BONDI HARVEST brings you the very best of sundrenched, simple, delicious and healthy Australian food and flavours from the most beautiful beach in the world.
With a style that sits somewhere between a young Jamie Oliver and a Corona ad, Guy Turland (chef, surfer, free-diver and YouTube cooking sensation) captures the easy, laidback, sundrenched essence of Bondi Beach. His recipes are chock-a-block with sunny, seasonal, vibrant, and zingily fresh flavours, designed to be eaten and enjoyed by friends and family. Celebrating good times and focusing on delicious tastes, simplicity, sustainability, seasonal cooking, fresh whole foods and - most importantly - not taking life too seriously, this is food, flavours and lifestyle from the most beautiful beach in the world.
After working as a chef in some of Australia's finest restaurants, Guy Turland and business partner Mark Alston started their YouTube cooking show in 2012, with only a surfboard, a camera and a camp oven, cooking food al fresco in some of Bondi's most iconic beauty spots. Now BONDI HARVEST is a hit weekly YouTube cooking show, with over 48,000 subscribers. Guy's recipes are featured on The Guardian's website and the two men have opened a restaurant in Sydney in addition to the Depot cafe in Bondi. Guy has also cooked live on NBC's Today Show.
Find out more at http://bondiharvest.com/about/
And the publishers have kindly allowed me to publish the following recipe from the book which I am looking forward to making when watermelons come into season:
SUMMER WATERMELON CEVICHE SALAD
Ceviche is one of our favourite ways to serve fresh fish. It requires no heat because the fish ‘cooks’ as it marinates in the acidic citrus juices. The citrus also gives the fish the most unbelievably refreshing flavour and tenderises it, making it melt in your mouth.
300 g (10½ oz) whiting or any white-fleshed fish, cut
into 2 cm (¾ inch) cubes
200 g (7 oz) watermelon, cut into 2 cm (¾ inch) cubes
250 g (9 oz) cherry tomatoes, halved if large
½ avocado, sliced
100 g (3½ oz) rocket (arugula)
6 slices prosciutto, torn, to serve
juice of 2 lemons
juice of 3 limes
juice of 2 oranges
1 red chilli, seeds discarded, finely chopped
1 red onion, finely chopped
1 tablespoon finely grated fresh ginger
2 tablespoons coconut cream
1 large handful coriander (cilantro) leaves,
To make the marinade, put the juices, chilli, onion, ginger, coconut cream and half the coriander in a medium bowl and mix to combine. Add the fish and toss to coat. Cover and refrigerate for 1 hour.
Put the watermelon, tomato, avocado, rocket and remaining coriander in a large bowl. Toss gently, add the marinated fish and toss gently again.
Arrange the salad on a serving platter and scatter over the torn prosciutto.
© Bondi Harvest
By Guy Turland and Mark Alston
Published by HarperCollins