/she has in letting go of old recipe books.
      You are and always have been what I would call a serious(but lot’s of fun) cook.

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