Picnic Perfect

For me, picnic's are always associated with happy memories; loved ones getting together, relaxing in beautiful surroundings, basking in the sunshine and indulging in delicious foods. As a child, I loved family picnics, but unfortunately as I have gotten older they seem to have become a distant memory.

Which is why when I wanted to do something special and meaningful for Jayce's and my anniversary, I thought what better way to celebrate then a lovely surprise picnic. As we were driving to Coffs Harbour for the Easter long weekend, I packed and cooked the food the night before and had everything ready in a pretty wooden picnic basket. The setting was beautiful; we stopped about 10km out of Coffs at a secluded park that sat alongside a river.

I thought long and hard about what food to pack, and it was enjoyed by both of us. The highlight was the asian noodle salad with prawns that I cooked up, which is one of my personal favourite salads; so fresh and satisfying. The combination of the chilli, mint and lime juice are to die for.

We also enjoyed an assortment of dips, cheeses, olives, antipasto, pate, grapes, chips and crackers, and for sweets we had lamingtons which I purchased at Thomas Dux Grocer's, who make them fabulously rich and fluffy.

It was a lovely opportunity to enjoy each other's company in celebrating a special occasion.

I'd like to share the recipe for the asian noodle salad as it is mind-blowing. For the picnic I added prawns to the salad, but it's just as great with chicken or other meats. If you have never made it, I strongly suggest you do. Now!

Asian Prawn Noodle Salad

Serves 4

500g fresh rice noodles

100g snow peas, trimmed

2 long red chillies, deseeded, thinly sliced lengthways

1 cup snow pea sprouts, trimmed

4 green onions, thinly sliced diagonally

750g cooked prawns, peeled, tail intact, deveined

1 cup coriander leaves

1/3 cup sweet chilli sauce

2 small limes, juiced

1. Place noodles and snow peas in 2 separate heatproof bowls. Cover noodles and snow peas with boiling water. Stand for 3 minutes. Drain. Refresh in cold water. Pat snow peas dry with paper towels. Thinly slice lengthways.
2. Combine noodles, snow peas, chillies, snow pea sprouts, green onions, prawns and coriander in a large bowl.
3. Whisk sweet chilli sauce and 1/4 cup lime juice in a small bowl until combined. Pour dressing over prawn noodle salad. Toss to combine. Spoon salad onto plates. Serve.