1. Fish and Leek Pie with Parmesan Mash
You don’t need hours in the kitchen – or even an oven – to make a satisfying pie. Start with the topping – potatoes simply boiled then mashed with butter and cheese. Next, the filling sees fresh salmon and smoky cod poached gently in stock, followed by leeks. Make a creamy sauce, then stir through the flaked fish, leeks and herbs. Spoon into dishes then top with mash and scatter with parmesan. Pro tip: make sure you roughen the surface with a fork for maximum crunch once it goes under the grill. Get the recipe here.
2. Korean Pancake with Prawns and Snow Peas
Q: What’s faster than a frittata, more exotic than a stir-fry and a staple in one of the most on-trend cuisines right now? A: This sensational Korean seafood pancake is the answer to your dinnertime dilemma. Add some spice to the simple batter, swirl it in the pan, then load it up with juicy prawns, grated zucchini and crunchy snow peas. An easy dipping sauce is the only accessory needed for this one-pan wonder. Get the recipe here.
3. Mussels Wok-Tossed with Butter and Crispy Garlic
This week’s guest chef Luke Nguyen shares a recipe from his new book, deliciously easy mussels that combine Asian flavours and French technique. Steam the mussels open, then bathe them in an aromatic butter flavoured with shallot and Thai basil, then finish with chilli and plenty of crispy fried garlic, and crusty baguette of course. This is an edited extract from France by Luke Nguyen published by Hardie Grant RRP $59.95 available in stores nationally. Get the recipe here.
4. Miso Grilled Salmon with Soba Noodles and Ponzu
Don’t just save your miso paste for soup, you’ll be bowled over by the flavour it adds to this marinade for salmon/ocean trout and eggplant. Pop it under the grill to caramelise while you make a tangy homemade ponzu sauce to pour over soba noodles. Put it all together and you’ll reach a whole new level of umami (savoury) goodness. Get the recipe here.
5. Soft-Shell Crab Po-Boy with Sriracha Mayo
The famous po boy sandwich hails from the southern US state Louisiana, but here flavours have taken a detour through Asia to bring you your new favourite dude food dinner. Japanese Kewpie mayo and spicy Sriracha sauce, a crunchy coleslaw, and crispy, golden soft-shell crab. Get the recipe here.
6. Oven-Roasted Salmon with Risoni and Chorizo Pangrattato
Warning: once you’ve tasted these addictive, crunchy garlic and chorizo breadcrumbs with roasted salmon fillets, you’ll want to sprinkle them over your dinner every night. Get the recipe here.
7. Summer Tomato Pasta with Basil and Mozzarella
Take advantage of sweet, ripe summer tomatoes with this stunning yet simple pasta. Cook them gently with anchovies and garlic, then stir through warm pasta with torn buffalo mozzarella and basil leaves. Belissimo. Get the recipe here.
8. Barbecued Honey Salmon with Potato Bites and Lemon-Butter Veggies
There are two things we love in Summer – firing up the barbie and a good dose of fish and chips! We’ve combined our two favourite things in this delicious meal. Barbecuing seafood epitomises Summer and the kids will just love the crispy potato and buttered veggies! Get the recipe here.
9. Baked Tasmanian Salmon with Horseradish and Pickled Fennel
You’re sure to impress with this generous side of Tasmanian salmon from Huon, one of Australia’s top producers. Give it a light coating in ground fennel and white pepper to bring out the natural flavour, then simply bake to perfection. Served with homemade labne laced with horseradish, and tangy Cornersmith fennel pickle, this seafood main is pure sophistication. Get the recipe here.
10. Indonesian Fish Curry with Kaffir Lime
For dinner in a flash, curry pastes are a great shortcut. We’ve used green curry paste as a base, then added fragrant kaffir lime leaf for our own flavour twist. Once the curry develops flavour, simply add delicate white fish, peas and beans, which cook in less than five minutes. Get the recipe here.
11. Salmon Tacos with Red Cabbage Slaw and Lime Yoghurt
Fun to make, the whole family will love this dish. Full of the warming flavours of Mexico, paprika, oregano, cumin and a dash of chilli, rounded out with refreshing lime and sprigs of fragrant coriander. Red cabbage and carrot team up in a vibrant salad, studded with flakes of salmon for meaty satisfaction. This recipe is also suited to cooking in the Kenwood Multi Smart thermo cooker, using the app, if you have one. Get the recipe here.