It's the middle of May in Sydney and the weather is sunny and carefree. It should be cold, but it's not. It's the type of sunshine that seeps into the bones and thaws your being from the inside out. On the kitchen counter there's freesias and poppies in scarlet reds, brilliant yellows and soft blush pinks emitting a fragrance sent from the gods. Most of the petals have fallen carelessly around the base of the vase and are too pretty to discard. Life is good and I'm feeling chilled-out. It's times like these that you feel inspired to get into the kitchen and create. 

In a vain attempt to keep the Summer rolling we thought we would make some tempura prawns (shrimp) with scallops and sit outside to capture the rays. I love tempura. The yummy crunchy bits of flavour that hang onto your taste buds. Not mixing the batter thoroughly is the trick to increasing the crunch. More batter blobs = more crispy bits. The dipping sauce has an Asian influence using soy sauce, rice wine vinegar and fresh ginger to add that extra zing

A big thank you to Trish Stack for recipe development and styling

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