Sustainable Seafood Pasta
Recently I travelled to Singapore in conjunction with the City of Swan to show off our amazing Swan Valley produce and meet with some of the supportive Tourism bloggers, Food journalists and wine judges that are dominating Singapore media at the moment.

What struck me about Singapore is their ravenous appetite for new cooking methods, exciting ingredients and chefs from different backgrounds. This food melee has created a vibrant and tantalising food culture.

The Swan Valley hosted a cocktail party at the top of the Me@OUE building (pictured) where we introduced the locals to some of our outstanding Swan Valley produce including (but not limited to):

  • Old Young gin cocktails
  • Pinelli wines
  • a new hybrid of finger grapes
  • grass fed beef
  • Cape Lavendar produce
  • Mondo nougat

A quick cooking demo by yours truly presented spicy food to match our Swan Valley wines.

meaque building singapore
After a great 5 days in balmy Singaporean heaven, I was asked to come up with a dish that that was quintessentially Western Australian – but one that the locals could also enjoy.

Recipe for Seafood Pasta

SERVES 4 – 6
Ingredients
  • 4 cloves fresh garlic (local if you can)
  • 250g butter
  • 300ml olive oil
  • 2 brown onions, diced
  • 250 ml whipping cream
  • 1 large zucchini, diced
  • 2 whole crabs – cooked
  • 300g squid baby with tenticles
  • 1 smoked trout whole
  • 400g mussels debearded
  • 2 packets of spaghetti, your preference is fine
  • 2 kaffir lime leaves julienned finely
  • 1 handful of fresh tarragon and garlic chives, finely diced
  • 2 limes to garnish
  • salt and pepper to season
Method:
  • Pick the crab meat out but leave some of the legs to go through the pasta, set aside
  • pick the trout flesh from the bones, set aside
  • place a large stock pot of water on the boil for the pasta, then
  • Sautee onion in another large high sided frypan, with half of the butter and oil until translucent
  • add half the garlic and all of the zucchini – cook for 2 minutes
  • add white wine, reduce for 2 minutes
  • add cream and reduce for 4 minutes, season with salt and pepper
  • in a seperate large fry pan or wok, heat the remaining butter and oil until sizzling
  • Add squid tenticles and mussels, cook until the mussels open and the squid looses its transparency, roughly 1- 2 minutes
  • add both the squid and mussels to the cream sauce, add the picked crab meat and trout flesh to the sauce
  • cook the spaghetti for required time on the packet, drain, add to the sauce
  • mix all the seafood and spaghetti together, add fresh tarragon and garlic chives and dish out evenly to 4 different bowls
  • finish with finely julienned kaffir lime and lime cheeks

And voila!

The smokiness of the trout was a perfect flavour hit and I really love the depth of character you get from seafood cooked in its shell.

You can not go past a great white wine and cream based sauce with real local garlic. We used a Verdelho grape varietal (Swan Valley’s greatest weapon) finished off with fresh tarragon and garlic chives for the win.

swan valley verdelhoFeeding 10 peeps for just $75

The total cost of all the seafood came to $75 and it fed up to 10 people, which is very exciting!

I chose these seafood option for three main reasons ;

  • because they are farmed in a way that doesn’t require trawling
  • they don’t take from our medium to large fish species
  • they’re packed full of flavour
  • you can source them all from within the WA coastline
  • quick and easy to cook

After seeing the complete lack of agriculture in Singapore, I realised that we are very lucky in Western Australia. We are surrounded by space and produce second to none.

This dish is a celebration of our land.