Another divinely delicious collaboration with Kate Flower for Easter 2021.

“Don’t you just love Easter holidays! It’s a fabulous time to gather, share food and catch up with loved ones without all the hype and pressure of Christmas. And of course, we’d love to see you celebrate with beautiful West Australian produce and products, so we’ve created a suite of mouth-watering recipes for you to spoil family and friends with.
Feel free to claim them as your own! Start lunch with a tart Pomegranate Gin Gimlet and follow with a table feast including whole roast baby snapper, roast lamb shoulder with nectarines, Autumn-coloured vegetables with spiced savoury granola, and then finish it all off with layer upon layer of decadent chocolate cake and ganache.  Wishing you all a safe and happy Easter 2021” – Kate & Harriet


Recipes: Kate Flower & Harriet Harcourt | Styling & Creative: Kate Flower | Photography: Harriet Harcourt


 

POMEGRANATE GIMLET – a traditional Gin gimlet is a simple mix of quality gin and lime juice shaken with ice and strained over a chilled glass. You may even get a lime wheel if it’s a posh bar! As pomegranate season is in full swing in WA over Easter, I couldn’t resist adding a twist to this cocktail, which is enjoying a well-deserved renaissance along with the explosion in the popularity of gin. Pomegranate juice is a beautiful addition to this cocktail and the colour lends itself to a celebratory beverage. Bottoms up!
Origin of the Gimlet
The Gimlet is believed to have been invented out of necessity by British sailors in the late 18th century, The sailors required citrus to prevent scurvy, a disease caused by a deficiency of vitamin C and the best way to get sailors to drink lime juice was to mix it with liquor, of course. Well, this medicinal beverage happened to also taste delicious, so while scurvy may be a thing of the past, the Gimlet is here to stay.

(We used Republic of Fremantle full-bodied gin for this delicious tipple)

To download a printable version of this recipe by Kate Flower, click on this link: POMEGRANATE GIMLET


 

ROASTED WHOLE PINK SNAPPER WITH FENNEL SALAD & LEMON CAPER DRESSING
Cooking a whole roasted fish is not something to be nervous about – it’s actually a very easy way to entertain as all the prep is done ahead, and the cooking method is very simple. Ask your fishmonger to clean the fish (scales and gutting) and you have most of the work done already!
Fennel, lemons and capers are a natural partner for fish; here we have put them together in a fresh salad garnish – simple and delicious.
With thanks to  F.V Bowithick and Fins Seafood for the sustainably line-caught baby pink snapper, and Gilbert’s Fresh Market for the salad ingredients

To download a printable version of this recipe by Harriet Harcourt, click on this link: ROASTED WHOLE PINK SNAPPER WITH FENNEL SALAD & LEMON CAPER DRESSING


 

 HONEY MUSTARD CRUSTED LAMB SHOULDER WITH ROASTED NECTARINES
This recipe is perfect for an Easter table feast and has been designed to cater for 10 on its own, or more if it’s part of a larger offering. You could also halve this recipe for everyday cooking or if you’re hosting a smaller group. The addition of stone fruit gives the lamb a real lift and works perfectly with lamb’s favourite herb, rosemary. It’s also a lovely way to wave goodbye to the end of the stone fruit season as Summer ticks over to Autumn. If lamb shoulder isn’t available, you could easily run with a butterflied leg instead.

All ingredients sourced from Gilbert’s Fresh Market

To download a printable version of this recipe by Kate Flower, click on this link: HONEY MUSTARD CRUSTED LAMB SHOULDER WITH ROASTED NECTARINES


 

 AUTUMN VEGETABLE TRAY BAKE WITH SPICED SAVOURY GRANOLA SPRINKLE
 We’re heading into Autumn now and suddenly warm, roast-y dishes are on our radar again. This tray bake of orange-coloured vegetables with its spicy, crunchy topping will add lots of colour to your Easter feast, but will also sit nicely on the table with any number of main course dishes over the autumn/winter months.

To download a printable version of this recipe by Harriet Harcourt, click on this link: AUTUMN VEGETABLE TRAY BAKE WITH SPICED SAVOURY GRANOLA SPRINKLE


 

DRUNK BUNNIES IN THE CARROT PATCH
(Easter Chocolate layer cake with Whisky Ganache)

I love chocolate, I love cake and I adore playing around with seasonal themes. Thus, here is my Easter layer cake recipe, complete with naughty little bunnies passed out in the carrot patch. It’s probably not their fault.. I’m sure they didn’t know I had laced it with whisky! For this particular decadent creation I have made use of gorgeous chocolate bunny bottoms and feet made by local chocolatier Sue Lewis, however you can get creative with whatever’s at hand. Have a go at making your own bunny bottom with cake or chocolate (there are lots of ideas online), or see what’s available at your local supermarket and create your own story using existing Easter eggs and bunnies.

To download a printable version of this recipe by Kate Flower, click on this link: DRUNK BUNNIES IN THE CARROT PATCH (Easter Chocolate layer cake with Whisky Ganache)


 

HAPPY FEASTING!