HONEY HERB ROASTED OCEAN TROUT FILLET 

INGREDIENTS:

• 1 ocean trout fillet

• 2 x preserved lemon, chopped

• ¼ bunch dill

• 100g capers

• 1 jalapeno

• 2 Tbsp honey

• 2 Tbsp Dijon mustard

• 1 lemon zest

• ½ bunch parsley

• ½ bunch sage

METHOD:

1. Preheat oven to 220◦

2. Pad dry the salmon fillet and place on a baking tray lined with baking paper with the skin side down, then rub the mustard and the honey evenly along the salmon side, season with salt and pepper and set aside.

3. In a blender or food processor, place the drained capers, preserved lemon, parsley leaves, sage leaves, ½ of the jalapeno and dill leaves. Pulse well until is all finely chopped, then add the olive oil and lemon zest, season with salt and pepper, set aside.

4. Place the salmon in the preheated oven, then turn the oven into grill function and cook for 12min, remove from oven and let rest for 10min, the Ocean Trout should come out slightly black on the outside, but moist and just cooked in the inside.

5. Slice the left over jalapeno and drizzle with herb and preserve lemon salsa.

CHILLED LOBSTER TAIL WITH FENNEL, HORSERADISH LEMON DRESSING AND WATERCRESS SALAD

• 3 cooked lobsters

• 1 fennel bulb

• 5 baby cucumber

• 2 lemons

• 160g sour cream

• 40g horseradish

• ½ bunch watercress

• ½ bunch chives

• 70g jar salmon roe

METHOD:

1. Using a mandolin, finely slice the fennel and quickly squeeze over lemon juice so it doesn’t get brown. Finely slice the baby cucumbers and mix through, set aside.

2. In a separate bowl, place the sour cream, horseradish, lemon juice, salt and pepper and mix well until runny. Add some water if too thick, finely chop the chives and add.

3. Remove the lobster flesh from the shell and slice it across into ½ cm pieces. Place into the bowl with the fennel and cucumber, season with salt and pepper and mix through with the horseradish dressing. Place the mixture back into the shells and top up with more chopped chives, watercress and salmon roe.

CHILLED COOKED PRAWNS WITH AVO, CORIANDER AND YOGHURT DIP:

INGREDIENTS:

• 2kg cooked prawns

• 2 avocados

• ½ cup yoghurt

• 2 lemons

• ¼ bunch coriander

• Salad leaves

 METHOD:

1. In a blender, blitz together the avocado, yoghurt, coriander leaves and stalks, lemon juice, salt and pepper, blitz well and serve cold alongside the prawns and a salad.

SYDNEY ROCK OYSTERS WITH RASPBERRY AND APPLE VINAGRETTE 

INGREDIENTS:

• Raspberry vinegar

• Apple cider vinegar

• Chives

• Olive oil

• Lemon

• Pepper

METHOD:

1. Peel the prawns, removing heads, vein and shell.

2. Using a whisk mix the vinegars, lemon juice, a small drizzle of olive oil, pepper and chopped chives.

3. Serve chilled with oysters

CHILLED MORETON BAY BUGES WITH CHIPOTLE AND PICKLED JALAPENO DRESSING

INGREDIENTS:

• 6 cooked Moreton bay bugs

• 160g mayo

• ½ jar pickled jalapeno

• 2 Tbsp chipotle sauce

• 2 lemons

• ½ bunch coriander

METHOD:

1. Remove meat from the shell by cutting with scissors the soft shell from the bottom of the bug, then, using your hands, peeling the meat off the shell. Wash the rest of the shell, slice the meat into thin slices and place back on the shell

2. In a blender, blitz together the mayo, lemon juice, pickled jalapeno, chipotle sauce and coriander, season with salt and pepper and drizzle to the Moreton bay bugs.