Coconut

Half Kilo NZ Snapper, Caramelised Garlic, Almonds & Black Pepper

Whole Snapper

Battered Fish & Chips

Tuna Steak Pepperonata

Choice of Hand-cut Chips, aioli or Seasonal vegetables, lemon

Barramundi

Spit-Roast Lamb, Lamb Souvlaki, Spicy Lamb Merguez Sausages, Shaved Cabbage Salad, Pita Bread & Tzatziki

Easter Lamb Platter

Succulent Spit-Roast Lamb, Spicy Feta, Pomegranate, Parsley & Mint

Spit Roast Lamb

Confit Cherry Tomato, Lemon & Herb Olive Oil

Tuna Crudo

Avocado, Whitloff, Fennel and White Wine Dressing

King Prawn Salad

Sydney Rock Oysters

Greek Easter Bread

Spanakopita, Spinach & Cheese Pastry

Vine Leaf Dolmades, Hummus, Bulgar Salad

Haloumi, Seasonal Fruit, Greek Olive Oil

Octopus, Potato, Capers & Cabernet Vinegar

Wagyu Beef Bresola, Peach & Watercress Salad, Pomegranate Molasses

Vanilla Creme Brulee, Cinnamon Shortbread

Pistachio Cake, Cherries, Chocolate Ice-Cream

Lemon Bougatsa, Semolina Custard, Rhubarb & Strawberries

Tomato & Saffron Risotto, Artichoke, Silverbeet, Zucchini

Rolled & Roasted Pork Belly, Pepperonata

Roast Half Chicken, Whipped Garlic & Greens

Grilled Barramundi & Eggplant Relish

Yamba Prawns, Skordalia, Chilli & Lemon

Place 1.5 cups unsweetened shredded coconut in a high-speed blender. Pour 3 cups just-off-boil hot water over the coconut to help extract fat and flavor. Let sit (bloom) 5 minutes so the coconut softens and releases oils. After 5 minutes, blend on high for 1 minute until mixture is smooth and frothy.

Bloom and blend

Line a fine-mesh sieve with cheesecloth or use a nut-milk bag set over a large bowl. Pour the blended coconut mixture through the cloth/sieve. Gather the cloth and squeeze firmly to extract as much liquid as possible (about 3 cups of fresh coconut milk). Reserve the coconut pulp for other uses (baking, drying).

Strain

If you prefer a lighter coconut milk, add up to 1/2 cup warm water to the strained milk and stir to combine. This yields a standard canned-milk consistency; omit to keep it richer.

Adjust consistency (optional)

While the coconut milk is still warm, stir in 2 tablespoons granulated sugar and 1/4 teaspoon sea salt until fully dissolved. Add 1 teaspoon vanilla extract and mix. Taste and adjust sweetness or salt to preference. If you used the optional diluted water, you may want to add slightly more sugar for the same sweetness level.

For a silkier mouthfeel, whisk in 1 tablespoon melted coconut oil until incorporated and the milk looks glossy. Chill if using cold; the coconut oil may solidify slightly in the fridge, giving the milk a creamier texture when shaken or stirred before use.

To serve: pour the fresh coconut milk into a jar or bottle. Garnish servings with toasted coconut flakes (2 tablespoons reserved) if desired. Use within 3–4 days refrigerated; shake before each use.

unsweetened shredded coconut

hot water (just off boil)

warm water (for diluting, optional)

granulated sugar

sea salt

vanilla extract

coconut oil (melted, for richer texture)

toasted coconut flakes (for garnish)

Rinse the snapper under cold water and pat very dry with paper towels inside and out. Make 3 diagonal slashes on each side of the fish about 1 cm deep to allow flavours to penetrate.

Prepare the fish

Season inside the cavity and both sides generously with sea salt (about 1 tsp total) and freshly ground black pepper (about 1 tsp). Stuff the cavity with half the chopped parsley and the lemon halves (save the remaining lemon for finishing).

Heat a heavy frying pan over medium-low heat. Add 2 tbs olive oil and 40 g butter. When butter has melted and is foaming, add the thinly sliced garlic in a single layer. Sprinkle 1 tsp caster sugar over the garlic to encourage caramelisation. Cook slowly, stirring occasionally, for 8–12 minutes until the garlic is a deep golden-brown but not burnt. Reduce heat if needed.

Caramelise the garlic

Once garlic is caramelised, carefully pour in 60 ml white wine to deglaze the pan, scraping up any brown bits. Let the wine reduce for 1–2 minutes, then add 60 ml fish or vegetable stock and 1 tbs lemon juice. Simmer gently for 2–3 minutes to meld flavours.

Season the sauce with 1 tsp salt and 1/2 tsp freshly ground black pepper. Keep the sauce warm on the lowest heat while you cook the fish. Reserve the caramelised garlic and most of the sauce for finishing the fish; leave a little in the pan for toasting the almonds (see next section).

In a small dry skillet over medium heat, add 1 tbs extra virgin olive oil and 50 g whole almonds. Toast, stirring frequently, for 4–6 minutes until aromatic and lightly browned. If using smoked paprika, add 1/4 tsp in the last 30 seconds and stir to coat. Transfer almonds to a board and roughly chop or crush to a coarse crumble.

Toast the almonds

Combine the chopped almonds with the reserved caramelised garlic (roughly half the garlic) and a tablespoon of the sauce. This mixture will be spooned over the fish just before serving.

Preheat oven to 200°C (390°F) if finishing in oven. Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. When oil is shimmering, place the seasoned snapper skin-side down. Sear without moving for 3–4 minutes until the skin is crisp and golden. Carefully flip the fish using two spatulas.

Pan-roast or oven-roast the snapper

If the pan is ovenproof, transfer to the preheated oven and roast 6–8 minutes until the flesh is opaque and flakes easily at the thickest part (internal temperature ~60°C / 140°F). If not using the oven, reduce heat to medium, cover loosely with a lid, and cook a further 6–8 minutes, spooning some warm caramelised garlic sauce over the top occasionally.

Remove fish to a warm platter. Spoon the remaining caramelised garlic sauce over the fish, then scatter the chopped toasted almonds evenly on top. Squeeze the remaining lemon half over the fish and sprinkle the remaining chopped parsley and microgreens.

Finish with a final crack of freshly ground black pepper to taste. Serve immediately with extra lemon wedges and any preferred side (steamed greens, roasted potatoes or crusty bread).

whole snapper (cleaned, scaled, gutted)

freshly ground black pepper

lemon

fresh parsley (roughly chopped)

garlic cloves (thinly sliced)

unsalted butter

olive oil

caster sugar

white wine (or dry vermouth)

fish or vegetable stock

lemon juice

salt

whole almonds (skin on)

extra virgin olive oil

smoked paprika (optional)

microgreens or extra parsley (to serve)

Peel the potatoes if desired (leaving skin on is fine). Cut into 1/2 to 3/4-inch thick chips/sticks. Rinse under cold water until water runs clear to remove excess starch.

Prepare potatoes

Soak the cut chips in a bowl of cold water for 30 minutes to 1 hour (or at least 20 minutes) to draw out starch for crispiness. Drain and pat completely dry with clean kitchen towels or paper towels.

Heat oil in a deep pot or heavy-bottomed pan to 320°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently but not vigorously.

Blanch-fry the chips in batches for 4–6 minutes until softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest while you prepare batter and fish (or chill briefly to speed up).

Increase oil temperature to 375°F (190°C). Return chips to hot oil in batches and fry for 2–4 minutes until golden-brown and crisp. Drain on a rack, immediately season with salt and pepper.

In a small bowl combine mayonnaise, diced dill pickle, chopped capers, chopped parsley, lemon juice, Dijon mustard, salt and pepper. Stir until evenly combined.

Taste and adjust seasoning — add more lemon juice for brightness, salt for seasoning, or a little extra chopped pickle for tang. Chill in the refrigerator while frying for flavors to marry.

Pat fish fillets dry and cut into serving-size portions (about 4–6 oz each). Season lightly with 1/4 tsp salt and a pinch of pepper.

Set up a dredging station: one shallow dish with 1/2 cup flour for dredging, and a second bowl for the batter.

Make the batter: in the batter bowl whisk together 3/4 cup flour, 1/4 cup cornstarch, baking powder, 1 tsp salt and 1/2 tsp pepper. Whisk in the beaten egg. Slowly pour in the cold beer or sparkling water while whisking until a smooth, slightly thick batter forms. The batter should coat the back of a spoon; if too thick, add 1–2 tbsp more beer/sparkling water. Keep batter cold (place bowl over ice if available).

Heat the frying oil in a deep pot or fryer to 350–375°F (175–190°C). Use a thermometer for accuracy; oil should be hot enough that batter sizzles and cooks quickly without absorbing excess oil.

Dust each fish piece lightly in the 1/2 cup flour, shaking off excess. Hold the fish by one end and dip into the batter, letting excess drip off briefly.

Carefully lower the battered fish into the hot oil, frying in batches to avoid overcrowding (2–3 pieces depending on pot size). Fry for 4–6 minutes, turning if necessary, until the batter is golden-brown and the fish registers 145°F (63°C) or flakes easily when tested with a fork.

Remove fish with a slotted spoon and drain on a wire rack set over a baking sheet. Keep warm in a low oven (200°F / 90°C) while finishing remaining batches.

Serve immediately with hand-cut chips, a generous spoon of tartare sauce, and lemon wedges for squeezing. Enjoy while hot and crispy.

firm white fish fillets (cod, haddock, pollock)

all-purpose flour (for dredging)

cold beer (lager or pale ale) or sparkling water

all-purpose flour (for batter)

cornstarch

baking powder

egg (large), beaten

vegetable oil (for deep frying)

lemon (cut into wedges)

russet or Maris Piper potatoes

vegetable oil (for frying)

mayonnaise

dill pickle (finely diced) or cornichon

capers (drained and chopped)

fresh flat-leaf parsley (finely chopped)

Dijon mustard

Preheat the oven broiler or grill to high. Place whole red bell peppers on a rimmed baking sheet lined with foil. Broil or grill, turning every 3–4 minutes with tongs, until skins are blackened and blistered all over (about 10–15 minutes).

Roast the peppers

Transfer the hot peppers to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10–15 minutes to steam — this loosens the skins.

Once cool enough to handle, remove stem, seeds and peel the blackened skin. Slice the roasted peppers into 1/2-inch strips and set aside.

Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and a pinch of salt; cook until translucent and just beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Cook aromatics

Add the sliced roasted peppers to the skillet, stirring to combine. Cook 3–4 minutes to warm through and let flavors meld.

Stir in the halved olives, rinsed capers, sherry vinegar, chopped oregano, sugar (if using), 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Cook another 2 minutes to blend. Taste and adjust seasoning (add a touch more vinegar or sugar if needed). Remove from heat and keep warm.

Pat the tuna steaks dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Heat 2 tablespoons olive oil in a heavy skillet or cast-iron pan over high heat until shimmering but not smoking (about 1–2 minutes).

Add the tuna steaks to the hot pan and sear without moving: for rare center, sear 1.5–2 minutes per side; for medium-rare, 3 minutes per side. (Tuna cooks quickly — internal temp ~115–125°F rare, 125–135°F medium-rare.)

Remove tuna to a plate and let rest 2 minutes; do not slice yet.

Slice the tuna steaks across the grain into 1/2-inch slices. Spoon a generous portion of the warm pepperonata onto a serving platter or individual plates.

Arrange the sliced tuna on top of or alongside the pepperonata. Drizzle with the remaining 1 teaspoon extra-virgin olive oil and scatter chopped parsley over the dish.

Serve with lemon wedges so diners can squeeze fresh lemon over the tuna. Adjust final seasoning with salt and pepper to taste.

fresh tuna steaks

kosher salt

olive oil (for searing)

red bell peppers (large)

extra-virgin olive oil

yellow onion

garlic cloves, minced

pitted Kalamata olives, halved

capers, rinsed

sherry vinegar (or red wine vinegar)

fresh oregano leaves, chopped (or 1 tsp dried)

sugar (optional, to balance acidity)

fresh parsley, chopped

lemon wedges

extra-virgin olive oil (finish)

Cut potatoes into 1–1.2 cm (about 3/8–1/2 inch) thick chips. Place in a large bowl of cold water and soak for 30 minutes to remove excess starch.

Prepare and soak

Drain and pat chips completely dry with kitchen towels. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 150°C (300°F). Fry chips in batches for 4–5 minutes until limp but not browned. Remove and drain on paper towels; cool for at least 10 minutes (can be refrigerated).

Dry and first fry

Increase oil temperature to 190°C (375°F). Fry chips in batches until golden and crisp, 2–3 minutes. Drain on paper towels, immediately sprinkle with 1 tsp sea salt, toss to coat, and keep warm in a low oven (90–100°C / 200–210°F) while cooking fish.

Final fry and season

In a medium bowl whisk together egg yolks, grated garlic, Dijon mustard and lemon juice. Very slowly drizzle in olive oil while whisking constantly to emulsify; start drop by drop, then in a thin steady stream as the mixture thickens. When all oil is incorporated, season with 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust lemon or salt if needed. Keep chilled until serving.

Make aioli (hand/whisk method)

Alternatively, place egg yolks, garlic, mustard and lemon juice in a tall jar. With an immersion blender at the bottom, slowly add the oil while blending to create an emulsion. Season to taste. Use within a few hours or refrigerate up to 48 hours.

Quick blender/immersion method

Preheat oven to 200°C (400°F). Toss green beans and baby carrots with 1 tbsp olive oil, 1/2 tsp sea salt and 1/4 tsp black pepper on a baking sheet. Roast for 12–16 minutes, turning halfway, until tender-crisp and lightly caramelized. Keep warm.

Pat the barramundi fillets dry with paper towels. Season both sides with 1 tsp sea salt and 1 tsp freshly ground black pepper. Lightly score the skin side once or twice if it tends to curl.

Heat a large nonstick or cast-iron skillet over medium–high heat until hot. Add 2 tbsp extra-virgin olive oil and swirl to coat. Place fillets skin-side down and press gently with a spatula for 20 seconds to ensure even skin contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the fish is cooked two-thirds of the way up the sides.

Flip the fillets carefully and cook flesh-side for 1–2 minutes more until opaque and flaky (internal temperature about 60°C / 140°F). Remove from pan and rest for 2 minutes. Squeeze half a lemon over each fillet before plating.

Place a portion of hand-cut chips (or roasted seasonal vegetables) on each plate. Set a barramundi fillet on top or beside. Add a spoonful of aioli on the side. Garnish with chopped parsley and lemon wedges. Serve immediately.

barramundi fillets (skin-on, about 6–7 oz / 170–200 g each)

russet potatoes (or Maris Piper), peeled or scrubbed

egg yolks (room temperature)

garlic clove, grated or finely minced

fresh lemon juice

green beans, ends trimmed

baby carrots, peeled

fresh flat-leaf parsley, chopped

In a bowl combine minced garlic, chopped rosemary, oregano, lemon zest, lemon juice, 200 ml olive oil, sea salt and cracked black pepper to form a loose marinade.

Prepare marinade

Pat the leg of lamb dry. Make shallow 2–3 cm incisions across the fat and flesh. Rub the marinade all over the lamb, forcing some into the incisions. Let rest uncovered in the fridge for 4–12 hours (overnight preferred) to absorb flavors; bring to near room temperature 1 hour before cooking.

Score and rub

Mount the leg securely on the spit. Preheat the spit/rotisserie to a moderate heat (indirect heat, ~160–180°C / 320–355°F). Roast for approximately 20–25 minutes per 500 g (for medium-rare to medium). For a 6 kg leg estimate 4–5 hours, but start checking internal temperature after 3.5 hours. Baste every 30–40 minutes with white wine or water to keep the exterior moist.

Spit setup & cooking

Cook to desired doneness: 55–58°C (131–136°F) for medium-rare, 60–63°C (140–145°F) for medium. When 5–7°C (9–13°F) below target, increase heat or move nearer to direct heat to crisp the outside for 10–15 minutes. Remove from spit and tent loosely with foil; rest for 20–30 minutes before carving to allow juices to redistribute.

Internal temperature & finish

Carve thin slices off the leg across the grain for serving on the platter. Reserve juices to spoon over sliced meat if desired.

Carve

In a bowl whisk together minced garlic, dried oregano, lemon juice, olive oil, yogurt (if using), salt and pepper. Add lamb cubes and toss to coat thoroughly. Marinate covered in the fridge for 1–3 hours (up to overnight).

Marinate cubes

If using wooden skewers, soak them in water for 30 minutes. Thread meat onto skewers, leaving small gaps for heat circulation.

Skewer

Preheat a grill or heavy skillet to high. Grill skewers 2–3 minutes per side for medium-rare to medium, rotating to form even char (total 8–10 minutes depending on thickness). Rest skewers 5 minutes before serving.

Grill

In a large bowl combine ground lamb, minced garlic, harissa paste, smoked paprika, ground cumin, ground coriander, crushed fennel seeds, salt and pepper. Add 60 ml cold water and mix by hand until sticky and well combined (do not overwork).

Mix sausage seasoning

If using casings, stuff the mixture into casings in approx 10–12 cm links and tie off. For skinless sausages, divide into 10–12 even portions and shape into logs about 10–12 cm long, pressing tightly so they hold shape.

Form sausages

Preheat grill or skillet to medium-high. Cook sausages 8–12 minutes turning regularly until evenly browned and internal temp reaches 70–72°C (158–162°F). For fuller flavor, finish over a medium-hot flame for a minute per side to char lightly. Rest 3–5 minutes before serving.

Cook

Shave or thinly slice green and red cabbage and place in a large bowl. Add very thinly sliced red onion, chopped mint and parsley.

Prepare vegetables

Whisk together lemon juice, olive oil, honey (or sugar), salt and pepper. Pour over cabbage mixture and toss thoroughly to coat. Let sit 15–30 minutes at room temperature to soften slightly and meld flavors; toss again before serving.

Make dressing & toss

Grate the cucumber, then place in a clean towel or sieve and squeeze out as much liquid as possible to prevent a watery tzatziki.

Prepare cucumber

In a bowl combine Greek yogurt, drained grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt and pepper. Stir until smooth. Taste and adjust salt/lemon as needed. Chill for at least 30 minutes to let flavors meld.

Warm pita bread briefly in a hot oven (180°C / 350°F) for 5–7 minutes or heat on a skillet for 30–60 seconds per side until pliable and lightly charred.

Warm pitas

On a large serving platter arrange slices of spit-roast lamb, skewers of souvlaki, and merguez sausages. Place the shaved cabbage salad and a bowl of tzatziki on the platter. Add warm pita, lemon wedges, olive oil for drizzling, mint sprigs and a small dish of sumac or smoked paprika for sprinkling. Provide serving forks and tongs. Before serving, drizzle a little reserved lamb jus over sliced spit-roast lamb and offer extra lemon wedges.