She planned a three course menu, set the table with great style (using Vogue Living mags as placemats - divine!) and kept her cool despite the 43 degree heat!
Entree was a selection of three different pizzas - classic margherita; pumpkin, fetta, pinenuts and spinach; and lamb yiros with tzatziki and rocket.
Then we were treated to Donna Hay's chicken, haloumi and lemon skewers with a yummy citrus cous cous salad and rocket, pear and parmesan salad.
Topped off with those gorgeous little gelati cones covered in chocolate - you know, those TINY ones that you don't even feel guilty for eating?!
Anyway, the skewers were a hit and definitely worth adding to the recipe bank.
Well done, Miss Em!
Chicken, Haloumi and Lemon Skewers
2 x 200g chicken breast fillets, trimmed and cut into pieces
500g haloumi, cut into pieces
¼ cup (60ml) lemon juice
2 tablespoons olive oil
2 tablespoons chopped preserved lemon, flesh removed and rind rinsed (we just used normal lemon rind)
2 cloves garlic, crushed
sea salt and cracked black pepper
2 tablespoons olive oil, extra
1 bunch oregano
pita bread. to serve
baby spinach leaves, to serve
lemon wedges, to serve
Place the chicken, haloumi, lemon juice, olive oil, preserved lemon, garlic, salt and pepper in a bowl and toss to combine. Cover and refrigerate for 30 minutes. Heat the extra oil in a large non-stick frying pan or barbecue hot plate over medium heat. Thread the chicken, haloumi and oregano onto skewers and cook for 2–3 minutes each side or until the chicken is cooked through. Serve with pita bread, baby spinach leaves and lemon wedges.