The June issue of Indulge magazine will have a 3-4 feature on Culinary Ink and Chef Donnie. We are giving you a sneak peak at the recipes from that issue.

The issue is all about outdoor living and grilling… two of my favourite things. We did a five course meal on the grill, keep checking back for more recipes…

Starting of with the Amuse Bouche (French for please the mouth, used to excite the palate)

Grilled Watermelon Round, with curry butter poached crab

Ingredients:

• 4 rounds of watermelon, ¼ inch thick (cut with ring mold)
• 2 tablespoons cilantro, finely diced
• 100g  (3oz) crab meat
• ¼ cup butter
• 1 tablespoon curry powder

 Directions:

• Preheat BBQ to medium/high
• Melt butter in sauce pan
• Add curry powder, mix well
• Add crab, simmer on low 5 minutes
• Remove crab, drain excess butter, cool completely
• Spray grill with non-stick spray
• Grill each side for 3-5 minutes for nice grill lines, cool melon completely

Sprinkle cilantro over watermelon rounds, form crab with hands or spoons into small round or quenelle 

Grilled watermelon round with curry butter poached crab