We will be adding new recipes on a regular basis and changing them to offer you a great selection of seasonal and fresh recipe ideas.

Mussels, coconut, chilli and tamarind. What’s not to love about this easy and big flavoured dish?

Ingredients (to serve two):

·         1 kg mussels (approximately 16 green-lipped mussels)

·         1 tablespoon cooking oil

·         3 tablespoons Jenny’s Kitchen Tamarind Chutney*

·         1 cup coconut cream

·         100g bean sprouts

·         1 red chilli, deseeded and sliced thinly

·         Salt and pepper to taste

·         A handful of fresh coriander, roughly chopped


* We used ‘Hot’ Jenny’s Kitchen Tamarind Chutney but whatever you have is fine.

To prepare your mussels

  1. Scrub mussels and remove any beards. Drain thoroughly and place mussels in a large saucepan or sauté pan. Cover with a lid and place on high heat. Cook without any extra liquid for 7-10 minutes until mussels open. Mussels will release their own liquid. Remove cooked mussels with tongs to a colander and discard any mussels that do not open after 10 minutes. Reserve 1/2 cup of the mussel cooking liquid and discard the rest of the liquid including any grit. 


  1. Return the pan to high heat, add cooking oil and Jenny’s Kitchen Tamarind Chutney, stirring to combine. Add the coconut cream and reserved mussel cooking liquid and bring to simmer. Add the bean sprouts and sliced chilli, cooking for 2 minutes until just softened. Taste and add freshly ground black pepper and salt to taste. Add the cooked mussels to the sauce, carefully combining until mussels are well coated with and sprouts evenly distributed. 


Transfer to a serving bowl or individual bowls and scatter with fresh chopped coriander. Serve immediately with rice or crusty bread to soak up the juices.

Oyster Kilpatric

12 Oysters in half shell
¼ cup grated Parmesan cheese
1 Garlic Clove finely chopped
¼ cup Bacon pieces, trim rhind and fat
Pinch of Cayenne pepper
4 Tble spn Worchester sauce

Lightly fry off bacon pieces (I prefer to fry bacon first to add flavour)
Mix Worchester sauce, garlic And Cayenne pepper together.
Place oysters in oven proof dish, use salt or rice to help them stand up if needed, spoon sauce mix on top of oysters then bacon and top with Parmesan cheese,

Cook under grill for 4-5 minutes or until golden or cooked to your preference. 


Craig’s White Bait Fritter

200grm White Bait
1 egg White
1 table spoon cold water
2 Table spoon flour
4 Table spoon milk
Salt & pepper to season

Whisk flour and milk together to make a smooth batter in 1 bowl, fold white bait through the batter covering them all.
In a separate bowl whisk the egg white with 1 table spoon of cold water until it peaks
Fold the egg white into the batter mixture until white bait mixed evenly through

Heat an oiled pan, spoon mixture in at desired fritter size and cook until golden on both sides, season and serve with crisp micro salad and lemon wedge with aioli or tartare sauce.

Baked Fish with Crusted Topping

600 - 800grm Boneless Fish Fillet
1/2 Loaf Fresh White Bread or 400gms panko crumbs
 Al Browns Lemon & Oregano Olive Oil
 Fresh Chopped Parsley
100gms Butter
100gms Parmesan Cheese


Place bread, butter, parsley and parmesan cheese in a blender and blend until crumbs are of a medium size, not too fine is best.
Place the fish in an oven proof dish, drizzle with oil, top with the crumb mixture and press down firmly then drizzle with more oil.
Cover and bake at 180 degrees for approximately 20 minutes or until cooked, uncover and grill until crust is golden.

Perfect to prepare before guests arrive.

Orange & Beetroot salmon salad

300g Salmon cut in to pieces
2 Oranges
200g Cooked Beetroot
3 cups Baby Spinach
100g Goats Cheese
2 Flaxseed Crackers
1 tbsp Olive Oil
Salt & Pepper


Heat a pan over a medium-high heat. Drizzle salmon with olive oil and season with salt.
Place salmon in the pan and cook for 3 minutes.
Once a golden crust has been achieved, remove from pan and drain on a paper towel.
Take your oranges and peel them. Segment each slice or roughly dice it. Add this to a large bowl. If small, cut your beetroots in halves or quarters if larger. Add these, including the juice to the bowl along with your baby spinach.
Break your goats cheese into large chunks and add these to the bowl along with broken up pieces of flaxseed cracker. Add your salmon and olive oil before tossing to combine.