Come Dine With Me Australia

Suze's Entree, Series 3 Come Dine with Me Australia


  • Prawns

  • 20 cooked prawns

  • Tomato Surprise

  • 2 kg vine ripened tomatoes

  • One vegetable stock cube

  • Vanilla vinegar and sugar (if required depending on the sweetness of the tomatoes)

  • 1 tsp Worcestershire sauce

  • ½ tsp Tabasco sauce

  • ½ bunch of fresh basil

  • 3 metre, fine weave muslin cloth

  • Spinach Puree

  • Bunch of spinach

  • 30g butter

  • ½ teaspoon ground coriander

  • Pinch sweet paprika

  • 2 spring onions

  • 1 clove garlic

  • 1/3 cup blanched almonds

  • 2 teaspoon white wine vinegar

  • ½ cup sour cream

  • Salt and pepper

  • Tomato Cocktail Sauce

  • 60 ml tomato sauce

  • 60 ml sour cream

  • Squeeze 1 lemon

  • Worcestershire sauce

  • Dash of Tabasco to taste

  • Salt and pepper

  • Oysters in a Citrus Dressing

  • 15 oysters

  • 2 oranges

  • 1 lemon

  • 2 tbsp caster sugar

  • 1 tbsp olive oil

  • Chives

  • Pan Seared Sea Scallops

  • 20 sea scallops

  • 1 tbsp unsalted butter

  • 1 tbsp oil

  • Salt & pepper


  • Prawns:

  • 1.

    Peel the prawns and ensure the digestive tube is removed.

  • Tomato Surprise:

  • 1.

    Wash tomatoes.

  • 2.

    Cut in half and scoop out seeds.

  • 3.

    Cut into small pieces.

  • 4.

    Add to food blender in small amounts with all other ingredients and pulse until smooth.

  • 5.

    Pour into the muslin cloth over a glass bowl. Tie the cloth over a wooden spoon and suspend over the glass bowl.

  • 6.

    Refrigerate for 6 – 8 hours, clear liquid will drip out.

  • Spinach Puree:

  • 1.

    Remove stems from spinach.

  • 2.

    Wash leaves and place in pan, cover and cook for 2 mins or until wilted then drain and keep the liquid in reserve.

  • 3.

    Cool the spinach and squeeze dry.

  • 4.

    Melt butter in a small pan, add coriander, paprika, spring onions garlic and almonds, cook until onion is tender. Cool.

  • 5.

    Place in a food processor gradually adding the reserved liquid and vinegar.

  • 6.

    Stir in sour cream and salt and pepper to taste.

  • Tomato cocktail sauce:

  • 1.

    Combine all ingredients, mix well, and add more of what you would like according to taste.

  • Oysters in a Citrus Dressing:

  • 1.

    Combine all ingredients.

  • 2.

    Pour over shucked oysters.

  • Pan seared sea scallops:

  • 1.

    Cook scallops – drain and pat dry with a towel, sprinkle with salt and pepper. Heat a non stick pan over high heat, add unsalted butter and oil.

  • 2.

    Place scallops in pan and do not overcrowd the pan as it will lose temperature. Do not touch them. Flip the scallops after 2 minutes or when they are caramelized, taking care not to over cook. They should be springy. Remove from the heat immediately and serve.


Pour tomato juice, tomato cocktail and spinach puree into separate shot glasses and place on long rectangle plate.Place prawns, scallops and oysters on plate.

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