Best served with a lovely fruity Riesling!

It was my first day off in a couple of weeks. After a long soak in the tub and a walk along the coast to my local cafe for some caffeine, my thoughts drifted to lunch.

With the sun beaming down hard and the ocean glistening with blue and green, it was a perfect day for a glass of fruity wine and my barbequed chicken and fresh mint salad with Thai dressing and roasted peanuts.

This salad is a no brainer as all you need to do is shred the chicken, snip the salad bags, drizzle with dressing, top with a sprinkle of the toasted peanuts and there! You have lunch sorted!

You will need......

1 barbequed chicken (or, in my case, last night's leftover roast chicken)
1 bag of mixed leaves
2 cups white cabbage, roughly shredded
1 bunch coriander, roughly chopped
1 bunch mint, leaves picked
1 punnet cherry tomatoes, cut into halves
1 handful peanuts, roasted and roughly chopped
2 limes, cut into wedges
1 bottle Simmone Logue Thai dressing
(served 6)

Gently toss all ingredients together except for the peanuts and lime. Drizzle with the Thai dressing and sprinkle with the peanuts. Serve with a generous squeeze of lime and dive in!!

NB. I like to source out the garden variety of mint for this salad rather than spearmint. It reminds me of hot summer days in our backyard as kids playing around the garden tap.... there was always an abundance of that fleshy green and gloriously pungent mint!

Happy cooking,
Simmone x

Summer Lovin'

I've spent a large part of January down at our little shack on the beach with my family and special friends. Over the month our table was set for four to twenty four on any given lunch or dinner so I had to be quite creative at times.






















Every morning when I opened my eyes I would start to plan the day deciding on what beautiful food I would cook for them. There is no better pleasure I know, really, than to spoil those I love and adore with fresh, wholesome and tasty treats as we laze around and bask in the summer sun.























It was funny though because whenever I put their options to a vote they would jump up and down like frenzied gastronomes requesting my fresh Vietnamese rice paper rolls. This was certainly a great option as they are quick and easy, and it also meant that I could make the most of leftovers from the night before.














I used barbequed chicken, poached or barbequed fish, leftover fillet steak and yummy little sweet school prawns pulled in by my best fishing friend, Marty.














A pot of fresh mint at the back door kept up with us over the four weeks too!













Another great thing is you can rope in your buddies into helping with the rolling!!!!

















Simmone's Vietnamese Rice Paper Rolls

1 packet rice paper (10")
1 packet rice sticks or vermicelli, cooked and refreshed in cold water and roughly chopped
Salad leaves, roughly chopped
1 bunch fresh mint, leaves picked
1 bunch coriander, roughly chopped
1 knob ginger, grated
2 large carrots, grated
1/4 cup peanuts, toasted and chopped
1/4 cup toasted shallots
Salt and pepper to taste
1 bottle Simmone Logue Thai Dressing, or your favourite dipping sauce

1. Combine all ingredients except for the rice paper, dipping sauce and salad leaves. Season with salt and pepper.
2. Fill a 10" bowl with hot water. Let it cool enough to put your hands in.
3. Place ten rice papers one at a time into the hot water and leave them for one minute or two. Gently retrieve in one bunch from the water and give them a squeeze. Place the pile out on a clean, dry bench and as quickly as possible take one at a time and lay them out.
4. Place a small amount of salad leaves 1/4 of the way down from the top of the rice paper and then place a small handful of the mix over the leaves. Add a small amount of chicken, prawn or fish to top.
5. Take the bottom of the rice paper and place over the top of your filling. Bring in each side, crossing over slightly and then roll!
6. Serve with the dipping sauce, cheeks of fresh lime and fresh flowers from your garden.
   

It's that easy! Why not check out the Simmone Logue website for my catering menu? I can roll them for you for your next cocktail party or casual get together!

My Vietnamese rolls are rolled fresh just before lunch in both of my retail stores. Grab a bottle of Simmone Logue Thai Dressing from Simmone Logue stores, or from all Thomas Dux Grocer and David Jones stores nationally.

Enjoy!

Simmone x

My Summer Menu Photo Shoot

I've just flopped into a chair with a gin and tonic after a twelve hour day shooting parts of the new Simmone Logue summer brochure.... what a day!!

But you know even though I spend all day every day in a kitchen somewhere cooking up a storm I always feel so inspired when I see my food come together in a photograph. It's really such an expression of who I am culinarily and I get such a buzz out of expressing myself this way!

The props for the photo shoot

I always work with the same brilliant team and we are such a great fit. It feels like we have been working for years together. We are a little creative family that fit together like my trusty kitchen whizz! There's Carlu who styles the shots so beautifully; Camilla who waits for the light to be just right and then takes the photograph; and Mel my clever designer.

The brilliant team!

The best bit is when we take a break and all sit for lunch together. You know you've got it right when a sudden blanket of quiet comes over the house and then the "mmm's!!!" and the "ahhh's!!!" start!

My fresh mint that I used to make gin and tonics for the girls at the end of the day!

Today the shoot happened at my little shack on the beach down south as I really wanted to capture through the food and images a feeling of effortless and spontaneous food - the food we want to prepare when we are in holiday mode with lots of close friends around. I think I got it so I'm really happy.

My favourite shot for the day was my goats cheese on crute with roasted capsicum, red pepper jam and basil. Be sure to keep an eye out for my new Summer brochure which will be available very soon!

A dish that we can't live without during the Summer is my smoked trout salad with green mango, mint and toasted peanut with Simmone Logue Thai vinaigrette.

Smoked Trout, Green Mango, Mint and Toasted Peanut with Simmone Logue Thai Vinaigrette
(serves four)

1 smoked trout, skin and bones removed and separated into chunks
1 green mango or ripe one if you prefer, julienned
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
½ a medium sized Spanish onion, sliced finely
2 cups Chinese cabbage sliced finely
2 small Birds eye chilli, chopped finely
1 red capsicum, finely sliced (optional)
2 tablespoons peanut, roasted and chopped
1 lime, cut into 4
¼ cup Simmone Logue Thai dressing*

1. Combine all the ingredients (except for the toasted peanut, Thai dressing and lime) in a bowl and toss gently.
2. Drizzle with Simmone Logue Thai dressing and sprinkle the crunchy peanuts on top.
3. Garnish with the lime cheeks.

*My Simmone Logue Thai dressing bottles are available for you to purchase from my Double Bay and Cammeray stores!


Happy cooking,

Simmone x