Scrumptious Summer Recipes from Chef Laura Sharrad
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Fruity Summertime Mocktails
Makes 3 litres
INGREDIENTS
2 punnets strawberries
1 pineapple
¼ watermelon
2 limes
1L sparkling apple juice / soda water / lemonade
Ice cubesGarnish
2–3 limes, sliced plus extra to juice the glass rims
Coconut sugar
Mint leaves
1 punnet strawberries, 1 berry per glassSpice it up! Add 1 shot of gin and/or a splash of Prosecco to each glass (adults only)
METHOD
🍹 Juice all the fresh fruits and strain.
🍹 Dip the rim of each glass in lime juice followed by coconut sugar to create a sweet crust on each.
🍹 Fill each glass halfway with juice, followed by a scoop of ice and topped off with sparkling juice/soda.
🍹 Garnish with mint leaves, a slice of lime and strawberry on each glass.
BBQ Grilled Peach, Prosciutto & Burrata Salad
Serves 6–8
INGREDIENTS
Oil, to brush peaches
3 peaches, halved
100g baby rocket leaves
100g mixed lettuce leaves
1 whole red radicchio, quartered and core removed
12 slices prosciutto
Extra virgin olive oil
Sticky fig glaze
1 large burrata mozzarella
Salt flakes
Chilli flakes
METHOD
🥗 Heat BBQ or griddle pan to high.
🥗 Lightly oil the cut side of your peaches and grill until dark and caramelised. Cool and cut in half again.
🥗 Arrange the rocket, lettuce and radicchio in a bowl, with the peaches and prosciutto slices on top.
🥗 Dress with olive oil and the glaze.
🥗 Top with the burrata, salt flakes and chilli flakes.
Paccheri Pasta with Eggplant, Tomato & Burrata
Serves 4
INGREDIENTS
500g paccheri pasta
6 tbs extra virgin olive oil
2 large eggplant, cubed into 2cm pieces
1 brown onion, diced
3 cloves garlic, diced
1 long red chilli, diced
2 tins diced tomatoes
Salt flakes
Black pepper
¼ bunch basil leaves
1 large burrata mozzarella
1 tbs nigella seeds
METHOD
🍝 Cook pasta to the packet’s instructions, strain and cool with cold water. Set aside.
🍝 Meanwhile, heat a few tablespoons of oil in a frying pan and cook the eggplant until golden and tender. Set aside to be incorporated later.
🍝 In the used frying pan, add the onion, garlic and chilli with a few more tablespoons of oil and begin to fry off.
🍝 Pour in the tinned tomatoes and cook on a medium heat for 20 minutes or until reduced and a deep red colour.
🍝 Season with salt and pepper, then cool completely.
🍝 Toss the pasta through the sauce, add the eggplant and gently mix.
🍝 Place onto a large serving platter and top with basil leaves and the burrata mozzarella and sprinkle with the nigella seeds and enjoy!
Raw Salted Caramel Slice
Makes 8–10 slices
INGREDIENTS
Base
2 cups cashews
10 pitted dates
1 cup desiccated coconut
4 tbs liquid coconut oil
Pinch of salt
1 tsp raw cocoa powderCaramel
1 cup almond butter
10 pitted dates
¼ tsp cinnamon
½ tsp vanilla paste
¾ cup coconut oil
1 tsp salt flakesChocolate topping
½ cup melted coconut oil
½ cup raw cocoa powder
½ cup raw honey
Pinch of saltGarnish
Coconut flakes
METHOD
🥥 Line a 20cm loaf tin or rectangle tart tray.
🥥 Blitz all base ingredients in a food processor until fully combined and still a little chunky. Transfer into a loaf tin, smooth mix out and freeze for 10 minutes.
🥥 In the meantime, blitz all the ingredients for the caramel until smooth.
🥥 Remove base from freezer and pour caramel on top. Return to freezer for a further 10 minutes.
🥥 Mix all the ingredients for the chocolate topping.
🥥 Remove tray from freezer, spread chocolate topping over the slice and top with the coconut flakes.
🥥 Transfer tray to fridge to allow slice to set for 2 hours (or 30 minutes in the freezer if you can’t wait). Slice and enjoy!
Campari Shakerato
Makes 2 cocktails
INGREDIENTS
2 x 90ml pours Campari
30ml vermouth
Ice cubesNote: can be substituted with Aperol or a sweet red vermouth.
Garnish
Orange twist
METHOD
🍊 Shake the Campari and vermouth over a heap of ice in a cocktail shaker for about 2 minutes to ensure it gets cold and aerated.
🍊 Pour through a cocktail strainer into two chilled glasses and enjoy with a twist of orange.
Dragon Fruit, Raspberry & Cocoa Crunch Smoothie Bowls
Makes 2
INGREDIENTS
Smoothie mix ingredients
1 cup frozen dragon fruit
1 cup frozen raspberries
1 cup frozen mixed berries
½ cup coconut milk
1 tsp almond butter (or any nut butter)
1 tsp raw cocoa
1 tsp honeyGarnish
1 cup cocoa coconut crunch granola mix (or granola of your choice)
¼ cup flaked coconut
4 strawberries, sliced
1 punnet blueberries
METHOD
🍓 Place serving bowls in freezer for 10 minutes to pre-chill.
🍓 Blitz all smoothie mix ingredients in a food processor or in a jug with a stick blender until smooth.
🍓 Remove bowls from freezer and pour in the smoothie mix.
🍓 Top with your desired garnishes and enjoy!
Endless summer
Looking for some amazing furniture to go with chef Laura Sharrad’s scrumptious summer recipes? Check out our new outdoor furniture range to really impress your guests and don’t miss the summer recipes from celebrity New Zealand chef, Alison Lambert.
Laura Sharrad
Originally from Melbourne before relocating to McLaren Vale in South Australia, Laura Sharrad grew up with a wooden spoon in her hand cooking beside her nonnas. Her rich Italian heritage has played a heavy hand in her epicurean journey, which was further strengthened after living in Tuscany. A former MasterChef contestant and an extensively trained chef, the impressive career of this now-24-year-old has leapt from strength to strength. Laura recently opened her own restaurant, Nida Bar and Pasta, with her husband and fellow chef, Max Sharrad. With another restaurant and cookbook in the works, Laura says the long‑term dream is to buy a property on the Fleurieu Peninsula in South Australia, teach students to cook and grow produce for a small sustainable restaurant.
Instagram: @laurasharrad
Twitter: @lauracassai
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