Anolon Academy

Justin North’s Spring Dinner Party 

I love this time of year as Spring begins and the markets flourish with tasty fresh produce. It is a wonderful time to cook sexy, colourful dishes full of wonderful flavour and interesting textures.

Excellent seafood such as wild caught and farmed Queensland and Western Australian Barramundi, vibrant crunchy lettuces, aromatic bulbs of fennel and of course the wonderful array of Spring berries all form the basis of my Spring dinner party menu.

Pan-fried Barramundi with sautéed lovebird’s lettuce and prosciutto 

Grilled lamb cutlets with fennel, zucchini, feta and muscatels 

Spring berry meringues with passionfruit curd and cream Chantilly