Neil Perry's easy pickings

halved lengthways

2 tbsp extra virgin olive oil

sea salt and freshly ground pepper

1/2 small onion, chopped

1 small clove garlic, chopped

1 tbsp caster sugar

1 1/2 tbsp red wine vinegar

Makes 8 sliders

Preheat the oven to 180°C. Place the tomatoes in a roasting tray with half the oil and some salt and pepper. Roast for about 30 minutes, until softened and lightly browned. Cool slightly then peel.

Heat the remaining oil in a pan on a low heat and add the onion, garlic and a pinch of salt. Cook for about 10 minutes then add the roasted tomatoes and their juices. Add the sugar and vinegar, then cook down until you get a jam-like consistency, up to an hour. Check seasoning.

Preheat the oven grill. Place the bacon on a foil-lined tray and grill it until crispy, then break into eight pieces and set aside. Halve and toast the brioche buns under the oven grill.

Season the mince and knead with your hands until it becomes sticky and the meat binds together. Form into 8 patties. Heat the barbecue to high and cook to your liking (6 minutes for medium-rare), turning once. As each patty finishes cooking, top it with a piece of cheese and grilled bacon, allowing the cheese to soften.

Place each patty on a bun base, top with tomato jam and pickles, then sandwich with the bun tops.

CRISPY PRAWNS WITH HARISSA MAYONNAISE

rice bran oil, for deep frying

plain flour (about ¾ cup)

sea salt and freshly cracked pepper

1kg raw Australian school prawns

lemon wedges, to serve

harissa mayonnaise

1/2 tsp fennel seeds

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/2 cup extra virgin olive oil

2 cloves garlic, sliced

¼ tsp sea salt

1 1/2 red capsicums, diced

1 1/2 tbsp light palm sugar, grated

2 tsp fish sauce

1 tsp chilli powder

1 tsp fresh lemon juice

300g whole egg mayonnaise

Serves 8 as shared finger food

To make harissa mayonnaise, carefully roast the spices in a pan until fragrant. Place in a mortar and finely crush using a pestle. Heat oil in a heavy-based pan and add garlic, salt and capsicum. Sweat, uncovered, over a very low heat for about 2 hours or until soft. Stir often to prevent sticking. Increase the heat, add palm sugar and cook, stirring, for about 5 minutes until caramelised. The mixture should go a reddish brown. Add fish sauce, roasted spices and chilli powder, then cook, stirring, for 2 minutes. Cool mixture, add lemon juice, then blend until smooth. Whisk the harissa into the mayonnaise and check seasoning.

In a deep fryer or a saucepan, heat some oil to about 180°C. Season the flour with salt and pepper. Toss prawns in seasoned flour, shaking off excess, then deep-fry in batches until pink, crispy and cooked through, about 2-3 minutes. Remove with a slotted spoon and drain on paper towel.

Serve on a platter with lemon wedges and harissa mayonnaise on the side.

HOT TIPS

Brasserie Bread in Sydney and Melbourne do lovely brioche buns.

These sliders are great for a Melbourne Cup picnic lunch.

If the harissa is a bit much for you, just use mayo with some tomato sauce and a big whack of Tabasco. Again, tomato sauce can be subbed if you don't want to go to the effort of making tomato jam.

SOMETHING TO DRINK

Côtes du Rhône Villages
The 2012 Château Pegau ($30) is a great little wine, a first vintage blend of grenache, syrah and mourvèdre from the Southern Rhône Valley. It is made by Laurence and Paul Feraud and has ripe black and red fruits, spice, liquorice and an elegant structure. This and a slider find me in a happy place.

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury