Southern Rocklobster Pâté with Crisp Pancetta and Rockmelon

Makes 1 entrée portion

Ingredients

2 x 5cm diameter sour dough croutons fried until crisp in Southern Rocklobster oil
15g crispy fried shallots (we use Southern Rocklobster oil for added flavour)
8 very thin slices of rockmelon
1 portion Southern Rocklobster pâté
1 x 10cm length of spring onion flower, split in half lengthwise
3 x 12cm strips pancetta, crisped in a low oven on a rack
10g parsley or watercress oil

Method

Carefully unmould a Southern Rocklobster pâté and stand it on the plate and press the three slices of pancetta onto it in a teepee shape and press the two croutons against it to hold it upright. Arrange one half of the spring onion flower on the crouton and one on the Southern Rocklobster pâté. Curl four slices of the melon around a cone and arrange on the plate repeating the process with the other four slices and divide the crisped shallot into the centres of the melon. Drip the watercress oil around the plate and serve immediately.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009