Featured Recipe

Tomato Panzanella Salad with Mahi Mahi and Herb Cream

serves 4

Tomato Panzanella Salad

  • Mixed tomatoes
  • Roasted red capsicum
  • Dried chunks of day-old bread – ends and scrap bits (roasted with olive oil & thyme)
  • Capers
  • Sliced Shallot/ onion
  • Soft green herbs
  • Mainland Parmesan Shredded
  • Sherry Vinaigrette

You will need:


Combine all ingredients and dress early to ensure that the dressing is soaked up by the bread (to soften but not to make it soggy)

Herb cream

  • 1 shallot or onion diced
  • 1 bunch of watercress or fresh green herb of your choice
  • 250ml white wine
  • 500ml Anchor Lite Cooking Cream

You will need:


Saute shallots and stalks from the watercress/ herbs


Add White wine and reduce to 50ml, strain out stalks and keep wine reduction


Add wine reduction to cream to a pan and reduce by half


Add watercress or herb leaves and puree until smooth - season


Serve salad and herb cream sauce with pan-fried Mahi Mahi fillets or fresh seafood of your  choice