Serves 6-8

INGREDIENTS: Avocado Aioli Dip

1 whole ripe avocado, peeled, diced
1 tsp garlic, crushed
1 tsp onion, grated
¼ cup homemade mayonnaise
2 tbsp lime juice
Salt & pepper to taste

INGREDIENTS: Wadadli Beer Louisiana BBQ Sauce

1 bottle Wadadli beer
1 onion, finely diced
4 sprigs rosemary, finely chopped
¼ cup Worcestershire sauce
3 cloves fresh garlic, crushed
½ bunch parsley, chopped
¼ cup heavy cream
1 lb butter

Ingredients: Red Onion Gastrique

½ medium red onion, diced
1 ½ cup white sugar
½ cup vinegar
1 cinnamon stick

Ingredients: Shrimp

1lb large Gulf shrimp, peeled & deveined
1 bottle Crystal hot sauce (or mild hot sauce)
6 cups all-purpose flour

Method for Avocado Aioli Dip:

In a bowl coarsely mash the avocado with a fork, add remaining ingredients and combine. Set aside and refrigerate.

Method for Wadadli Beer BBQ Sauce:

In a saucepan over a medium-high heat reduce the Wadadli beer with onions, rosemary, garlic, parsley and Worcestershire sauce to a quarter. Lower heat and add heavy cream, reduce by half. Remove from stove and fold in butter. Set aside, keep warm.

Method for Red Onion Gastrique:

Add all ingredients to a sauté pan over medium-high heat, reduce until it reaches a thick consistency. Set aside.

Method for Shrimp:

Place clean shrimp in large mixing bowl. In two small bowls add flour and crystal hot sauce separately. Dip shrimp first in the flour, then the hot sauce and then back into the flour. Deep-fry with medium-hot oil for 2 minutes.

To Serve:

Divide the shrimp between all serving plates. Add a spoonful of red onion gastrique and avocado aioli to eachplate. Drizzle the plates with BBQ sauce.

Serves 4

INGREDIENTS:

1 ripe avocado, de-pitted, skin removed, diced
3 ripe passion fruits, pulp only
1 small red onion, finely diced
½ tbsp lime juice
4 sprigs fresh cilantro, chopped
A pinch of natural sea salt & black pepper

METHOD:

Use a fork to mash the avocado to your desired consistency. Leave a few chunks of avocado for texture in the guacamole. Add passion fruit pulp, onion, lime juice, mix well add cilantro and salt and pepper to taste.

Serves 4

INGREDIENTS:Tuna Tartare

1 lb line-caught Yellow fin tuna,
diced in small cubes
1 tsp extra virgin olive oil
2 tbsp soya sauce
1 tsp fresh grated peeled ginger
1 tbsp cilantro, finely chopped
Salt to taste
1 tbsp black and white sesame
seeds

INGREDIENTS:Dressing

¼ cup olive oil
2 tbsp lime juice
1 tbsp Sriracha chilli pepper sauce
Salt & pepper to taste

INGREDIENTS:Mango Avocado Salsa

1 firm mango, small diced
1 radish, finely diced
1 avocado, small diced
Juice of half a lime
Salt to taste

GARNISH:

2 cherry tomatoes, halved
4 chive stems
4 orange segments
2 tsp Tobiko (Japanese flying fish roe)

Chef Juan H.Gilt’s Tuna Tartare recipe

METHOD for Tuna:

Place diced tuna in a bowl and set aside. In a medium bowl, whisk together olive oil, soya sauce and ginger. Pour over tuna and season lightly with salt. Lightly stir in sesame seeds and cilantro.

METHOD for Dressing:

In a bowl whisk together all ingredients. Pour over tuna. Chill until service.

METHOD for Salsa:

In a bowl combine mango and radish. Gently add avocado and lime juice and combine, being careful not to mash the avocado. Season with salt.

ASSEMBLY

Using a 3 inch circular mould, spoon enough avocado mixture into the mould to fill a third of the way up. Add tuna tartare to fill the mould. Turn out in the centre of each plate. Garnish each tuna tartare with half a tomato, an orange segment and chive stem. Top with a little Tobiko.