What better way to celebrate the goodness of Sydney’s fresh spring produce than with these beautiful recipes from Tim Brennan of Gallivant
To welcome and celebrate Sydney’s spring produce, WDTD collaborated with Rebecca Hunt of Event Birdie and Tim Brennan of Gallivant Catering and documented this amazing spring feast bursting with colours and flavours that you can impress your family and friends with.
Tim Brennan – a lover of food and entertaining, started his catering business 3 years ago and it has been keeping him very busy ever since. It was inspiring to watch Tim’s speed and skills in his home kitchen at Bondi Beach. His love for food is contagious and he is really gifted in bringing together different ingredients while letting the individual flavours shine!
You can also read more about Tim’s extended interview with Event Birdie here.
- Who: Timothy Brennan
- Home is: Bondi Beach
- Family origin: Australian heritage grew up in Cottage Point on Sydney’s Northern Beaches
- I can’t live without: The ocean
- Occupation: Owner of Gallivant Catering
- Dream Job: What I do now
- Currently I am obsessed with: Spaghetti vongole
- Childhood taste: Mum’s roast chicken with crispy potatoes, pumpkin, broccoli and gravy
- I will always have in my pantry: Maldon sea salt & extra virgin olive oil
- I learnt to cook from: My Mum and older sister
- Currently I’m listening to: Giacomo Puccini
- One day I must visit: Yucatán, Mexico
- Go to meal: Pasta with a simple tomato and basil sauce
- I am really good at: Pasta
- The unforgettable meal: Buffalo mozzarella & prosciutto with rustic bread overlooking the ocean on the Amalfi Coast in Italy
- My piece of Sydney: Northern Beaches upwards of Avalon Beach
- Guilty pleasure: Chocolate
- Who does the dishes: My fiancé
Ingredients - Serves 4-6
- 10 Fresh large Australian prawns
- 1 tbs salt flakes
- 1 tbs sugar
- 1 tbs of chopped mint
- Juice of 1 lime
- Zest of 1 lime
- Olive Oil
- Lay prawns flat on chopping board and with a sharp knife cut them directly down the middle from the end of the tail to the top of the head.
- Mix lime zest, salt and sugar together in a bowl.
- Drizzle olive oil on the prawns then cook on BBQ for 2 minutes per side or until just cooked through, being careful to not over cook.
- Plate prawns on serving platter with flesh facing up. Sprinkle with a little salt and sugar mixture, mint leaves and a squeeze of limes juice.
- Eat straight away.
Ingredients - Serves 4
- 4 x 200g of salmon, skinned and de-boned
- extra virgin olive oil
- 1/2 clove of garlic
- 1/2 tsp salt
- 200g natural yoghurt
- 50ml tahini
- Lemon juice to taste
- 90ml extra virgin olive oil 50 pine nuts
- 50g pistachio
- Juice 1-2 lemons (to taste)
- 1 small red onion
- 1-2 long chillies (as you like it)
- 1 bunch coriander leaves
- 1 bunch mint leaves
- 10g sumac
- Pomegranate seeds
- Green and purple micro herb
- Dressing. To make the dressing, place the garlic and salt in a mortar and crush well. Stir the garlic, yoghurt and tahini together until it becomes a thick paste. Mix slightly with lemon juice (consistency of pure cream). Taste for salt and refrigerate.
- Salmon. Preheat the oven to 50˚c. Place the salmon fillets on a large sheet of baking paper. Season all over with salt and pepper and liberally drizzle olive oil. Cook until salmon is cooked through and flakes or internal temperature reaches 48˚c. Remove from the oven and leave to cool to room temperature.
- Salad. Turn the oven up to 200˚c and roast nuts until coloured. Remove from the oven. Chop finely and set aside.
- In a bowl, whisk the remaining oil with the lemon juice, salt and pepper. Add the onion and chilli and whisk lightly. Add the chopped walnuts, herbs and sumac.
- Plating. Spread or pipe yoghurt dressing over the top of the salmon. Spoon the salad over the salmon, covering it as neatly as possible. Sprinkle with micro herbs and pomegranate.
Ingredients - Serves 4-6
- 1 kg mixed ripe tomatoes
- Salt and pepper
- 1 tsp dried oregano
- 1/2 clove garlic, peeled and grated
- 1 fresh red chili, seeded & chopped
- 6-7 small buffalo mozzarella
- 1 part sherry vinegar
- Extra virgin olive oil
- Slice tomatoes and put into a colander, season with a good amount of sea salt and leave for 10 minutes.
- Dress the tomatoes with the oil, vinegar, oregano, garlic and chilli.
- Place tomatoes randomly in centre, place buffalo mozzarella in amongst tomatoes and garnish with fresh basil leaves. Drizzle with more olive oil.