• 1 Lebanese cucumber, washed and cut into a fine dice
  • 1/2 bunch chives finely chopped
  • 500gm skinned and boned kingfish loin
  • 1 tablespoon @awesomefoodco EVO oil + juniper
  • Gin and grapefruit granita
  • ½ telegraph cucumber, seeds removed, roughly chopped
  • 60mls Portofino Dry Gin
  • 1 tablespoon water
  • 1 heaped tablespoon white sugar
  • 200mls tonic water
  • Juice of half a ruby grapefruit ( approx 60 mls )
  • Gin cure
  • 1 teaspoon juniper berries
  • 1 inch fresh ginger, grated
  • 2 star anise
  • 1 teaspoon fennel seed
  • Zest 1 lemon
  • Zest 1/2 ruby grapefruit
  • 1 teaspoon salt
  • 1 tablespoon sugar


For the granita, dissolve the sugar in water over heat, once dissolved tip into a jug with the gin, ruby grapefruit juice and stirring in tonic water.

Transfer to a 20cm x 30cm shallow tray and freeze, stirring and scraping occasionally with a fork, until ice crystals form (3-4 hours)

For the gin cure, grind the fry spices with salt to a fine powder, add in the ginger, zest , sugar and gin and continue to pound to a smooth paste. Place kingfish on a non-reactive container and pat the cure mix evenly on both sides. Refrigerate for 1-2 hours.

Wipe excess cure from kingfish with paper towels and pat dry. Cut kingfish into 2-3 mm slices, brush platter with the Evo + Juniper oil, arrange fish on top of oil, top with granita, diced cucumber, chives and sea salt flakes.

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