It would be fair to say that I enjoy a good cocktail and, of course, I love food – so I jumped at the chance to create some racione-style dishes to pair with the exciting cocktails created by Peter Lowry and Laura Walker of Wellington’s Forresters Lane. I have only been to Spain once, about a million years ago at the tender age of 17, so these dishes are my interpretation of some classic flavours. Go ahead, round up a few mates, break out the cocktails and raise a glass to the start of spring.

Glass Chilled Short Glass

Method Stirred

Coopers Union

Glass Collins (Tall Glass)

Method Built

Libertè

Glass Chilled Coupe

Method Shaken

The Richard Parker

Preparation: 30 mins

Serves: 6

Cook : 1 hr & 40 mins

Panfried Salmon with Romesco & Lemony Herb & Nut Salad

Preparation : 20 mins

Serves: 6

Cook: 22 - 25 mins

Fideua with Squid & Prawns, Lemon & Garlic Allioli

Preparation: 30 mins

Serves: 6 - 8

Cook : 35 - 40 mins

Chicken, Green Olive & Manchego Frittata, Fresh Spring Greens

Serves: 4

Ceviche