MTWF 9:00 a.m. – 6:00 p.m.
    Thurs 9:00 a.m. – 9:00 p.m.
    Saturday 9:00 a.m. – 5:00 p.m.
    Sunday 11:00 a.m. – 5:00 p.m.
    Stores will vary,

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Burnside Village Cellars
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Summer Recipes

Shiraz Salad

shiraz_salad

4 vine-ripened tomatoes roughly chopped
2 Lebanese cucumbers, peeled, seeded and roughly chopped
3 shallots, finely sliced
6 radishes, cut into thick discs
1 cup flat-leaf parsley leaves
2 tbsp chopped dill sprigs
1⁄4 teaspoon dried mint
1⁄2 cup chives, snipped in 2cm lengths
Sea salt and freshly ground black pepper

Combine the vegetables and herbs in a large mixing bowl. Whisk the lime juice and oil together and pour over the salad. Season with salt and pepper and toss everything gently. Scatter with petals, if using.

SHOPPING LIST
Viva Gourmet Fine Foods: olive oil
My Greengrocer: tomatoes, cucumbers, shallots, radishes, herbs
Coles: salt, pepper

Persian Gulf-Style Fish With Saffron Lemon Potatoes

persian_fish

80ml olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1⁄2 tsp ground cinnamon
1⁄2 tsp ground cumin
1⁄2 tsp ground coriander
1⁄4 tsp ground turmeric
1⁄4 tsp crushed saffron threads
1⁄4 tsp black pepper
500ml chicken stock
2 long red chillies, seeded and finely shredded
4 medium waxy potatoes, peeled and diced
6 rock flathead tail fillets (or any firm white- fleshed fish), skin on and neatly trimmed
2 tbsp extra-virgin olive oil 2 tablespoons
Currants, soaked in warm water for 10 minutes
Juice of 1⁄2 lemon
2 tablespoons verjuice

Pre heat the oven to 180°c. Heat half the olive oil in a heavy-based ovenproof pan. Add the onion, garlic and spices and fry for a few minutes over a high heat. Add the stock and bring to the boil, then lower the heat and simmer for 5 minutes. Add the chillies and potatoes. Return to a simmer and cook a further 20 minutes, or until the potatoes are tender and the stock is reduced. Use a sharp knife to score the skin of the fish in a neat cross-hatch pattern and season lightly. Heat the remaining oil in a frying pan, and sear the fish pieces on both sides. Remove from the pan and sit the fish on top of the potato stew. Drizzle on the 2 tablespoons olive oil. Drain the currants and sprinkle them over the fish and potatoes. Bake in the oven for 8 minutes. Take the pan to the table to serve, or divide the potatoes among six warm plates and sit the fish on top, drizzled with lemon juice and verjuice.
SHOPPING LIST
Angelakis Bros: flathead
Viva Gourmet Fine Foods: spices, olive oil, verjuice
My Greengrocer: onions, garlic, chillies, potatoes, lemon
Coles: chicken stock, currants