‘Collaboration’ is one of The Big Group’s core values, it is something that we hold very dear to our hearts as we are incredibly fortunate to collaborate with some of the best people and companies in the industry; everyone from designers, florists, builders, artists and of course our food and beverage suppliers.
Today we are going to showcase some of our amazing suppliers who either source or create some of the best products that you are ever going to find. The suppliers in spotlight have shops that open direct to the public or have an online shop and can do home delivery.
Please watch the below video with our Head Chef Lisa Bolle to be inspired.
RED CORAL SEAFOOD
Shop front in Bayswater, and online doing home deliveries
Available in various, stores and doing online home deliveries
Shop and cafe in Thomastown, and doing online home deliveries
SEARED TUNA, GREEN CHERMOULA AND AVOCADO ON TOAST
200g Sashimi grade tuna
2 slices of ciabatta or sour dough bread
1 Lebanese cucumber – thinly sliced on mandolin
1/2 tbsp of toasted sesame seeds
1 small avocado – crushed, seasoned with salt
Coriander leaves to garnish
1 bunch of coriander – stalks and leaves
1/2 bunch parsley
1 medium green chilli (eg. Jalapeño)
1/2 tbsp coriander seeds
1/2 tbsp ground cumin
20g fresh ginger
2 garlic cloves
2 limes – juiced
100-150 ml olive oil
- Roughly chop or tear up coriander and parsley add all ingredients to a blender, start with 100ml of oil, if needed add the rest of the oil and blend until smooth.
- Heat a pan on high heat, you want it raging hot.
- Season the tuna with sea salt and freshly ground pepper
- Add a small drizzle of olive oil to the pan
- Place the tuna in the pan and seal each side for 30 seconds (if your piece of tuna is thin you may only need 20 seconds each side). You want your tuna to be raw inside.
- Remove from the pan and allow to rest, then slice into 1/2 cm thick pieces.
- Place bread in the toaster until golden
- Spread the crushed avocado over the bread, place the sliced tuna on top.
- Place 1 heaped tbsp of the chermoula over the tuna, garnish with the sliced cucumber, coriander leaves and toasted sesame seeds.
ORA KING SALMON, SPICED TAHINA, WILD RICE AND SOFT HERBS
2 x 160g fillets of Ora King salmon
1 tub of Tahini Neri – spicy tahini
1 candy beetroot – thinly sliced on mandolin lemon juice
1/4 bunch coriander
1/4 bunch mint
2 tbsp pomegranate seeds
For Wild Rice:
1 cup brown rice – boiled
1/2 cup wild rice – boiled
1/2 cup quinoa – boiled
1/2 tsp dried mint
1 tsp sumac
2 tbsp Pepitas (pumpkin seeds)
2 tbsp crushed pistachios
1/4 bunch coriander leaves, torn
1/4 bunch mint leaves, torn
1 lemon – juiced
2 tbsp extra virgin olive oil
Salt and pepper to taste
- Heat your barbecue to high, rub a small amount of oil on the skin of the salmon and place skin side down on the barbecue.
- Cook the salmon 80% on the skin and only 20% on the flesh side. Timings will depend on the thickness of your salmon piece. Remember that fish continues to cook once removed from the heat and you want your salmon cooked to a lovely pink medium.
- Place 3 generous spoonfuls of the spicy tahini on the bottom of your plate. Add your wild rice salad.
- Place the salmon on top and garnish with pomegranate seeds, beetroot and the fresh herbs.
CHARRED BROCCOLINI, ASPARAGUS, HUMMUS AND LEMON MACADAMIA DUKKHA
1 bunch broccolini
1 bunch asparagus
1 tub Tahini Neri hummus
1 tbsp lemon and macadamia dukkha
1 /2 lemon – juice only
1 tbsp extra virgin olive oil
- Heat your barbecue to high, drizzle a little oil and salt and pepper on the greens.
- Grill on the barbecue for 3-6 minutes, you want nice charred marks.
- Remove from heat.
- Place 3-4 heaped tbsp of hummus on the bottom of your plate
- Add the charred veggies, squeeze the lemon over the top, drizzle with olive oil.
- Garnish with the dukkha.
Head Chef at The Big Group