With the Margaret River Gourmet Festival around the corner, featured chef Matt Stone shares a delicious recipe for you to try at home!
Finely slice the whole lemon, celery and shallots. Mix in a bowl with the sugar and salt.
Leave to cure for 45 minutes and then rinse under cold water.
Trim and wash samphire. Place a heavy based pot on a high heat. Once extremely hot add the clams. 4. Stir and cook for 2 minutes. Add the samphire and cider, reduce by half.
Next add the vegetable mix and butter. Stir and take off the heat.
Serve in a large bowl.
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