Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie'
	Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites.

For this sensational platter I made up a mix of seasonal veges, which of course can be added to or changed depending on your individualised taste. The idea here is to set up the platter so people can pick and choose what they want. It is ideal served with a bed of Jasmine rice or Cous Cous.

Mixed seafood with a Thai influenced dressing.
A salmon fillet cut into bite size pieces (6 bites per person)
10 prawns per person
2-4 red onion cut into wedges
2-4 zucchini sliced thickly lengthwise
1 tin baby corn cuts
1 head broccoli florets

To cook, use a grill plate on an oven top or non-stick fry pan if you don't have one. Char grill veges with a little rice bran oil and do salmon and prawns last.
Arrange on a platter and pour dressing over top of fish and veges. Garnish with fresh coriander.

Dressing:
Zest and juice of 2 limes
2 chopped red chillis
2 cloves garlic crushed
1 tablespoon olive oil
Cracked black pepper
1 teaspoon palm sugar (brown if you don't have)
1 Tablespoon fish sauce
Shake all together and serve.