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If my husband went to the effort to whip up Lola Berry’s Salmon Poke Bowl for a date night at home, I know I’d be super impressed! Good food brings people together, not to mention, I just love all the colour in this dish and it is brimming with nutrients.

Lola says, “Poke is all the rage at the moment and it’s a really healthy and simple way to eat. This recipe works really well with sashimi-grade tuna or kingfish, too, and I have even used boiled eggs as the protein part with great results. I’ve seen people use tofu, too – I don’t eat much tofu, but if you love it then give it a try. Remember, my number-one rule is to make healthy food work for you. That’s the magic trick!”

Ingredients

400 g sashimi-grade salmon, cut into 2 cm cubes

1⁄4 cup (60 ml) gluten-free tamari

zest and juice of 1 lime

1 tablespoon sesame oil

1 cup (15 g) shredded red cabbage

1 avocado, diced

1⁄4 red onion, thinly sliced

1 carrot, grated

3 radishes, neatly sliced

1 zucchini, spiralised or grated

1 tablespoon sesame seeds, toasted

shredded nori, to serve

Method

Pop the salmon in a bowl, then add the tamari, lime zest and juice and sesame oil. Set aside to marinate briefly while you assemble the salad.

Place the shredded cabbage on the bottom of four serving bowls like a little bed, then arrange the avocado, onion, carrot, radish and zucchini in pretty clusters on top. Tumble the salmon on top of the veg, spooning over the leftover marinade (which becomes a handy dressing for the salad), then scatter over the toasted sesame seeds. Serve topped with a little shredded nori.

Serves 4

Images by Armelle Habib

Recipes and images extracted from Beauty Food by Lola Berry, published by Plum, RRP $24.99, available in all good book stores from 31 October.

About Lola Berry: Leading Australian nutritionist Lola Berry appears regularly on television shows such as The ProjectThe Today Show and A Current Affair. She is a spokesperson on nutrition and general wellbeing in print and on radio, and has a huge and interactive online following. She is the bestselling author of nine cookbooks: Inspiring Ingredients (2010), The 20/20 Diet (2012), The 20/20 Diet Cookbook (2014), The Happy Cookbook (2015), LolaBerry‘s Little Book of Smoothies and Juices (2015), The Happy Life (2016), Lola Berry‘s Summer Food (2016), Food to Make You Glow (2017) and Beauty Food ( November 2017).

Grosvenor Hotel’s Espresso Martini

The quintessential Melbourne cocktail is the Espresso Martini. Whenever these cocktails are served at weddings, the guests rave about them long after the night is over. Also, people are all about the ‘recovery party’ these days (you know, the get together that takes place the day after the wedding, where guests exchange special stories from the night before?). If you serve these wake-me-up cocktails at your recovery party, you might just go down as the best wedding hosts in history.

Ingredients 

30ml Cariel Vanilla Vodka 20ml Pedro Ximenez
20ml Licor 43
45ml Espresso
3 Coffee beans

Method 

  1. In a cocktail shaker, shake all ingredients hard
  2. Strain into a chilled Martini glass
  3. Garnish with three coffee beans
Recipe and image from the Grosvenor Hotel via Reymond Communications

Walking back down the aisle together, your first journey as husband and wife, is a moment that should not be lost. The tradition of throwing confetti began in Italy, where guests would throw grain, rice or flowers to bestow fertility and prosperity. Aside from these good wishes, the process of tossing confetti makes the moment feel like the celebration it is, and the petals strewn across the floor afterwards really do create the most beautiful mess. And let’s not forget to consider how great the photos will be! This DIY tutorial for Petal Confetti Paper Cones is a simple one with very few materials. We used a combination of rose and carnation petals. You could ask the florist from your wedding if they could save any petals from creating your bouquets and arrangements. Or, if you aren’t sold on the floral display, use large multi-colour confetti, eucalyptus leaves, foil stars or whatever fits with you and the theme of your wedding day.

You Will Need: 
6 x sheets of white card (we used 210gsm)
6 x sheets of pale pink cobweb paper (we found ours at a craft store)

Ruler
Pen
Scissors
Glue tape
Flower petals, leaves or confetti

Step One. Take one sheet of white card and measure 20cm on the long side. Trim at this point so the dimensions of the paper are approximately 20cm x 21cm.

Step Two. Repeat the process for the cobweb paper so you have a piece the same size.  Using glue tape, glue the cobweb paper directly over the white card with approximately 4.5cm overhang to form a ‘border’ on one side.

Step Three. Roll the two layers up so they form a cone.  Use glue tape right along the side to secure. Repeat for each cone.

Step Four. Create petals with your flowers.  Rose petals are great as they stay in a great, un-wilted condition for days.  We used a combination of hot pink rose petals and pale pink carnation petals.

Step Five. Spoon petals into prepared cones. Place them in a box and keep them in a cool place, ready for your ceremony. It is a nice idea to have a good friend or family member hand them out to those seated on the aisle during the signing of the registry. Have your celebrant or MC instruct guests to toss the petals when the bride and groom walk back down the aisle.

Tutorial and images by Jessica Derrick.

Ms Zigzag says: There are many spectacular moments during a wedding, but none beat the sense of joy and celebration that takes over you when the “just married” couple walk back down the aisle together as husband and wife. Make it rain petals and confetti! 

About Jessica Derrick: I’m a writer and a lover of words and stories, pretty papers and flowers. I find great satisfaction in creating something beautiful from the simplest of materials. I’m happiest in a home bustling with conversation and music, sitting at a beautifully decorated table surrounded by good friends and delicious food – with a glass of champagne in hand, of course!