Little Fish Bar shakes things up with Hinky Dinks cocktails
Perennial Sydney favourite Flying Fish has teamed up with oh-so-hot Darlinghurst small bar Hinky Dinks to create a killer cocktail/bar food combination for Flying Fish’s baby brother, Little Fish Bar. Executive chef Stephen Seckold shares some of the bar snacks – ideal for easy entertaining – plus reveals the secrets to those great summer cocktails.
Barbecue king prawns with lime & mustard butter
Serves 8–10 people
30 medium green king prawns, peeled with tails intact
¼ cup (60ml) olive oil
2 eschalots, finely chopped
100ml lime juice
250g unsalted butter, chopped
1⁄3 cup (95g) seeded mustard
¼ cup finely chopped parsley
- Cut each prawn down the back to the tail (do not cut all the way through). Remove vein and open the prawns flat on a tray. Brush with oil and season with salt and pepper. Refrigerate until needed.
- To make the lime and mustard butter, place eschalots and lime juice in a saucepan over medium heat. Bring to a simmer then reduce heat to low. Add butter, one piece at a time, whisking constantly after each addition until butter is melted. Continue whisking until all butter is combined and the sauce is thick. Remove from the heat and fold in the mustard and parsley. Season.
- Preheat barbecue to high. Barbecue the prawns for 1-2 minutes each side, or until just cooked through.
- To serve, arrange the barbecued prawns on a plate and spoon over the lime and mustard butter.
Spiced mixed nuts with curry leaves
Serves 8-10 people
200g unsalted macadamias, halved
200g unsalted cashews
200g unsalted peanuts
100ml vegetable oil
1 tsp ground cumin
1 tsp chilli powder
1 tsp dried garlic flakes*
1 tsp caster sugar
1 tbs sea salt flakes
1 small bunch (¼ cup) curry leaves
- Preheat oven to 160C. Place nuts and 1 tbs oil in a bowl and toss to coat. Spread nuts in a single layer on an oven tray. Roast for 12 minutes, turning halfway, or until they are golden and fragrant.
- Meanwhile, place cumin, chilli powder, garlic, sugar and salt into a mortar and pestle and pound until a fine powder. Set aside.
- Heat 80ml (1⁄3 cup) oil in a large frying pan over high heat. Remove curry leaves from stems and add to the oil. Fry for 30 seconds or until fragrant. Remove with a slotted spoon and drain on paper towel.
- When the nuts are golden and still hot, toss through the spice mix and curry leaves. Serve warm.
* Garlic flakes are available from the spice aisle of supermarkets.
Passionfruit & raspberry bramble
45ml 42 Below passionfruit vodka
30ml fresh lemon juice (hand-squeezed)
20ml sugar syrup*
2-3 drops peach bitters
Raspberries, to garnish
- Pour vodka, lemon juice and sugar syrup into a large lowball glass and stir.
- Fill glass with crushed ice and slowly drizzle Chambord and bitters over ice.
- Garnish with raspberries on a short skewer.
* To make sugar syrup, combine 1 cup (220g) caster sugar and 1 cup (250ml) boiling water in a bowl, then stir until sugar
is dissolved. Sugar syrup will keep, refrigerated, for up to one week.
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