Guest Chef: Ben Keal, executive chef at The Stables, shares two delectable canapes for STM’s wedding edition

Shark Bay scallops wrapped in filo linguine with wasabi mayonnaise

Ingredients

• 10 scallops
• 1 packet filo pastry
• 20g grated ginger
• 2 sprigs coriander, chopped
• 5g wasabi pasta
• 50ml Kewpie mayonnaise

Method

• Step 1 Clean the scallops and allow to dry slightly on a paper towel. Mix the wasabi and mayonnaise together and set aside.
• Step 2 Roll up the filo and, with a sharp knife, cut the filo into linguine. If you have a pasta machine, you can do this with the linguine attachment.
• Step 3 Lay out the filo linguine in 10 rows, add a scallop to each of the rows, and add a little of the ginger and coriander to each of the scallops. Then carefully roll the scallops up in the filo.
• Step 4 Fry the scallops in deep oil at 180C for 30 seconds until golden brown. Drain on paper towel and season. Serve straight away with the mayonnaise as a dipping sauce.

Beetroot macaroons, Bookara goats curd and pickled zucchini

Ingredients

• 100g almond meal
• 80g pure icing sugar
• 40g egg whites
• 30g egg whites
• 25g water
• 1 tsp beetroot powder
• 100g goats curd
• 100g pickled zucchini
• 50g sliced cucumber

Method

• Step 1 For the macaroons, whisk the 40g of egg whites and water to firm peaks, then slowly fold in the almond meal, sugar, and beetroot powder, then set aside.
• Step 2 Next, whisk the 30g of egg whites to firm peaks and fold in the separate batter mix. Place in a piping bag and pipe on to baking paper. Allow to dry for 30 mins and then cook in an oven at 160C for 8 mins.
• Step 3 Once cool, add a little goats curd and a sliced pickled zucchini and cucumber to each macaroon, add a little more curd, then place a macaroon shell on top. Finish with a sprinkle of black salt.

SERVES 5