DIY Mother's Day Lunch
 Left to right. Garlic aioli for prawns, salmon sashimi, pineapple salsa for sashimi

Left to right. Garlic aioli for prawns, salmon sashimi, pineapple salsa for sashimi


When you think of cooking for loved ones, often your mum will be top of the list. So, I have curated a seafood menu for you to do at home and show your mum, this Mother's Day how special they are.

From my year's of catering and menu planning, I have designed this menu with easy step by step instructions, from the food to the table decor. You don't need to be a whiz in the kitchen for this menu, just some great produce and a beautiful table setting is all you need and your mum will be singing your praises.                                                       


  • Salmon / tuna sashimi with a pineapple salsa to serve.                                                               

  • Fresh oysters with a ponzu and shallot dressing.  (find ponzu at asian supermarket)

  • Cooked King prawns with fresh lime and aioli (get a good quality aioli)                                

  • Grilled fig salad with pepita's and orange blossom dressing                                                                 

  • Eaton mess with fresh berries and mascarpone cream   

It's best to start the day before, so you don't rush around on the day. All the dressing's can be done the day before, except the pineapple salsa. Have all the ingredients for the salsa ready to combine together on the day.

The seafood can be bought the day before as well. Otherwise best to draw straws on who will scoot to the fish markets the morning of.

Quantity per person is best based on the seafood component being 150 -200g per person in total. It's always nice to have a little extra though.


  • Simple is always the key. White table cloth, lined with some kraft paper down the centre of the table.
  • Get some drinking glasses / vases / jars and go foraging for some greenery. Fruit tree/branches with cumquats/ limes / ivy work really well too. Or copy my styling below. I like to put herbs in water glasses down the table too. 
  • Flowers I used are Stock, Dahlia's, Camellia's and Hyacinth's 
  • It's always nice to have crockery/glasses and not disposable plates/cutlery for a special occasion like  Mother's Day, and if they are not all the same just alternate them.
  • My floral tablecloth came from Ikea. Just measure you table length and they will cut it for you. A great inexpensive way to dress your table. 
  • Because it's seafood, make sure you have water bowls with lemon wedges for each person or in the centre of the table.                        

 Tuna Sashimi with pineapple salsa. Recipe for salsa from Neill Anthony Private Chef

Tuna Sashimi with pineapple salsa. Recipe for salsa from Neill Anthony Private Chef


Enough for 6-8


1/2 pineapple, diced into small cubes

1 chilli, split in half

2 tablespoons white rice

2 tablespoons sesame seeds

Drizzle sesame seed oil

½ bunch mint, chopped

½ bunch coriander, chopped

Juice of 1 lime


Combine all the ingredients together and serve with sashimi

 Material for tablecloth is from Ikea. Flowers are Hycinth's, Kraft paper roll from spotlight.

Material for tablecloth is from Ikea. Flowers are Hycinth's, Kraft paper roll from spotlight.

RECIPE: Ponzu and shallot dressing

Enough for 6-8 people


1/2 cup Ponzu

1 tablespoon sesame oil

2 Shallots finely sliced


Mix ingredients together and serve with lemon


RECIPE: Grilled White Peach salad with orange blossom dressing - serves 8

Now, I know these have peaches and most likely they have just gone out of season. Figs are in though and absolutely perfect with this salad.


5 ripe white peaches - cut into quarters OR 10 figs cut in half.

200g - 250g salad mixed leaves washed and dried

1/2 cup pumpkin seeds


70ml of extra virgin olive oil

1 tablespoon apple cider vinegar

2 teaspoons of orange blossom water

1/2 lime - juice only

Pinch to salt 


1. For the dressing mix all the ingredients in a jar and shake. Set aside until your ready to make and serve salad. 

2. On a large flat platter spread out the washed lettuce. Cut and quarter peaches/figs and grill only on cut sides. Will only take a minute on each side

3. Let peaches/figs cool a little and place evenly over salad leaves. Sprinkle pumpkin seeds over the top. 

4. Shake dressing just before you pour over salad. 

RECIPE: Eaton Mess with mascarpone cream


Serve 6 - 8 people


12 Mini meringues bought - gently crushed into small pieces. My meringues were 95g each. So 2 in each bowl. 

Raspberries / blueberries / strawberries / pomegranite seeds / grapes. 1- 2 tablespoons of mixed berries in each bowl.

300ml cream

1 tablespoon mascarpone

2 teaspoons vanilla bean paste

1. In a mixer whip cream with vanilla bean paste until soft peaks form. Add mascarpone and whip gently until combined. Then do two layer's of crushed meringue, berries, mascarpone cream. Serve in glasses, a round plate or anything you have that would look beautiful.


If you have any questions on this menu, please don't hesitate to send through an email. If you need more specific advice then just let me know. I hope you have a wonderful day and if you whip up this simple but elegant menu for your mum don't forget to take some pics and show me.


I hope you all have a wonderful day with your family. Enjoy celebrating or being celebrated for all the wonderful things mum's bring to this world.


My family has this on the Christmas table every year, for the best part of 15 years now, maybe more. We missed a couple of years to try something different, the classic straight forward one with cloves or the coca cola glazed ham, but we always, always come back to this beauty. It's all about tradition at Christmas time and this fruit glazed ham is our family tradition and hopefully it might start as yours.

 Our Family Glazed Ham with my Tomato Relish

Our Family Glazed Ham with my Tomato Relish


  • 6kg Ham Shank – Zammit Hams
  • 850g Pineapple slices in syrup – golden circle
  • 825g Tin of Apricots halved in juice – the best brand with the apricots keeping their shape is SPC
  • 670g Morello Pitted cherries
  • 4 Rosemary sprigs
  • 1 Cup of sugar


  • 18 x Toothpicks
  • Baking paper
  • Cooking twine
  • Linen napkin or cloth
  • Christmas ribbon
  • Baking dish




  • Turn oven onto 160C fan force
  • Line the baking dish with baking paper
  • Soak toothpicks in water for 10 minutes (so they don't burn)
  • With a pairing knife cut around the bottom part of the shank bone and where the ham starts. See Picture A
  • Get you finger in between the skin and the fat, then slowly peel back the skin.
  • With pairing knife, cut through the fat lightly on an angle in a large diamond pattern
  • Get a piece of baking paper 20cm long and wrap it around the shank bone, tie up with twine ready for the bake.

STEP 2: 



  • Drain fruit, reserve juices of all the fruit and put onto a simmering heat with 1 cup of sugar. This needs to reduce by half. (My syrup has a few more ingredients, but I can't give away all my secrets.)
  • Use toothpicks to secure pineapple. Evenly distribute pineapple but use most of the pineapple at the 'Front' of the ham. Just using 2 or 3 pieces for around the side of ham. See picture C.
  • On the toothpicks get one apricot to thread through and then a cherry. Cherry will fit nicely into the inside of the apricot. See Picture B
  • Then place apricot and cherry in the centre of the pineapples pieces.
  • Should only take 10 minutes to secure all the fruit. Lay ham down (pic B) so it fits in your oven.
  • You will have left over fruit but we will add these to the baking dish in the last 20-30 minutes of baking.





  • Time for the oven. Pour 1/4 of the ham syrup over the ham and fruit. And place in the oven. See picture C
  • Bake for 80 minutes, in that time you will need to bast with ham syrup (approximately 6 times) and the excess syrup that is at the bottom of the baking dish with a brush. Make sure you bast all the fruit so they don't burn and 'slow and steady wins the race' with this one.
  • The last 20-30 minutes add the left over fruit and coat them with juices at the bottom of tray.
  • Take out and get the platter ready with napkin/cloth for dressing.



  • Wrap the bone around with linen cloth and secure with Christmas ribbon. 
  • Then stick rosemary sprigs under ribbon so they hold. See below pic.
  • Add the fruit on the platter or a separate bowl and pour juices from baking dish all over the ham.
 Our Family Glazed Ham

Our Family Glazed Ham

I hope you enjoy our family Fruit Glaze Ham as much as we do and have a very Merry Christmas from our kitchen to yours. 

ENJOY, Amanda xx


Amanda Cordony