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Rodmans

Appetizers

Avocado Salmon Bites

avocadosalmon-crostini.jpg

Ingredients 

  • 1 baguette, sliced
  • olive oil
  • salt
  • freshly ground black pepper
  • 1 ripe avocado, pitted
  • 3 tablespoons grapefruit juice
  • 1/2 teaspoon grapefruit zest
  • 1/4 salt
  • dash black pepper
  • handful of radishes, sliced thinly
  • 6 ounces smoked salmon
  • 1/4 cup chopped chives

Directions

Heat oven to 375.  Place the baguette slices on a baking sheet (I used a Silpat to line mine).  Pour olive oil in a bowl, and brush the oil on each slice.  Sprinkle a bit of salt and pepper on each.  Bake for 8-10 minutes or until golden-brown.

Mash the avocado, grapefruit juice, grapefruit zest, salt, and pepper together in a bowl.  Spread on each toasted baguette slice.  Then top with one or two slices of radish, smoked salmon, then a sprinkling of chives.

 Wine Pairings: Sancerre, Muscadet, Txakoli

 

Strawberry Goat Cheese Bruschetta

strawberry-bruschetta.jpg

Ingredients

25 minutes - 6 servings 

 

Directions

  • Prep 10 mins, Cook 15 mins, Ready In 25 mins
  1. Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
  2. Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
  3. Combine strawberries and thyme in a small bowl and set aside.
  4. Grill bread on the preheated grill until browned, about 3 minutes per side.
  5. Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

 Wine Pairings: Rosé, Beaujolais, Pinot Noir