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2 teaspoons sesame oil

2 cups sliced green onions (1 inch slices)

1 tablespoon 1 teaspoon fresh ginger peeled and minced

3 1/3 cloves garlic, minced

1 lb 5 1/3 oz large shrimp

2 tablespoons soy sauce (I used low sodium)

1/3 teaspoon sambal oelek (ground fresh chile paste) or chile sauce

1 1/3 cups fresh cilantro, chopped

2 2/3-4 cups cooked brown rice, to serve shrimp over

  
1.

Heat a wok or large skillet over high heat. Add oil to the pan and swirl to coat. Add onions, ginger, and garlic to
the pan and stir fry 1 minute. Add shrimp and stir fry 2 minutes. Stir in soy sauce and chile paste and stir fry 1
minute until shirmp are done.

2.

Remove pan from heat. Add cilantro and stir constantly until cilantro wilts. Serve over rice.

 
    
     
  

  

Large fish fillet(s) 1 to 2.5 pounds (steelhead trout, red snapper, sole or flounder)

The amounts below are appropriate for 1 pound of fish, scale up if you prepare more

1/2 plus 1/8 teaspoon salt

2 teaspoons Chinese dried black beans (dul see)

2 teaspoons minced garlic

1/2 teaspoon sugar

3/4 sesame oil

3/4 teaspoon Shao Hsing rice cooking wine

1/4 teaspoon ground white pepper

1 tablespoon vegetable oil

1 tablespoon finely shredded ginger

1 scallion, shredded into 1.5 inch long pieces (green onion)

1 tablespoon thin soy sauce

2 tablespoons chopped cilantro

  
1.

Thoroughly rinse the fish in cold water and pat dry. Sprinkle 1/2 teaspoon salt over the outside of the fish.

2.

Rinse the black beans in several changes of cold water and drain them. In a small bowl, mash beans, garlic,
and sugar with the back of a wooden spoon. Stir in sesame oil, rice wine, pepper, and 1/8 teaspoon salt.

3.

Mix all ingredients, except scallion and cilantro, and spread 1/3 of the mixture on the bottom of an 8 inch or
other Pyrex or other heat proof dish. Place the fish in the dish, then cover the remaining 2/3 of the sauce. Top
the fish with the scallions.

4.

Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the
sides of the steamer. Carefully place dish into steamer, cover, and steam 5 minutes. Since I don't have a large
steamer but do have a Wok, I created a steamer by putting four chopsticks into my wok, two parallel about 3
inches apart and the other two perpendicular to these also about 3 inches apart. Then I filled water up to just
under the chopsticks and placed the dish on top of the chopsticks. This is a handy technique for steaming if
you have a wok with a lid. Once the water was boiling I placed the fish in and steamed for 5 minutes.

5.

Turn off heat and let stand, covered, 4 minutes. Test fish for doneness by poking the thickest part with a fork
or chopstick; flesh should flake. If not, resteam for 1 to 2 minutes or until fish just flakes.

6.

Sprinkle the chopped cilantro over the fish and serve. Spoon a spoonful of the sauce in the dish over the fist
for optimal flavor.

 
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4 garlic cloves, finely chopped

2 tablespoons extra virgin olive oil

2/3 x (1 teaspoon chopped red peppers or 1 generous pinch cayenne pepper)

1 lb 5 1/3 oz ripe tomatoes chopped or 2 9 2/3 oz cans chopped tomatoes

2/3 cup dry white wine

1/3 cup fish stock, we use dashi (optional)

1 1/3 teaspoons sugar

1 lb 5 1/3 oz shelled raw shrimp

2/3 can chickpeas drained

10 2/3 oz Barilla Plus spaghetti or linguini

1/3 cup chopped italian parsley

2/3 x (sea salt and fresh black pepper to taste)

  
1.

Fry garlic on med-high in oil until in begins to color, about 1 minute. Add the tomatoes and chili and cook
about 5 minutes. Add the wine and stock. Season with sugar, salt and pepper, then simmer uncovered for
about 10 minutes to reduce fluid by about half.

2.

Add pasta to a pot of boiling water on another burner.

3.

Add the shrimp and chickpeas to the tomatoes and simmer for about 3 minutes. Stir in the parsley and cook
another 1-2 minutes.

4.

Serve the pasta with the sauce poured generously over it. Serve with a crusty Italian bread.

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270g packet frozen Birds Eye Atlantic Salmon Skinless Fillets

500g potatoes, peeled and chopped

1/2 cup mayonnaise

1 teaspoon grated lemon rind

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1 bunch baby asparagus, trimmed

  

500g potatoes, peeled and chopped

1/2 cup mayonnaise

1 teaspoon grated lemon rind

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1 bunch baby asparagus, trimmed

  
1.

Cook frozen Birds Eye Atlantic Salmon following packet directions.

2.

Meanwhile, place chopped potatoes into a saucepan of water and cook for 15-20 minutes or until tender.
Drain and mash adding a small knob of butter and a little milk and beat until fluffy.

3.

Combine mayonnaise, lemon rind, lemon juice and dill and season with salt and pepper. Lightly steam
asparagus until tender.

4.

Serve cooked fish on a bed of potato mash with asparagus on the side and drizzle with lemon dill mayonnaise.
Tip: Garnish with fresh dill and lemon wedges.

5.

Serve with cooked Birds Eye Potato Swirls.

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300g whole green prawns, peeled and deveined with tails left on

1 tablespoon salt

2 tablespoons olive oil

2 garlic cloves, thinly sliced

1 red chilli, finely chopped

1 tablespoon finely chopped basil

2 large slices sourdough bread, crusts removed and finely processed

1 tablespoon olive oil, to serve

2 lemon wedges, to serve

Basil leaves, to garnish

  
1.

Season prawns with salt and set to one side to drain on a plate lined with paper towel.

2.

Heat oil in a non-stick frying pan over a medium-high heat. Add garlic, chilli and basil and saut until onion is
soft and translucent. Add prawns and cook for 1 2 minutes on each side. Sprinkle breadcrumbs over prawns
and stir to coat.

3.

To serve, spoon crumb mixture onto a serving plate and arrange prawns on top, drizzle with olive oil, serve
with lemon wedges and garnish with basil leaves.

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700g sweet potato, peeled and cut into 5cm chunks

3 tbsp olive oil

2 sprigs fresh thyme

3 garlic cloves, crushed

4 x 125g barramundi fillets

1/2 tsp paprika

1/2 tsp ground cumin

1/2 small onion, finely chopped

1/2 bunch silverbeet, shredded

1 tbsp sultanas

1 tbsp pinenuts, toasted

  
1.

Preheat the oven to 200C conventional/180C fan forced. Place the sweet potato onto a baking tray and toss
with 1 tablespoon of the oil, the thyme and 2 cloves of the garlic. Season with salt and pepper and roast for 30
minutes, turning occasionally until lightly browned and tender. Remove from the oven.

2.

Meanwhile, place a large non-stick frying pan over medium high heat. Season the barramundi with salt and
pepper on both sides and evenly sprinkle over the paprika and cumin.

3.

Place 1 tablespoon of oil into the hot pan and cook the fish in two batches for 2-3 minutes per side, or until
cooked through and golden brown. Remove the fish from the pan to a plate to rest for 2 minutes.

4.

Place a separate large frying pan over medium high heat and add the remaining oil to the hot pan. Cook the
onion for 2 minutes, stirring, then add the remaining garlic and silverbeet. Cook for 2-3 minutes or until the
silverbeet is tender, then stir in the sultanas and cook for 30 seconds. Season to taste with salt and pepper,
add the pine nuts and remove from the heat.

5.

Serve the roasted sweet potatoes and silverbeet with the barramundi fillets

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4 tiger prawns, peeled and deveined

2 vine ripened tomatoes, sliced into thick strips

Zest of 1 lemon

Bunch of rocket, washed and trimmed

1 crusty bread roll, cut into thick soldiers (3cm X 1cm)

1/4 cup olive oil, plus 2 tablespoons extra

  

1.

Place peeled prawns in a medium bowl with 2 teaspoons of lemon zest and mix to combine.

2.

Heat 1 tablespoon of oil in a small fry pan over a high heat. Add bread and pan fry till crispy. Remove from
frying pan and place on a paper towel-lined plate.

3.

Brush prawns with remaining oil. Heat a grill pan over a high heat. Add prawns, cook for 1-2 minutes on each
side until cooked. Remove from pan.

4.

Place rocket leaves and remaining lemon zest into a bowl and drizzle with extra olive oil and season with salt
and pepper toss gently to combine.

5.

To serve, place tomatoes, bread and rocket in the centre of a plate. Arrange prawns on top.

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180g soba noodles

2 teaspoons grated fresh ginger

2 tablespoons soy sauce

1 teaspoon sesame oil

270g packet frozen Birds Eye Atlantic Salmon Skinless Fillets

cup sliced cucumber

Finely sliced spring onion tops for garnish

  
1.

Cook soba noodles following packet directions, drain and rinse under cold water until cold. Place into a bowl,
add ginger, soy and sesame oil and toss well. Refrigerate until required.

2.

Cook the two frozen Birds Eye Atlantic Salmon Skinless Fillets following packet microwave cooking instruction
and flake into chunky pieces. Arrange soba noodles and flaked salmon in dishes and serve with the prepared
sauce. Garnish with cucumber slices and finely sliced spring onions.
TIP:
This recipe is ideal served as part of a buffet meal.
Mix the grated ginger, soy sauce and sesame oil and serve in separate little bowls.

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2 x 1.5kg mud crabs

2 cups cornflour

1 tsp ground white pepper

Vegetable oil, for deep frying

cup vegetable oil

1 tbs finely diced ginger

3 garlic cloves, crushed

4 long red chillies, halved lengthways and sliced thinly on the diagonal

2 eschalots, diced

1/3 cup dried shrimp, soaked in hot water

1 tbs caster sugar

2 tbs Shaoxing wine

1 tsp sesame oil

2 tbs light soy sauce

2 tbs prawn or chicken stock*

Lime wedges and coriander leaves, to serve

  
1.

For the crab, remove the top shell from the crabs and remove the dead mans fingers and intestines. Cut each
of the crabs into 8-10 pieces and crack the claws with the back of a large knife. On a large metal tray, sprinkle
cornflour, 1 tablespoon sea salt and white pepper and roll the cut crab pieces in the seasoned flour.

2.

Fill a deep fryer or large saucepan with vegetable oil by one third and preheat to 190C. In batches, deep-fry
the crab pieces for 1-2 minutes until the outside is crispy. Once all the crab has been flash-fried, drain on
paper towel.

3.

For the chilli sauce, heat the oil in a wok over medium heat and add ginger, garlic, chillies and eschalots. Cook
for 5-6 minutes, then add the soaked dried shrimp and sugar and cook for a further 3 minutes. De-glaze the
pan with Shaoxing wine and add the sesame oil and light soy sauce. Toss the cooked crab pieces through the
chilli sauce, pour in stock, bring to the boil and simmer for 5 minutes. Serve in a large bowl with lime wedges
and coriander.

TIP :
To make prawn stock you can cover 10 prawn heads in cold water in a small saucepan, bring to the boil and
simmer for 5-10 minutes until deeply flavoured. Strain.

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2 tablespoons olive oil

40g unsalted butter

3 cloves garlic, finely chopped

4 king prawns, heads removed, peeled and butter flied

500ml fish stock

1 cup tomato passata

200g firm white fish fillet, cubed

8 mussels, washed and debearded

1 tablespoon finely chopped parsley

2 tablespoons cream

1 small french baguette, cut into thick slices

lemon, cut into wedges

  
1.

Heat oil and butter in a medium saucepan over a medium heat. Add garlic and prawn heads and sweat until
opaque. Pour in stock and bring to the boil. Remove prawn heads.

2.

Pour in tomato passata, prawns, fish and mussels and bring to the boil. Reduce heat to simmer for 3 - 5
minutes or until fish is cooked through. Season with salt and pepper to taste.

3.

To serve, ladle soup into serving bowls, drizzle with cream and sprinkle with parsley. Serve with bread and
lemon to the side.




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cup grated Perfect Italiano Romano Wedge

2 tablespoons fresh thyme leaves, chopped

2 tablespoons smoked paprika

Salt and freshly ground black pepper, to taste

6 x 150g salmon fillet pieces

Olive oil, for brushing

1 red capsicum, deseeded and finely diced

210g can chickpeas, drained and rinsed

1 clove garlic, crushed

2 spring onions, finely sliced

2 tablespoons chopped fresh parsley

cup shaved Perfect Italiano Romano Wedge

1/4 cup olive oil, extra

Juice of 1 lemon

Lemon wedges, for serving

  
1.

Combine grated Perfect Italiano Romano, thyme, paprika and seasoning. Brush flesh side of salmon pieces
with oil and press cheese mixture onto salmon. Refrigerate until required.

2.

Place capsicum, chickpeas, garlic, spring onions, parsley and Perfect Italiano Shaved Romano in a large
bowl. Combine 2 tablespoons extra oil and lemon juice, drizzle over salad and toss to coat.

3.

Heat remaining extra oil in a frying pan, cook salmon fillets coated side down over medium heat for 2 minutes.
Turn and cook for a further 3-4 minutes. Serve immediately with salad and a wedge of lemon.

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1 x 200g bunch broccolini, washed and trimmed

200g snowpeas, washed and trimmed

2 spring onions, cut into 5 cm lengths

4 x 200g portions Atlantic salmon fillet

2 tablespoons soy sauce

1 lime

1 teaspoon sesame oil

60g Western Star Butter, cut into 8 cubes

8 sprigs of coriander

Japanese rice sprinkles (furikake) or black sesame seeds, for garnish (optional)

1 x 200g bunch broccolini, washed and trimmed

200g snowpeas, washed and trimmed

2 spring onions, cut into 5 cm lengths

4 x 200g portions Atlantic salmon fillet

2 tablespoons soy sauce

1 lime

1 teaspoon sesame oil

60g Western Star Butter, cut into 8 cubes

8 sprigs of coriander

Japanese rice sprinkles (furikake) or black sesame seeds, for garnish (optional)

  
1.

Place 4 large pieces of aluminium foil on the bench top, shiny side up. Arrange the broccolini, snowpeas and
spring onions in the middle of each sheet of foil and top with a piece of salmon.

2.

Sprinkle each piece of salmon with 2 teaspoons soy, a squeeze of lime juice, 1/4 teaspoon sesame oil, 2
cubes of butter and a sprig of coriander.

3.

Scrunch up the foil around the salmon and vegetables to form a sealed, pastie shaped parcel. Arrange parcels
on a baking tray and bake at 200C for 10-12 minutes.

4.

To serve, open each parcel and transfer contents to a plate, drizzle with juices and garnish with rice sprinkles,
extra coriander and lime wedges.

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3 desire potatoes, peeled and cut into 3cm pieces

1 small garlic bulb

Cooking spray

1 large celeriac, peeled and cut into 4cm pieces

1 lime, juiced

3 tsp wasabi paste

50g butter, melted

cup milk

Salt and pepper

0 0

500g fresh broad beans, podded

3 tbs olive oil

1 lime, juiced

Spice mix

1 tbs dried thyme leaf

2 tspn ground mild paprika

2 tspn onion powder

2 tspn garlic powder

2 tspn salt

2 tspn cayenne paper

1 tbs white sugar

1 tspn dried oregano leaf

1 tspn ground cumin

tspn ground nutmeg

4 x 180g sashimi grade tuna steaks, 2cm thick

100g butter

Cooking spray

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Vegetable oil for deep-frying

2 tbs sesame oil

1kg fresh lotus root, peeled and sliced into 5mm thick pieces

cup corn flour

2 teaspoons salt

  
1.

Preheat oven to 200'C.

2.

For the mash: place potatoes and garlic into a roasting dish. Spray liberally with cooking spray and roast for
15 minutes or until potatoes are cooked and garlic is soft. Meanwhile, cook celeriac in boiling water until
tender, drain and place into a food processor along with roasted potatoes. Squeeze roasted garlic from skin
into the bowl and add remaining ingredients. Process mixture until smooth; season to taste with salt and
pepper.

3.

For the broad beans: bring a pan to water to the boil and add broad beans. Cook for 1-2 minutes; remove and
place into a bowl of chilled water. When cool enough to handle, remove outer shell and place into a steamer
over boiling water. Cook for a further 3 minutes. Meanwhile, whisk the olive oil and lime juice together and
season with salt and pepper. Stir a little of the dressing over the warm broad beans and toss to coat lightly.
Reserve remaining dressing for serving.

4.

For the tuna: combine spice mix ingredients in a jar and shake to mix well. Melt butter in a non-stick pan over
low heat; place steaks on a flat plate and coat both sides with melted butter. Sprinkle with spice mix to coat
evenly. Heat an oiled char-grill or griddle pan over medium high heat. Cook 1-2 minutes each side or until
cooked to medium rare and the outside is blackened and crispy.

5.

For the lotus root chips: heat vegetable oil and sesame oil in a pan or wok over high heat. Combine flour and
half the salt in a plastic bag and coat lotus roots evenly. Deep fry in batches for 1-2 minutes or until golden.
Drain on absorbent paper and sprinkle with salt.

6.

To serve, spoon mash onto the plate and top with tuna. Serve with broad beans dressed in extra dressing and
garnish with lotus root chips.

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16 prawns, raw with shells on

1 tbsp cumin seeds

1 red onion, thinly sliced

2 cloves of garlic, crushed

Pinch cayenne pepper

Pepper to taste

lemon

2 tbsp parsley, roughly chopped

1 tbsp cumin seeds

1 red onion, thinly sliced

2 cloves of garlic, crushed

Pinch cayenne pepper

Pepper to taste

lemon

2 tbsp parsley, roughly chopped

  
1.

Toast cumin seeds in saucepan until aromatic, then roughly ground in mortar and pestle.

2.

Combine cumin, onion, garlic, cayenne and pepper in bowl. Add prawns and coat thoroughly.

3.

Pan fry prawns over high heat for approximately 5 minutes.

4.

Squeeze over lemon juice, sprinkle parsley and serve immediately with a cold good beer.

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1.5kg desiree potatoes

1 x 55g egg

2 tbs grana parmesan

125g plain flour

2 tsp sea salt

300g fresh prawn meat

60g unsalted butter

Salt and pepper

6 tsp salted baby capers, rinsed and drained

cup finely chopped flat leaf parsley

Verjuice

  

1 bunch sage

200g unsalted butter

  
1.

Place unpeeled potatoes in a large saucepan of cold water; bring to the boil. Reduce heat and simmer for 30
minutes or until tender. The potatoes must be neither under nor over cooked, test with a skewer - when it is
easily inserted, they are cooked (avoid testing too frequently otherwise they may become water logged).

2.

Drain potatoes into a colander, cover with a fresh tea towel and place colander over the original pot in a warm
place for 10 minutes to drain completely.

3.

Peel potatoes and pass through a mouli, in batches, into the original dry saucepan. Gently mix in the egg, salt
and parmesan. Sieve in the flour and combine with a few swift folds.

4.

Tip potato mixture onto a lightly floured bench and gently work it into a smooth homogeneous (uniform)
mound.

5.

Using a pastry scrape, scrape down the bench, wash and dry your hands and lightly flour the surface again.
Cut off of the potato mix at a time and roll out into a sausage shape to a thickness of about 1 cm. Cut
each sausage into 2cm pieces. Makes approx 60 pieces.

6.

Place these on a tray lined with grease proof paper, ready for cooking in salted boiling water.

7.

For the sage butter, heat the butter in a shallow frying pan. When starting to bubble, add the sage leaves and
cook until crisp and almost translucent. Pour through a sieve placed over a bowl. Spread the leaves on paper
towel to drain. Keep warm. Reserve butter.

8.

When ready to cook the gnocchi, heat 20g of unsalted butter in a wide frying pan. It should reach beurre
noisette (nut brown stage) before adding 100g of prawn meat. Saut for one minute, deglaze with a dash of
verjuice and add 2 tsp of capers.

9.

Cook gnocchi in a large pan of boiling salted water in small batches of 20 pieces at a time. Shortly after the
gnocchi has risen to the surface (test to see if it is cooked) remove with a strainer, drain and add to the pan.
Toss the pan to coat the gnocchi in the butter. Season with salt and pepper and add 1 tbs of chopped parsley.
Spoon among 2 serving plates and top with fried sage leaves.

10.

Deglaze the pan with a little of the sage butter previously saved and pour over the finished gnocchi. Repeat
twice more to complete 6 serves.

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*

  


  



2 eschallots, finely diced

1 garlic clove, crushed

2 tbs red wine vinegar

1 tsp mustard

cup olive oil

  

100mls white wine

vanilla bean, split

2 white peppercorns

1 bay leaf

small onion, roughly chopped

100mls cream

200g cold unsalted butter, cubed

lemon, juiced



1 ripe mango, peeled, thinly sliced

punnet cherry tomatoes, halved

200g mescalin

  


2 x 180g salmon fillet, skin on, pin boned

Sea salt

  
1.

To make the dressing, combine eschallots, garlic and red wine vinegar in a small bowl and set aside for 5
minutes to infuse. Add the mustard and whisking continuously pour in the oil until combine. Season to taste

and set aside.

2.

To make the vanilla beurre blanc, combine the wine, vanilla, peppercorns, bayleaf and onion in a small
saucepan. Place over a low heat and allow to simmer and reduce by half. Strain the mixture through a sieve
into a clean small saucepan, continue to reduce until just 1/3 mixture remains. Slowly whisk in the butter one
cube at a time until sauce is smooth and thick. Whisk in lemon juice and season with salt and pepper.

3.

To make the salad, combine the mango, tomato and mescalin in a medium bowl, drizzle with prepared
dressing and toss to combine.

4.

To make the crispy skinned salmon, heat an oiled oven proof frying pan over a high heat. Sprinkle the salmon
skin with salt, place salmon skin side down in pan and cook for 2-3 minutes or until golden and crisp, turn
salmon over. Place in the oven and bake for a further 4 minutes or until cooked to your liking.

5.

To serve, arrange the salad on a plate, top with the salmon, skin side up, drizzle with the vanilla beurre blanc.

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1 cups rice wine vinegar

135g Jeenys palm sugar

2 fresh kaffir lime leaves

1 small red chilli, halved lengthways

2 limes, zest and juice

2 tsp fish sauce



watermelon flesh, large diced

red onion, finely sliced

3 fresh kaffir lime leaves, finely shredded

cup coriander, leaves

cup mint leaves, torn

cup basil leaves, torn

 

Vegetable oil, to deep-fry

100g plain flour

2 tbs garlic powder

2 tbs onion powder

2 tbs paprika

1 tbs chilli powder

1 tbs freshly ground black pepper

1 tbs sea salt

4 calamari tubes, cleaned

  
1.

Combine the rice wine vinegar, palm sugar, lime leaves and chilli, in a small saucepan, place over a mediumlow heat and simmer for 15-20 minutes. Pour into a bowl and place in the fridge to chill. Once chilled strain
into a clean bowl and add the lime zest, juice and fish sauce.

2.

Combine the watermelon, red onion, lime leaves and herbs in a bowl, using clean hands carefully mix. Set
aside in the fridge.

3.

Heat the vegetable oil in a wok until hot enough to deep fry. Combine the flour, garlic and onion powders,
paprika and chilli powder in a bowl and season with salt and pepper. Prepare the calamari tubes by slitting the
tubes along one side to open, flat and scoring in a criss-cross pattern, cut into 4 parts. Coat the calamari in the
chilli powder, dust off excess and deep-fry in batches, for 30-60 seconds, careful not to over cook, drain onto
a plate lined with paper towel.

4.

Pour the dressing over the prepared salad and carefully mix.

5.

Spoon the salad onto a serving plate and top with the calamari to serve.