"Coriander is one of the most important herbs in Mexican cuisine and in this recipe we use it in a way that pays homage to the Mexican culture in a modern way....
You'll need very fresh fish for this recipe, which will be sweet and tender and come together with the punchy topping in perfectly balanced mouthfuls.
This is simply an assembly job salad. No cooking needed (fantastic!) and super light for a lunch entrée or even a light summer dinner. Scoop a mixture of all the...
In this take on sashimi (a Japanese dish of raw sliced fish), the kingfish takes a quick spin in the oven, and – after all being topped with herbs and spices – is...
Essentially meaning 'savoury' in Japanese, umami-rich foods have the power to bring out the taste of other ingredients. Use this sauce as a dip, add a spoonful to...
This is more an idea than a recipe. It’s also what we eat for dinner when we can’t be bothered cooking anything. It takes 10 minutes and tastes delicious.
A healthy and colourful bowl of fresh salmon, wasabi, Japanese mayo, avo and hot rice.
Christine Manfield's gravlax dish beautifully balances the cured fish with the creamy yoghurt and cucumber tzatziki.
Ochazuke – ‘ocha’ meaning tea and ‘zuke’ meaning to submerge – is a dish of rice with seasonal toppings and a fragrant, hot dashi or tea broth poured over the top.
Namas is a popular dish in Badu, Torres Strait and has been since it was born via Japanese influence from the pearling era.
This is my own little take on a Japanese-influenced rice paper roll using raw salmon and the crisp, sour taste of green apple.
Fresh salmon sliced thin and marinated in a mix of complementary Asian flavours, served on a bed of cold noodles, perfect for a hot night. #RecipeForLife
This is my modern take on ceviche - fish that has been cured with lime juice.
There are a lot of hidden elements in this dish but you can’t see them on the plate. One of them is our signature carbonised leek aioli.