The Art Of Giving | Main Event

A fresh and eye catching main for a warm Christmas day.

In partnership with Australian chef Sian Redgrave, we’re excited to bring you the second edition of our festive menu, paired with our Personalised Gift Guide.

It’s the most wonderful time of the year — so make it your own with gifts full of sentiment and story. From the subtle to the extravagant, designed to be personalised with birthstones, engravings and charms.

Fig Leaf Wrapped Fish With Saffron Aioli, Figs & Herbs

INGREDIENTS: 

  • 8 large fig leaves
  • 1 three kilo pink snapper (or any other whole fish), gutted and scaled 
  • 1 lemon, sliced
  • 1 tbsp butter 
  • Handful fresh herbs (parsley, dill, thyme, oregano)
  • Drizzle of olive oil, salt +pepper
  • One egg yolk
  • 1 clove garlic, finely minced 
  • 2 tsp white wine vinegar
  • Pinch sea salt flakes 
  • 1 tbsp boiling water
  • Pinch of saffron threads 
  • ½ cup grapeseed oil
  • ¼ cup olive oil
  • 6 figs halved
  • Fresh herbs to serve, parsley, basil, chervil, chives and watercress are all lovely here

METHOD:

1. Preheat oven to 200°. Pat the fish fry with paper towel. Take a large baking tray & cover with baking paper. Lay down four of the leaves and place the fish on top. Stuff the cavity of the fish with lemon slices, butter, herbs, salt + pepper. Wrap with remaining leaves & secure with kitchen string. Drizzle with oil & roast for 20-25 minutes. Rest for 5 minutes before serving.

2. To make the aioli, steep the saffron in the boiling water. In a medium bowl, whisk the egg yolk, garlic, vinegar & salt. Slowly drizzle in the oil, continuously whisking until thick & smooth. Add the saffron and water & whisk to combine.

3. Drizzle the figs with olive oil & grill on the cut size in a hot griddle pan. Pick the herbs, dress with olive oil & serve all together!


Sian wears our Hattie Stacking Ring, Lottie Ring, Aisha Stacking Ring, Aiona Stacking Ring and Ora Necklace.

INGREDIENTS: 

  • 8 large fig leaves
  • 1 three kilo pink snapper (or any other whole fish), gutted and scaled 
  • 1 lemon, sliced
  • 1 tbsp butter 
  • Handful fresh herbs (parsley, dill, thyme, oregano)
  • Drizzle of olive oil, salt +pepper
  • One egg yolk
  • 1 clove garlic, finely minced 
  • 2 tsp white wine vinegar
  • Pinch sea salt flakes 
  • 1 tbsp boiling water
  • Pinch of saffron threads 
  • ½ cup grapeseed oil
  • ¼ cup olive oil
  • 6 figs halved
  • Fresh herbs to serve, parsley, basil, chervil, chives and watercress are all lovely here

METHOD:

1. Preheat oven to 200°. Pat the fish fry with paper towel. Take a large baking tray & cover with baking paper. Lay down four of the leaves and place the fish on top. Stuff the cavity of the fish with lemon slices, butter, herbs, salt + pepper. Wrap with remaining leaves & secure with kitchen string. Drizzle with oil & roast for 20-25 minutes. Rest for 5 minutes before serving.

2. To make the aioli, steep the saffron in the boiling water. In a medium bowl, whisk the egg yolk, garlic, vinegar & salt. Slowly drizzle in the oil, continuously whisking until thick & smooth. Add the saffron and water & whisk to combine.

3. Drizzle the figs with olive oil & grill on the cut size in a hot griddle pan. Pick the herbs, dress with olive oil & serve all together!


Sian wears our Hattie Stacking Ring, Lottie Ring, Aisha Stacking Ring, Aiona Stacking Ring and Ora Necklace.

Personalised Gift Guide

Discover the pieces Sian Redgrave wears from our Personalised Gift Guide.

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