“Loved the prawn tapa with chopped egg and pancetta at Melbourne’s Añada. Would Jesse Gerner be willing to share the recipe?”
John Conway, Albert Park, Vic
To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.
This is really two classic dishes put together. One is the charcoal-grilled prawns marinated in parsley, lemon and garlic. The other is salmorejo, a thick bread and tomato soup from Cordoba, which is used here as a sauce. Traditionally, salmorejo is made in summer when tomatoes are sweetest.