Snapper With Macadamia Pesto and Bean Salad


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


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


    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


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


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.

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!

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


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