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Different dinner party ideas

Mango Rice Paper Rolls 1 under-ripe mango 1 Lebanese cucumber 2 spring onions 12 x 15cm round rice paper wrappers 2 cooked chicken breast fillets, sliced ¼ cup torn mint leaves 1. Peel the mango, remove the flesh and slice it thinly. Cut the cucumber and spring onion into 8cm long thin straws. 2. Place the rice paper wrappers in a bowl of warm water for 1 minute or until soft and pliable. Remove and pat dry on a clean tea towel. Lay them out on your bench. 3. Divide the mango, cucumber, spring onions, chicken and mint between each wrapper, placing them on the bottom-left side nearest to you. Roll up firmly to enclose the filling, folding the right side over the filling as you go to make a base, and leaving the left side open to show the filling. Serve with sweet chilli sauce or a dipping sauce of 1/3 cup fish sauce and 2 tablespoons lime juice, if desired. Serves 4.

Wine suggestions from Winsor Dobbin Farr Rising 2004 Saigneé – An exciting, ultra-dry style of rosé, made by rising Nick Farr, whose dad Gary is one of Australia’s leading winemakers. You’ll find plenty of depth and length on the palate with some spicy berry and cherry flavours. This is the sort of rosé that is perfect for enjoying well chilled on a summer day. Great with picnics, hors d’oevres or as an aperitif. $25.

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