Marinate prawns and scallops in sweet chilli sauce. Thread skewers with prawns and scallops (in total there should be 2 of each type of seafood on skewer). Let the skewers stand in the refrigerator.

For the basil pesto, wash and dry basil. Place pinenuts in blender and process until grainy. Add the remainder of the ingredients and blend until combined. Add salt and pepper, to taste.

To make mango dressing, add all of the above ingredients to a bowl and mix well.

To prepare the risotto cakes, pour stock in saucepan, reduce heat and simmer. Place a heavy-base saucepan over a medium heat. Add oil, onion, salt and butter. Stir onion until translucent. Add rice and stir for 1-2 minutes until rice is cooked. Add 1 cup of stock and stir consistently, making sure that each addition of stock is absorbed before the next one. Add the remainder of stock and cook rice until al dente. Sit for 5 minutes. Add basil pesto and stir through.

Once cooled, make risotto balls which will then be turned into cakes (approximately 50g risotto per ball). Flatten the risotto balls (approximately 1½cm in height and 4cm circumference). Rest in refrigerator.

Heat pan to medium heat, place seafood skewers, ensuring they are cooked to golden brown on each side.

In a separate pan, on a medium heat add oil and pan-fry the risotto cakes. In a zig-zag formation, using a squeezy bottle, squeeze mango dressing on a plate.

In a star formation lay out ruby grape fruit on a plate. There should be approximately 5 segments per place with coriander leaves placed in between. Lay risotto cakes in the centre of the plate, 2 cakes per plate. Lay the seafood skewers cris-crossed on top of the risotto cakes, 2-3 skewers per plate.