INGREDIENTS 1/3 cup (80ml) extra virgin olive oil 200g unsalted butter, half melted 600g onions, thinly sliced 1 cup (250ml) white wine 2 cups (500ml) fish stock 250g button mushrooms, thinly sliced 400g skinless salmon fillet, pin-boned, cut into 2cm pieces 400g skinless blue eye fillet, pin-boned, cut into 2cm pieces 18 green prawns, peeled, … Read more
INGREDIENTS 2 tbs sunflower oil 1 1/2 cups (360g) Cambodian curry paste 400ml can coconut milk 2kg pot-ready mussels 4 kaffir lime leaves 1 tbs fish sauce 2 tsp palm sugar Juice of 1 lime, plus lime wedges to serve Coriander leaves, to serve INSTRUCTION Heat the oil in a large saucepan over medium-high heat. … Read more
INGREDIENTS 1/3 cup (80ml) extra virgin olive oil 1 leek (white part only), chopped 5 eschalots, chopped 4 garlic cloves, thinly sliced 1kg large green prawns, peeled (heads and tails intact), deveined 1/3 cup (80ml) ouzo 1/3 cup (95g) tomato paste 250g Greek feta, crumbled Basil leaves, chopped flat-leaf parsley leaves and crusty bread, to … Read more
INGREDIENTS 4cm piece ginger (20g), finely grated 1 garlic clove, crushed 2 tsp sunflower oil, plus extra to deep-fry 800g skinless flathead fillets, pin-boned Pinch of chaat masala (from Indian grocers and Herbie’s Spices) and lemon wedges, to serve GREEN CHUTNEY 1/2 bunch each mint and coriander leaves 2 long green chillies, chopped 1 red … Read more
INGREDIENTS 600g cleaned calamari tubes, cut into 4cm pieces 3 large tomatoes, cut into 3cm pieces 2 red capsicums, seeds removed, cut into 3cm pieces 1 tbs finely chopped dill fronds 2 tbs finely chopped flat-leaf parsley leaves 2 tsp dried oregano 1 tsp dried chilli flakes 1/4 cup (60ml) extra virgin olive oil Lemon … Read more