From the reward of a nourishing post-surf brunch to the simple pleasure of sipping a sundowner by the shore, this collection of relaxed recipes will evoke memories of the salty air and the soothing effect of time spent by the ocean.
There’s food here to enjoy from sunrise to sunset. Recipes include perfect ways to start each day from smoothie bowls to Baked Egg Hopper Pancakes with Avocado.
Enjoy vibrant salads or zesty noodle bowls for lunch and then gather around the barbecue at dusk to cook delicious food to share, including Chile Lime Chicken Kebabs, fish fresh from the day’s catch such as Branzini in a Salt Crust, and desserts that celebrate fresh, ripe produce including a crowd-pleasing Grilled Rum-infused Pineapple with Coconut Ice Cream.
These recipes are inspired by the cuisine from the best beaches and surf spots around the globe including Australia, California, Hawaii, Thailand, Indonesia, and beyond.
Chocolate & Salted Caramel Peanut Slice
This treat brings back the wonder of childhood when you discovered that boiling a can of condensed milk created caramel. The salted peanuts help to cut through its intense sweetness and add a lovely crunch.
120 g/1 cup self-raising rising flour
70 g/1 scant cup shredded/desiccated coconut
75 g/1\3 cup caster/granulated sugar
110 g/7 tablespoons unsalted butter, melted
1 x 395-g/14-oz. can sweetened condensed milk
120 g/1 stick unsalted butter
120 g/½ cup soft light brown sugar
100 g/2/3 cup roasted salted peanuts, roughly chopped
150 g/1¼ cups chopped dark/bittersweet chocolate
100 ml/scant ½ cup double/heavy cream
coarse sea salt, to decorate (optional)
a 20 x 30-cm/8 x 12-inch baking pan, greased and lined with baking parchment
Preheat the oven to 180°C (350°F) Gas 4.
Place the flour, coconut and caster/granulated sugar in a large mixing bowl. Pour the melted butter over the dry ingredients, mix together and press firmly into the base of the prepared baking pan.
Bake in the preheated oven for about 15 minutes or until light golden in colour. Remove from the oven and set aside to cool.
To make the caramel layer, place the unopened can of condensed milk on a folded kitchen towel in a deep saucepan or pot to stop it rattling while it boils. Cover completely with warm water, bring to the boil over a medium-high heat. Reduce the heat to low and simmer for 4 hours.
Remove from the water and allow the can to cool before opening it – the milk will have magically transformed into caramel.
In a separate saucepan or pot set over a medium heat, melt the butter with the light brown sugar, until the sugar has completely dissolved. Add the cooked condensed milk, reduce the heat and simmer for 10 minutes until the mixture has thickened slightly.
Pour the hot caramel mixture over the baked base and sprinkle the salted peanuts evenly across the top. To make the topping, melt the chocolate and cream together in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl doesn’t touch the water below. Pour evenly over the caramel layer and chill in the fridge.
Once set, remove from the fridge and sprinkle with coarse sea salt. Cut into even square slices and serve stacked high on a plate.
Recipe reprinted with permission from Ryland Peters & Small.