S&B - Seafood & Saffron Arinchni balls

Leftover Seafood and Saffron Arancini with Lemon Aioli

Published in Sammy & Bella says...

These arancini are perfect for using up leftover seafood, as well as making use of the stock. Plus, they freeze very well for up to 3 months. If your kids are home for the school holidays, get them to help out and get their hands dirty! They will...
Justin North - Black Mussels with Vietnamese Dressing

Black Mussels with Vietnamese Dressing

Published in From Justin North's Kitchen

I like to make a seaside scene to serve the mussels on by collecting a few shells and sea treasures to add a quirky touch to your presentation. Makes 12 portions (36 pieces) I buy and cook fresh mussels but it is certainly fine, and a lot easier to...
Justin North - King Prawns with Lemon Thyme and Garlic

King Prawns with Lemon Thyme & Garlic

Published in From Justin North's Kitchen

You can use a BBQ or stovetop grill plate for maximum effect, but a fry pan is also fine. Makes 12 pieces 12 cocktail skewers 12 XL raw prawns – shells, heads & intestinal tract removed – you can leave the tails on. 4 tablespoons olive oil...
Baked Italian Fish

Baked Fish with Italian Herbs

Published in Dominique's World

2 zucchinis, cut into wedges 2 red onions, cut into wedges 10 cherry tomatoes 1/4 cup pitted black olives 1/4 cup (60ml) olive oil 4 x 180g thick skinless white fish fillets 2 tbls Gourmet Garden Garlic 1 tbls Gourmet Garden Italian Herbs ...
Sammy-ConfitOceanTrout

Confit ocean trout with horseradish and beetroot

Published in Sammy & Bella says...

This dish truly is a celebration of colour. We use different varieties of beetroot add flavour, fun and texture to the plate. The trout is gently cooked to retain its bright orange colour and soft silky texture, and to finish a snow like sprinkle of...
Barramundi

Pan-fried Barramundi with sautéed lovebird’s lettuce and prosciutto

Published in From Justin North's Kitchen

This is a wonderful way to cook barramundi, crispy skin with soft moist and gelatinous flesh with the delicate crunch of the slightly wilted lettuce. The earthy sweetness of the barramundi and the wonderful perfume of the prosciutto works so well...
Three Blue Ducks Staff Meal

Three Blue Ducks Staff Meal

Published in

Calamari, chorizo and chilli Serves 12 4 x 80g firm chorizo 20 ml light olive oil 14 x 120g calamari, cleaned and surface scored 1 bunch chervil, picked 1 lemon cut into wedges 2 long red chills seeded and cut into fine strands Method:  Preheat...
Becasse-18.4.07-Bisque1

Lobster bisque

Published in From Justin North's Kitchen

Makes 2 litres, enough for 4 serves Prep time. 20 minutes Cook time. 40 minutes 2 kg lobster heads or large whole prawns 100 ml white wine 50 ml vegetable oil 50 ml Cognac, Armagnac or cooking brandy 150 g butter 4 sprigs thyme 2 carrots, cut...