Josh Smallwood’s Char Grilled Local Seafood With Macadamia Cream, Curry Leaf And Heirloom Tomatoes


1 Medium local squid cut into strips
80g Quinoa
250g Mooloolaba prawns cleaned with tails
1 Punnet heirloom tomatoes
250g Blanched macadamias
100ml Olive oil
1L Macadamia milk
1tbsp Mustard seeds
1 Tsp bi carb
1 Bunch curry leaf
1 Tbsp sherry vinegar
1 Tsp cumin seeds
1 Nob ginger
1 Lime – zest and juice
2 x Green chilli
1 x Pot baby parsley

Marinade Method:

  1. Slice the green chili and place in a bowl with a half a nob of grated ginger and 50ml of olive oil.
  2. Brush the above mix onto the seafood and leave in fridge for at least 4 hours.

Puffed Quinoa Method:

  1. Add quinoa to boiling water and cook until tender.
  2. Strain and rinse under cold water.
  3. Drain well and spread on tray to dry in dehydrator for 24 hrs.
  4. Fry at 220c until golden and puffed.  Place on absorbent paper.