Maggie’s tip
I know how lucky I am to have a wood-fired oven, particularly one that takes no time at all to heat. I can assure you, though, that these recipes are as flexible as your kitchen oven or your barbecue with hood, and how we love to cook outside if we can!
“Having people you love sit around the table at Christmas time is what we all hope for.”
-maggie
Maggie’s note
Made from the must of grapes, vino cotto was inspired by Mediterranean cuisine. Its unique sweet and sour flavour, known as ‘agrodolce’, works in any situation in which you might use balsamic vinegar. The classic strawberries and balsamic combination is taken to a whole new level with vino cotto!
Barbecued king prawns with preserved lemon & parsley butter
SERVES 8 PREP + COOK TIME 30 MINUTES (+ REFRIGERATION TIME)
16 large uncooked king prawns
⅓ cup (80ml) extra virgin olive oil
10 sprigs lemon thyme
grilled lemon halves, to serve
PRESERVED LEMON & PARSLEY BUTTER
