2020 BackSA Gift Guide

MISOBROWNED BUTTERPRAWNS Serves 6-8 Ingredients 1kg medium prawns, cleaned and shelled 90g butter 3 tbsp apple cider vinegar 100g white miso paste 4 tbsp water ½ lemon 200g ice plant (can be swapped with snow peas) 100g barrila (can be swapped with watercress) For garnish Sliced radish, starflowers (available in specialty food stores, or use any edible flower) Method Drizzle olive oil over prawns in a bowl and season. Set aside. Melt butter in a small pan over medium-high heat. Cook until the solids start to separate and the butter turns a medium dark brown. Remove from heat, add vinegar, miso paste and half the water and stir until well combined. Add more water until the sauce is the consistency of pouring cream. Return the pan to a low heat and add a squeeze of lemon juice. Stir to combine. Place prawns on a very hot grill. Turn once the flesh starts turning orange. When the flesh is firm and opaque, they are cooked (around 4-6 minutes in total). Toss cooked prawns through ⅔ of the miso butter sauce. In a small bowl, toss the ice plant and barrila (or substitutes) with a squeeze of lemon. Spoon a dollop of miso sauce on the base of a platter, top with greens, followed by prawns. Drizzle with the rest of the miso sauce and decorate with starflowers and radish. Kasim, a second-generationTurkish Australian vegetable farmer, began selling seasonal produce boxes direct to the public when restaurants closed down earlier in the year. “The backing from the community was overwhelming,” he says. “We were dumbfounded by howmany people went local and helped us out.” Jacqui points out that “this year in particular, people aremore conscious about supporting local SA businesses”. Daniel sums it up succinctly: “The support of people within South Australia is amazing.” Loyalty, community and unity are the common themes. As the group raise their glasses to the season, Jessie reflects: “It doesn’t get any better than this. It’s been a tough year, so it’s great to get everybody together to do something positive to celebrate this time.” Opposite, bottom left: Mt Lofty Ranges Vineyard owners Sharon andGarry. Opposite, bottom right: Jessie and Adam, head chef at Mt Lofty Ranges Vineyard restaurant. Bottom, clockwise from left: Daniel, Jonathon, Jacqui, Jessie, Kasimand Kris. RECIPES These dishes are fancy but simple to recreate at home. Easy “We’re really lucky inSouth Australia thatwe’ve got someof thebest ingredients toworkwith, especially at Christmas time.” – Jessie Spiby Photography: Gretl Watson-Blazewicz / Styling: Alexis Teasdale / Food editor & styling: Annabel Bower / Hair: Kelly Allison / Make-up: Samantha Vlassis / Words: Alexis Buxton-Collins BANKSA.COM.AU  3