You're using an outdated browser. Please upgrade your browser to improve your experience.


From Our Kitchen New Years Eve Recipes To Share

"For NYE dishes, these are little flavour bombs to get the party started. The green chilli, coriander and lime vinaigrette are a little different but go so well with oysters and a glass of bubbles! The taramasalata or fancy fish dip is something a little different again, but a great way to start the evening with some grilled bread or chips on the side. Kingfish crudo I have been making for years is a light, but fresh little canapé again great with a glass of champagne." - Chef Kim Brennan

Recipes by Chef Kim Brennan, Art Direction Kara Pinakis, Styling and Photography Hayley Paterson

Oysters With Green Chilli, Ginger, Lime & Coriander


4 large limes, juice and zest

1T good chardonnay vinegar

1 small knob ginger

1 shallot, finely diced

1 green chilli, finely diced, seeds removed

1 bunch coriander, chopped

50g Palm sugar



In small bowl, add juice and zest of 4 limes, vinegar and finely diced shallot.


Microplane the ginger and add diced green chili and grated palm sugar. 


Just before serving, add in 1 bunch finely chopped coriander.
Serve straight away. 


Should be tart, sweet and a little spicy all at the same time. Gets the party started!


Seen here in our Midnight Medium Bowl

Kingfish Crudo, Black Sesame, Chives, Citrus Vinaigrette


400g diced kingfish

2T black sesame seeds

1 large shallot diced

1-bunch chives sliced

Zest and juice of 1 lemon

2T white balsamic vinegar

2T extra virgin olive oil

Baby shiso leaves to garnish

Salt and pepper


This is a super fresh crudo I like to serve on cassava crackers or corn chips.


Super easy, just combine all ingredients, season to taste and top with micro shiso. 


This also pairs really well with guacamole.


Seen here in our Small Salt Bowl 

Taramasalata With Lemon Infused Extra Virgin Olive Oil, Salmon Roe


50g white bread, crusts removed

60g tarama paste

300g olive oil

30g lemon juice

30g cold water

Salt and pepper


Soak the bread in water for couple of minutes, then drain and squeeze out excess water.


Add to jug of blender or thermomix. 

Add Tarama paste, lemon juice and blend for minute until smooth and combined. 

Scrape down sides and keep blending. 


Then whilst blending slowly add oil to emulsify. 


If mixture gets to thick, add a little water to loosen the mix. 


Season with salt and ground pepper.


Serve in small bowl topped with lemon infused extra virgin olive oil, salmon roe and cracked pepper, and grilled focaccia on side.


See here in our Small Midnight Bowl 


Beverage Pairing

For beverage pairing, Sophie from The Wine Merchant has suggested the following:

“Has to be Champagne. Probably a Blanc de Blancs. The Laherte Freres BdB is delicious and has a very pretty label! It’s zero dosage so it’s crisp and dry with loads of mineral character.”


Linen Tablecloth and Napkins Amara Stitch in Forest Green, Flou. All other props stylists own.