Ainsley Harriott tips


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7-9 October, Adelaide Showgrounds

Friday: 11am – 7pm; Saturday: 10am – 6pm; Sunday: 10am – 5pm

Foodies and wine lovers, savour and sample at the Adelaide Good Food & Wine Show!

Indulge in Adelaide's passion for flavour with fine food, delectable cheeses, premium produce, and of course, award-winning South Australian wines. Succumb to your senses and immerse yourself in hundreds of mouth-watering food and wine samples. Catch celebrity chefs in action and take a cooking class or two! With all this and more, there's a feast of food on offer at the 2011 Adelaide Good Food & Wine Show.

UK celebrity chef Ainsley Harriott will be making a special guest appearance at the Adelaide Good Food & Wine Show this year. Famous for his barbeque bible creations, speedy meals in minutes and minimal ingredient dishes, Ainsley will be showcasing his cooking magic in the Fisher & Paykel Celebrity Theatre, along with leading chefs Matt Moran, Manu Feildel and Tobie Puttock.

Tickets are available at the door or online at:


Prawn Lime and Chorizo skewers

Serves 4

450g raw headless tiger prawns, peeled (preferably with tail intact)

1x 225g Spanish chorizo ring; cut into 2cm pieces

2 whole limes cut into 12-16 wedges

2 tablespoons olive oil

1 teaspoon of fresh thyme leaves, chopped

Salt and freshly ground black pepper

Metal or bamboo skewers

Wedges of lime, for squeezing over

Thread the Prawns, limes and the chorizo onto the metal or pre-soaked bamboo skewers alternating as you go.

In a dish large enough to hold the skewers, mix together the oil, thyme and some seasoning then toss the skewers in the oil. Cover with cling film and pop in the fridge for 20-30minutes or up to 3 hours.

Take the kebabs out of the marinade removing as much oil as possible to avoid flare-ups. Grill the kebabs over a high heat for 1-2 minutes each side. Serve with Crunchy veg couscous Pomegranate and herb salad. (see below)

Grill times will vary depending on the size of your prawns; they'll continue to cook for a minute or so after you remove them from the Barbie. Be careful not to overcook them or you'll lose the juiciness as they begin to toughen up.

Crunchy vegetable CousCous and pomegranate herb salad

175g couscous

2 large carrots coarsely grated

2 courgettes coarsely grated

1 pomegranate, seeds removed

Small bunch parsley roughly chopped

Juice of 1 small lemon

2 Tbsp. Olive oil

Salt and freshly ground pepper.

Place the couscous in a large bowl and pour over just enough boiling water to cover. Cover with cling film and leave to soak for 7-8 minutes.

Remove cling film fluff up with a fork then fold and stir through the grated carrot, courgette, pomegranate seeds and chopped parsley.

When ready to serve squeeze and drizzle over lemon juice and Olive oil and then mix through. Check seasoning and serve.

Paprika Haloumi with Roasted Lemon Peppers (on page 60 of his Book – Just Five Ingredients)

Haloumi cheese

Jar of roasted peppers in oil


Pita Bread

Squeeze of lemon