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BHA Newsletter July 2019 Home / BHA Newsletter July 2019

BHA Newsletter July 2019
  • 29 -Jul

BHA Newsletter July 2019

Opportunity Knocks

When the market is heading in the other direction and times get tough that is when the astute business operator / investor moves in to capitalise on improving their wealth.

Timing is a critical component to increasing your wealth in Commercial property.

As a young man I had a passion for food and trained as a Chef working in Perth’s five star hotels – Sheraton Hotel, Hilton Hotel, Hyatt Regency Hotel and the Nikko Hotel in Dusseldorf Germany. Upon my return to Perth I had a number of executive Chef positions before following another passion commencing a new career in 1989 in Commercial Real Estate”

Steamed Mussels with Tomato and Chorizo


  • 2 ounces dried Spanish chorizo, casing removed, thinly sliced
  • 2 tablespoons olive oil, plus more for drizzling
  • 3 garlic cloves, crushed
  • 1 onion sliced
  • 3 Spring onions sliced
  • 1 teaspoon fennel seeds, crushed
  • 1 pint cherry tomatoes, halved or Crushed tin tomato
  • ¾ cup dry white wine
  • Freshly ground black pepper
  • 2 Kilo mussels, scrubbed, debearded
  • 4 slices thick country-style Italian bread
  • 2 tablespoons chopped fresh oregano
  • 200g Linguine pasta

Recipe Preparation:

  • Heat chorizo and 2 Tbsp oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes.
  • Add onion sauté until two minutes then add garlic and fennel seeds and cook, stirring, until fragrant, about 2 minute.
  • Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6–8 minutes.
  • Add spring onions and mussels. Cover and cook, stirring occasionally, until mussels open, 6–8 minutes. Discard any mussels that don’t open.
  • Drizzle toast with oil. Serve mussels topped with fresh spring onions with fresh crusty Italian Bread and butter. For a different taste you can add fresh cream or Crème Fresh 3 minutes before serving and Fresh chilli’s.

To Serve with

1. Add the linguine to the pan of boiling water and cook according until al dente – strain and then add mussels and sauce.

2. To finish, drizzle over a good bit of olive oil, season to taste and serve immediately.

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