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    Recipes — Australian

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    Turmeric Fish with Nam Pla Prik

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 2


        •    5 cloves garlic
        •    2 tbsps sea salt
        •    500ml vegetable oil
        •    1 tbsp black pepper
        •    1 knob fresh turmeric
        •    4-5 coriander roots, washed and scraped
        •    1 whole barramundi (about 400g), cleaned and scaled

    Nam pla prik dressing:

        •    2 tbsps lime juice
        •    4 tbsps fish sauce
        •    2 eschalots, finely sliced
        •    3 small red chillies, finely chopped


    1. Combine turmeric, garlic, pepper, coriander roots and salt in a mortar and pestle and pound to a paste.

    2. Spread over both sides of the barramundi and rest for 10 minutes.

    3. Heat enough oil in a wok to cover fish and cook over medium heat until skin is crisp and barramundi is cooked on both sides.

    4. Combine dressing ingredients.

    5. Serve fish with nam pla prik dressing.

    This great family recipe is thanks to Good Food Recipes at https://www.goodfood.com.au/recipes/turmeric-fish-with-nam-pla-prik-20111018-29wnq

    Herb Crusted Lamb Cutlets (lamb rack)

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    3 tsps pesto
        •    1 tbsp Dijon mustard
        •    3 cloves garlic, crushed
        •    ¼ cup fresh wholemeal breadcrumbs
        •    1 tbsp flat-leaf parsley, finely chopped
        •    2 tsps fresh thyme leaves, finely chopped
        •    1 tbsp fresh rosemary leaves, finely chopped
        •    4 frenched lamb cutlet racks (3 cutlets in each)
        •    Roasted vegetables like red onion wedges, zucchini and sweet potato, to serve


    1. Preheat the oven to 200°C. Place lamb in a roasting dish in a pan and brown all side and then brush on half a tablespoon of mustard onto each rack.
    2. Combine the breadcrumbs, herbs, garlic and pesto in a bowl, mix well. Press the breadcrumb mixture evenly over lamb racks.
    3. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or cook until lamb is cooked as desired.
    4. Remove lamb, cover loosely, and rest for 5 minutes before cutting the racks into cutlets and serve lamb with roasted vegetables including red onion wedges, zucchini and sweet potato.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/herb-crusted-lamb-cutlets/#

    Elegant Pork Marsala Recipe

    Wine and mushrooms lend elegance to this oh-so-simple pork dish. Use pre-sliced mushrooms and minced garlic to save time.

    Prep Time

        •    Prep and cook time: 30 minutes
        •    Yield: Serves 6


        •    1 tbsp olive oil
        •    1/2 tsp pepper
        •    5 tsps cornstarch
        •    1/3 chopped onion
        •    1/4 tsp minced garlic
        •    1/3 cup whole wheat flour
        •    2 cups sliced fresh mushrooms
        •    2 turkey bacon strips, chopped
        •    2/3 cup reduced-sodium chicken broth
        •    6 boneless pork loin chops (4 ounces each)
        •    1 cup Marsala wine or additional reduced-sodium chicken broth


    1. In a shallow bowl, mix flour and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
    2. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add pork chops; cook 4-5 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
    3. In same skillet, add mushrooms, onion and bacon to drippings; cook and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add wine; increase heat to medium-high. Cook, stirring to loosen browned bits from pan.
    4. In a small bowl, mix cornstarch and broth until smooth; add to pan. Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.

    This great family recipe is thanks to Taste of Home Recipes at https://www.tasteofhome.com/recipes/elegant-pork-marsala/?_cmp=WeeknightDinners&_ebid=WeeknightDinners1%2F3%2F2017&_mid=132652&pmcode=IT7JJZ101

      Hot Smoked Ocean Trout and Ramen Noodle Salad with Carrot, Daikon and Soy Dressing

      This recipe lets you enjoy all the flavour without all the effort! Our Hot Smoked Ocean Trout is a great match for those classic Asian inspired flavours, take your taste buds on a journey and try it today.

      Prep Time

          •    Prep time: 10 minutes
          •    Cook time: 2 minutes
          •    Yield: Serves 1


          •    120ml mirin
          •    10ml grapeseed oil
          •    1/2 tsp sesame oil
          •    1 tsp ginger (grated)
          •    several coriander sprigs
          •    15ml Shoyu (Japanese soy)
          •    1/4 cup daikon (cut as above)
          •    1/2 tsp toasted sesame seeds
          •    1/4 cup cucumber (cut as above)
          •    100g Hot Smoked Ocean Trout Deli Bites
          •    150g ramen noodles (cooked and cooled)
          •    1/4 cup carrots (cut into matchstick shape)


      1. Combine in a mixing bowl the oil, mirin, soy, ginger and sesame oil. Add in the Ocean Trout, noodles, carrot, daikon and cucumber.
      2. Place onto a plate and finish with the sesame seeds and top with a little coriander.

      This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/hot-smoked-ocean-trout-ramen-noodle-salad-carrot-daikon-soy-dressing/

      Scallops with Mango Vinaigrette

      Prep Time

          •    Prep time: 5 minutes
          •    Cook time: 5 minutes
          •    Yield: Serves 4


          •    salt
          •    1 tbsp olive oil
          •    mango vinaigrette
          •    1 1/2 pounds sea scallops
          •    freshly ground black pepper
          •    1 (5-ounce) bag baby spinach
          •    1 red bell pepper, cut into strips
          •    1 cup rinsed and drained black beans


      1. Toss scallops with 1 tablespoon olive oil, and sprinkle with salt and black pepper. Grill over medium-high heat 2 minutes on each side or until opaque.

      2. Arrange spinach, bell pepper, black beans, and scallops on a serving plate. Drizzle with Mango Vinaigrette.

      3. Note: To sear the scallops instead of grilling, thoroughly heat a large skillet over medium-high heat. Cook scallops 2 minutes on each side or until opaque.
      4. Know this: Sea scallops are commonly sold frozen or fresh at seafood markets. Live scallops, which are sold in their shells, are highly perishable, costly, and not appropriate in this recipe.

      5. Thaw frozen scallops for several hours in the refrigerator or wrapped in plastic wrap under gently running cool water. Drain well before use.

      6. Fresh scallops come "wet" or "dry." Wet scallops are treated with a preservative that adds weight and tends to seep out when cooked. They appear snow-white at markets. Dry scallops are beige to pink in color.

      7. Many people prefer to remove the opaque "foot" that sometimes comes on the side of the sea scallop. Although edible, this oblong piece is slightly tough.

      8. Preheat the grill (or skillet) thoroughly, or the scallops will stick and tear when turned. The scallops may initially stick on hot grill grates while browning, but will release when it's time to turn them over.

      9. Pour this: Nobilo Icon Sauvignon Blanc ($18). With tropical-fruit notes, this complex and well-balanced wine pairs nicely with sweet scallops.

      This great family recipe is thanks to Coastal Living Recipes at https://www.coastalliving.com/syndication/scallops-with-mango-vinaigrette