Aussie Farmers Direct has teamed up with Maggie Beer to release a collection of Easter seafood recipes as part of a move to encourage Australians to include more seafood in their diet this year!


  • Verjuice Mayonnaise

  • 2 large free-range eggs at room temperature

  • 2 tbsp Verjuice

  • 1 tspn dijon mustard

  • 1/2 cup Extra Virgin Olive Oil

  • 125ml vegetable oil

  • To season fresh-ground black pepper

  • To season sea salt

  • Prawn Cocktail

  • 3/4 cup Verjuice

  • 6 to 8 green king prawns

  • 2 cups iceberg lettuce shredded

  • 1 tbspn Extra Virgin Olive Oil

  • 1/2 lemon cut into wedges for garnish


  • To make the Verjuice Mayonnaise:

  • 1.

    Combine the egg yolks, Verjuice and mustard to emulsify in a food processor.

  • 2.

    Slowly add the Extra Virgin Olive Oil, and then the vegetable oil, and take to the desired thickness.

  • 3.

    Season with sea salt and cracked pepper.

  • 4.

    Check for acidity, adding a squeeze of lemon juice if needed.

  • 5.

    Maggie's Tip: Do be patient and just add the oils, olive oil first, drop by drop for at least one third of it. Once you see it's emulsified then you can add it in a thin steady stream.

  • To make the Prawn Cocktail:

  • 1.

    Place the Verjuice into an 18-centimetre saucepan. Place over medium heat and bring to a simmer with the sprigs of herbs.

  • 2.

    Poach the prawns in their shells in the Verjuice.

  • 3.

    When cooked, take the prawns out of the poaching liquid and allow to cool.

  • 4.

    Make the Verjuice mayonnaise as per instructions.

  • 5.

    Peel and de-vein the prawns.

  • 6.

    Place lettuce in the bottom of the serving glass.

  • 7.

    Add a good dollop of Verjuice mayonnaise, top with the prawns, drizzle with Extra Virgin Olive Oil and garnish with herbs and a wedge of lemon.

  • 8.

    Serve immediately.


This Easter, Aussie Farmers Direct will be delivering a range of freshly caught seafood. To enjoy a wholly Australian Easter this year, visit

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