Recipes

1) Remove the shells of the prawns, leaving the heads.
2) Cut the major vein at the tail’s tip.
3) Insert one skewer into the centre of the shrimp, from the tail to head.
4) Season with lemon oil, salt, and black pepper.
5) Cook for about 2 minutes per side on a medium heat grill or pan.
6) Use fresh lemon oil throughout cooking.
7) Take out the skewer and reserve the lemon oil.

1) Roast the red capsicum in the oven at 300°F for 15 minutes.
2) Clean the red capsicum, removing the skin, veins, and seeds.
3) Combine all the ingredients to get a fine mixture. Refrigerate it after seasoning.

1) Combine all the ingredients in a blender and place in the refrigerator.

1) Combine all the ingredients in a mixing bowl.
2) Season with lemon oil, salt, and pepper to taste and set aside.

1) Using a mandolin, slice the white section of the fennel.
2) Combine it with the olive oil and the chopped parsley.
3)  Season and store it.

1) Take a saucepan and add water, while the water is boiling, add the coriander leaves, and basil for 5 seconds. Then move it to the ice bath and let it cool down.
2) Once it is cold you can take all the extra water from the mint, which must be completely dried. So, take the mint and place it in a blender, along with olive oil and then blend until you have a good green oil. Reserve in the refrigerator for plating.