Lip-smacking snapper, polenta and Asian greens. Complex and worth it.

Ingredients

2 x 180g snapper filets, skin on Paprika Salt and pepper Polenta Triangles: 150g medium polenta 450-500ml cold water 20-30g grated parmesan cheese Salt and pepper Asian Vegetables: 100g wong bok, julienned 50g julienne carrot 50g julienne snow peas 25g julienne salad onion 25g bean sprouts 6-8 coriander leaves, torn or chopped 6-8 mint leaves, torn or chopped Half a long red chilli, fine sliced Knob of fresh ginger, peeled and fine sliced Several good dashes of sesame oil Garnish Japanese pickled ginger Lemon wedge Julienne eschalot greens, curled in water

Method

Assemble your equipment; you want a flat tray like a biscuit sheet, a home deep fryer if possible, a saucepan, a sauté pan or two, and a wok, or a large sauté

Coconutty, fishy goodness; a great Thai dish and that is much simpler to prepare than you might think...

Ingredients

½kg Salmon 3 cups coconut milk 3 tablespoons fish sauce 2 tablespoons palm sugar Chopped kaffir leaves Coconut cream Chilli Paste: 5 dried chillies 1 teaspoon galangal 1 tablespoon chopped lemon grass 5 shallots 7 cloves garlic ½ teaspoon kaffir lime peel 1 teaspoon coriander root 1 teaspoon salt 1 teaspoon shrimp paste

Method

1. Pound chilli paste ingredients until fine 2. Cut salmon into 2 pieces 3. Heat 1 cup of coconut milk over medium heat (keep stirring) 4. Add 1 cup of coconut cream, heat until oil appears on top. 5. Add chilli paste and mix until fragrant. 6. Add 2 cups coconut milk and heat. 7.Season to taste with fish sauce and palm sugar. 8. Grill salmon until cooked, top up with chilli paste sauce. 9. Garnish with kaffir lime leaves.

I was lucky enough to catch this fish in between shifts at work. Its great not only to enjoy the catch but to prepare it and enjoy eating it as well. This specimen was caught on local mussel right on the turn of the high tide. Enjoy! - The Anchorage Head Chef - Craig Bonney

Ingredients

1 x 600gm Whole Bream 1 Piece root Ginger (25grams Approx) 2 Whole Bullet Chillies 10g Lemongrass 5 Kafir Lime leaves 2 Small Limes 50ml White wine (I used a Dry white) 50ml Light Soy sauce Baby Spinach and broccolini Sea Salt

Method

Scale and gut the Bream removing gills and cut through buoyancy sack to remove blood around backbone if any. 1. Cut three to four marks through the flesh along the fish to help the flavour penetrate and to speed up the cooking process. 2. Wash and Slice kafir lime leaves, de-seed chillies and slice into small dice, then slice lemongrass into small rounds. 3. Slice

I’ve got another confession to make, I drank it cool. Everyone has got their chains to break.. the Sauvignon Blanc rule. Sharing a bottle or two of wine with friends can make their company enjoyable. When Sauvignon Blanc is their drink of choice, there is little chance of us sharing the bottle. My white selections are that of a red wine drinker so I prefer Riesling, Semillon and the occasional ballsy Chardonnay. I was cooking for some friends and I knew the lady wife of my mate loved Sauvignon Blanc. I put the Richard Hamilton 2014 in the fridge as I cooked up a storm. Prosciutto wrapped chicken roasted with chorizo, tomato, capsicum and other parcels of goodness including grilled zucchini. Finishing off the 919 Tempranillo as I cooked, I anticipated having half a glass of the Sauvignon Blanc with my meal to be polite. I had two big glasses of the Richard Hamilton Sauvignon Blanc and thoroughly enjoyed it. Crisp and zesty with some green apple on the palate. There is still