A Spooky Dinner for Halloween

31 October, 2012 By admin

This Halloween we asked our chefs from Seafire Steakhouse & Bar if they could share some special recipes for a proper celebration. Chef de Cuisine Joe Hlusko and his team duly obliged and have completely blown us away with an entire range of spooky specialties. See the amazing pictures of the Seafire Halloween Specials!

  • Pumpkin Gnocchi with Crisp Sage, Brown Butter, Goat Cheese
  • Halloween Sweet Corn and Lobster Bisque
  • Halloween Salt and Pepper Squid Gazpacho
  • Halloween Kataifi Prawn Mummies
  • Halloween Braised Rib Pies, Foie Gras, Scary Sauce
  • Halloween Baby Chicken, Pumpkin, Ricotta and Sage Stuffing with Roasted Garlic Sauce
  • Halloween Chocolate and Cherry Spider
  • Halloween Apple Tart, Cinnamon Ice Cream

We thought we’ll share a few of these recipes so you can try to make them at home. So when you go out trick or treating tonight, remember that Atlantis already treated you!

Halloween Salt and Pepper Squid Gazpacho

Halloween Salt and Pepper Squid Gazpacho


Gazpacho 200g – Tomatoes (cut in half) 20g – Cucumber (peeled) 15g – Red Capsicum (seeds removed) 10g – Shallot (peeled) 20g – White bread (cut in cubes) 1 – Basil leaf 1 – Garlic clove, crushed 50ml – Tomato juice 10ml – Extra Virgin olive oil 5ml – White vinegar 10ml – Tabasco 10ml – Worcestershire sauce Salt and pepper to season Lemon juice. 10 – Baby squid, cleaned



  • Blend everything except vinegar, Tabasco and Worcestershire in a blender until smooth
  • Pass, then season with Tabasco, Worcestershire sauce, vinegar and salt to personal taste
  • Chill down in fridge before serving


  • After cleaning baby squid thoroughly, pat dry on paper towel
  • Dust lightly with flour, deep fry immediately
  • Once fried, place on paper towel, season with salt and pepper

To Serve

  • In shot glasses, pour the Gazpacho ¾ into the glass
  • Place squid on top
  • Garnish with Extra Virgin Olive Oil

Chef Joe’s tip:

The Gazpacho is a simple soup so the correct amount of seasoning is very important. Make sure you taste after you add each ingredient in, to get the perfect balance of each flavour. The lemon juice at the end will bring a nice acidity to the palate, and also make your soup taste extremely fresh

Baby chicken, Pumpkin, ricotta and sage stuffing, roasted garlic sauce

Halloween Baby Chicken, Pumpkin, Ricotta and Sage Stuffing, Roasted Garlic Sauce


Chicken 1 Butterflied baby chicken 400g (ask your butcher to debone it, but leave it flat)

Stuffing 200g – Ricotta cheese ¼ bn – Thyme ¼ bn – Sage 50g – Pumpkin, skin and seeds removed, diced 2 – Garlic cloves Salt and pepper to taste

Vegetables 1 – Pumpkin, cut into cubes, baked 1 – Zucchini, cut length wise, baked 20g – Butter 5ml – Lemon juice Salt and pepper to taste

Garlic sauce 2 – Sprigs Thyme Salt Pepper 1 – Roasted garlic head (peeled) 200ml – Veal stock (reduce until coats the back of the spoon) 30ml – Chicken stock 20g – Cream



  • Place ricotta and pumpkin on baking tray, season with salt, pepper and olive oil
  • Bake in oven until ricotta starts to colour, remove from oven and cool
  • Chop thyme and sage, fold through ricotta
  • Season with salt and pepper to taste
  • Stuff the bird, pinch together with a toothpick
  • Spread a little olive oil over the bird, season the skin, then place on a baking tray
  • Bake at 220 degrees Celsius until done (around 12 minutes)


  • Clean the vegetables, place on tray with butter and seasoning
  • Bake in hot oven until al dente
  • Deglaze pan with lemon juice, season to taste

Garlic sauce

  • Place roasted garlic in a pot, crush with spoon, heat gently
  • Add veal stock and then add chicken stock, reduce further until coats the back of a wooden spoon
  • Add cream for smooth consistency
  • Pass sauce through a fine strainer, season

To serve:

  • Heat the vegetables, and heat the sauce
  • Plate up
  • Enjoy!

Chef Joe’s tip:

For a perfectly golden skin, brush the chicken with a little oi lwill make sure the chicken is heated evenly. Then season liberally with flaked salt – it will draw any excess moisture away from the skin.

Apple tart, cinnamon ice cream (makes 1)

 Halloween Apple Tart, Cinnamon Ice Cream


Apple tart 1 – Apple (green) 100g – Sugar 30g – Butter

Tart 100g – Puff pastry 1 – Egg

Garnish 1 – Scoop Cinnamon ice cream 1 – Tip of mint

Caramel Sauce 200g – Sugar 50g – Butter 40ml – Cream



  • Peel and cut the apple in half, remove the core
  • Slice the apple into thin slices
  • In a hot pan, add sugar, heat on high heat until caramel forms, add butter
  • Immediately add sliced apples, cook for 5 minutes, cool


  • Cut the puff pastry to size with a large cutter
  • Brush with egg wash
  • Arrange the apples nicely on top of the puff
  • Bake in oven at 200 degrees Celsius until cooked

Caramel sauce

  • In a hot pan, add sugar, heat until caramel forms
  • Immediately add butter and cream, mix together
  • Cook for 2 minutes until the mixture thickens slightly, set aside to cool

To Serve

  • Draw the caramel sauce on the plate, place the apple tart on top
  • Place the caramel ice cream scoop on top of apple tart
  • Garnish with mint
  • Serve immediately
  • Enjoy!

Chef Joe’s tip:

Make sure you save some of the caramel sauce to glazing the apple tart after it is cooked. This will give the tart a beautiful shine and give it that extra tasty look.