You never have to convince me that gin is a good idea, but with its front-and-centre aromatics clamoring for attention, this spirited liquor can be tricky to pair with food. The team at Bombay Sapphire has stepped up to the challenge, creating Project Botanicals, a pop-up cocktail bar in a warehouse in North Melbourne.
For three weeks only, you can sample 10 stellar Bombay Sapphire cocktails expertly matched with tapas dishes from MasterChef’s Gary Mehigan. If you can’t make it to the bar yourself, never fear. Gary has shared his recipe for blue swimmer crab toasts, the ultimate partner to the Juniper Sublime G&T.
Blue swimmer crab toasts with lemon aioli and pistachio dukkah
Makes about 30
1 day-old sourdough loaf, cut on the diagonal in 4mm thick slices
Olive oil for brushing
Sea salt flakes
500g cooked crab meat
1 cup (250ml) lemon aioli (see below)
1 avocado, halved, deseeded and peeled, cut into 1mm cubes
¼ cup (40g) pistachio dukkah
Micro herbs and extra virgin olive oil to serve
- Brush both sides of the sourdough slices with a little olive oil and place on baking trays, Season with a little salt and bake for 10-12 minutes or until crisp and golden. Set aside.
- Drain the crab on paper towel and pick out any shell, then place in a small bowl with the mayonnaise and gently combine.
- Pile each slice of toast with the crab mixture on top of each toast. Dot with avocado and sprinkle with Dukkah. Garnish with microherbs, drizzle with extra virgin olive oil if using and serve immediately.
1 free-range egg
1 tbs Dijon mustard
2 tsp of lemon juice
300ml olive oil
- Blend the egg, mustard, lemon juice and ½ tsp salt in a small blender until light & frothy.
- Add half the oil and blend until creamy. Add the remaining oil and continue blending until creamy.
- This will keep, closely covered with plastic film, in the fridge for up to 5 days.
I was a guest of Bombay Sapphire at Project Botanicals.