David Pugh’s Salad of Crushed Avocado with Prawns
2 ripe avocados
1 ½ roma tomatoes, quartered, seeds removed
Juice of ½ lemon
Juice and zest of a lime
1 tbs chopped coriander leaves
½ red chilli, finely chopped
6 mint leaves, finely sliced
1 clove garlic, finely chopped
1 small salad onion, finely diced
2 dsp fish sauce
½ tsp freshly ground black pepper
18 medium Roslyn Bay prawns, cooked and peeled
2 cups mixed salad leaves
2 dsp rice wine vinegar
6 dsp EVOO
Halve, peel and crush avocados roughly with the back of a fork.
Add lemon juice, lime juice and zest, coriander leaves, chilli, mint, garlic, salad onion, fish sauce and pepper.
Spoon avocado evenly on centre of 6 plates.
Place a tomato quarter and 3 prawns on each plate.
Toss the salad leaves in rice wine vinegar and oil, and place on top of crushed avocado.
This dish was featured as the first entree of the Taste of Australia Gala Dinner 2014 Capricorn Food and Wine Festival.
La Boheme Act One Riesling 2013
Region: Yarra Valley VIC
Vineyards: Winery Estate (Dixons Creek) 95%, Wombat Creek (Gladysdale) 5%
Variety: Riesling 89%, Gewurztraminer 5.5%, Pinot Gris 5.5%
Appearance: Light colour with vibrant green edges.
Bouquet: Very fragrant, minerally, exotic, musk like aromas.
Palate: Textural with medium weight and lifted floral flavours. Good balance of pure fruit and acidity.
Riesling is an under rated variety in the Yarra Valley. With an understanding of the variety it produces quite exotic textural aromatic wines with good natural acidity and an ability to balance slightly higher sugar levels. The addition of some old vine Gewurztraminer (planted in 1976) and a little upper Yarra Pinot Gris gives some additional complexity and interest to the wine.