To celebrate the famous Hunter Valley Wine & Food Month we’re sharing this delicious local recipe!

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  • 575grams cooked corn 

  • 1 brown onion 

  • 3 egg whites

  • 65 ml milk

  • 125g plain flour

  • ½ tsp paprika

  • 1tsp baking powder

  • Salt and pepper

  • Citrus Cream

  • 500 grams Sour cream

  • Zest off 1 lemon, 1 lime and 1/2 orange.

  • Salt and pepper

  • Smashed Avocado

  • 4 avocados smashed

  • 60 mls lemon juice

  • 60mls extra virgin olive oil

  • Salt and pepper

  • Dressing

  • 1 Spanish onion diced

  • 1/2 cup baby capers

  • 1 Tablespoon chopped parsley

  • 60 mls red wine vinegar

  • 60 mls extra virgin olive oil


  • 1.

    Mix all ingredients

  • 2.

    Cook on flat top or non-stick pan

  • 3.

    Stack ingredients as per photo and top with Huon Smoked Salmon or Huon Salmon Gravlax wild rocket lettuce.

  • 4.

    Serve with a great “Hunter Valley” Semillon.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 283kj
  • Fat Total 21g
  • Saturated Fat 5g
  • Protein 4g
  • Carbohydrate 22g
  • Sugar 4g
  • Sodium 394mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Matt Dillow, The Deck Café

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