Butter Poached Prawns

  • 250g Mainland Butter (Clarified) 
  • 6 strands of saffron (optional)
  • 20 ea prawn cutlets 



  1. Bring butter to a soft boil and add saffron
  2. Add prawns and cover
  3. Take off the heat and leave lid on until ready to plate


Beetroot Horseradish Labneh

  • 1kg De Winkel Yoghurt
  • 1ea large cooked beetroot
  • 50g Mainland Creamy Feta
  • 15ml grated horseradish
  • Season to taste 



  1. Hang the yoghurt in a muslin cloth or new chux cloth
  2. Puree all ingredients together & season to taste


To Serve:

Smear Labneh on plate, top with poached prawns, shaved fennel, sautéed chorizo, crispy pancetta and slithers of heirloom carrots.


The Result