The Time Out Sydney Taste Test event was so inspiring I wanted to really try and think of something different to cook for dinner and to try and present it nicely. I had some brussel sprouts, radish and green beans left over in the fridge and wanted to use some of the pork goodies I received from the Australia's Best Bacon Awards — I used the B. RE. & Sons Coppa Fermented. For the main dish I cooked some cauliflower puree for the base which I topped with poached brussel sprout leaves and thinly sliced green beans. I then added the pan-fried scallops and prawns. I tried quickly poaching the prawns first and then pan-fried them which seemed to help prevent them from going too dry. The radish slices were placed on top with some pan-fried coppa pork thinly sliced. I was a bit worried about the peppery hotness of the radish but it seemed to work OK and the creaminess of the cauliflower puree helped bind all the ingredients on the plate and on the taste buds.
For dessert I finely chopped some strawberries and soaked it in Chambord Liqueur with fresh blueberries. I used a small serving of Weight Watchers Berry Mudslide ice cream and tried to make a really nice looking dollop from it but it was really difficult. I think the consistency of the ice cream was too dry and thick but it seemed to get easier to mould when it melted a bit and I made sure I used a spoon dipped in hot water. I was watching the chefs at Taste Test to see how they did it.