Mar 17, 2026
Raclette with Pastrami & Smoked Potatoes
This dish centres around beautifully crafted, hot-smoked pastrami from Rooftop Smokehouse Smoked Pas
Serves 4 | Prep 40m | Cook 50m
Grilled prawns with Ruda sauce by La Chipotlera
Serves 4 | Prep 10m | Cook 6m
A bold and vibrant tapa where grilled headless prawns take centre stage, enhanced by the intense character of Ruda sauce by La Chipotlera. This fermented serrano chilli sauce, crafted over three years, brings a complex balance of acidity, spice and smoky depth that elevates the natural sweetness of the prawns.Ingredients
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- 16 large headless prawns (shell-on)
- 2 tbsp Ruda sauce by La Chipotlera
- 2 tbsp extra virgin olive oil
- 1 garlic clove, finely chopped
- Zest of 1 lime
- Fresh coriander (optional)
- Sea salt
Method
- Pat the prawns dry and lightly season with sea salt.
- In a small bowl, mix the olive oil, chopped garlic, lime zest and Ruda sauce.
- Preheat a grill pan or barbecue until very hot.
- Grill the prawns for 2–3 minutes on each side until they turn pink and slightly charred.
- Remove from the heat and immediately toss with the prepared Ruda dressing.
- Arrange on a serving plate and finish with fresh coriander if desired.
Chefs Notes
Add the Ruda sauce at the end to preserve its vibrant acidity and complexity. This sauce works particularly well with seafood thanks to its vinegar base and layered chilli profile. For a more intense finish, drizzle a little extra sauce just before serving.
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