• 2 cups Arborio rice
• 6 to 8 cups chicken stock
• 1 cup white wine
• zest of 3 lemons
• juice of 1 lemon
• 1 white onion, finely chopped
• pinch of saffron threads
  4 tbls Peerless Pura Signature oil
• 1 cup shaved Parmesan cheese
• 1 bunch chives cut into 4-6 cm sticks

Method (Lemon Risotto)
Bring the chicken stock to the boil, heat the Peerless Pura Signature oil in a heavy sauce pan, add the onions, lemon zest & the saffron, cook for 2 minutes, then add the rice & cook for further 2-3 minutes, stirring constantly until the grains become translucent. Stir in the white wine & lemon juice & continue to cook until the wine is absorbed, add the hot chicken stock one cup at a time, stirring constantly until the stock is absorbed. Once the rice is tender, but still al dente, take away from the heat & add half the amount of Parmesan cheese.

• 24 freshly shucked oysters
• 1 loaf white bread, made into bread crumbs
• 1 tsp lemon pepper
• 1 red chilli, finely chopped
• 1 ginger knob, finely chopped
• 1 tbls finely chopped coriander
• freshly ground pepper
• Formula 40 for deep-frying