Ingredients
700 grams small squid hoods, cut into 0.5cm rings.
2 1/2 tablespoons mixed dried peppercorns.
1 1/2 tablespoons salt flakes.
3/4 cup ground rice flour.
1 egg white.
Olive or canola oil for deep-frying.
1 tablespoon fresh lime juice.
1/2 cup whole egg mayonnaise.
Hot chips to serve.

Method
Combine lime juice and mayonnaise in a small bowl.
Cover and chill.
Place a small frying pan over medium heat and add peppercorns.
Cook for about 3 minutes, keeping the peppercorns moving, by tilting the pan.
Remove to a spice grinder (or similar) and add salt flakes and grind.
Place flour in a bowl.
Place egg white into a bowl and whisk until frothy.
Preheat the oven to 160 C.
Place a wok or large saucepan over medium-high heat and add the oil until up to a third full.
Drop squid rings into egg white and then toss in flour, shaking off the excess.
Deep-fry the squid for 1 to 2 minutes, until lightly golden.
Remove to a wire rack over a lined baking tray, and keep warm in the oven, while cooking the remaining squid.

Serving
Sprinkle squid with salt and pepper mix, and serve with hot chips and lime mayonnaise dressing.

Ingredients
300 grams sebago potatoes, chopped.
425 grams can tuna in spring water, flaked.
2 green onions finely sliced.
1/4 cup plain flour.
1 egg, lightly beaten.
1/2 cup dried bread crumbs.
1/4 cup vegetable oil.
1/3 cup hommus dip.
4 iceberg lettuce leaves, shredded.
2 tomatoes, sliced.
4 pita bread rounds.

Method
In a saucepan of boiling salted water, cook potato until tender.
Drain, remove and mash roughly.
Stir through onion and tuna.
Using moist hands, shape into 8 patties.
Spread flour over a flat plate, pour egg into a shallow, flat bowl and place bread crumbs in a separate shallow flat bowl.
Dust patties in the flour, shaking of the excess.
Dip them in the egg, and then bread crumbs.
Place a frying pan over medium heat and add oil.
Once to temperature, cook the patties for 3 to 4 minutes on each side, until golden.
Drain on paper towel, and set to one side to cool.
Spread 1 tablespoon of hommus over 1 half of each pita bread.
Divide the lettuce and tomato between the prepared pita bread.
Top each with two tuna patties, and fold up.

Serving
Cut each roll in half. Great to take on picnics/school lunches – just wrap each roll in baking paper and secure with string

Ingredients
1 cup buckwheat flour.
1 egg.
1 egg white.
1 1/3 cups coconut milk.
Olive oil cooking spray.
4 x 125 gram pieces firm white fish fillets.
20 grams butter, melted.
1 clove garlic, crushed.
1/2 curly parsley, chopped.
100 grams snow pea sprouts, trimmed.
1 red capsicum, sliced into thin strips.
1/3 cup plain yoghurt.
Lemon wedges, to serve.

Method
In a large bowl, place flour and make a well in the centre.
Add egg, egg white and coconut milk and whisk until smooth.
Add 1/2 cup cold water and whisk until well mixed.
Heat a frying pan over medium heat and lightly spray with oil.
Pour 1/4 cup mixture into pan and tilt to cover base thinly.
Cook until light golden on both sides, and remove to a plate.
Repeat process with remaining mixture.
Preheat grill to a medium-high heat.
Cut fish fillets in halves, length ways.
Line grill tray with foil and place fish on foil.
Mix butter and garlic together and spoon over fish.
Season with salt and pepper, and sprinkle with parsley.
Cook for 3 to 5 minutes. Fish should be cooked through.
Place one pancake on board, and lay a few sprouts in the centre.
Add capsicum and one piece of fish. Spoon 2 teaspoons of yoghurt over fish. Roll up pancake.
Repeat with remaining pancakes and filling.

Serving
Cut rolls in half, and serve with wedges of lemon.

Ingredients
500 grams pasta (spaghetti, or fettucine).
250 grams green beans, trimmed and sliced thinly.
1 cup light thickened cream.
2 teaspoons brown sugar.
2 limes, rind grated finely and juiced.
1 clove garlic, crushed.
1 bunch fresh coriander, chopped.
250 gram can salmon, drained and flaked.
1/2 small red onion, thinly sliced.
Lime wedges, to serve.

Method
In a large saucepan of salted boiling water, cook pasta according to packet directions.
Add beans to the pasta in the last 2 minutes of cooking and drain.
Return the pasta and beans to the saucepan.
Add cream, sugar, lime rind, 1/4 cup lime juice, garlic, coriander, salmon and onion to pasta and beans.
Place the pan over low heat and stir ingredients until well combined.
Season with freshly ground black pepper.

Serving
Serve pasta with lime wedges.

Ingredients
250 grams ricotta.
100 grams smoked salmon, cut into strips.
2 teaspoons baby capers.
The rind of 1 lemon, finely grated.
2 teaspoons lemon juice.
1 bunch fresh chives, chopped.
2 x 60 grams packets, vol-au-vent shells.

Method
Preheat oven to 180 C.
Place the vol-au-vent shells on a baking tray and cook for 5 minutes. Allow to cool.
Mix ricotta, salmon, capers, lemon juice, lemon rind and half the chives in a bowl.
Season well.

Serving
Fill vol-au-vent shells with mixture and top with remaining chives.

You’ll need a sushi mat for this recipe

Ingredients
1 cup sushi rice, rinsed.
1 tablespoon seasoned rice vinegar.
4 nori sheets (dried, roasted seaweed).
1/2 avocado, sliced length ways.
105 gram canned salmon, drained and flaked.
1/2 lebanese cucumber, cut into thin strips.
1 small carrot, grated.
Soy sauce to serve.

Method
Pour 1 1/2 cups cold water into a saucepan.
Add the rice and cook over a high heat.
Cover and bring to the boil. Reduce the heat to low and cook for 15 minutes or until the liquid has been absorbed and the rice is tender.
Remove from heat and let stand for 5 minutes.
Place the rice and vinegar and rice into a bowl, stirring to combine. Allow the rice to cool completely, stirring often to avoid the rice becoming gluggy.
Place one nori sheet, shiny side down, on a sushi mat.
Using moist hands, smooth 1/4 of the rice mix over the nori sheet, leaving a 3cm border around the edges.
Position one quarter of the avocado along the edge closest to you.
Top with one quarter each of the cucumber, salmon and carrot.
Using the sushi mat, firmly roll up the nori sheet, to enclose the filling.
Repeat with the remaining nori, and ingredients.

Serving
Slice each roll into 4 pieces and wrap in plastic wrap.

Ingredients
3/4 cup self raising flour.
1 egg, beaten.
150 mL sparkling mineral water at room temperature.
250 grams cooked prawns, shelled, deveined and roughly chopped.
1 tablespoon fresh chopped chives.
Vegetable oil for frying

Method
Combine flour, egg and mineral water in a bowl.
Mix into a batter, cover and allow to sit for 20 minutes.
Add prawns and chives to batter and mix well.
Heat oil in a non stick pan over medium heat.
Use approx 1/8th of the mixture per fritter, fry until golden, around 2-3 minutes per side.

Serving
Delicious with our capsicum aioli recipe.

Ingredients
2 tablespoons olive oil.
1 large red onion, halved, sliced.
2cm piece ginger, peeled, grated.
2 cloves garlic, crushed.
1/4 red cabbage, shredded.
2 sweet apples, cored, sliced.
1/2 lemon, juiced.
40 grams butter, chopped.
4 snapper fillets.

Method
Place a large saucepan over medium heat and add 1 tablespoon oil.
Add the onion and cook, stirring for 2 to 3 minutes, until opaque and tender.
Add garlic and ginger, and cook for about 1 minute.
Add cabbage, apple and 2 tablespoons lemon juice, and cook for 15 minutes, stirring occaisionally. Cabbage should have wilted and apples should be tender.
Stir through half of the butter and season with salt and pepper.
Place a large frying pan over medium-high heat and add the remaining oil and butter.
Once butter is frothy, add the fish and cook for 2 minutes each side, until cooked through.

Serving
Serve fish with cabbage and apple.

Ingredients
2 teaspoons peanut oil.
1-2 tablespoons Thai yellow curry paste.
400ml coconut cream.
2 cups fish stock.
1 lemongrass stalk, white part only, bruised.
4 finger eggplants, sliced.
100 grams green beans, trimmed.
750 grams firm white fish fillets, cut into large pieces.
3 teaspoons fish sauce.
3 teaspoons lime juice.
Steamed rice, to serve.
Lime wedges, to serve.

Method
Place a large saucepan or wok over medium heat and add the oil.
Add the yellow curry paste and cook, stirring, for 1-2 minutes.
Pour in the coconut cream, stock and add the lemongrass.
Cover and simmer for 20 minutes.
Uncover, add the eggplant and beans and cook for 10 minutes.
Add the fish, fish sauce and lime juice and cook for a further 5 minutes.
Remove the lemongrass.

Serving
Serve with steamed rice and extra lime wedges.

Ingredients
600 grams baby chat potatoes, halved.
4 garlic cloves, unpeeled and bruised.
Salt & pepper.
Olive oil.
650 grams flathead fillets, cut into thick strips.
Flour.
1 tablespoon chives, chopped.

Method
Preheat oven to 210°C. Line a tray with baking paper.
Steam the halved potatoes for 10 minutes or until just tender.
Remove from heat and allow to cool for 5 minutes.
Transfer potato to tray, press down lightly in the centre of each potato with a fork to flatten and crumble them slightly.
Add the garlic, sprinkle generously with salt and pepper and drizzle with a little oil.
Bake for 25 minutes or until crispy and golden.
Toss the fish in a little flour seasoned with salt and pepper, shaking off any excess. Place a frying pan over medium-high heat and add a little olive oil.
Cook the fish in batches for 4 minutes or until golden and cooked through.

Serving
Sprinkle the chives over the potato and serve immediately with the fish.