Recipes

YIELDS 1 Serving INGREDIENTS 400 g cooked tiger prawns 2 mangos, cut into 2cm cubes 2 avocados, cut into 2cm cubes 2 limes, plus lime wedges to serve ⅓ cup finely chopped coriander leaves 1 long red chilli, seeds removed, finely chopped 1 tbsp Capilano Light & Smooth Honey 1 tbsp avocado oil (see note) or extra virgin olive oil 1 butter lettuce, leaves separated Micro herbs (see note) (optional), to serve DIRECTIONS Peel, devein and roughly chop half the prawns. Place in a bowl with mango and avocado. Grate the zest of half a

YIELDS 1 Serving INGREDIENTS 2 tbsp Peanut or sunflower oil 4 Barramundi fillets ¼ Wombok, thinly sliced (or cabbage) 1 Red onion, thinly sliced 6 Dutch carrots (we used purple) 2 bird’s eye chillies, thinly sliced 1 Bunch coriander, leaves picked 1 Bunch mint, leaves picked 100 g Bean sprouts DRESSING 1 tbsp Brown sugar 1 ½ tbsp Rice wine vinegar Juice of 2 limes 2 tbsp Peanut or sunflower oil 1 tbsp Fsh sauce DIRECTIONSA crispy fish dish you can put together in minutes with an oh-so-tasty, healthy Vietnamese dressing. Heat oil in a frypan over medium-high heat.

YIELDS 1 Serving INGREDIENTS 4 Green Moreton Bay bugs, split in half lengthways Olive oil, to drizzle Lemon wedges, to serve HERB & GARLIC BUTTER 100 g Softened unsalted butter 1 tbsp Finely chopped flat-leaf parsley leaves 1 tbsp Chopped thyme leaves 1 tbsp Finely chopped oregano leaves 1 Garlic clove, crushed DIRECTIONS Preheat a barbecue with a lid to medium-high. For the herb and garlic butter, combine all ingredients in a bowl, season and stir to combine. Cover with plastic wrap, then chill until ready to use. Bring to room temperature before serving. Place

YIELDS 1 Serving INGREDIENTS 250 g Unsalted butter, coarsely chopped 4 Green garlic stalks, finely chopped 18 Scallops in the shell ¼ Cup finely chopped coriander To serve: lemon wedges DIRECTIONS Heat a char-grill pan or barbecue to high heat. Melt butter in a small saucepan over medium heat, add garlic, sauté until fragrant (5 minutes). Spoon butter sauce over scallops, season to taste, scatter with coriander and grill, scallop-side up, until plump and just cooked through (5 minutes). Squeeze lemon over and serve hot. With thanks to: www.delicious.com.au

YIELDS 4 Serving PREP TIME 15 mins COOK TIME 2 mins TOTAL TIME 17 mins INGREDIENTS ¼ cup Black sesame seeds ½ cup White sesame seeds 4 tuna steaks, each 6 oz. and 1 inch thick Salt and freshly ground pepper, to taste 2 tbsp grapeseed or canola oil DIRECTIONS In a shallow dish, combine the black and white sesame seeds and stir to mix. Season the tuna with salt and pepper and dredge in the sesame seeds, coating the tuna evenly. In a searing pan over high heat, warm the oil until smoking. Arrange the tuna