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Citrus Fruits

Spring Rose' Recipes from Chef Masset

to enjoy with a crisp, dry Rose' (or Rosato!)

Pink Sugar
Pink Cream

Cedar Planked Salmon

The secret to great cedar roasted salmon is to brine the salmon before cooking. 2 hours of brining is sufficient.

4 pieces of fresh salmon fillet, 5-6 oz each

brined in 4 cups cold water with a quarter cup of brown sugar and a quarter cup of kosher salt


while the salmon soaks in the brine, soak your cedar planks and then heat the grill to a medium fire


after brining, pat the salmon dry with a paper towel, sprinkle a few leaves of fresh thyme, and a couple grinds of tellicherry peppercorns.


place planks with salmon on heated grill and close lid. check the salmon in 8 minutes to see how done it is.

with the tip of a knife the meat should just be starting to flake. remove from grill and let rest under foil for 5 minutes.

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Picnic Prawns

Wonderful with Black Tiger prawns, look for shell off, tail on prawns size 13-15 or close.

Toss the raw shrimp with a slurry of olive oil, a little kosher salt, fine minced garlic, and red chili flakes.

Using 1" wide strips of thinly sliced Prosciutto, wrap the middle of the prawn and arrange on a baking sheet. 

Roast the prawns at 375 degrees for 10-12 minutes.

Can be served hot, or chill them and keep them cold for an outdoor luncheon, with a cool glass of Rosato di Syrah,

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