Showing posts with label Seafood Entertaining. Show all posts
Showing posts with label Seafood Entertaining. Show all posts
Saturday, March 19, 2016
Easter Recipes
It would not be the right Easter entertaining without fresh seafood from Cappo Seafood. Find Cappo's EASTER SPECIALS HERE and be inspired by some of many of the recipes available on our Pinterest boards.
Wednesday, November 11, 2015
Seafood platter
Saturday, August 1, 2015
Companion Fruit - What Goes Well with Salmon?
Fruits add a refreshing contrast in flavour and texture, use them as a juice, a marinade, or a pickling medium, or simply as a condiment.
LEMON
For many, the lemon's acidity and sharp flavour is all a salmon ever needs. A classic.
Suits: whole, filleted or portioned salmon
Tip: use in parsley, lemon and parmesan crusted fresh salmon fillet
LIME
For a change, try lime instead of a lemon and enjoy its fresh light aroma and more complex flavour.Suits: whole, filleted or portioned salmon
Tip: use in baked with lime, chilli and coconut milk
LEMONADE
A cross between true lemons and the Meyer lemon, the lemonade fruit is sweeter and less acidic thanks to an infusion of orange in its development.Suits: whole, filleted or portioned salmon
Tip: will enhance chilli based recipes and its zest mixes well with honey. Try in a honey and mustard glaze
MANGO
Mango's sweet flavour and soft flesh blend well with the natural salmon flavour and cooked texture.Suits: whole, filleted or portioned salmon
Tip: try BBQ salmon with mango salsa, red onion, tomato, olive oil, salt and pepper, lime juice, and fresh coriander
ROCKMELON
The sweet flavour adds a delicious contrast to an earthy, smokey salmon.Suits: cold-smoked salmon
Tip: use in dip
PEAR
Pear's sweet flavour and crunchy texture adds a delicious contrast without being overpowering.Suits: hot-smoked salmon
Tip: try thinly sliced packham pears with hot-smoked salmon on water crackers with cream cheese
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| Source: HUON'S CONNOISSEUR'S GUIDE TO SALMON Cappo Seafood is a proud supplier of HUON Salmon and other products |
Sunday, September 28, 2014
Jamie Oliver in Venice
Jamie Oliver talks all things Venetian - including seafood. Check it out...
You don't need to go all the way to the Rialto market for the freshest seafood - visit Cappo Seafood Parkside instead :)
Sunday, July 20, 2014
Mango and coconut with smoked salmon
We cannot wait until summer! How impressive does this appetizer look? Think soft mangoes, coconut flakes and of course, premium smoked salmon.... Simple arrangement (only those three ingredients needed) but very decadent result.
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| Image embedded via http://blogexquisit.blogs.ar-revista.com/mango-con-salmon-ahumado-y-coco/ |
Monday, March 3, 2014
Oscar Night Party
There goes something a bit different, simple but effective. Mixing different textures and using more affordable ingredients, our favourite 'Chef John' created another great recipe for an Oscar night party (or any fun party, in fact).
If you are looking for something a bit more decadent and lavish, check out this Classic American 'Great Gatsby' menu compiled by Taste.com.au
If you are looking for something a bit more decadent and lavish, check out this Classic American 'Great Gatsby' menu compiled by Taste.com.au
Tuesday, December 17, 2013
Seafood Entertaining
Seafood is versatile and one of the most
nutritious foods you can eat - making it the right choice for the most
impressive Christmas feast.
Check out these collages we made using pictures from Cappo Seafood Pinterest - bring on Christmas entertaining...
http:// WWW.CAPPOSEAFOOD.COM.AU/
Check out these collages we made using pictures from Cappo Seafood Pinterest - bring on Christmas entertaining...
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Tuesday, December 18, 2012
Christmas Seafood Entertaining
We collected the best of seafood entertaining recipes (via Pinterest - Taste.com.au) and there are over 30 recipes to choose from! From prawn coctails to lobster and crab salad, you are sure to be inspired.
SPICY PRAWN COCTAILS
BARBECUED PRAWNS WITH PAPAYA AND CHILLI RELISH
BLINI WITH SMOKED SALMON AND MASCARPONE
SPICY PRAWN COCTAILS
BARBECUED PRAWNS WITH PAPAYA AND CHILLI RELISH
BLINI WITH SMOKED SALMON AND MASCARPONE
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