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Lincoln Prawn, Yarra Valley Marinated Feta and Tapenade
Directions:
Poach Lincoln Prawns in a little Carlei Tre Bianchi. Allow to cool and toss with lemon, basil and Tasfresh olive oil.
Puree 1/2 cup pitted VOG olives with 2 tablespoons macadamia nuts, juice of ½ lemon and 1 tablespoon olive oil.
Spread crackers or Mountain bread with tapenade, spoon over some drained fetta and top with a prawn. Enjoy with the Tre Bianchi. |
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