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Schezwan pepper and gin cured salmon, piquillo pepper with tuna and ortiz anchovy with smoked tomato sorbet

Try David's entree from week 2 of COME DINE WITH ME AUSTRALIA series 2.


  • Schezwan Pepper and Gin Cured Salmon with Horseradish Crème Fraiche

  • Piquillo Pepper filled with Sashimi Grade Tuna

  • Ortiz Anchovy Crouton

  • Smoked Tomato Sorbet


  • Schezwan Pepper and Gin Cured Salmon with Horseradish Crème Fraiche:

  • 1.

    Mix sugar and salt into a bowl.

  • 2.

    Pan roast, grind and sieve schezwan pepper – add them to the salt / sugar mixture. Add the zest of the orange and gin to the bowl forming a very dry slurry mixture.

  • 3.

    Take a large sheet of cling wrap and place on the bench. Place the sashimi quality salmon fillet on the cling wrap and liberally pack the salt / sugar mixture all over the fish.

  • 4.

    Wrap the salmon up in the cling wrap as tight as possible and place it on a plate in the fridge with a weight on it for eight to ten hours, turning once during the process.

  • 5.

    Before serving, unwrap the salmon and brush all the mixture off with a paper towel. Slice it thinly and serve on a plate with a mix of grated horseradish and creme fraiche.

  • Piquillo Pepper filled with Sashimi Grade Tuna:

  • 1.

    Prepare the marinade by finely dicing the shallot and put this in a bowl along with the chopped coriander, sesame oil, olive oil, sea salt, red chilli, garlic and lime juice. Taste the flavour and adjust the seasoning.

  • 2.

    Dice the sashimi quality tuna into one-centimetre cubes.

  • 3.

    Thirty minutes before serving place the tuna in the marinade. Let sit for 5 minutes and then place inside the piquillo pepper.

  • 4.

    Serve on a plate with a drizzle of olive oil and a sprig of coriander.

  • Ortiz Anchovy Crouton:

  • 1.

    Pre heat oven to 100C.

  • 2.

    Cut off the crusts off bread and slice as finely as possible - about twice as thick as a one dollar coin - to create individual 8cm by 2 cm croutons.

  • 3.

    Brush with olive and place in oven until lightly brown and crisp.

  • Smoked Tomato Sorbet:

  • 1.

    Peel and deseed tomatoes.

  • 2.

    Place double foil in the bottom of a wok and add rice, tea and sugar.

  • 3.

    Place the tomatoes on a wire rack in the wok above the mixture. Make sure the tomatoes don’t touch the mixture.

  • 4.

    Place the wok on the stove and place a lid on the wok once it starts smoking. Allow the tomatoes to smoke for four minutes.

  • 5.

    Remove the tomatoes and place the wok outside to cool down and air.

  • 6.

    Blend and sieve the tomatoes.

  • 7.

    Add a sugar syrup, grind of pepper, sherry vinegar and vodka.

  • 8.

    Place the mixture in an ice-cream machine and chin till set.

  • 9.

    Once churned, place the sorbet in the freezer remembering to mix it with a fork every hour until serving.

  • To Serve:

  • 1.

    Take one crouton on a plate, place two anchovies on it. Then place a neat, small teaspoon of sorbet on the anchovy. Garnish with small capers and a drizzle of olive oil.

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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Schezwan pepper and gin cured salmon, piquillo pepper with tuna and ortiz anchovy with smoked tomato sorbet.


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4 comments • 2 ratings
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Posted by Gloria61Report
Bravo David
Posted by Hot ChilliReport
The tomato sorbet is straight from Movida's cookbook. Still good job on recreating it. Can't believe none of your guests picked up on that.
Posted by ElizaakanabenReport
Well done david! I thought to myself on your cooking night I bet he shares the prize money if he wins and then you actually did! And that is a credit to you! A very nice gesture! Good on you!
Posted by Rosanna7Report
What do I think? 10
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