2 bunches Chinese broccoli trimmed, cut into 6cm lengths
20 scallops without roe
1 1/2 tablespoons chilli jam
2 teaspoons olive oil
1 small onion, thinly sliced
2 teaspoons light soy sauce
Steam the Chinese broccoli, covered, over a large saucepan of boiling water for 2-3 minutes until just tender.
Drain and set aside.
Meanwhile, toss the scallops with 1 tablespoon of the chilli jam.
Heat a frypan over medium-high heat and add 1 teaspoon of the olive oil. When hot, add the scallops and pan-fry for 1 minute on each side until just cooked. Remove from the frypan and cover to keep warm.
Add remaining teaspoon of oil to pan and reduce heat to medium.
Add onion and cook for 3-4 minutes until softened. Add remaining 1/2 tablespoon chilli jam and broccoli, tossing to coat. Remove from heat and stir in soy.
250g thickly sliced artisan kalamata bread
Olive oil spray
2 garlic cloves, crushed
12 green prawns, peeled leaving tails intact, deveined
200g red grape tomatoes, halved
200g yellow cherry tomatoes, halved
1 small red capsicum, seeded, coarsely chopped
1/2 small red onion, cut into thin wedges
2 tablespoons fresh lemon thyme sprigs
1/4 cup fresh continental parsley leaves
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Preheat grill on high.
Spray both sides of the bread with oil.
Spread with the garlic.
Cook under grill for 1-2 minutes each side or until golden.
Tear into bite-sized pieces.Heat a non-stick frying pan over high heat.
Spray with oil.
Cook the prawns for 2-3 minutes each side or until they curl and change colour.
Season with salt and pepper.
Place the combined tomato, capsicum, onion and bread in a large bowl.
Add the prawns, lemon thyme and parsley. Toss to combine.
1.2L chicken stock, heated
Meat from 4-6 raw Balmain bug tails
1 small handful chopped tarragon
1 1/4 cups (100g) grated parmesan, plus extra to serve
Lemon quarters, to serve
In a large heavy-based saucepan over low heat, melt the butter, then add the onions and thinly sliced fennel and cook, stirring, for 5-7 minutes, until soft. Add the rice and stir to coat the grains. Add the wine and saffron and stir for 2-3 minutes to reduce down a little.
Add the stock, 1 cup at a time, stirring continuously and allowing the stock to be absorbed before adding the next cup, until only one cup of stock is left. This will take about 20 minutes. Add the bug meat and the final cup of stock and stir to combine. Season with salt and freshly ground black pepper to taste. The risotto should be a creamy consistency.
Add the tarragon and parmesan and stir all the ingredients together. Serve immediately with extra parmesan shavings, a small knob of butter and lemon wedges.
1 teaspoon saffron threads
2 tomatoes, peeled, seeded, thinly sliced
1 red capsicum, roasted, peeled, seeded, thinly sliced
1 yellow capsicum, roasted, peeled, seeded, thinly sliced
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 small red chilli, seeded, thinly sliced
2 large garlic cloves, crushed
150ml extra virgin olive oil, plus extra to brush
20ml (1 tablespoon) lemon juice
4 (about 150g each) swordfish fillets
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh coriander
Place saffron threads in a bowl with two tablespoons of warm water and set aside for five minutes.
Place tomato, capsicum, coriander, cumin, chilli, garlic, oil, lemon juice and saffron and its soaking liquid in a pan. Heat gently through.
Preheat a chargrill or non-stick frying pan to high. Season the fish, brush with oil and fry for 1-2 minutes (the centre should remain rare).
Place on serving plates, add the herbs to the sauce and divide the sauce between the plates
Preheat oven to 220°C. Line a 19cm, fluted, loose-base tart pan with pastry, trimming any excess. Place tart case into freezer for 10 minutes.
Remove tart case from freezer. Place onto a baking tray. Bake for 10 minutes or until lightly golden.
Meanwhile, place salmon, egg yolks, sour cream, capers, dill, and salt and pepper into a large bowl. Place eggwhites into a clean, dry bowl. Whisk until soft peaks form. Gently fold eggwhites into salmon mixture until just combined.
Remove pastry case from oven. Reduce temperature to 200°C. Pour salmon mixture into warm pastry case. Smooth surface. Bake a further 25 minutes or until filling is just cooked through.
2 teaspoons cornflour
1/2 cup chicken stock
1/3 cup honey
1 1/2 tablespoons peanut oil
1kg medium green prawns, peeled, tails intact, deveined
1 medium carrot, peeled, halved, sliced diagonally
1 garlic clove, crushed
2 teaspoons sesame seeds
150g snow peas, trimmed
4 green onions, cut into 5cm lengths
Whisk cornflour and 1 tablespoon stock in a jug until smooth. Stir in honey and remaining stock.
Heat a wok over medium-high heat. Add 1 tablespoon oil. Swirl to coat. Stir-fry prawns, in batches, for 2 to 3 minutes or until just turning pink. Transfer to a bowl.
Heat remaining oil in wok. Add carrot. Stir-fry for 3 to 4 minutes or until just tender. Add garlic, sesame seeds and snow peas. Stir-fry for 2 minutes.
Return prawns to wok. Add honey mixture and green onion. Stir-fry for 2 minutes or until sauce boils and thickens and prawns are cooked through. Serve
Crispy skin Barramundi
1 tablespoon olive oil
6 brushed potatoes, peeled and each cut into 4 uneven shaped pieces
3 tablespoons olive oil, divided
1 tablespoon parsley leaves, finely chopped
400g green beans, ends trimmed
1 ripe navel orange, segments only, divided
3 tablespoons olive oil
1/2 teaspoon coriander seeds, coarsely crushed with a mortar and pestle
2 tablespoons freshly squeezed orange juice
1 tablespoon fresh whole coriander leaves
Preheat oven to 220°C with a baking tray inside and bring a large pot of salted water to the boil.
Toss the potatoes with 2 tablespoons of oil in a large mixing bowl and season with salt and pepper. Bake in a single layer for 15 minutes in the pre-heated baking tray. Turn and bake for another 10-15 minutes until golden brown and easily pierced with a fork. Remove and sprinkle with parsley.
Boil the green beans for 3-4 minutes or until tender but still crisp. Remove from water and place on a tray to cool slightly.
For the vinaigrette, heat 3 tablespoons of oil with crushed coriander seeds in a small saucepan over medium heat for 5 minutes or until fragrant. Remove from heat. Strain the oil and discard the seeds. In a mixing bowl, slowly whisk the oil into the orange juice. Season with salt and pepper, stir in the coriander leaves and add 2 roughly chopped orange segments.
Meanwhile, pat dry the barramundi fillets with a paper towel. Gently score the skin with a sharp knife, making small parallel cuts that slightly penetrate the skin, but not the flesh. Season each side. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-low heat. Place the fillets skin side down into the pan, turn up the heat to medium-high and cook for 2-3 minutes or until the skin is golden brown.
Turn the fillets and cook for another 1-2 minutes, or until just cooked through. Remove from the pan to rest for 1 minute.
Heat the remaining 1 tablespoon of oil in a separate medium frying pan and cook the green beans over a medium heat for 3-4 minutes. Gently toss in remaining orange segments and season to taste. Remove from the heat.
Arrange the barramundi, potatoes and green beans on 4 plates, drizzling vinaigrette over and around the fish. Serve
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon sea salt
4 (about 180g each) ocean trout fillets
1 tablespoon olive oil
Mixed salad leaves, to serve
Lemon wedges, to serve
Combine coriander, cumin, paprika and sea salt in a bowl. Rub over fish. Place fish in a glass or ceramic dish. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
Meanwhile, to make dressing, combine yoghurt, garlic, dill, chives, coriander, lemon juice, oil and mustard in a bowl. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
To make the zucchini salad, combine zucchini, onion, tomato, cucumber, mint, parsley, oil and lemon juice in a bowl. Taste and season with salt and pepper.
Heat the oil in a non-stick frying pan over medium-high heat. Add trout and cook for 2 minutes each side for medium or until cooked to your liking.
Spoon zucchini salad among plates. Top with trout and drizzle with dressing. Serve with salad and lemon wedges. Then add Yoghurt dressing & Zucchini Salad.