Serves 4-6


Ingredients:

500g smoked cod
3 tbsp lime juice
½ cup (30g) flaked coconut
1 cup (200g) jasmine rice, cooked and cooled
½ cup (25g) chopped fresh Vietnamese mint
3 tbsp chopped fresh mint
½ cup (25g) chopped fresh coriander leaves
8 kaffir lime leaves, very finely shredded

Dressing:
1 tbsp chopped fresh coriander root
2cm piece fresh ginger, finely grated
1 red chilli, finely chopped
1 tbsp chopped lemon grass (white part only)
3 tbsp chopped fresh Thai basil
1 avocado, chopped
⅓ cup (80ml) lime juice
2 tbsp fish sauce
1 tsp soft brown sugar
½ cup (125ml) peanut oil


Method:

• Preheat the oven to slow 150°C. Place the cod in a large frying pan and cover with water. Add the lime juice and simmer for 15 minutes, or until the fish flakes when tested with a fork. Drain and set aside to cool slightly before breaking it into bite-sized pieces. 
• Spread the coconut onto an oven tray and toast in the oven for 10 minutes or until it is golden brown, shaking the tray occasionally. Remove the coconut from the tray to prevent it burning. 
• Place the fish, coconut, rice, Vietnamese mint, mint, coriander and kaffir lime leaves in a large bowl and mix to combine. 
• To make Dressing: Place the coriander root, ginger, chilli, lemon grass and basil in a food processor and process until combined. Add the avocado, lime juice, fish sauce, sugar and peanut oil and process until creamy. 
• Pour the dressing over the salad and toss to coat the rice and fish. Serve immediately. 

Nutrition per serve (6):
Protein 20g
Fat 35g
Carbohydrate 30g
Dietary Fibre 5g
Cholesterol 45mg
2090 kj (495 cal)

Serves 4


Ingredients:

4 (175g each) chicken breast, on the bone
2 cloves garlic, peeled and sliced
4 fresh rosemary sprigs
6 tbsp olive oil
grated rind and juice ½ lemon
2 tbsp dry white wine
salt and pepper
½ tsp Dijon mustard
2 tbsp balsamic vinegar
1 tsp sugar


Method:

• Make several incisions in the chicken breasts and insert pieces of garlic and rosemary. Place the chicken breasts in a flameproof dish.
• Mix together 2 tbsp olive oil with the rind and juice of ½ lemon, the white wine and salt and pepper and pour over the chicken breasts and leave to marinate for 45 minutes. Preheat grill.
• Place the chicken breasts, skin-sides down, in the dish and cook under the hot grill for 5 minutes. Turn over and spoon the marinade over the top and grill for a further 10 minutes until the skin is crisp and brown. Whisk together the mustard, vinegar, sugar, salt and pepper and remaining oil. Add any cooking juices or marinade from the pan and spoon over the chicken to serve.

Makes 20


Ingredients:

225g (8oz) cream cheese
85g (3oz) feta cheese
1 clove garlic, crushed
1 tsp chopped fresh parsley
1 tsp chopped fresh mint
2 tbsp sesame seeds
3 tsp finely chopped fresh parsley
3 tsp finely chopped fresh mint
vine leaves, to serve


Method:

• In a bowl, mix together cream cheese and feta cheese until smooth. Stir in garlic, parsley and mint. Roll cheese into 20 balls. Chill for at least 1 hour. Meanwhile, toast sesame seeds for garnish. Put in a frying pan and heat until seeds are golden brown, stirring frequently. Leave to cool.
• To serve, mix together chopped parsley and chopped mint for garnish. Roll half cheese balls in herbs and half in toasted sesame seeds. Serve on vine leaves.

Serves 6


Ingredients:

A copy of newspaper
4 large handfuls fresh mixed herbs (dill, basil, rosemary, flat leaf parsley, and fennel tops)
1 (1.5 kg) whole salmon, scaled and gutted
Sea salt and freshly ground black pepper
Olive oil
2 lemons, thinly sliced
6 spring onions, thinly sliced
2 tablespoons fennel seeds, cracked

Method:

1. Open out the paper to the middle page, and scatter half the herbs over it.
2. Place the salmon in the middle of the paper and season inside and out and rub with olive oil.
3. Scatter over the lemon slices, spring onions, fennel seeds and remaining herbs, tucking some inside the fish.
4. Drizzle with a little extra olive oil.
5. Wrap the paper around the salmon, securing it well with lots of string.
6. Dampen the paper well under the tap. Place parcel directly on the top shelf of a preheated 220°C (425°F) oven, for 35 minutes, or preferably, cook on the barbecue or on a rack over a camp fire for about 25 minutes on each side.

Serves 6


Ingredients:

2 medium-sized butternut pumpkins, cut into 8 slices
3 tablespoon olive oil
1 sprig fresh thyme
1 sprig oregano
1 sprig parsley
5 cloves garlic, chopped
½ teaspoon parsley, chopped (for garnish)
Salt and pepper to taste


Method:

• Marinate pumpkin with olive oil and sprinkle chopped herbs all over. Season and add garlic.
• Preheat oven at 180°C and bake pumpkin for about 25 minutes or till soft and slightly brown. Garnish with parsley.
  

Serves 4


Ingredients:

1 thin-skinned lemon
1 orange
100g rocket (arugula) leaves, washed and dried
50g flat-leaf parsley, washed and dried
½ red onion, thinly sliced
125g black or purple olives

Dressing:
3 tbsp extra-virgin olive oil
½ tsp sweet paprika
½ tsp salt
½ tsp black pepper


Method:

• To make dressing, whisk all ingredients together until blended and set aside.
• With a small sharp knife, slice off all the skin and white pith of the lemon and orange. Dice flesh into small pieces, removing any thick membranes as you go.
• Combine lemon, orange, rocket, parsley, onion and olives in a serving bowl and toss lightly. Drizzle dressing over and toss again. Serve immediately.