Let a few sprigs of rosemary, a few cloves of garlic & a dash of lemon bring this beautiful Australian seafood catch to life.


1 x 450g/1lb sea bream, scaled and gutted (or 2 x 160g/5½oz sea bream fillets)
6 cloves of roasted garlic, skin left on (simply roast garlic cloves, wrapped in foil, in a hot oven with a drizzle of olive oil and sea salt for about ten minutes)
1 small dried chilli (or to taste)
a few sprigs fresh rosemary
pinch of sea salt
2 tbsp dry white wine
50ml/2fl oz good-quality, fruity, extra virgin olive oil
chopped parsley
1 lemon, quartered


  1. Preheat the oven to 220C/430F/Gas 7. Using a sharp, flexible knife, remove the fillets from the sea bream (or ask your fishmonger to do this for you).

  2. Place a large piece of aluminium foil, about 60cm/24in long, onto a work surface and cover with a layer of parchment paper almost the same size. Fold over the edges so that the foil and parchment are secured together at the edges.

  3. Place the fillets onto the parchment paper and scatter over the roasted garlic cloves (squeeze them gently to release the soft insides as you do so).

  4. Crumble over the dried chilli and scatter over some rosemary leaves. Season with sea salt and pour over the wine. Drizzle over the olive oil.

  5. Seal the parchment paper and foil around the fish. Start at the ends, rolling them inwards to ensure the ends are properly sealed, then crimp the sides to create a pasty-shaped parcel. The parcel should be tightly sealed so that the fish steams as it cooks without any steam escaping.

  6. Place the fish in a roasting tray. Place in the preheated oven and roast for 8-10 minutes.

  7. When cooked, remove from the oven and place onto a large serving plate. Carefully undo the foil and parchment, folding back the sides.

  8. To serve, sprinkle over some chopped fresh parsley and squeeze over fresh lemon juice to taste.

Fresh and ground coriander really adds to this flavoursome and healthy soup which served with cheese and bread can really warm you up on a Winters day.


1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litres/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper


  1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.

  2. Stir in the ground coriander and season well. Cook for 1 minute.

  3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.

  4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.


4 boneless chicken breast halves
2 tbsp butter
2 tbsp olive oil
1 tbsp vegetable oil
1/2 cup chicken broth
2 tbsp chives, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp lime or lemon juice
1 tsp fresh basil leaves, finely chopped
1 tsp Dijon mustard
salt and pepper to taste


  1. Wash chicken and pat dry.
  2. Flatten chicken breasts evenly with a mallet.
  3. Sprinkle salt and pepper over it.
  4. Heat 1 tbsp butter and 1 tbsp oil in a pan.
  5. Cook and stirring chicken over medium-high heat for 8-10 minutes on both side or until juices run clear.
  6. Remove from the platter and keep warm.
  7. Heat remaining 1 tbsp of butter and oil in another pan.
  8. Stir chicken broth, chives, fresh parsley, lemon juice, chopped basil leaves, Dijon mustard.
  9. Cook and stir until butter is melted.
  10. Pour this sauce over chicken.
  11. Chicken with herb Sauce is ready now.
  12. Serve hot with rice or pasta.


3 courgettes, sliced
350g penne pasta
extra virgin olive oil
2 cloves garlic, chopped
1 lemon, zested
bunch of basil and mint
150g ricotta cheese


  1. Griddle courgettes until golden, with griddle marks.
  2. Cook the pasta according to the packet's instructions.
  3. Mix courgettes and pasta together with olive oil, the garlic, lemon zest and roughly torn basil and mint.
  4. Dot with ricotta cheese.

A simply delicious, quick and easy salmon recipe. Herb Crusted Salmon zips up a simple piece of fish into a special supper dish.

Imperative to this dish are shallots, do not substitute with onion as the flavour will be too strong. Shallots have a soft, sweetness that supports the dish rather than overwhelms.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4


  • 150ml extra virgin olive oil
  • ½ teaspoon coriander seeds, crushed
  • 4-5 shallots, finely sliced into rings
  • 1 garlic clove, lightly crushed but still whole
  • 4 tbsp fresh flat leaf parsley, roughly chopped
  • 2 very ripe tomatoes, peeled, deseeded and finely chopped
  • 4 tbsp roughly chopped fresh flat leaf parsley
  • 1 lemon, zest and juice
  • For the oat crust:
  • 6 tbsp porridge oats
  • 2 tbsp medium oatmeal
  • 3 tbsp roughly chopped fresh chives
  • 1 free-range egg
  • 2 tbsp olive oil4 x 175g salmon fillets

Preheat the oven to 220C/425F/Gas 7.

  • First make the sauce base. Place the olive oil into a small pan over a low heat. Add the coriander seeds, shallots and garlic and cook gently for ten minutes without colouring. Remove the garlic clove from the sauce, then stir in the chopped tomatoes, a good squeeze of lemon juice (keeping some back for drizzling on the salmon) and 2 tbsp of the chopped parsley and set aside while you prepare the salmon.
  • To make the herb crust, place the oats, oatmeal, chives, the remaining parsley, 1 tablespoon of lemon zest and egg in a food processor and blitz for 20-30 seconds until damp and crumbly-looking.
  • Next heat the oil in an ovenproof non-stick frying pan over a high heat. Season the salmon fillets and place into the hot pan, skinned side uppermost. Sear the salmon for one minute then turn over. Quickly press the herb mixture on top of the salmon, drizzle with lemon juice, then transfer to the oven and cook for 4-5 minutes (depending on thickness), until the salmon is just cooked through and the crust is golden and crisp.
  • When cooked remove from the oven and place a salmon steak onto each serving plate, spooning the sauce around. Serve with buttered new potatoes.

This recipe packs a punch with contrasting flavours and textures.

Fragrant from the herbs, crunchy from the almonds, soft and savoury from the onion and potato, salty and sharp from the olives and hot and spicy from the chilli.

Give this picturesque bake a go and enjoy the beautiful flavours and fragrances.


100g blanched almonds, roughly chopped
100g pitted kalamata olives, roughly chopped
1 bunch continental parsley, chopped
1 bunch basil, chopped
1 green chilli
a little extra virgin olive oil
4 chicken marylands (or drumsticks)
1 long red chilli
2 cloves garlic
1 lemon, zest and juice
1 tablespoon dijon mustard
4 – 5 large potatoes, skin on, sliced
2 brown onions, peeled and sliced into rings
125mL white wine


  1. Preheat your oven to 200 degrees celsius.
  2. First make your green herb marinade. In a bowl combine the almonds, olives, parsley, basil, green chilli, salt’n'pepper and a little olive oil to combine. Set aside.
  3. Next make your red/yellow marinade. Combine the red chilli, garlic, mustard, lemon juice and zest. Coat your chicken pieces in the red/yellow marinade and set aside for 10 minutes.
  4. Meanwhile in the bottom of a baking tray, lay your slices of potato and onion. Season with salt and pepper and lightly coat in a little olive oil.
  5. Heat a frying pan with a little oil and brown your chicken pieces.
  6. Place the browned chicken pieces on top of the potato and onion mixture. Top the chicken with the green herb marinade.
  7. Pour the white wine into the tray to moisten the potato and onion mix.
  8. Cover the tray with foil and bake for 25 minutes. After this time, remove the foil and bake for a further 15-20 minutes until brown and cooked through

Jazz apples, chilli and mint may sound like an unlikely combination but they work perfectly to create this flavour infused, unique, desert.


4 Jazz apples
juice of 1 lime
1 Thai red chilli
20 fresh mint leaves
4 tbsp caster sugar
2 medium free-range eggs
300ml double cream
chillies and mint leaves for decoration, optional


  1. Peel, quarter and finely dice the apples then place into a pan, quickly stirring in the lime juice. Split and deseed the chilli and add to the apples. Cover and cook over a low heat for 15 minutes, stirring occasionally until the apple is soft. Leave the mixture to cool.
  2. Remove the chilli then purée the apple. If you like, finely chop the chilli and put it back into the purée. Chop and crush the mint leaves with 1 tbsp of the sugar and add to the apple purée along with the egg yolks (reserve the whites).
  3. Whisk the egg whites in a large bowl then add in the rest of the sugar, whisking, to make a glossy meringue. Whip the cream in a separate bowl. Fold the cream into the egg whites, then stir in the apple purée.
  4. Transfer into a freezer container and freeze for 4-6 hours, then remove, remix until smooth and freeze again. Serve in scoops decorated with mint and chilli.


1/4 cup (60ml) soy sauce
1 tbs honey
1 tbs sesame oil
2 garlic cloves, crushed
1 tsp grated ginger
2kg piece beef eye fillet (centre cut), trimmed of all sinew
1 tbs sunflower oil
1/3 cup (80ml) sweet chilli sauce
Shiso cress or other Asian baby herbs, to garnish (optional)
1 cup coriander leaves, chopped
1/2 cup parsley leaves, chopped


  1. Combine soy, honey, sesame, garlic and ginger in a shallow dish.
  2. Add beef and turn to coat. Cover and marinate in the fridge for 4 hours, turning occasionally.
  3. Preheat oven to 190°C. Remove beef from dish, discarding marinade, and pat dry with paper towel.
  4. Heat sunflower oil in a large roasting pan over medium high heat.
  5. Add the beef and sear on all sides. Transfer to the oven and roast for 20-25 minutes for medium-rare (or until cooked to your liking). Set aside to cool.
  6. Just before serving, spread chopped herbs on a large sheet of baking paper.
  7. Brush beef with sweet chilli and roll in herbs, pressing to coat.
  8. Serve thickly sliced, and garnish with shiso if desired.

How about trying a refreshing, non-alcoholic, cool beveridge on a warm summer day, the perfect alternative to cocktails!


large handful fresh mint, leaves picked
6 lemons, juice and zest of 3
3 tbsp sugar cane syrup
sparkling mineral water, to top up


  1. Place the mint leaves into a tea towel and bruise with a rolling pin.

  2. Add the mint to a pitcher, with the lemon juice and zest and sugar cane syrup.

  3. Top up with sparkling water. Mix the cocktail well and add more sugar cane syrup, to taste.

  4. Chill in the fridge.


1 french rack of lamb, 8 chops in total
1 cup chopped fresh herbs (mint, parsley, thyme, chives) + extra for garnish
5 cloves of garlic
juice and zest of 2 lemons + plus extra for garnish
2 tablespoons capers, rinsed and drained
1/2 cup toasted walnuts
1 tablespoon all-purpose flour
1/4 cup olive oil
salt and black pepper, to taste


olive oil
2 shallots or 1 large shallot finely chopped
1 tablespoon Dijon mustard
2 cups chicken or beef stock
1 heaping tablespoon crème fraîche
fresh chopped parsley
salt and black pepper, to taste



  1. To make the crust: in a food processor, combine the herbs with the olive oil, lemon juice and zest, capers, walnuts, flour, salt and pepper. Pulse lightly until everything is crumbly yet a little sticky.
  2. Salt and pepper the rack of lamb and then cover both sides with the crust and marinate in the refrigerator for 4-6 hours.
  3. Before baking preheat the oven to 425 degrees and bake the lamb in an oven-safe pan or dish for 25 minutes. If you like your meat cooked well-done, add another 7-10 minutes.
  4. While the lamb is roasting, prepare the sauce. In a saute pan, add about a tablespoon of olive oil to the pan on medium heat and once it comes to temperature, add in the shallots and cook until translucent and on the verge of turning light brown.
  5. At this point, add in the Dijon mustard, chicken or beef stock, salt, black pepper and allow it to reduce.
  6. Once reduced to your liking, add in the crème fraîche and parsley.
  7. Once the lamb is cooked, let it rest outside the oven covered in aluminium foil for 15 minutes. Serve the lamb with the sauce and garnish with some fresh lemon and chopped herbs.
  8. I also added some asparagus in the pan with the lamb, towards the end of cooking.  I served the lamb with a sunchoke mash as well.

This is the perfect little recipe for some sautéed potatoes to compliment a nice meal but if you are making them ahead of time, keep warm in the oven at a low temperature and add a dash of lemon prior to serving.


2 tbsp olive oil
knob of butter
200g/7oz new potatoes, halved lengthways
2 sprigs fresh rosemary
2 garlic cloves, peeled, crushed
1 lemon, juice only
sea salt and freshly ground black pepper


  1. Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.

  2. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.

  3. Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.

A simple, yet classic, Spaghetti Carbonarra.


400g/14oz dried spaghetti
175g/6¼oz piece smoked pancetta, rind removed
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
handful flatleaf parsley leaves, finely chopped
3 large free-range eggs, beaten
50g/1¾oz pecorino sardo maturo (mature Sardinian pecorino), finely grated
salt and freshly ground black pepper, to taste


  1. Bring 4.5 litres/8 pints water to the boil in a large saucepan with eight teaspoons salt. Add the spaghetti and cook for nine minutes, or until al dente.

  2. Meanwhile, cut the pancetta into lardons (short little strips), about 6mm/1¼in wide.

  3. Heat a large, deep frying pan over a medium-high heat, add the oil and the pancetta and fry until lightly golden. Add the garlic and parsley and cook for a few seconds, then remove from the heat and set aside.

  4. Drain the spaghetti well, tip into the frying pan with the pancetta, garlic and parsley, add the beaten eggs and half the grated pecorino cheese and toss together well.

  5. Season to taste with a little salt and black pepper. The heat from the spaghetti will be sufficient to partly cook the egg, but still leave it moist and creamy. Take to the table and serve in warmed pasta bowls, sprinkled with the rest of the cheese.

Perfect for the Aussie BBQ season these spicy lamb burgers with delicious relish can be served with your favourite buns or pittas.


For the burgers
1kg/2¼lb minced lamb (it's best not to use extra-lean mince as the fat will help bind the burgers and keeps them juicy when cooked)
2 garlic cloves, crushed
1 medium onion, finely chopped
1-2 tbsp mango chutney
3cm/1¼in piece of fresh ginger, peeled and grated
1 red chilli, de-seeded and finely chopped
¼ tsp ground turmeric
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
flaked sea salt and freshly ground black pepper
oil, for brushing
flat bread, pitta bread or burger buns, to serve
For the relish
6 ripe tomatoes, quartered, de-seeded and diced
200g/7oz tub of Greek yoghurt
bunch of fresh coriander, roughly chopped
1 small red onion, finely chopped
squeeze of lemon or lime juice
  1. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chopped chilli, turmeric, crushed coriander and cumin. Season well with salt and pepper and mix by hand until combined. The burgers can be briefly mixed in a food processor until just starting to hold together, but be careful not to over-work the mixture.
  2. Divide and shape the mixture into 8-10 burgers. If you want to check the flavour, fry a small burger in a drop of oil before shaping the rest and, if necessary, add extra flavourings or seasoning.
  3. Place the burgers on a cling film-covered tray and keep them in the fridge to relax for at least 30 minutes. They're ideal made the day before cooking.
  4. To prevent the burgers from sticking, brush with a little oil before barbecuing over medium-hot coals for about 5-6 minutes each side.
  5. Mix together the tomatoes, yoghurt, coriander, onion and lemon or lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or as a dipping sauce.
  6. For a change, use diced, seeded cucumber instead of tomatoes, and try mint instead of coriander.

Takes 40 mins to 1 hour
Makes 6 large burgers


500g minced pork
2 sage leaves, chopped
1 teaspoon chopped coriander
1 teaspoon chopped thyme
25g unsalted butter
1 tablespoon oil
1 large red onion, finely chopped
1 green chilli, de-seeded and finely chopped
2 garlic cloves
½ teaspoon ground mace
½ teaspoon ground paprika
½ teaspoon freshly grated nutmeg (ground is fine too)
½ teaspoon ground cumin
90g dark chocolate (min 60% cocoa solids) broken into pieces



  1. Put the minced pork, sage, coriander, thyme in a bowl.
  2. Heat the butter and oil in a frying pan and sauté the red onion chilli peppers, ginger and garlic until soft, but not browned. Add the spices to the sautéed mixture while it is still hot. Cook together for a few minutes to release the flavor of the spices.
  3. Melt the chocolate in a heatproof bowl, suspended over a saucepan of barely simmering water. (Or microwave in 30 second bursts).
  4. Add the onion and spice mixture and the melted chocolate to the bowl of pork and mix together well, seasoning with a good dash of salt and pepper.
  5. But in a blender or food processor and mix (but not too long or it will lose all texture).
  6. Shape the mix into 6 burgers and leave to chill the in the fridge overnight.
  7. To cook, heat a little oil in a large frying pan until smoking, add the burgers and sear on each side for 1-2 minutes, or until golden-brown all over. Transfer to a baking tray and cook in the oven for 10-12 minutes, or until the juices run clear when they are pierced in the middle with a skewer and the meat is cooked through.


2 Beef fillet steaks or rump steak
1 teaspoon vegetable oil
2 mini cucumbers, cut into wedges
10 Cherry Tomatoes, halved
1/2 small red onion, finely sliced
Handful of Coriander, stems finely chopped and leaves left whole
1/2 small red chilli, finely chopped


1/2 large garlic clove, minced
1 tablespoon vegetable oil
2 teaspoons fish sauce
2 tablespoons lime juice
2 teaspoons brown sugar
1 teaspoon sesame oil
1 tablespoon water
Sea salt & Pepper


  1. Combine all the dressing ingredients and mix well until sugar is completely dissolved.
  2. To cook the steak, heat a griddle pan. Add the vegetable oil.
  3. Place the steaks on the pan and cook for about 5 minutes each side, so they are 'medium'. Its best not to overcook them for this dish, as you want the beef tender.
  4. When its done, set aside and let it rest for a few minutes.
  5. Place the cucumber, tomatoes, red onion, chilli and coriander into serving plate.
  6. Slice up the beef into thin pieces and add to the salad. Drizzle the dressing over and toss to combine.
  7. Let the cucumbers and beef soak up some of the dressing for extra flavour. Season with sea salt and pepper.

You will need to start this recipe 1 day ahead.


1 stick lemongrass, roughly chopped
4cm piece ginger, peeled and roughly chopped
4 garlic cloves, peeled and roughly chopped
4 coriander roots, chopped
2 tbsp smooth tamarind paste
2 tbsp fish sauce
2 tsp brown sugar
1kg pork fillet, diced into 4cm cubes
4 wooden skewers
1/2 bunch fresh flat-leaf parsley, roughly chopped
1/2 bunch fresh mint, finely chopped
1/2 bunch fresh coriander, roughly chopped
100g cherry tomatoes, quartered
1/2 red onion, finely sliced
1/2 red capsicum, finely sliced
Juice of 1 lemon
2 tbsp sweet chilli sauce, plus extra to serve
2cm piece ginger, finely grated
1/4 cup granulated peanuts


  1. Using either a pestle and mortar or food processor, grind together lemongrass, ginger, garlic and coriander roots.
  2. Add the tamarind, fish sauce and brown sugar and continue mixing until you have a smooth paste.
  3. Pour marinade over pork and cover. Leave to marinade overnight. Soak skewers in water for a few hours or overnight to prevent them burning.
  4. When you are ready to cook, preheat top oven element.
  5. Once pork is ready, thread pieces evenly onto skewers. Cook under a hot grill for 5 minutes either side, or until beginning to char. Alternatively, you can cook these on the BBQ.
  6. Serve warm with salad and extra sweet chilli sauce.
  7. For salad, combine parsley, mint, coriander, tomatoes, red onion and capsicum in a bowl. Whisk together lemon juice, sweet chilli and ginger and pour over salad.
  8. Transfer to a plate and scatter with peanuts.