Snapper With Macadamia Pesto and Bean Salad

INGREDIENTS

500g sweet potato, peeled, cut into 2cm pieces
1 1/2 tablespoons extra virgin olive oil
1 small red onion, thinly sliced into rounds
1 tablespoon lime juice
4 (about 180g each) snapper fillets
300g green beans, trimmed, blanched

MACADAMIA PESTO

75g macadamias, toasted
1 cup fresh coriander leaves, firmly packed
1 small garlic clove, coarsely chopped
1 lime, rind finely grated, juiced
60ml (1/4 cup) extra virgin olive oil
1 tablespoon water

METHOD

    Step 1
Preheat the oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place potato on the prepared tray. Drizzle with 1 tbs of the oil. Season. Roast, stirring

Linguine with Prawns, Peas & Mint

INGREDIENTS

500g Barilla Linguine
1/3 cup (80ml) extra virgin olive oil
2 large garlic cloves, sliced
Zest and juice of 2 limes
750g Ocean Foods green prawns, peeled
350g shelled peas (fresh or frozen)
1/2 bunch fresh mint leaves, roughly chopped
Salt & freshly ground pepper

METHOD

Step 1
Cook pasta in a large saucepan of lightly salted, boiling water. Return to the boil and cook for 10-12 minutes until just cooked. Drain pasta reserving 1/3 cup cooking water and return to the pan.

Step 2
Meanwhile, heat oil in a large frying pan, add garlic and lime zest and fry gently over

Seafood Paella

Paella originated in Valencia , Spain as a one-pan peasant dish made with a little bit of everything that was on hand. Fresh seafood, saffron and earthy paprika are the key ingredients in this traditional Spanish dish.

INGREDIENTS
1/2 cup (125ml) dry white wine
1/2 teaspoon saffron threads
1 tablespoon olive oil
1 Spanish onion, finely chopped
1 red capsicum, seeded, finely chopped
2 garlic cloves, crushed
1 large ripe tomato, halved, seeded, finely chopped
2 teaspoons mild Spanish paprika
1 cup (200g) medium grain rice (such as calrose)
2 cups (500ml) Massel chicken style liquid stock
12 (about 1kg) green king

Seafood Curry – In 3 Easy Steps!

INGREDIENTS
2 tablespoons vegetable oil
1 onion, thinly sliced
1 garlic clove, crushed
2cm piece ginger, grated
2 tablespoons mild curry paste
1 tablespoon tomato puree
500g white fish fillets (such as blue-eye or perch), deboned, cut into 2cm chunks
300g green prawns, peeled, tails intact
2 x 270ml cans coconut milk
1/4 cup (60ml) Massel chicken style liquid stock
1 teaspoon palm sugar or caster sugar
2 tablespoons lime juice
2 tablespoons chopped coriander leaves, plus whole leaves to garnish
Steamed brown rice, to serve

METHOD

Step 1
Heat the oil in a heavy-based frypan over medium heat. Add the onion and cook, stirring, until softened.

Heat N Eat Meals

Our brand new Heat N Eat healthy option meals are now available.  Ranging from Salmon & Veggies to Barramundi and Veggies we have you covered 7 days per week.

Always changing and always fresh our ready to cook meals are the bomb.

Sydney Fish Market to get a $250 million makeover on new Blackwattle Bay site

The NSW government has unveiled plans for a significant redesign of Blackwattle Bay, shifting the Sydney Fish Market to a new home, displacing heavy industry and opening new tracts of inner-city homes and shops.

The $250 million transformation, announced on Sunday by Premier Gladys Berejiklian, would house the fish market in a new Danish-designed building next to its current spot, backing onto Wentworth Park on the south side of the bay.

Ms Berejiklian said she hoped new use of the current site would pay for its redevelopment, costing taxpayers nothing.

But the proposal