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VIETNAMESE RICE PAPER ROLLS WITH DIPPPING SAUCES 
Prep time 45 minutes
Makes 12

INGREDIENTS
For the Thai chilli dipping sauce
1½ tbsp brown sugar
2 limes, juiced
2 tsp fish sauce
1½ tbsp soy sauce
1 red chilli, thinly sliced
For the peanut dipping sauce
1½ tbsp smooth peanut butter
cup coconut cream
1 lime, juiced
1 garlic clove, grated
½ tsp chilli flakes
For the rice paper rolls
12 rice paper wrappers
cup mint, leaves picked
cup coriander, leaves picked
24 baby prawns, pan fried
1 carrot, cut into thin matchsticks
cucumber, cut into thin matchsticks
½ cup cooked vermicelli noodles
cup peanuts, chopped
2 limes, sliced to serve

METHOD
For the Thai chilli dipping sauce
1. Whisk all the ingredients together in a bowl.
For the peanut dipping sauce
1. Mix the peanut butter with the coconut cream and lime juice. Stir in the garlic and chilli flakes.
For the rice paper rolls
1. Lay out all the prepared ingredients around a clean chopping board.
2. To assemble, place a sheet of rice paper in a bowl of cold water and allow to soften. Remove it from the water and place on the board.
3. Arrange a line of fresh herbs in the middle of the wrapper and top with 2 small prawns, followed by a few matchsticks of carrot and cucumber, some vermicelli noodles and a sprinkling of peanuts.
4. Fold the bottom and top of the wrapper up and over the ingredients then fold the sides of the wrapper inwards over the ingredients. Roll it up to seal everything inside.
5. Serve immediately alongside the two dipping sauces and a squeeze of lime juice.

SPRING FRUIT PAVLOVA WITH HONEY-YOGHURT CREAM
Prep time 35 minutes
Cooking time 2 hours
Serves 6–8

INGREDIENTS
For the meringue
8 eggs, separated
2½ cups castor sugar
4 tsp cornflour
2 tsp white-wine vinegar
½ tsp vanilla essence
For the fruit
1 cup water
¼ cup castor sugar
Zest & juice of 2 limes
2 peaches, thinly sliced
3 nectarines, thinly sliced
For the cream topping
1 cup cream, whipped
1 cup double cream yoghurt
1 tbsp honey
½ cup raspberries, for serving

METHOD
For the meringue
1. Preheat the oven to 180°C and line a baking sheet with baking paper.
2. Whisk the egg whites until soft peaks form. At this point, slowly add in the castor sugar, whisking continuously, until the meringue becomes shiny and stable.
3. Fold in the cornflour, vinegar and vanilla essence.
4. Using a spatula, spoon the meringue on to the baking paper and shape it into a circle, indenting the centre slightly to make space for the toppings.
5. Place the pavlova in the oven, reduce the temperature to 120°C and bake for 1 hour. Once cooked, turn off the oven and allow the pavlova to cool, undisturbed, in the oven for 1 hour.
For the fruit
1. Place the water and sugar in a saucepan over medium heat and simmer for about 10 minutes until the sugar has dissolved.
2. Remove from the heat and allow to cool slightly before adding the lime and the fruit. Drain just before serving, reserving some of the syrup.
For the cream topping
1. Gently fold the whipped cream into the yoghurt and honey.
2. Place the cooled pavlova on to a large serving dish or cake stand.
3. Spoon the cream in the centre and assemble the drained fruit on top.
4. Drizzle over the remaining fruit syrup and top with raspberries.
5. Serve immediately to prevent the meringue from becoming soggy.

PERUVIAN CEVICHE
Prep time 25 minutes
Serves 4–6

INGREDIENTS
For the fish
500 g good quality firm white fish,
cut into cubes
Sea salt
Black pepper, freshly ground
1 tsp lime zest
cup lime juice
cup lemon juice
1 red chilli, sliced
½ red onion, thinly sliced
To assemble
6 lettuce leaves
2 tbsp olive oil
2 radishes, thinly sliced
½ cup coriander
1 lime, sliced for serving
4 sweetcorn, chargrilled, for serving

METHOD
For the fish
1. Rinse the fish in cold water and pat dry with a paper towel. Transfer the fish to a bowl and add salt, pepper, the lime zest, lime juice, lemon juice and chilli. Gently toss to combine then cover and refrigerate for 10–15 minutes.
2. While the fish is marinating, soak the onion in a bowl of chilled water then drain and set aside for serving.
To assemble
1. Lay the lettuce leaves on a platter and top with the marinated fish. Drizzle with olive oil and scatter the radish slices, coriander and onion over the fish.
2. Serve with lime wedges and sweetcorn.

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