Baked Salmon



  • Tasmanian Salmon Fillets (Skin On)
  • 1 Sliced Lemon
  • 1 Sliced Tomato
  • Rosemary sprigs
  • Pinch of Salt
  • Pinch of Pepper
  • Pinch of Cumin
  • Pinch of Cayenne


  • Preheat the ​oven to 180°C.
  • Get yourself some kitchen foil and put a few slices of lemon in the centre.
  • Lay your salmon fillet, skin-side down over the lemon.
  • Top with left over sliced lemon, sliced tomatoes and a few sprigs of rosemary.
  • Drizzle with olive oil and season with cayenne pepper, cumin, salt and pepper. I added a sprinkle of Dukkah from my previous recipe (optional).
  • Pull the foil edges together and scrunch them up to seal the parcel.
  • Put the baking tray into your hot oven and cook for 15 minutes.
  • Remove the tray from the oven and let it stand for a minute before carefully unwrapping and checking that the salmon is cooked through.


Bon Appetit xoxo
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The Best Pan Seared Lamb Cutlets


  • 16 Lamb Cutlets
  • 1 Lemon
  • 2 Tbsp Chopped Fresh Rosemary
  • 2 Tbsp Olive Oil
  • 1 Tsp sea salt
  • Pinch of Pepper
  • 3 Cloves of garlic finely chopped
  • I Diced Onion
  • 1 small Chilli Finely chopped


  • Pound your Lamb with a meat mallet.
  • In a bowl combine Garlic, Onion, Lemon, Olive Oil, Rosemary, Salt and Pepper.
  • Give it a stir and add it to your lamb.
  • The lamb cutlets can marinate up to 1 day ahead, covered and refrigerated.
  • On a medium heat, Pan Fry the lamb for about 3 minutes on each side then set aside to rest for another 3 minutes.



Stuffed Vegtables | Mahshi





  • 3 Zucchinis
  • 3 Capsicums
  • 3 Tomatoes
  • 1 Onion chopped
  • 500g Beef mince
  • 1 Cup basmati rice
  • 2 Tbsp tomato paste
  • 1 Litre chicken stock
  • 1/2 Cup chopped Parsley
  • 1 Tbsp chopped mint
  • 2 Garlic cloves crushed
  • 2 Tbsp olive oil
  • Salt and Pepper
  • Nutmeg


  • Cut off the tops of the capsicums, remove the seeds and discard.
  • Core the rest of the vegetables into the pot, leaving only a thin outer shell.
  • In a medium sized bowl combine rice, mince, tomato paste, mint, parsley, onion, garlic, salt and pepper, olive oil and pinch of nutmeg.
  • Fill the vegetables with the rice mixture.
  • In a large, deep non-stick pot, arrange the stuffed vegetables facing upwards.
  • Pour the chicken stock over the vegetables.
  • Cook on high for 10 minutes then simmer over a medium heat for 20 minutes until the vegetables are tender when tested with the point of a knife.

Chicken curry


  • 1 kg chicken breast cut cubes
  • 2 Large onions, finely chopped
  • 4 cloves of garlic, chopped
  • 1 table spoon fresh grated ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 table spoon of curry powder
  • 1 table spoon ground turmeric
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • Pinch of nutmeg
  • salt, pepper
  • 1 tablespoon curry paste
  • can of coconut milk
  • 3 cups of chicken stock
  • 2 carrots, cut cubes
  • 4 large potatoes, cut cubes
  • 4 table spoon fresh coriander
  • oil


  • Heat about 2 tablespoon of oil in a large pan
  • Cook the chicken over a high heat for about 4 minutes or until brown.
  • Remove from the pan, add the onion and cook over a medium heat, stirring frequently
  • Add the garlic, ginger and cook for 2 minutes then add the spices
  • Add the vegetables then cook for a further 5 minutes
  • Add the chicken mix well then add the chicken stock and boil for 10 minutes
  • Reduce the heat for 30 minutes then add the coconut milk
  • Cook for further 10 minutes.
  • Garnish with fresh coriander and serve with rice



  • 1 pack lasagne sheets
  • 3 liters water
  • 2 teaspoons salt
  • 2 tablespoons oil
  • 60g butter
  • 2 tablespoons plain flour
  • 2 1/2 cups milk
  • Pinch of ground nutmeg
  • 1 cup grated Mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Meat Sauce

  • 500g beef mince
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 400g can chopped tomatoes
  • 1 cup beef stock
  • 1 tablespoon Italian herbs
  • Salt, pepper
  • Heat the oil, add onion and garlic then cook for 5 minutes
  • Add beef mince and cook until browned
  • Add the tomatoes, tomato paste, stock, mixed herbs, salt and pepper
  • Bring to the boil then let it simmer for 30 minutes stirring occasionally.

Béchamel Sauce

  • Melt the butter then add plain flour, stir continually for 2 minutes
  • Remove from heat and add the milk
  • Return to the heat and let it boil while stirring continually until sauce thickens
  • Add the cheese and nutmeg
  • In a large pot bring the water to boil add lasagne, salt and oil
  • Stir gently until the lasagne becomes tender, cool the sheets under running water
  • Spread a layer of meat sauce over the base of the lasagne dish
  • Pour some béchamel sauce and sprinkle with Parmesan cheese
  • Cover with a layer of lasagne sheets
  • Repeat to make 2 layers and pour over remaining béchamel and sprinkle with
  • Parmesan cheese and italian herbs
  • Bake in a preheated oven 180 for about 35 minutes or until golden
  • stand for 10 minutes before serving

Sausage Rolls



  • 500g mince beef / lamb
  • 4 spring onions chopped or 1 onion chopped
  • 1 carrot shredded
  • 2 sticks of celery chopped
  • 1 tablespoon tomato paste
  • 1 tablespoon barbecue sauce
  • 1/4 cup bread crumbs
  • 1 egg beaten
  • Salt, pepper
  • Italian herbs
  • Chilli
  • Puff pastry sheets
  • 2 eggs
  • 2 tablespoons milk


  • Combine mince, onions, carrots, celery, tomato paste, tomato sauce, egg, bread crumbs and seasoning.
  • Mix well then cut pastry sheets in half
  • Place the mixture in the middle of the pastry
  • Fold then roll to enclose the filling.
  • Cut them to the desired size
  • Glaze over with beaten egg and milk
  • Cook in moderate oven 180 degrees for about 20 minutes or until lightly browned
  • Serve with tomato sauce