Valentines Day by the Water

The coming months are ones of balmy nights and lazy weekend afternoons. It's great for relaxing with friends and family while taking in Melbourne's wonderful summer atmosphere. Tides and BlueFire both offer outdoor areas and water views.
When it comes to the humble beer, they also offer something different than the standard 'Victorian Bitter'. At Tides you can try Asahi - a Japanese Beer, and the BlueFire Bar offers a Brazilian beer called 'Bravara'. The next time you are strolling down NewQuay at Docklands, suggest a quick stop at the BlueFire Bar for a 'Bravara' - your friends will be impressed with your knowledge of international beverages. Cheers!

Ingredients:
Serves 4

Corn Fritters:
440g corn kernels
100g plain flour
3 eggs
1 small chilli seeded and finely chopped

Avocado:
1 ripe avocado
1 teaspoon seeded and minced chilli
2 tablespoons chopped onion
½ teaspoons chopped garlic
2 tablespoons chopped fresh coriander
1 tablespoons fresh lime juice
½ teaspoon Worcestershire sauce
Salt and black pepper
¼ teaspoon of Tabasco
2 tablespoons sour cream

Prawns:
12 Large prawns
½ cup vegetable oil
Grated zest of 2 limes
Grated zest of 1 orange
1/3 cup fresh lime juice
1/3 cup fresh orange juice
3 tablespoons fresh chopped ginger
8 cloves of sliced garlic
1 chilli seeded and finely chopped
1 tablespoon of sweet Hungarian paprika
5 sprigs coriander
8 sprigs of parsley
½ teaspoon cayenne

Method Corn Fritters: Reserve 70g of corn, and process the remaining corn in a food processor with the eggs, flour and chopped chilli.

Transfer into a bowl and stir in the remaining corn. Pour heaped tablespoons of batter into heated greased heavy based pan. Cook until lightly browned underneath, turn, and cook other side until brown. Reserve warm.

Avocado:

In a bowl mash all the ingredients together with a fork until thoroughly blended and chunky. Refrigerate until ready to use.

Prawns:

In a bowl combine all the ingredients except the prawns. Marinate the prawns for 3 hours in the marinade before cooking. Cook the prawns in a hot pan, turning once, until they turn pink and firm 3 to 5 mins.

To Arrange

Place the corn fritters on to warm plates, scoop one big tablespoon of the avocado mixture on to the corn fritters and stand 3 prawns on each corn fritter.

C’est Fini!!!

Recipe by Thierry Lelievre. View More Recipes

We would like to officially welcome Tides new Head Chef - Michael Slade. A Chef Profile for Michael will be added to the Tides web site soon. In the mean time, you can taste Michael's cuisine at Tides in Port Melbourne. Some popular new dishes include:
• Tides salad of grilled prawns, chicken, bacon and quail eggs with a mango vinaigrette
• Oven roasted whole flounder on potato, onion and mushroom hash with lemon caper sauce
• Warm mango and pineapple coconut crumble topped with vanilla ice-cream and toffee liqueur
The full menu can be viewed at www.tidespier35.com.au. Ph: 9645 6433