Spring-Awakening-3615 Spring-Awakening-3620

In keeping with the theme of turning over a new leaf we kept our menu light and healthy, with fresh spring rolls, and a yummy chicken salad to follow. Tropical fruit salad and a ginger-spiked juice complete the spread.

There are few ingredients more versatile than the Asian rice paper wrapper. After brief soaking in warm water, the wrapper can be used to enclose myriad delicious and healthy fillings. Go down the traditional Vietnamese route and fill the roll with sliced cooked prawn, cooked chicken or pork mince, bean thread noodles, chopped mint and coriander or let your creativity run wild and fill the  wrappers with any combination of salad, tofu, seafood and meat that appeals to your palate. We’ve a particularly soft spot for a Peking duck version that encloses Chinese BBQ duck meat, cucumber sticks and hoisin sauce.

Spring-Awakening-3632 Spring-Awakening-3619

We used goose eggs for our placecard bases, but you could easily substitute regular hen eggs if don’t have access to geese. To blow the eggs, use a skewer to puncture a hole in either end of the egg, then hold one end of the egg to your mouth and blow gently until the yolk and white empty through the hole in the other end. Gently tap the end to open it up so you can fill it as desired.

There is nothing so refreshing as fruit to end a meal. Pineapple not only makes a lovely addition to any fruit salad, but also doubles duty as a serving container. We scoured the greengrocer for tropical treats for this fruit salad and came away with mango, banana, papaya and passionfruit. Sprigs of mint provide an aromatic boost.

Spring-Awakening-3636

Our gorgeous table centrepiece started life as a tray of wheatgrass. We added splashes of colour by interspersing the grass with jonquils and the cute little placecards made from goose eggs filled with flowers and grass. Top it off with a name card made by sticking paper pointers onto a toothpick and finish them with dragonflies, available from cake decorating suppliers.

Find out more tips and tricks to create the perfect spring lunch in the September/October issue of Australian Country magazine, available for order and online now!

More Like This

Riverside Sanctuary

Tasmanian regenerative farmer Mathew Routley shares hospitality and insights into holistic farming, as well as cultural and natural history at his […]

Return to Roots

Glenda Dunlop and her husband Paul Vivian are transitioning from the Adelaide Hills to a more relaxed lifestyle in South Australia’s […]

The Lonsdale Legacy

The walls tell tales from the colonial past in Alan Townsend’s home in Tasmania’s Southern midlands. Midnight in Tasmania has a […]

A Novel Approach

From her home in regional New South Wales, Author Lauren McKellar tackles some tough topics under the cover of romantic fiction. […]

Why Rail Showers Are a Must-Have in Modern Bathrooms

A shower should do more than just get you clean. It should be a cornerstone of your daily routine, offering an […]

Bowerbird Beauty

Chris and Raelene Schutz have transformed the site of a former drive-in picture theatre in South Australia’s Riverland. As invitations go, […]

Riverside Reverie Tasmania

Holly Mason is a passionate advocate for all things Tasmanian. Holly Mason has a cup of tea in hand as she […]

Creative Central: Writing and making music are the keys to fulfilment according to author Siobhan O'Brien

Creative Central: Writing and making music are the keys to fulfilment according to author Siobhan O’Brien

While most people would have found home schooling three teenagers enough of a challenge during the COVID lockdowns, journalist and author […]

Follow Us on Instagram