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salt + pepper tofu
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tacos
Select one or more ingredients that should be included in recipe
kosher salt
1 cup mayonnaise
Freshly ground black pepper
Kosher salt, freshly ground pepper
Pacific West Hake fillets
1 small shallot, finely chopped
salt
1 tsp Dijon mustard
1 garlic clove crushed
2 garlic cloves, finely chopped
Pacific West Beer Battered Flathead Fillets
1 Tbs. Olive Oil
black pepper
olive oil
1 garlic clove, finely grated
1 Pacific West skinless salmon portion
1kg Omega Mussels
Pacific West Barramundi fillets
1 tsp ground cumin
1 tbs fish sauce
1 tsp honey
1 tbs fresh lemon juice
extra virgin olive oil
Okains Bay cod from Pacific West
1 tsp whole grain mustard
1 tsp ground turmeric
1 tbs vegetable oil
2 garlic cloves, crushed
Lime wedges, for serving
Pacific West raw prawn cutlets
1/2 cup mayonnaise
1 garlic clove, finely chopped
1 tsp sugar
Pacific West salmon portion skin on
2 tbs olive oil
Pacific West Capensis Hake married fillets skinless
Pacific West Chilli Squid
sea salt
Pacific West Kuro Prawns
Pacific West Tempura Prawns
1/2 tsp salt
1 garlic clove
lime wedges
lime wedges to serve
Pacific West Atlantic salmon portions skinless
1.2 kg sebago potatoes
1 tsp salt
1 tsp ground coriander
juice of 1 lime
1 lemon, juiced
2 tbs soy sauce
Salt to taste
2 cloves garlic, minced
1 tbs lime juice
Pacific West Dusted Flounder
2 tbsp olive oil
3 garlic cloves, finely chopped
1 tsp dried oregano
1 lemon, zested and juiced
½ lemon, juiced
2 tbsp vegetable oil
1 tsp sesame oil
2 tsp fish sauce
Pacific West salmon portion skin off
½ tsp. ground turmeric
Pacific West Hand Crumbed Flathead Fillets
Pacific West Salt & Pepper Squid
lemon juice
1 cup sugar
salt & pepper
Pacific West Tempura Squid Rings
Pacific West Panko Squid Rings
freshly ground pepper
sea salt flakes
1 lime , juiced
2 tbs fresh lemon juice
1 onion finely chopped
extra virgin olive oil, for drizzling
Pacific West Tempura Barramundi fillets
1 tbs parsley finely chopped
1/2 cup sour cream
1 tbsp olive oil
Pacific West Southern Fried Barramundi Burger
2 tsp paprika
1 tbs brown sugar
3/4 cup Pacific West Blue Swimmer crab meat
2 tbs fish sauce
salt and freshly ground black pepper
1 tsp kosher salt
1 tbsp extra virgin olive oil
3 tbs fresh lime juice
200g Pacific West Hake fillets skinned
2 garlic cloves, thinly sliced
2 Tbsp. soy sauce
2 tsp sugar
rice to serve
2 Pacific West skinless salmon portion
200g Pacific West Hake fillets skinned and cut into cubes
2 garlic cloves, finely grated
1 lemon, halved
½ cup mayonnaise
Pacific West Crumbed Whiting
200 gm Pacific West Raw Prawn Cutlets
1 lime
2 teaspoons fresh lemon juice
salt and pepper
Chips to serve
lime juice
coriander
maldon sea salt
1/4 cup finely chopped dill pickle
Tristan Da Cunha Rock Lobster
1 garlic clove minced
1 cup water
salt and pepper, to taste
1/2 red cabbage shredded
Best burger buns
Pacific West Tempura Fish Cocktails
coriander chopped
1 garlic clove chopped
1/4 cup soy sauce
1 tbs fresh lime juice
squeeze of lemon juice
steamed rice to serve
Coriander leaves
squeeze lemon juice
1 tbs chives finely chopped
2 Tbs. Brown Sugar
2 tbs finely chopped pickles
1 tbs finely chopped chives
1 tbs finely chopped parsley
1 tbs lemon juice
1 tsp garlic powder
1 tsp lemon juice
Pacific West Barramundi skinless fillets
1 medium onion, finely chopped
2 tbsp fish sauce
1 tbsp lime juice
1 clove garlic
Pacific West skinless Flathead fillets
2 tablespoons extra-virgin olive oil
3 tbs extra-virgin olive oil
33g of bicarbonate of soda
Kosher salt and freshly ground black pepper
1/4 cup rice wine vinegar
1 red chilli, sliced
1/3 cup rice vinegar
Pacific West Goldband skinless snapper fillets
Pacific West Seafood Basket
½ tsp ground cumin
flaked sea salt and freshly ground black pepper
1 egg
1/4 tsp cayenne pepper
¼ cup mayonnaise
1/4 tsp ground coriander
1 cup quality mayonnaise
Juice of half a lime
3 garlic cloves, finely minced
1 cup cherry tomatoes, halved
1 tsp sea salt flakes
1 tablespoon toasted sesame seeds
2 limes, juiced
2 limes
1/2 tbs olive oil
1 tsp cayenne pepper
2 tbsp of capers, preferably surfine capers, roughly chopped
80g of cornichons, roughly chopped
250ml of mayonnaise
2 banana shallots, minced
2 eggs, hard boiled and grated
flaky sea salt
2 spring onions, thinly sliced
pinch cayenne pepper
½ teaspoon kosher salt
2 tbsp. extra-virgin olive oil
1 lime, zested and juiced
sea salt and freshly ground black pepper
1 tbsp vegetable oil
Pacific West's Capensis Hake married fillets deep skinned
½ tsp kosher salt
1 tbsp soy sauce
Pacific West Hoki fillets skinless
Pacific West skinless salmon portion
1 tbsp mirin
2 large eggs
hot sauce
1/4 tsp salt
Pacific West Tempura Fish Fillets
100 gm Pacific West Blue Swimmer Crab meat
3 tbs soy sauce
25g butter
2 eggs, beaten
4 large eggs
3 tbs red wine vinegar
1 garlic clove, smashed
1 tsp. vegetable oil
½ tsp. freshly ground black pepper
3 medium tomatoes cut into wedges
2 medium shallots, thinly sliced
1 small bunch coriander, leaves with tender stems picked, torn
3 cups coarsely chopped purple or green cabbage
1 red or green Thai chilli, thinly sliced
1 cup short-grain sushi rice
1 Pacific West salmon portion skin off
2 tsp. Dijon mustard
Pacific West MSC Certified Lightly Crumbed Shortfin Calamari Rings
5 Tbsp. extra-virgin olive oil, divided
6 garlic cloves, peeled
1 cup walnuts
2 Tbsp. fresh lemon juice
1 Tbsp. sugar
2 tbs vegetable oil
Pacific West Hoki fillets skin on
2 tsp vegetable oil
Goldband snapper portions skinless
3 tbsp vegetable oil
2 tsp honey
Malden sea salt
a pinch sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
coconut milk
vegetable oil
Pacific West Panko Crumbed Blue Eye Medallion
lime
1 tablespoon chopped fresh parsley
carrot
red onion
spring onion
Pacific West Premium Battered Whiting
1 red onion, thinly sliced
leaf lettuce
pepper
flour or corn tortillas
1/4 cup sugar
1 small red onion finely sliced
1 1/2 cups white vinegar
ice lettuce
1 egg yolk
1 tbs white vinegar
salt & pepper, to taste
lettuce leaves torn
2 tbs lemon juice
1/2 tsp honey
1/4 tsp freshly ground black pepper
1 cup rice wine vinegar
Pacific West panko flathead fillet
Good quality mayonnaise
Tabasco sauce
soy sauce
sesame oil
Pacific West Salt Water Beer Battered Barramundi Fillet or Okains Bay Cod
1tsp garlic powder
1tsp paprika
1/4 cup mayonnaise
30 gm Kombu (dried kelp)
5 gm Katsuobushi (dried bonito flakes)
6 cups cold water
1/4 cup mirin
1/2 tablespoon sugar
grated daikon (optional)
1/2 teaspoon salt
dash of tabasco
1tsp sugar
4 radishes thinly sliced
1 tbsp Dijon mustard
1 tbs capers
1 tbs pickles
1/2 tbs parsley
1 1/2 cups mayonnaise
2 tbsp of parsley, chopped
2 tbs chopped fresh parsley
25ml of water
1 red chilli, finely chopped
1 pinch of salt
175g of caster sugar
1 pinch of cornflour
1tsp fresh ginger, finely chopped
90ml of white wine vinegar
1tsp of fish sauce
pinch of salt
1/2 cup vinegar
3/4 cup water
1 teaspoon salt
corn tortillas
1/2 jalapeno chopped
pinch of Mexican oregano
cilantro leaves
1/4 head lettuce, shredded
1/4 head red cabbage, shredded
1tsp salt
Pinch of ground white pepper
1/2 cup good chilli sauce
1 tbs fresh horseradish, finely grated
1/4 tsp Worcestershire sauce
1/4 tsp Tabasco sauce
1/4 cup good quality tomato sauce
1tbs tomato paste
400ml coconut milk
2 tsp finely grated ginger
3 tbs chopped green onion
1 tbs drained capers
2 tsp fresh lemon juice
1/2 tsp dried tarragon
1/2 tsp Worcestershire sauce
2 1/2 tbs sugar
Pacific West super tender squid tubes
½ tsp salt
1/2 tsp ground chilli
1/3 cup fine, dry bread crumbs
2 tablespoons thyme leaves
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
300g of marrowfat peas
mint, freshly chopped
parsley, freshly chopped
2 large garlic cloves
juice of 1 lemon
3 tbs vegetable oil
3 tbs sugar
3 tbs ketchup
juice ½ lemon
1 tsp fresh lemon juice
1/4 tsp Chilli flakes
2 tbsp mayonnaise
Pacific West Goldband snapper fillets skin on
3 tbsp capers, drained and chopped
3 tbsp gherkins, drained and chopped
3 tbsp chopped fresh parsley
1 tsp orange zest
Sea salt, to taste
Corn tortillas, warmed
Pacific West Battered Whiting
1 clove garlic, minced
3/4 tsp garlic powder
1/2 tsp onion powder
pinch black pepper
1/3 cup cashew nuts
4 tbsp water
1/8 tsp garlic powder
1/8 tsp onion powder
pinch salt
1 tsp dried chives
maldon salt
2 tsp soy sauce
3 garlic cloves
1cup soy sauce
2 green chillies sliced and deseeded
2 red chillies sliced and deseeded
2 tsp Szechuan Peppercorns
2 tbs sesame oil
3 tbs rice wine vinegar
3 tbs Chinese cooking wine
2 tsp fresh ginger, finely minced
1 tbs garlic chili paste
½ tsp Chinese Five Spice
1/4 cup cornstarch
3 tablespoons white sugar
1 red onion , finely chopped
1 tbsp tomato purée
2-3 drops all natural red food colouring
3/4 cup packed light brown sugar
1 cup canned pineapple juice
1 1/2 tbs cornstarch dissolved in 2 tablespoons water
Pacific West Cocktail Spring Rolls
2 cloves garlic, crushed
¼ cup olive oil
2 tbs honey
2 tbsp lemon juice
1 tsp caster sugar
1 tbsp paprika
Pacific West Flathead fillets
30g of flat-leaf parsley, chiffonaded
2 eggs
1 tsp toasted sesame oil
lemon 1, juiced
Pacific West Hake fillets skinned cut into big chunks
2 tbs extra-virgin olive oil
1/2 tsp kosher salt
Pacific West Barramundi portions skin on
cooked rice to serve
a handful of coriander leaves, chopped
1/2 lemon, juiced
½ tsp ground black pepper
1 clove garlic, crushed
1 small red chilli, diced
12 Pacific West Scallops Roe off
1/4 cup buttermilk
1/3 cup mayonnaise
1/2 tsp ground cumin
zest of 1 lime
5 tbsp mayonnaise
½ garlic clove, crushed
1 tsp smoked paprika
1 tsp baking powder
50g cornflour
about 1 litre sunflower oil , for frying
½ lemon
2 tsp. curry powder
2 tsp. fresh lime juice
3 tsp sriracha sauce
2 tsp sambal oelek
1/4 tsp pepper
crusty bread to serve
1/2 cup low-sodium soy sauce
1 tsp ground black pepper
1 pinch of saffron
1 tsp ginger grated
1 tsp sweet smoked paprika
1 avocado, sliced
1 tsp English mustard
Steamed basmati rice, to serve
Vegetable oil, for frying
2 tbsp. cider vinegar
3 garlic cloves, crushed
100g mayonnaise
Sea salt/kosher salt, freshly-cracked black pepper
300g full fat mayonnaise
1 tablespoon dried thyme- crushed
150gm Pacific West Blue Swimmer Crab Meat
2 shallots, finely chopped
2 tsp finely grated lemon zest
2 tbs sherry vinegar
3 spring onions, sliced
2 tbsp red wine vinegar
1 Tbsp. finely chopped ginger
1 Tbsp. finely chopped lemongrass
1 Tbsp. shrimp paste
1 small bunch mint, leaves picked, torn
¼ cup crispy fried onions
1½ tsp. sugar
¼ tsp. crushed red pepper flakes
2 tbsp rice vinegar
1 Pacific West salmon portion skin on
Goldband snapper fillets skin on
2 tbs Dijon mustard
½ a small bunch coriander, chopped
1 tbsp fish sauce
handful of coriander leaves
2 medium shallots, finely chopped
1 tsp garlic chili paste
3 Tbsp. neutral oil, divided
1 Tbsp. finely grated peeled ginger
8 scallions, dark green parts and white parts separated
1 Tbsp. unseasoned rice vinegar
2 Tbsp. unsalted butter, cut into pieces
100ml milk
Lemon wedges (for serving)
½ tsp cumin
1 tbsp brown sugar
dill chopped to make 2 tbsp
nocellara green olives a handful, halved and stones removed
flat-leaf parsley a small bunch, leaves picked and torn
½ cup walnuts
3 Tbsp. red wine vinegar
½ small white onion, thinly sliced, rinsed
½ cup chopped dill
200g feta block
1 tsp fennel seeds, lightly toasted
2 lemons, 1 zested and both juiced
¼ tsp dried oregano
1 small red onion, diced
350 g podded broad beans
1/2 cucumber, halved lengthways and roughly chopped
1 celery stick, thickly sliced
1 medium fennel bulb, tough outer layers removed, thinly sliced crosswise
1 large egg white
¼ cup white wine vinegar
1 Tbsp. milk
fennel fronds, fennel herb or dill a handful
aged pecorino (such as sardo, or a good aged parmesan) 150g, cut into irregular shards
2 Tbsp. fresh lime juice
5 oil-packed anchovy fillets
⅓ cup extra-virgin olive oil, plus more for drizzling
700 gm mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), skins peeled
3 tbs fresh lemon juice
50 gm Parmesan, shaved, divided
2 Tbsp. extra-virgin olive oil, plus more for drizzling
¼ cup sugar
4 garlic cloves, crushed
1½ tsp. ground sumac
2 Tbsp. apple cider vinegar
1 medium red onion, cut into 8 wedges through root end
½ small head of red cabbage (about 10 oz.), cut into 1
1 large pita bread, split into 2 layers, cut or torn into 1½
1 Tbsp. honey
1 cup dry white wine
2 tbs olive oil, divided, plus more for drizzling
1 tsp crushed red pepper flakes
½ tsp dried chilli flakes
3 spring onions thinly sliced
1/2 red onion, chopped
3cm piece ginger, peeled, finely grated
2 shallots, finely diced
2 x Pacific West salmon portion skin on
1 cup torn basil leaves
400g tin chopped tomatoes
2 garlic cloves, sliced
2 Tbsp. honey
2 tsp sesame oil
1 bay leaf
450 gm Pacific West Blue Swimmer Crab meat
1/8 tsp salt
1 red pepper, sliced
300 gm Pacific West raw prawn cutlets
1 Fresno chilli, thinly sliced
1 cinnamon stick
2 tbsp plain flour
Mint sprigs (for serving)
½ cup olive oil
¼ cup dry white wine
600 gm Pacific West Barramundi fillets cut into bite size pieces
2 tbs finely chopped caper berries or capers
1 tsp dried thyme
Kosher salt and freshly ground pepper
6 garlic cloves, smashed
⅓ cup fresh lime juice
Pacific West's Crispy Enoki Mushrooms
2 tbsp sesame seeds
5 garlic cloves , roughly chopped
500 gm stemmed Fresno chillies
16 Pacific West scallops roe off
¼ tsp. kosher salt, plus more
400 gm Pacific West Raw Prawn Cutlets tails on or off
oil, for frying
4 x Pacific West salmon portion skin on
Pacific West lightly dusted squid pieces
500 gm Pacific West Raw Prawn Cutlets
Pacific West's salmon lasagne
Pacific West Salmon En Croute
1 tablespoon drained capers
1/2 teaspoon Worcestershire sauce
Worcestershire sauce
1/2 teaspoon dried tarragon
Pacific West sustainable harvest fish
jalapeno chili
sugar
soft shell tacos
avocados
Potato wedges or fries to serve
3 tablespoons chopped green onion
fresh ginger
chips
minted peas
2 truss tomatoes
1/2 red cabbage
mayonnaise
dijon mustard
sweet potato
medium tomato
small red onion, finely chopped
good quality hot dog buns
miso
white wine vinegar
Seasonal vegetables to serve
Pacific West Samurai Prawns
cucumber
rice wine vinegar
Your choice of sauteed vegetables
tartare sauce
pickles
Rosemary salted chips
garlic cloves
1 tablespoon sugar
1/2 cup whole egg mayonnaise
rock salt
Seasonal spring vegetables
mango large
mango
lettuce
1 jalapeno chilli
1 jalapeno chilli, thinly sliced
garlic, pressed
jalapeno peppers
Cumin
tomatoes, seeded
finely chopped
sweet pickles
1 yellow pepper
2 birdseye chillies
1/2 cup apple cider vinegar
1 tsp. Celery Salt
1/2 tsp. Cajun Cayenne Hot Sauce
Potato wedges to serve
1/2 cups apple cider vinegar
1tbs lemon juice
1 tbs fresh chopped dill
1/2 lebanese cucumber thinly sliced
5 all spice berries
1/4 tsp kosher salt
2 tbs fresh picked dill sprigs
lemon
1 1/2 teaspoons kosher salt
1/2 carrot shredded
1 lebanese cucumber
2 tablespoons fresh picked dill sprigs
6 allspice berries
1/4 teaspoon kosher salt
1/2 small red onion finely sliced
1 teaspoon Dijon mustard
extra-virgin olive oil, to taste
vegetable oil, to taste
1/4 red onion roughly chopped
1/2 carrot Julienned
1/3 red pepper thinly sliced
1/4 tsp maldon salt
1/2 tsp black pepper
Salad to serve
2 tbs white wine
1/2 tsp mustard
1/4 cup extra-virgin olive oil
2 tsp fresh ginger, minced
1 tsp garlic, minced
2 tsp chilli, minced
2 tsp good quality tomato sauce
2 tsp cornstarch
Cabbage
orange zest
orange juice
minced
corn chips
white sugar
birdseye chilies
butter, softened to room temperature
cayenne or freshly ground black pepper
Pacific West's Panko Crumbed Blue Eye Medallions
cider vinegar
Tomato sauce
Fresh Horseradish
Cayenne pepper
black mustard seeds
Spinach Salad
turmeric powder
cumin seeds
ginger
pure tamarind pulp
curry leaves
black peppercorns
large tomatoes
red onions
cloves garlic
green bird’s eye chilies
green cardamoms, lightly crushed
cinnamon stick
rice
white miso paste
white distilled vinegar
15
egg (optional)
red onion finely chopped
cider vinegar 3tbs
1/2 tsp maldon salt
3/4 cup quality mayonnaise
2tbs lime juice
2-3 chipotle chiles in adobo sauce (canned) roughly chopped,
soft corn tortillas, warmed
soft corn tortillas
turmeric
red cabbage shredded
1 poblano pepper
4 haberno peppers
1/2 cup water
1/2 cup distilled white vinegar
4 tsp lime juice
1tbs salt
2tsp black pepper
2tsp mustard seeds
2tsp fennel seeds
1tsp turmeric
1tsp chilli powder
1tsp cayenne powder
1 avocado
squeeze of lime juice
1 can black beans
rice steamed
1 tomato seeded and chopped
Pacific West Panko Prawns
1 cup dashi stock
1 avocado peeled, seeded and cut into chunks
1/4 teaspoon black pepper
1 tablespoon fresh lime juice from half a lime
1/4 cup loosely packed fresh cilantro leaves coarsely chopped
coconut oil
1 1/2 jalapenos seeded and chopped
1/4 cup sour cream
2 tbs chopped cilantro
desiccated coconut
ground turmeric
fish sauce
4 Pacific West Barramundi Fillets
good curry paste
quality fish stock
2 eschalot, chopped
manuka Honey
green beans sliced
naan bread to serve
½ cup good-quality mayonnaise
1 bunch chinese broccoli
finely grated zest of ½ lime
2 tbsp lime juice
1 tsp chopped chives
a pinch of salt
1 cup finely shredded cabbage
sliced pickled jalapeños, to taste
2 jalapeno peppers seeds removed and finely chopped
1/8 teaspoon dried oregano
1 french baguette
a handful of coriander leaves
1/2 tsp salt flakes
pinch chilli flakes
1/2tsp ground turmeric
1/2tsp Chinese five spice
1/2 teaspoon garlic powder
1/2tsp ground pepper
pinch salt flakes
160ml white wine vinegar
2 carrots julienned
Thai basil leaves
French baguette or crusty bread
cucumber jullienned
1 jalapeno thinly sliced
2 egg yolks
3 tbsp white wine vinegar
1 tbs pickles finely chopped
1 tbs capers finely chopped
2 tbs Sweet Hot Mustard
Olive oil to coat the fish
Freshly squeezed juice from fresh lemon
60 ml good Scotch whiskey
¼ cup butter
1 Tbs. capers with caper juice
2 Tbs. Lemon Zest
black and white sesame seeds lightly toasted
asparagus
1/2 cup olive oil
2tbsp lime juice
2tbsp organic honey
1/4 cup Dijon mustard
1/2 cup organic honey
5 tbsp of Dijon mustard
75ml of white wine vinegar
500ml of vegetable oil
2 tbsp of capers, chopped
2 tbsp of cornichons, chopped
2 tbsp of tarragon, chopped
2 tbsp of chervil, chopped
2 tbsp of shallots, finely chopped
Pacific West Hake fillets - 5 fillets
250ml of lemonade
140g of plain flour
500ml of sunflower oil, for deep frying
pinch of maldon sea salt
pinch of freshly ground black pepper
2 tbs finely chopped capers
Pacific West's Salt Water Barramundi Fillets
3/4 cup double cream
Grated zest of 1/2 lemon
1/2 garlic clove
1 red chilli
1 cup dashi soup stock
1 red or green chilli
squeeze of lime
1/4 head green cabbage shredded
1/4 onion roughly chopped
1/2 cup mayonaise
3/4 cup sour cream
1/4 cup lightly packed cilantro leaves, minced
2 tsp sriracha sauce
1/2 tsp pepper
1/2 tsp cumin
1 1/2 tsp adobo sauce
3tbs lime juice
1/2 tsp cayenne pepper
grapeseed oil
1 bag of floury potatoes e.g.
250 ml vegetable oil for deep-frying
1 1/4 cups all-purpose flour
1tsp baking powder
garlic 2 cloves, crushed
1 1/4 cups white rice flour plus more for dusting
300ml vodka
300ml lager beer.
1/2 tbsp ginger finely grated
coriander leaves, chopped
fresh breadcrumbs 50g
1/4 tsp garam masala
1/2 green chilli finely chopped
½ mango, finely diced
50g coconut, grated
1/4 red onion finely diced
natural yogurt 200ml
mint leaves finely shredded
squeeze of lemon
1 cup natural yogurt
350 g self-raising flour
baking powder 1 tsp
sunflower or vegetable oil
25g soft salted butter
1 yellow bell pepper sliced
1 red bell pepper sliced
1/2 yellow onion chopped
2tbs coconut oil
2 jalapeno chopped
2 cloves garlic chopped
Pinch of cayenne pepper
1 large tomato chopped
2 cups vegetable stock
zest and juice of 1 lime
maldon salt for seasoning
freshly ground black pepper for seasoning
1/4 cup vegetable oil
1 cup white long grain rice
2 cups water
3 cloves of garlic, minced
30ml sustainable dende (red palm) oil
1 kg ripe tomatoes, coarsely chopped
1 3/4 cup caster sugar
1/3 cup white wine vinegar
Juice of 1 large lemon,
5 fresh long red chillies, sliced thinly
3 cloves garlic, sliced thinly
1 tsp maldon salt
mint leaves shredded
250g peas, fresh or frozen
Pacific West Barramundi battered fillets
8 shallots, thinly sliced
750g baby potatoes
200g creme fraiche
1 tbs chopped parsley
1/4 tsp tobasco
50g mayonnaise
1 tsp fajita seasoning
50g natural yogurt
handful fresh coriander leaves
1/4 white onion roughly chopped
80 gm shiro (white) miso paste
1 tbsp finely grated ginger
200 gm shiitake mushrooms, halved
50 gm oyster mushrooms, torn
50 gm enoki mushrooms
150 gm silken tofu, diced
1 bunch English spinach, trimmed
Thinly sliced spring onions, torn nori and roasted sesame seeds, to serve
2 fresh Thai bird chilies
nori
300 gm soba noodles
1 tbsp dried sea vegetable
12 gm instant dashi
1/4 cup water
1/3 cup soy sauce - Chinese style
2 1/2 tbs fresh lime juice with pulp
100g white miso paste
3 tbsp rice wine vinegar
2 tsp golden caster sugar
100g rainbow radishes , very thinly sliced
2 large sweet potatoes , skin on, cut into chunky chips
140g mayonnaise
1 tsp wasabi
1 tbsp capers , finely chopped
½ lime , cut into wedges, to serve
½ lime
140g plain flour, plus 100g/4oz extra for coating
100g cornflour
200ml soda water
2 spring onions, sliced
6 tbs plain flour
½ an egg
2 tbsp baking powder
1 tsp sea salt
4 cups vegetable oil
1/2 cup cold water
1/2 tsp ground white pepper
1/2 tsp chinese five spice
2 tbs cornflour
White vinegar
Pacific West Salmon portions
2 tbs unsalted butter, softened
2 tbs unsalted butter
1 tbs chopped fresh parsley
½ cup lemon juice
1 ½ cups low-fat plain Greek yogurt
2 tbs minced garlic
5 tbs chopped Italian parsley
4 tbs chopped fresh oregano
1 tbs extra-virgin olive oil, divided
1 tbs extra-virgin olive oil
1/2 large lebanese cucumber unpeeled
2 large garlic cloves, finely minced
1 tablespoon white vinegar
1 tablespoon minced fresh dill
1/4 tsp ground pepper
1/2 head red cabbage, shredded
1/4 cup Creole mustard
1/2 yellow capsicum, sliced
1 tablespoon cider vinegar
Pinch sugar
1 lemon
3 tbs good tomato sauce
tomatoes, quartered
celery seeds
1/3 chopped chilli peppers
3 shallots minced
2 fresh large garlic cloves
1 medium onion, sliced into half moons
1/2 teaspoon crushed red pepper flakes
1/4 cup apple cider vinegar
Salt and fresh ground black pepper
2 garlic cloves, chopped
4cm piece of ginger, peeled and chopped
1/2 tsp chilli flakes
1/4 tsp ground allspice
2 tbs tomato paste
1x400ml can whole tomatoes in juice
100g uncooked chorizo
1 tbs cornstarch
1 tbs water
2/3 cup pineapple juice
1/3 cup light brown sugar
1 tbs light soy sauce
250g spinach
½ tsp sweet smoked paprika
1 red chilli, deseeded and shredded
400g can cannellini beans , drained
6 tbs mayonnaise
2 large garlic cloves, pressed
1 cup tomato ketchup
Dash Tabasco
1 tsp lemon juice, fresh
1 tsp Worcestershire Sauce
1/4 tsp mustard powder, onion powder, garlic powder, white sugar
60 ml olive oil, plus 2 tbsp
2 large handfuls basil leaves
1 small zucchini
½ eggplant
1 small yellow capsicum
1 pinch sugar (optional)
1 cup sun-dried tomatoes
2-3 cloves garlic
1 tablespoon fresh rosemary leaves
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3/4 to 1 cup extra virgin olive oil
Finely grated zest of 1 lemon
2 tablespoons soy sauce
1 tbs finely chopped cilantro
2 tbs finely chopped scallion greens
2 tsp finely grated fresh ginger
1/2 tbs parsley finely chopped
Pacific West's 3 Pepper NZ Pink Ling Fingers
200ml mayonnaise
600g of red chillies, stalks removed
10 garlic cloves, peeled
4 tsp sea salt
4 tbsp of rice vinegar
2 tbsp of fish sauce
75g of soft light brown sugar
75g of caster sugar
1/2 teaspoon Dijon-style mustard
1 clove garlic (crushed or minced)
1/2 to 3/4 cup olive oil
1/4 cup olive oil
1/4 cup freshly squeezed orange juice
Sea salt and freshly cracked pepper, to taste
6 cups cabbage slaw mix
1/2 cup fresh cilantro, chopped
5 cloves of garlic, minced
1 tbsp lime zest
1 tbsp lime juice, more if desired
3 tbs chopped cilantro
1 tsp cayenne powder
200 gm can chipotles in adobo sauce
½ cup sour cream
½ teaspoon cumin
green onions/scallions
1 green onions/scallions
Pacific West Atlantic salmon portions skin on
1 clove of garlic, minced
1/2 of a lemon
1 punnet cherry tomatoes, halved
2 medium green zucchinis, spiralized into noodles or sliced into ribbons
Kosher salt and black pepper to taste
4 white baking potatoes
1 tsp dried parsley
house made cabbage slaw mix
200ml cream
250g tagliatelle
200g fresh spinach leaves
200g button mushrooms
100g frozen peas
1tbs vegetable oil
1tbs peeled and grated fresh ginger
1 cup pineapple juice
2tbs rice vinegar
1tbs brown sugar
1tbs light soy sauce
1tbs cornstarch blended with 2tbs cold water
60 gm cornichons, finely chopped
2 anchovy fillets, finely chopped
2 small golden shallots, finely chopped
1½ tbsp finely chopped flat-leaf parsley
1 tsp finely chopped dill
1 garlic clove, finely grated - tartare sauce
1 cup mayonnaise - tartare sauce
200 gm quality mayonnaise
30gm baby capers in vinegar, drained, finely chopped
2 tsp wasabi paste
1 tsp grated ginger
1/2 cup Greek Yogurt
3 garlic cloves minced
mint leaves
pita bread
parsley ;eaves
1/2 tbsTahini
1 tbs fresh dill
Pacific West Crumbed and Tempura Scallops
300 g good quality dried linguine
1 tablespoon olive oil
1 large clove garlic, crushed
1/2 cup dry white wine
1 cup cherry tomatoes, chopped in half
½ large fennel bulb, finely chopped
1 tbs cream
1/2 tsp freshly cracked pepper
2 cups low-sodium chicken broth
Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for serving)
Basmati rice
350g Pacific West Raw Prawn Cutlets
1 tbs red curry paste
1 tbs shrimp paste with bean oil
400ml can unsweetened coconut milk
400ml can chickpeas, drained, rinsed
1/2 tablespoon sugar - dipping sauce
1/4 cup soy sauce - dipping sauce
1/4 cup mirin - dipping sauce
1 cup dashi stock - dipping sauce
30 gm Kombu (dried kelp) - dashi stock
6 cups cold water - dashi stock
5 gm Katsuobushi (dried bonito flakes) - dashi stock
5cm piece ginger, finely grated
1 piece lemongrass, tough outer layer removed, lightly smashed
½ head of cauliflower, cut into small florets.
grated daikon (optional) - dipping sauce
1/8 teaspoon baking soda
1 cup ice cold sparkling water (the colder the better)
3/4 cup rice or regular flour
canola oil for frying
10 tablespoons olive oil
1/4 cup seasoned rice vinegar
2 tablespoons sesame oil
1 cup bean sprout, washed and drained
1 cup Chinese snake neans, cut into 3 cm lengths
1/4 cup Vietnamese mint leaf (daun kesum)
1/2 red chilli, finely sliced
2 tsp peanuts toasted
150ml/¼ pint olive oil
lemon juice, to taste
1 red bell pepper, cut into pieces
1 free-range egg yolk
olive oil 2 tbsp
tomato purée 1 tbsp
red chilli 1, finely sliced
1 red pepper, finely chopped
400 ml tin coconut milk
1/2 orange, juiced
thumb-sized piece ginger
1 red chilli , finely sliced
2 green chillies
a handful of curry leaves
2 tsp white wine vinegar
1 large egg yoke
3/4 cup olive oil
pepper to taste
2-3 cloves of roasted garlic crushed to a paste
2 tsp pecans finely crushed
250 g dry angel hair pasta
1 small red chilli, finely sliced
2 tbsp. lime zest
½ cup flat-leaf parsley, finely chopped
1 tsp. black pepper, freshly ground
Pacific West skin on salmon portions
2 cups chicken stock
250 grams cherry tomatoes, halved
3 tbs low sodium soy sauce
2 tbs sriracha
3 tbs water
300g frozen peas
1 green chilli
1 garlic clove, roughly chopped
a handful mint leaves
2 spring onions, chopped
2 spring onions, trimmed and finely chopped
1 garlic clove, peeled and finely chopped
Sea salt and ground black pepper
1 tsp sunflower oil
Sour cream to serve
1 lime cut in wedges
2 avocados, stoned and finely sliced
Good handful of coriander leaves
1 red onion, peeled and finely sliced
1/2 head white cabbage, finely shredded
12 corn tortillas, warmed through
12 corn tortillas
75ml sunflower oil
Finely grated zest of 2 lemons
2 good pinches sea salt flakes
Pacific West Crumbed Prawn Cutlets
75ml extra virgin olive oil
50g of butter
500g of frozen peas, defrosted and drained in a colander
2 shallots, very finely minced
fresh mint leaves, chopped
2 tsp rapeseed oil
600 g granulated sugar
600 g fresh ginger
600 ml water
groundnut oil for frying
2 tsp toasted sesame oil
cooked basmati rice
1 balls stem ginger, cut into small matchsticks, plus 1 tbsp syrup from the jar
1 tbs dark soy sauce
1-2 heads choi, sliced
300 gm frozen peas, defrosted
Finely grated rind and juice of ½ lemon
100 gm mayonnaise
butter softened
1 tbsp tarragon chopped
1 avocado, diced
8 mini submarine rolls
1 punnet salad cress
1 stick celery, finely diced
chickpeas 400g tin, rinsed and drained
red onion 1/2, finely chopped
tomatoes 2, diced
cucumbers 2, diced
parsley a small bunch, chopped
1–3 whole jalapenos, sliced
2 fat garlic cloves
1 bunch cilantro
½ teaspoon ground cardamon
1 teaspoon cumin
½ teaspoon chili flakes
1/3 cup olive oil
2 tablespoon fresh lemon juice
Zhoug 4 tbsp
3 avocados
zest and juice of 2 limes
1/2 white onion, chopped
1/2 bunch coriander roots and leaves
2 jalapeno peppers, finely chopped
red onion. finely sliced
house mayonnaise
1 tbsp. Cajun spice
Maldon salt, a dash
tabasco, to taste
thick sliced quailty sandwich bread
Pacific West panko crumbed Blue Eye Medallions
2 ripe avocados, diced
2 small tomatoes, diced
Juice of 1 lime, plus wedges for serving
Freshly chopped cilantro, for garnish
6 corn tortillas, warmed or grilled
1 pineapple diced
1/4 red onion, diced
black peppercorns 1 tsp, crushed, plus extra to serve
60g Pecorino Romano, finely grated
200g spaghetti
3 ripe Hass avocados
1/3 cup pickled Japanese ginger
1/3 cup sour cream
1/4 cup scallions, white and light green parts only, finely chopped
1 1/4 fresh lime juice
1 1/4 tbs wasabi powder
1 large shallot finely diced
2 garlic cloves, rough chopped
pinch cardamom
1 cup chicken broth
1 thinly sliced red bell pepper
Thai basil to garnish
130 gm dry rice noodles
1 tbs peanut or olive oil
2 tbs chopped lemongrass
2 tbs Thai Red Curry Paste
1/2 tsp turmeric
400 ml can coconut milk
1 tbs chili garlic sauce
4–6 kaffir lime leaves
ginger a thumb-sized piece, finely grated
Hot & Fiery Cornish Sea Salt 1 tbsp
olive oil spray
150ml of double cream
150g of chorizo sausage
1 bunch of coriander, leaves chopped
4 lemons, three cut into wedges and one for juicing
1 bunch of coriander
1 carrot
1 red chilli de-seeded and finely chopped
1 tsp soft light brown sugar
100g flat rice noodles
a drizzle toasted sesame oil
1 large carrot, peeled into long ribbons
1 small cucumber, peeled into long ribbons
a small bunch mint leaves , roughly chopped
a small bunch coriander, roughly chopped
1 tin chickpeas
coconut milk 400g tin
potato
2 tbsp mild Caribbean curry powder
1 bunch spring onions, sliced
Thumb size ginger, finely grated
1 red pepper, chopped into chunks
400g tin coconut milk
100g baby spinach leaves
1/2 lime, juiced
1 habanero or serrano Chilli finely chopped
1 tsp chopped thyme leaves
1 ½ cups baby cherry tomatoes, halved or quartered
1 large shallot, minced
1 fresh jalapeño, sliced
¼ cup fresh cilantro, chopped
½ medium avocado, sliced
6 lime wedges
ginger peeled and grated to make 2 tsp
1 tsp sweet paprika
12 small corn tortillas
¼ cup fresh coriander, chopped
cooked brown rice
1 tsp mirin
4 spring onions, 2 cut into 4cm sections and 2 sliced
a handful of peas
1 tsp rice wine vinegar
pak choy, shredded
220g celery
400 gm Pacific West Squid fillets with pineapple scoring
1 red chilli seeded and diced
1 tbsp Shao Hsing cooking wine
¼ tsp ground pepper
1 tsp corn starch mixed with 2 tbsp water
150ml of tomato juice
200ml of fish stock
20 cherry tomatoes, halved
1 handful of spinach
2 tbsp of basil, sliced
75ml of rapeseed oil
2 pinches of sea salt
350g of spaghetti
12 Pacific West Raw Prawn Cutlets
1/2 teaspoon celery salt
1/4 teaspoon ground black pepper
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
coleslaw salad mix
2 tablespoons dill pickle relish
3 tablespoons chives, chopped
2 tablespoons parsley, chopped
2 tablespoons freshly squeezed lemon juice
4 white baking potatoes - southern fries
2 tsp paprika - southern fries
3/4 tsp garlic powder - southern fries
1/2 tsp onion powder - southern fries
1/2 tsp salt - southern fries
1/4 tsp ground coriander - southern fries
pinch black pepper - southern fries
1/2 teaspoon ground cumin
150gm Pacific West Squid fillets with pineapple scoring
1 tbs lemon rind, finely grated
1/2 tsp dried chilli flakes
1/2 tsp sweet paprika
1 tbs peanut oil
1/2 small red onion, sliced thinly
1 small zucchini, halved lengthways, sliced thinly
60gm baby spinach leaves
1 tbs tamarind concentrate
1 tbs warm water
large soft buns
cos lettuce
tomato 1 large, sliced
red onion 1 medium, thinly sliced
1 tsp onion salt
1 tsp garlic salt
1 tsp golden caster sugar
½ tsp celery seed, finely ground
50g plain flour
75ml lager beer
75ml sparkling water
200ml/7fl oz mayonnaise
House made chips
ramen or instant egg noodles 1 pack
2 tsp. black or yellow mustard seeds
2 Tbsp. ghee
350 ml vegetable stock
1 lime, quartered
2 stalks celery, thinly sliced crosswise, plus 1 cup celery leaves, torn if large
½ small red onion, thinly sliced
3 cm piece ginger, peeled, finely grated
2 Tbsp. sake
1 Tbsp. toasted sesame oil
Cooked rice (for serving)
2 scallions
3cm piece ginger, peeled, cut into thin matchsticks
dried kombu, approx 5cm
Chinese cabbage or bok choy, stems thinly sliced crosswise, leaves torn if large
100 gm mixed mushrooms (such as shiitake, oyster, beech, and/or maitake), torn into pieces
2 Tbsp. vegetable oil, plus more for grill
½ tsp. ground ginger
1 toasted nori sheet
⅓ cup mayonnaise
1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)
wooden skewers, soaked at least 1 hour
3 spring onions, dark green parts only, very thinly sliced
9 Pacific West Scallops Roe off
1 tsp lemon juice (or lime juice)
100gm Pacific West Blue Swimmer Crab Meat
4 small tortillas
3 spring onions, shredded
½ avocado, sliced
1 tbsp sour cream
1 tbsp mayonnaise
½ tbsp Tabasco chipotle chilli sauce
6 Pacific West Scallops Roe off
25 gm butter plus 1 tbs
1/2 garlic, crushed
1/2 tbs sage chopped
1/2 tbs thyme chopped
50ml double cream
1 1/2 cups pumpkin seeds (pepitas)
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup mayonnaise, divided
Nonstick vegetable cooking spray
4 ears of corn, husked
12 taco-size corn tortillas
3/4 cup mayonnaise
a handful of coriander, chopped
1/4 cauliflower, trimmed and roughly chopped
2 garlic cloves, minced
1 tsp grated lemon rind
100 gm unsalted butter
1½ tsp cumin seeds
4 cloves garlic, finely chopped
a small handful flat-leaf parsley , chopped
a squeeze of lemon juice
1 tbsp lemon juice
½ cup honey
1 tsp fresh ginger, finely grated
1 long red chilli, seeded and finely chopped
Pacific West Coconut Prawns
2 medium cloves garlic, minced
1 teaspoon sesame oil
2 tbs finely grated ginger
2 tbs chopped green onion
Zest of 1 orange
Juice of 1/2 lime
1/4 cup Thai sweet chili sauce
1/2 long red chilli sliced
ginger julienned
Pacific West Scallops Roe Off
1 tbs garlic, very finely chopped
1 tbs fresh ginger, very finely chopped
3 tbs orange juice
sweet potatoes 2, cut into wedges
rocket 50g
sherry vinegar 2 tsp
1 tbsp rosemary chopped
2 tap salt
2 tsp garlic powder
2 ½ tsp paprika
1 tsp onion powder
1 ¼ tsp dried oregano
1 ¼ tsp dried thyme
½ tsp red pepper flakes
50g of black olives
25g of sun-dried tomatoes
25g of pine nuts
3 tsp chervil, chopped
50g of cheddar, grated
75g of unsalted butter
4 truss tomatoes, cut in half and then into quarters
125g of rapeseed oil
60ml of white wine vinegar
4 Pacific West Hake fillets
chilli sauce to serve
2 Fennel Bulbs, thinly sliced and cored
1 tbsp coriander chopped
1 tbsp dill chopped
1 tbsp chives chopped
1 tbsp low-fat crème fraîche
1/2 Small Onion, thinly sliced
3/4 cup Brown Sugar
3 Oranges, juiced
1/2 cup of Water
1 tsp thyme chopped
2 large fennel bulbs- trimmed and cored
3 small persian cucumbers
1/2 cup fresh chopped dill
2 tbs lemon juice or sherry vinegar
1 orange peel , chopped
extra-virgin olive oil 2 tsp
1/2 onion, finely chopped
1 red chilli, deseeded and finely chopped
1 preserved lemon, pith and flesh discarded, and rind finely chopped
400g tin chickpeas, drained and rinsed
a large handful kale, chopped
65g of black garlic, peeled
100g of black sesame paste
1 tbsp of ginger, minced
1 tsp fresh turmeric, minced
1 lime, juiced and zested
3 tbsp of sweet soy sauce
1 lemongrass stalk
40g of tahini
65ml of lime juice
45ml of ginger juice
40ml of mirin
95ml of water
1 1/4 tbsp of yuzu juice
2 tsp ground dried lime
1 tsp flaky sea salt
fennel 1 bulb, finely sliced
fresh or dried curry leaves 8
black mustard seeds 1 tbsp
madras curry paste 3 tbsp
ginger paste 2 tsp
garlic paste 2 tsp
light coconut milk 400g tin
cherry tomatoes 200g, halved
green beans 200g, trimmed and halved
lime ½, juiced
basmati rice to serve
2sp vegetable oil
Pinch of salt, pepper and chili flakes
2 extra large handfuls of shredded cabbage
steamed vegetables (optional)
350ml whole milk
40g plain flour
1 small onion, finely diced
1–2 tbs sesame oil
100 gm shiitake mushrooms, de-stemmed, sliced
3 tbs Mirin
1 tbs Furikake
1 - 1/2 cups cooked rice or black rice,
½ tsp tomato purée
1/2 tsp nutmeg grated
200g very fine breadcrumbs
2tbs vegetable oil
180 gm sliced red onion
2 sticks lemongrass, bruised
3 red bird’s eye chillies, bruised
10 fresh curry leaves, plus more to garnish (optional)
20gm sliced ginger
2 fresh tomatoes, cut into wedges
400ml coconut cream
1tsp powdered turmeric
1/2 teaspoon granulated garlic
1 1/2 cups all-purpose flour
350ml lager beer
Pacific West Barramundi skinless fillets cut into cubes
1/2 teaspoon ground coriander
Cilantro leaves, lime, sliced radishes, for garnish
1/4 cup fresh-squeezed orange juice
pinch of salt and black pepper
1/4 cup olive or avocado oil
4 cups thinly shredded green cabbage
2 cups thinly shredded red cabbage
1/4 cup cilantro leaves, roughly chopped
1 cup mayo
5 cloves garlic
1 tbs lime zest
3 green onions
1/2 medium head red cabbage
brioche buns
1/2 green apple, julienned
2 tbsp ginger grated
1 dried red chilli
1 lemongrass stem, lightly bashed
700ml chicken stock
8 Tbsp. extra-virgin olive oil, divided
1 head of butter lettuce
2 tbsp rice wine vinegar
2 handfuls baby spinach
cooked noodles
4 large eggs, room temperature
1 Tbsp. red wine vinegar
A pinch of sugar
½ cup Niçoise or other black olives
200 gms green beans, trimmed
2 medium tomatoes or 3 plum tomatoes
1/4 white onion
1 jalapeño chile
5 limes
6 sprigs of coriander
8 corn tortillas or flour tortillas
8 leaves romaine lettuce
4 tbsp flour
1/2 tsp paprika
2 cups cooking oil
600g Pacific West Hake fillets skinned
200 gm Pacific West Blue Swimmer Crab meat
carrot 1, shredded
5 tbsp of fish sauce
6 tbsp of lime juice
2 tbsp of sugar
4 bird's eye chillies, sliced
30g of flat-leaf parsley, washed and chopped
2 eggs, whisked
3 tbsp of olive oil
200ml of vegetable oil
100g of plain flour
300g, fridge-cold cooked jasmine rice
100 gm tenderstem broccoli, chopped into bite-sized pieces
2 spring onions, cut into 4cm pieces
1 tbsp dark soy sauce
1 tbsp oyster sauce
½ a small bunch Thai basil , leaves picked
200g of breadcrumbs
200g of potatoes, peeled and diced into 1cm chunks
1 bunch of rocket
2 tbsp of capers, rinsed and drained
salad leaves to serve
1/2 onion small, finely chopped
1/4 green pepper, finely diced
1/2 celery stalk, finely chopped
6 tbs breadcrumbs
1 tsp American mustard
1/2 tsp smoked paprika
1/2 tsp garlic salt
a pinch ground cloves
1 tbsp hot sauce
50g flour, seasoned
100g chilli tortilla chips, crushed
Sea salt, freshly-cracked black pepper, smoked paprika
A handful of finely chopped fresh dill
1 teaspoon of lemon juice
Half of a finely diced red onion
300g marrowfat peas
1 tbs mint finely chopped
1 large bottle of malty beer
2 tsp baking powder
300g all-purpose flour
125g cornflour
2 large, finely chopped gherkins
1 can chickpeas, rinsed, patted dry
200g Pacific West skinless salmon portions cut into 1.5cm chunks
½ cup extra-virgin olive oil, plus more for drizzling
½ tsp. kosher salt, plus more
1 lemon, thinly sliced, seeds removed
4 radishes, trimmed, thinly sliced
½ cup extra-virgin olive oil
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon sumac
¼ teaspoon or more aleppo chili flakes
4 cups baby spinach
1/2 medium white onion, thinly sliced
1 large jalapeño, thinly sliced, seeds removed
1/4 cup coarsely chopped fresh parsley
3 teaspoons coarsely chopped capers
6–7 cornichons, thinly sliced into 1/4
1 1/2 teaspoons distilled white vinegar
Large pinch chili powder
Large pinch kosher salt
1 tbs plus 1 1/2 teaspoons fresh lime juice
1 tbs hot sauce
1/2 tsp dried oregano
1/2 medium poblano chilli, thinly sliced, seeds removed
4 sesame seed potato buns, split, toasted
8 slices ripe tomato
Vegetable oil (for frying; about 8 cups
1 cup all-purpose flour
1 tbs plus 1 1/2 teaspoons fresh lemon juice
6 peeled garlic cloves
4 sliced spring onions
2 tsp kosher salt
small corn tortillas
Sliced avocado, coriander leaves, sliced pickled jalapeños, lime wedges
220 gm stemmed Fresno chillies
1 bunch coriander (stems and leaves separated. You should have about 1/2 cup of each); coarsely chop leaves
1 tsp finely grated lime zest
5 cups very thinly sliced green cabbage
1 cup julienned peeled small jicama
lemon 1, zested and juiced
30g unsalted butter
½ red chilli, deseeded and chopped
175gm linguine
⅓ cup blanched hazelnuts
4 red bell peppers
1 medium tomato, halved crosswise, seeded
2 tbs olive oil, plus more for serving
2 cups parsley leaves with tender stems
6 tbs olive oil, divided
½ tsp hot smoked Spanish paprika
¼ tsp cayenne pepper
6 tbs olive oil
Pacific West Snapper Fillets Skinless
3 cups Chinese cabbage, sliced
1 medium Lebanese cucumber, sliced
1 bunch English spinach leaves, washed
12 snow peas, ends and strings removed
4 radishes, sliced
1 cup bean sprouts
1 small chilli, seeded and sliced
250g cooked egg noodles, chilled
4 tablespoons lime or lemon juice
2 tablespoons olive oil
1 tablespoon reduced-salt soy sauce
½ teaspoon brown sugar
1 tablespoon fresh ginger, peeled and finely diced
1 small clove garlic, chopped
1 fresh chilli, seeded and finely diced
½ cup parsley, mint or coriander, chopped
red chilli 1, seeded
broccoli steamed to serve
3 tbsp unrefined brown sugar
2 tbsp cornflour
2cm fresh ginger, peeled and chopped
rice to serve (option)
2 plum tomatoes
a handful of coriander, stems and leaves separated
3 garlic cloves, rough chopped
½ cup chopped Italian parsley
Pacific West skinless snapper fillets
1 shallot, sliced thin
200 gm zucchini noodles (zoodles)
2 tsp lemon zest
cherry tomatoes, halved
1 shallot
¾ cup pitted Castelvetrano olives
4 Tbsp. apple cider vinegar, divided
1 small red onion, finely chopped
½ cup coarsely chopped mint
1 small red onion
Pacific West Flathead fillets skinless
300 gms small Yukon Gold potatoes, halved or quartered lengthwise
6 tbs extra-virgin olive oil, divided
1 tbs za’atar
1 tbs cumin seeds
1 tbs coriander seeds
1 tbs sumac
¼ tsp. Morton kosher salt
1 bunch scallions, thinly sliced on a diagonal
1 bunch scallions
1 small bunch spring onions, thinly sliced on a diagonal
1 small bunch coriander
1 tbsp finely chopped galangal
2 large white grapefruits, peeled, segments torn into 3 cm pieces
1 red onion, sliced
1 tsp fish sauce
175 gm Pacific West Blue Swimmer Crab meat
70g baguette, slightly stale
3 tbsp skimmed milk
1 onion, chopped
2 sprigs flat-leaf parsley
1 sprig thyme, leaves picked
½ chilli red habanero, seeded
2 tbsp butter
3 tbsp fine dried breadcrumbs
¼ tsp. crushed red pepper flakes, plus more for serving
2 spring onions, roughly chopped
2 Tbsp. pure maple syrup
1 Tbsp. toasted sesame seeds
2 tbsp miso
1/4 cup coriander leaves
(60ml) extra virgin olive oil
450g tomato medley, chopped finely
1 large red chilli, chopped finely
85g red onion, chopped finely
130g lebanese cucumber, finely diced
1/2 tsp caster sugar
1/4 tsp ground white pepper
1 tbs extra-virgin olive oil, extra
1 Celery stick, finely chopped
200ml White wine
500ml Mussel stock (from the pouch)
2 pinches saffron
350g tomatoes diced
75g Creme Fraiche
splash of vegetable oil
250g risoni
1 tbsp fresh dill
1/2 cup plain Greek yogurt
2 large carrots, peeled
1/2 large celery root, peeled
1/2 cup parsley leaves, roughly chopped
2 large eggs, beaten
Grapeseed or other neutral oil (for frying)
1 tsp honey or agave nectar
4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced, separated
½ small onion, finely chopped
1 cup polenta
6 tbs lemon juice, divided
4 cups chilled cooked short-grain white ric
5 Tbsp. vegetable oil, divided, plus more for drizzling
1 tbs Cajun spice mix
Furikake (for serving)
thumb size piece ginger, peeled, finely chopped
2 Pacific West skinless salmon portion cut into 3 cm pieces
toasted sourdough to serve
1 small bulb fennel , thinly slice
1 garlic clove, thinly sliced
½ tsp fennel seeds, lightly crushed
60g ’nduja
125 ml white wine
pickles 2 large, or a handful of cornichons
capers 4 tbsp
cos lettuce 1, leaves separated
3 tablespoons Sriracha
2 tablespoons fresh lemon juice
6 tbs sriracha mayonnaise
good quality burger buns 4
1avocado, peeled and roughly chopped
1small red chilli, finely sliced
handful of fresh mint
handful of basil leaves
1lime, quartered
1 tbs sweet chilli sauce
200g rice vermicelli noodles
10 cherry tomatoes, quartered
2 tbsp peanuts, chopped
2 tbs lime juice
2 tbsThai fish sauce
2 tbs sweet chilli sauce
3 red chillies , halved, deseeded and finely diced
2 tbsp garlic-infused olive oil , plus extra to serve
2 large ripe avocados , stoned, peeled and sliced
100g rocket
3 limes , halved
3 tbsp crispy onions
Toasted slices of country-style bread (for serving)
1 cup Italian beer
2 Pacific West squid tubes
1 small fennel bulb, finely chopped
200g sugar snap peas
Thai green curry paste 2 tbsp
3 tbs unsalted butter, room temperature
2 tbs chopped tarragon
60ml fish stock
1/3 cup fresh Thai basil leaves
1 red or green chilli - finely chopped
1/2 garlic clove - finely chopped
Pacific West Prawn Cones
2 large, finely chopped gherkins - tartare sauce
A handful of finely chopped fresh dill - tartare sauce
1 teaspoon of lemon juice - tartare sauce
Half of a finely diced red onion - tartare sauce
1 red onion, diced
2 yellow peppers, diced
4 celery stalks, diced
½ cucumber, diced
4 plum tomatoes, diced
16 nocerella olives, pitted and quartered
2 baby bok choy – sliced thin, legnthwise
1/2 teaspoon hondashi granules
4 ounces shitaake mushrooms, stems removed, sliced
1 tbs soy sauce
2 cups chicken + vegetable stock combined
1 tbs miso paste
1 baby bok choy – sliced thin, lengthwise
2 scallions – white part
100 gm fresh ramen noodles
boiled egg to garnish
chaat masala to garnish
red onion thinly sliced and tossed with lime juice to serve
mango chutney to serve
2cm ginger, finely grated
½ tsp ground white pepper
2 tbs sunflower oil
½ a large bunch coriander, roughly chopped
½ a large bunch basil, roughly chopped
2-3 green bird's-eye chillies
1 clove garlic, roughly chopped
¼ tsp garam masala
2 tbsp yogurt
220g strong bread flour
40ml olive oil
flat-leaf parsley a handful, chopped
bread to serve
100g smoked bacon lardons
300ml wheat beer
3 medium Persian cucumbers, peeled, sliced ¼ inch thick
1 medium shallot, thinly sliced into rings, rinsed, patted dry
1 cup coriander with tender stems
2 tsp baharat or ras-el-hanout
6 tbs extra-virgin olive oil, plus more for drizzling
fennel seeds ground to make ¾ tbsp
chilli oil (optional) for serving
50-75ml coconut oil
1 onion medium, finely chopped
1 tbsp ginger purée
1 tbs garlic purée
¾ tsp black mustard seeds
2 green chillies, sliced
6 curry leaves, plus extra to serve
¾ tbsp asafoetida powder
½ tbsp ground turmeric
½ tbsp chilli powder
1 tbsp ground coriander
2 tbsp madras curry powder
120g chopped tomatoes from a tin
1 tbsp tamarind paste
5g saffron
2 tbs ghee or clarified butter, melted and cooled
50g toasted coconut chips
coriander chopped to make 2 tbsp
¼ cup plus 2 tsp. fresh lemon juice
3 Tbsp. extra virgin olive oil, divided
35g raw puffed amaranth
2 eggs, lightly beaten
1 long green chilli, thinly sliced
4 tbsp lime juice
50g pea shoots
2 Lebanese cucumbers, thinly sliced
2 tbsp dukkah spice blend
1 tsp. kosher salt, plus more
2 small kohlrabi, peeled, halved lengthwise, thinly sliced crosswise
1 large green apple, cut into quarters lengthwise, thinly sliced lengthwise
½ red onion, thinly sliced
½ cup coarsely chopped blanched hazelnuts
6 Tbsp. unsalted butter, cut into pieces
Pacific West Gold Band Snapper Fillets skin on
2 Pacific West salmon portion skin off
filo pastry
1 tbsp root ginger, finely chopped
½ tsp ground cinnamon
1 tbsp soft brown sugar
1 × 400g tin peeled plum tomatoes
beans to serve
1 free-range egg yolk - garlic aioli
1 tsp Dijon mustard - garlic aioli
150ml olive oil - garlic aioli
lemon juice, to taste - garlic aioli
Zest of ¼ of grapefruit
Zest and segmented flesh of ½ a lime
Juice of the other half of the orange
Zest of ½ an orange, plus segmented flesh of half an orange
1chilli, finely chopped
1cucumber, sliced on an angle
1 tsp freshly minced ginger
1 tbs price vinegar + 1 tsp extra
fries and/or crusty bread to serv
English mustard powder 1 tbsp
1 tbsp oliveoil olive oil
90 gm smoked bacon lardons 9 0g
1 onion large, finely chopped
1 carrot, finely chopped
½ fennel bulb, finely chopped
3 thyme sprigs
3 bay leaves
330ml bottle Belgian beer (such as Duvel, Chimay or Westmalle Tripel)
100ml double cream
2 tbsp malt vinegar
1 cos lettuce, leaves seperated
toasted pitta or flatbread to serve
2 oz. Parmesan, shaved
4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into 1
1 cup sesame seeds
⅓ cup olive oil
¼ small fennel bulb, finely chopped, plus ½ cup chopped fronds
4 navel oranges, blood oranges, tangerines, and/or grapefruit
10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive
1 cup fresh flat-leaf parsley leaves
1 Tbsp. chopped dill
1 romaine heart, quartered lengthwise, cut crosswise
1½ cups mixed tender herb leaves (such as Thai basil, cilantro, dill and/or mint)
¼ tsp ground cloves
¼ tsp ground cinnamon
½ cup buttermilk
¼ tsp ground nutmeg
2 tbs finely chopped peeled ginger
1 tsp fennel seeds, crushed
1 small carrot, peeled, julienne
¼ tsp. Aji-No-Moto umami seasoning
1 medium radish cut into quarters through root end, thinly sliced
3 Tbsp. fresh orange juice
¾ cup chopped cilantro, divided
¼ cup extra-virgin olive oil, plus more for grill
5 Tbsp. fresh lime juice, divided
2 cups chopped white onion, divided
4 corn tortillas
2 avocados, peeled, pitted, sliced
½ small head of cabbage, cored, thinly sliced
¼ cup extra-virgin olive oil
½ medium onion, coarsely chopped
¼ cup fresh cilantro leaves with tender stems
moscatel vinegar or white balsamic 50ml
red chicory 2 small heads, stalks trimmed, leaves separated and large ones halved
watermelon 1 small
groundnut oil 70ml
pistachios (preferably green Iranian) 65g
1kg tomatillos, husked, rinsed, quartered
1 serrano chilli, seeds removed if desired, coarsely chopped
60gm glass vermicelli
leaves iceberg lettuce, finely shredded
1 carrot, julienned
1 fresh long red chilli, thinly sliced
1 red onion, halved and thinly sliced
1 continental cucumber, quartered lengthways, seeds removed, cut on the diagonal into 2 mm thick slices
1/2 cup roughly chopped coriander, stalks included
1/2 cup mint
2 tbs roughly chopped salted peanuts
2 tbs caster sugar
60ml boiling water
1 fresh long red chilli, finely chopped
¼ cup tamarind concentrate
Pacific West Squid fillets with pineapple scoring
6 medium Persian cucumbers
½ bunch coriander
2 Thai chillies, finely chopped
150 gm walnuts
1 tsp lime juice
170 ml extra virgin olive oil
1–2 lemons, juiced
1 medium red onion, finely diced
3 long red chillies, seeded and finely diced
2 cups coriander leaves, chopped
½ cup mint leaves, shredded
20 gm sumac
400 gm natural yoghurt
100 ml tahini
Pacific West Salt Water Barramundi
1 garlic clove, peeled
4 tbs fresh lime juice
1 cup fresh coriander leaves
2 bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate)
1 large shallot, thinly sliced
3 garlic cloves, thinly sliced
½ serrano chile, thinly sliced
½ cup unsweetened coconut flakes
4 portions Pacific West salmon portion skin off
5 tsp extra-virgin olive oil, divided
5cm piece ginger, peeled, thinly sliced length
1 small garlic clove, chopped
2 oil-packed anchovy fillets, chopped
3 Tbsp. grapeseed, sunflower, or vegetable oil
3 Tbsp. tahini
3 Tbsp. finely grated Parmesan, plus more for serving
4 heads of Little Gem lettuce or 2 romaine hearts, trimmed, leaves separated
1 Asian pear, halved, cored, thinly sliced
1 tsp. toasted sesame seeds
1 small garlic clove
2 oil-packed anchovy fillets
Pacific West's Tempura Prawns
shredded red cabbage tossed with lime juice, salt & pepper
1/2 cup sour cream or greek yogurt
Pacific West Panko Crumbed Flathead
1 Small handful coriander finely chopped
Pacific West Goldband Snapper skin off
Chipotles in adobo or chipotle hot sauce
1/2 cup basil
1/2 cup cherry tomatoes
1/2 cup black olives, pitte
1/2 cup cucumber, chopped
1/2 cup red pepper, thinly sliced
1/2 cup red onion, thinly sliced
wedge of lemon
1/2 tsp oregano, dried
4 tbs water
2.5cm fresh root ginger, peeled and sliced
grated zest and juice of 2 limes
5 long fresh red chillies, halved
200gm white sugar
100ml rice vinegar
2 tbs nam pla (Thai fish sauce)
3 garlic cloves, peeled
645g (3 cups) caster sugar
750ml (3 cups) white winegar
500g long fresh red chillies, stems trimmed
¼ cup pickled chile vinegar
2 Ruby Red grapefruit
1 cup mint leaves
1 Tbsp. Pickled Hot Chiles
2 Tbsp. Sesame Salt
½ cup coarsely chopped parsley
⅓ cup fresh lemon juice
2 lb. mixed chicories (such as endive, frisée, escarole, and/or radicchio), torn into large piece
1 oz. Pecorino Romano
4 slices bacon
8 ounces blue cheese, crumbled, divided
½ cup crème fraîche or sour cream
5 teaspoons sherry vinegar or red wine vinegar
1 teaspoon hot sauce
1 head of iceberg lettuce, cut crosswise into four 1-inch-thick slices
2 celery stalks, thinly sliced
1 pint cherry tomatoes, quartered
1 tablespoon finely chopped tarragon
1 head of Chinese ( Napa) cabbage
1 cup white wine vinegar
1 tbsp kosher salt
6 Fresno chillies, thinly sliced crosswise into rings
6 garlic cloves, minced
2 x 400ml cans Italian-style tomatoes
1 cup canned crushed tomatoes with added purée
1/2 cup dry red wine
3 tbs olive oil
3/4 tsp dried basil
3/4 tsp dried marjoram
3/4 tsp dried crushed red pepper
1 lemon, juice only
Salt and white pepper to taste
110 ml dry white wine
55 ml heavy or double cream
2 tbs butter, chilled
1 tsp minced garlic
¼ cup finely grated lemon zest
2 Tbsp. sweet relish
1 Tbsp. chopped drained capers
1 small garlic clove, finely grated
lettuce to serve
bread or bun, option to toast.
4 Persian cucumbers
1 pineapple
4–6 garlic cloves
4 Tbsp. fish sauce, divided
½ tsp. crushed red pepper flakes, plus more
12 rice paper rounds
iceberg lettuce
coriander/dill/Thai basil
4 Tbsp. fish sauce
Pacific West Natural Hake Fillets
5 cm piece of ginger
1 blood or navel orange, very thinly sliced, seeds removed
1 medium fennel bulb, thinly sliced
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt and coarsely ground black pepper
¾ cup olive oil
Flaky sea salt (such as Maldon)
1 lemon, very thinly sliced, seeds removed
1½ tsp. kosher salt
1 tsp. Aleppo-style pepper
2 white endive, leaves separated
1 Asian pear or firm Bosc pear, halved lengthwise, cored, thinly sliced
1 tsp. finely grated lemon zest
3 Tbsp. fresh lemon juice, divided
½ cup whole milk yogurt
1 large tomato, thickly sliced
3o gm Piave cheese, shaved
Maldon sea salt + freshly ground black pepper
350 gm mixed winter white vegetables (such as cauliflower, fennel bulbs, daikon radishes)
¼ red onion, sliced
Pacific West beer battered fish fillets f
2 tbsp chopped parsley leaves
1 tbsp capers, rinsed
2 round crispy rolls, sliced in half
2 tsp sumac
2 large handfuls shredded iceberg lettuce
3 tsp chili powder, divided
2 1/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
Shredded green cabbage, sliced avocado, coriander leaves with tender stems, pickled jalapeño slices, hot sauce, and lime wedges (for serving)
½ cup kosher salt, plus more
⅔ cup unseasoned rice vinegar
3 Tbsp. fish sauce
¼ cup plus 3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 large red onion
2 cups basil leaves
2 Tbsp. toasted sesame seeds
1/2 Korean radish or daikon cut in half lengthwise
800 gm baby Yukon Gold potatoes
2 red Fresno chillies, thinly sliced
2 carrots peeled and cut in half crosswise
1/2 large red onion peeled with the ends cut off and cut in half lengthwise
3 cups white vinegar or apple cider vinegar
1 1/2 cups water
1 1/2 cups granulated sugar
4 tbs hoisin sauce
Mayonnaise; optional
Sriracha
Jalapeños
French bread baguettes, sliced open and lightly toasted
1/2 tsp Mirin
1 1/2 tsp kosher salt
1/3 Green bell pepper cut in half and sliced thin lengthwise
1/3 medium sized zucchini cut into thin strips lengthwise or julienned
linguine 150g
garlic 1 clove, finely sliced
shallot 1, finely sliced
tarragon a handful, chopped
4 garlic cloves, chopped
1 x 400 ml can whole peeled tomatoes
300 gm spaghetti
1 tbs unsalted butter
1 x 400 gm can cannellini (white kidney) beans, rinsed
1/2 chopped flat-leaf parsley
red chilli ½, deseeded and finely chopped
carrots 2, peeled into ribbons
cucumber ½, peeled into ribbons
mint ½ a small bunch, leaves torn
Pacific West skinless salmon portions
400g sweet potatoes, cut into slim wedges
2 tbsp Thai green curry paste
a thumb-sized piece ginger, finely grated
½ red chilli, deseeded and roughly chopped
4 sourdough buns, halved and toasted
½ tbsp fish sauce
steamed jasmine rice
4 garlic cloves, peeled
3 cm piece of fresh ginger, peeled
3 lemongrass stems, white bases only, chopped
12 coriander roots, scrubbed clean (reserve the leaves for garnishing)
2 small red chillies, stems removed
1 tsp coconut oil
400 ml coconut milk
½ tsp palm sugar
4 makrut lime leaves, thinly sliced
1 small onion, finely chopped
Pacific West Capensis Hake fillets deep skinned (approx 750 gm)
1 jalapeño, stemmed and finely chopped
3 plum tomatoes, cored, seeded, and chopped
2 limes, finely grated zest and juice
Salt and black pepper
8 flat tostada shells
1 avocado, pitted and thinly sliced
2 limes, quartered
2 tbs mayonnaise
3 tbs finely chopped red onion
1/4 cup lightly packed coriander leaves, chopped
Coriander sprigs
Pacific West Blue Swimmer Crab meat
cucumber ½, halved lengthways and seeds scraped out
red onion ½ small, finely sliced
caster sugar ½ tsp
white wine vinegar 2 tsp
tartare sauce 4 tbsp
American mustard 2 tsp
Tabasco a few dashes
soft buns 4, split and toasted
monterey jack or emmental cheese slices
Little Gem lettuce, leaves separated
pinch cayenne
Garnish- orange zest
1 red pepper, chopped
1 zucchini, chopped
pinch of salt and pepper
1 cup vegetable broth
1/2 tsp cinnamon
1/4 tsp ground turmeric
1 cup quinoa
1/4 cup pomegranate seeds
1/4 cup toasted slivered almonds
1/4 cup fresh mint leaves picked
olives - kalamata pitted
2 tablespoons ginger
¾ tsp brown sugar
½ tsp cinnamon
1 tbs oil for searing
2 garlic cloves, finely grated, divided
½ small red or green chile, finely chopped
1 ½ tbs light soy sauce
good pinch of salt
good pinch of sugar
2 tbs hot water
1 bunch of dill, very coarsely chopped (about 2 cups)
4 scallions, white parts very thinly sliced lengthwise, green parts cut into 2-inch pieces
¼ cup roasted, skin-on peanuts, coarsely crushed
2 tbs fresh lime juice
1 tbs sugar
180 gm thin vermicelli noodles
3 tbs neutral oil, divided
¼ cup tarragon leaves
2 medium leeks, white and pale-green parts only, sliced into ¼-inch-thick roun
¼ cup chopped pitted green olives
1 cup low-sodium chicken broth
1 medium head of cauliflower
¼ cup olive oil, plus more
2 14.5-ounce cans cherry tomatoes
Baguette (for serving)
4 garlic cloves, thinly sliced
dry cider 200ml
flat-leaf parsley chopped to make 2 tbsp
sea purslane or samphire to serve (optional)
dill oil to serve
8 radishes, finely sliced using a mandolin
4 tbsp cider vinegar
200g butter, cubed
1 white radish or mooli, peeled using a veg peeler
120g jasmine rice
a thumb-sized piece of ginger, finely grated
3 tbsp mirin
½ tbs caster sugar
75g rice vinegar
25g caster sugar
¼ cucumber, halved and thinly sliced
a handful radishes, thinly sliced
red chilli 1, deseeded, halved and thinly sliced
1 small onion, unpeeled, quartered
2 cups Sun Gold tomatoes
2 stalks celery, chopped
1 dried chile de árbol or ½ tsp. crushed red pepper flakes
6 thyme sprigs
½ cup dry white wine or sake
1 Tbsp. fennel seeds
1 fennel bulb
1 leek, dark green parts chopped, rinsed, white parts cut into ¼
1 small garlic clove, finely chopped
½ cup unseasoned rice vinegar
2 small red onions, cut through root ends into 8 wedges
2 cups sugar snap peas, strings removed
¼ cup crushed salted, dry-roasted peanuts
Small Yukon Gold potatoes, quartered
Fennel bulb, halved lengthwise, thinly sliced crosswise, fronds reserved for serving
1 kg fish bones, rinsed
1 habanero chilli, seeds removed, finely chopped
4½ tsp light brown sugar
500 gm green beans, trimmed
2 bay leaves
flat-leaf parsley a handful of chopped
½ lemon ( to finish)
1 extra large fennel bulb, very thinly sliced
1 Turkish cucumber
1/4 cup thinly sliced sweet onion
½ a red onion, very thinly sliced
½ cup white vinegar, or use apple cider or red wine vinegar
½ cup water
1–2 garlic cloves, cut in half
a couple bay leaves
1/2 tsp dried mint, dill or tarragon
1/2 tsp granulated garlic
2 tsp chia seeds
1/2 cup packaged dill or tarragon
2–3 tbs lemon juice
3/4 tsp kosher salt
1 ½ –2 tbs sugar (
1–2 tsp whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)
10 pitted black olives
100g chorizo, chopped
2 tbs ginger (finely grated)
100g bulgar wheat
2 tbs green onions (chopped)
2 Tbsp. melted virgin coconut oil
2 Tbsp. yellow mustard
½ cup cherry tomatoes, halved
Cilantro leaves, steamed rice, and lime wedges (for serving)
1 serrano chilli, thinly sliced
1 x 400 ml can coconut milk
100 gm green beans, asparagus, cut into 3 cm pieces
1 tbs ketchup
1 tbsp sweet chilli sauce
1 tbsp mirin or dry sherry
brown rice or noodles, to serve (optional)
2 large pak choi (about 250g)
3 garlic cloves, grated
75ml fish or vegetable stock
2 tsp toasted sesame seeds, for sprinkling
1 tbs capers, chopped
1 tbs fresh lemon juice, plus more to taste
1 small dill pickle, chopped very small
1 tbs chopped fresh dill
1/2 to 1 tbs Worcestershire sauce
1/2 tsp Dijon mustard
Maldon salt and fresh ground black pepper
2 stalks celery, finely chopped
3 tbsp. butter
1 tsp. Old Bay seasoning
2 tbsp. tomato paste
3 tbsp. flour
Freshly chopped parsley, for garnish
4 cup fish stock (or low-sodium vegetable broth)
1/2 cup heavy cream
2 Tbsp. plus ⅓ cup extra-virgin olive oil, plus more for grill
1 small lemon
2 tsp. black sesame seeds
½ tsp. toasted sesame oil
2 cloves roasted garlic (smashed and finely chopped)
1/2 cup grated Parmesan cheese
1 anchovy (smashed and finely chopped
2 tsp lemon juice
1 tbs milk
1/8 tsp freshly ground black pepper
1/2 cup Real Mayonnaise
2 1/2 tbsp Kashmiri chilli powde
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder
3/8 tsp ground cloves
6 cloves garlic , minced
1 tbsp fresh ginger , finely grated
2 tbsp tamarind puree (
6 tbsp water (plus more, as needed)
1/2 tsp black mustard seeds
1/2 red onion, quartered then sliced
1 tbsp tomato paste
2/3 cup canned tomato pulp
2/3 cup water
400ml/ 14oz coconut milk
1 1/4 tsp salt
1 1/2 tsp sugar
1/4 tsp chilli powder
2 long green chillies , cut into half lengthwise and deseeded
1 tomato , cut into 8 wedges
100g green beans
200g pak choi , chopped into chunky pieces
4 tbsp kecap manis (sweet soy sauce)
200g brown rice
juice 3 limes
2 tbsp sambal oelek
1 tbsp rice vinegar
1 tbsp golden caster sugar
4 spring onions , finely chopped
4 tbsp mixed seeds
pickled ginger , chopped (optional)
2 tbs spicy brown mustard
1 tsp fresh lime juice
1 tsp light brown sugar
½ tsp English mustard powder
½ tsp Worcestershire sauce
crusty bread or cooked white rice to serve
flat-leaf parsley chopped, to serve
1 yellow pepper, sliced
2 tsp smoked paprika
400g chopped tomatoes
400ml light coconut milk
250ml vegetable stock
Pacific West Capensis Hake married fillets deep skinned
2 tsp. finely grated peeled ginger
¼ cup rice wine
2 Tbsp. cornstarch
2 tsp. ground Sichuan peppercorns (from 3 tsp. whole), divided
6 Tbsp. grapeseed or vegetable oil, divided
½ cup bean sprouts
7 garlic cloves, 6 smashed, coarsely chopped, 1 finely chopped
2 tsp. whole Sichuan peppercorns, divided
2½ cups fish stock, low-sodium chicken broth, or water
2 scallions, thinly sliced on a diagonal
2 tsp. gochugaru (fine Korean red pepper powder)
1 tsp. sesame seeds
½ tsp. freshly ground white pepper
500 gm Pacific West Hake fillets skinned
3 celery stalks, julienned
7 cm fresh ginger, peeled, thinly sliced
2 sprigs coriander, sliced into 2
6 dried Sichuan chillies or other red Chinese chillies, divided
3 tbsp doubanjiang (Sichuan-style fermented chilli bean paste)
green salad dressed with sherry vinegar, to serve
2 bunches cherry tomatoes on the vine (about 225 gms)
1 small bulb fennel,thinly sliced
2 red peppers, cut into quarters
1 garlic bulb, top cut off
1 tsp black peppercorns
2 tsp coriander seeds
a handful of sage leaves
about 1.5 litres olive oil
200g fettucini
1 tbsp horseradish cream
½ lemon, zested and juiced
2 rocket handfuls, chopped
white Kampot peppercorns ground to make 1 tbsp
palm sugar or soft dark brown sugar 10g
1 neutral oil tbsp
1 long shallot, thinly sliced
15g dried shrimp
1.5 litres fish stock
50g lemongrass, bashed
240g winter melon or courgette, chopped
320g coconut blossom, cut into chunks
20g toasted rice powder
80 gm coriander or Vietnamese mint
1 tbs plus 2 tsp vegetable oil
½ tsp sesame seeds, plus more for serving
2 onions, peeled and finely sliced
½ tbsp flavourless oil, e.g. groundnut, for frying
2 tsp mustard seeds
2 tsp ground cumin
3cm piece of fresh root ginger, peeled and grated
1–2 long red chillies, deseeded and finely chopped, to taste
1 x 400ml tin reduced fat coconut milk
1–2 tbsp tamarind paste
1 small aubergine, cut into bite-sized pieces
2 carrots, chopped into bite-sized rounds
200g green beans, topped and tailed and cut in half
coconut and ginger Brown Rice
2 tbsp desiccated coconut, toasted (optional)
2 sprigs fresh curry leaves
1 brown onion, halved, sliced
2cm piece fresh ginger, finely grated
400ml can light coconut cream
1/3 cup fresh coriander leaves, plus extra sprigs, to serve
1 tbs neutral oil
2 dried whole chillies
1 can diced tomatoes
1 handful fresh flat-leaf parsley, chopped
Freshly ground pepper, to taste
25 gm butter
25 gm all-purpose flour
1 1/2 tsp English mustard
250 ml milk
3 tsp salt
1 1/2 tsp ground turmeric
6 tbsp of vegetable oil, or mustard oil
1 large white onion, finely grated
1 knob of ginger, 2.5cm long, peeled and crushed to a paste
1 tbsp of ground coriander
1 tsp chilli powder
3 tbsp of tomato purée
200g of tomatoes, cut into 2.5cm cubes
600ml of warm water
1/2 tsp sugar
1.5 kg Goldband skinless snapper portions
1 onion, sliced
900g (3 large) floury potatoes
2 medium, free-range egg yolks
30g unsalted butter, softened
500ml milk
100g smoked salmon trimmings
250ml chicken or vegetable stock
¼ tsp freshly grated nutmeg
Small bunch parsley, chopped
Small bunch tarragon, chopped
200gm Pacific West Hake fillets
200gm Pacific West raw prawn cutlets cut in half
Pacific West salmon portions skinless
½ tsp turmeric powder
1 tsp red chili powder (paprika powder for a milder taste)
1 1/2 tsp coriander powder
1 1/2 tsp cumin powder
2 tsp Garam masala powder
1 1/2 tsp ginger garlic paste -
1 1/2 tsp salt
3 tbsp thick yogurt
Red onion - 1, peeled and cut into big chunks
naan or roti
red onion thinly sliced
yoghurt
2 tsp minced garlic
1 tsp lemon zest
½ tsp pepper
¼ tsp salt
2 tsp ground coriander
600 gm winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½
200 gm Halloumi cheese, cut into 1
5 Tbsp. unsalted butter, divided
9 garlic cloves
6 Tbsp. white or yellow miso
1 Tbsp. plus 1½ tsp. Sriracha
2 tsp. avocado or vegetable oil
Pacific West Barramundi fillets cut into bite size pieces
⅔ cup panko
2 tsp. chaat masala, plus more for serving
2 Tbsp. tamarind concentrate
1 Tbsp. (or more) dark brown sugar
½ small red onion, very thinly sliced
5cm piece ginger, peeled, finely grated
1 bunch coriander, tough stems trimmed, coarsely chopped (about 2 cups)
2 green Thai chillies or other green chiles, seeds removed if desired
½ tsp. dried oregano, preferably Mexican
Tbsp. extra-virgin olive oil
¼ tsp. cumin seeds
2 garlic cloves, unpeeled
450 gm tomatillos, husked, rinsed
2 serrano chillies
1 spring onion finely chopped
3–4 sprigs coriander, tough stems removed, chopped
Dried oregano, cilantro leaves, avocado slices, and lime wedges (for serving)
½ garlic clove, finely grated
4 cups ½–¾-inch pieces country-style bread
½ garlic clove, grated
1 large head fennel, very thinly sliced
2 medium golden or red beets, very thinly sliced
8 small white turnips, trimmed, very thinly sliced
8 cups torn lettuce leaves (such as red oak or Little Gem)
½ cup pomegranate seeds
2 tbs unsalted butter, melted
1 tbs thyme leaves
3 tbs white wine vinegar
1 tbs Dijon mustard
2 tsp finely chopped fresh tarragon, plus more for serving
1 head radicchio cabbage, leaves coarsely torn
150g of button mushrooms, sliced
10g of chopped dill
10g of chopped flat-leaf parsley
1 lemon, zested
2 eggs, hard-boiled for 7 minutes, peeled and chopped
100ml of dry white wine
400g of puff pastry
500 gm Pacific West salmon portions skinless
100g of rice, brown basmati
1 egg yolk, beaten
60g of butter
plain flour, for dusting
plain flour
1 cup) unsalted butter, cut into cubes and chilled
¼ cup finely chopped shallots
1/3 cup heavy cream
Kosher salt and white pepper, to taste
300g of white fish, such as hake or cod, skinned and cut into small chunks
50g of unsalted butter
300g of salmon fillet, skinned and cut into small chunks
500g of prawns, shelled
60ml of white wine
60g of unsalted butter
60g of plain flour, sifted
600ml of whole milk
freshly grated nutmeg
300g of lasagne pasta, fresh
100g of Parmesan, grated
2 tablespoons unsalted butter, softened
3 tablespoons extra-virgin olive oil
80g butter
1½ tbsp extra virgin olive oil
1 leek (white part only), thinly sliced
60ml dry white wine
½ cup plain flour
2 cups milk, warmed
½ tsp dijon mustard
¼ cup cream
2 sheets frozen puff pastry, thawed
1 free-range egg
600 gm Pacific West Hake fillets
200ml light coconut milk
1 small handful dill and parsley, roughly chopped
1 long red chilli, thinly sliced
2 kaffir lime leaves, finely shredded (optional)
250g pumpkin, peeled, cut into 2cm pieces
1 green capsicum, cut into strips
1 tbs coconut oil
3 tbs Thai red curry paste
3 cups chicken stock
1 tbs tamarind puree
100g baby spinach leaves or similar
4 cloves garlic chopped
900 gms mixed red chilli peppers red jalapenos are preferred, though Fresnos or red Thai peppers are great
900 ml unchlorinated water
3 tbs sea salt
3 tbs light brown sugar
1 tsp granulated sugar
1 garlic clove, sliced
chilli flakes a pinch
3 cloves
200g long stem broccoli
3 scallions – white part ( save the rest for garnish)
4 cups chicken stock
100 gm shitaake mushrooms, stems removed, sliced)
1 tbs sesame oil
2 tbs miso paste
1/2 tsp hondashi granules
100 gms fresh ramen noodles, cooked according to directions
⅓ cup olive oil, plus more for drizzling
½ medium fennel bulb, fronds reserved, core removed, bulb thinly sliced
8 garlic cloves, smashed
80g Leeks, cut in half lengthways, washed and cut into 1cm slices
10 Mushrooms button, washed and sliced
2 x 400ml cans whole peeled tomatoes, preferably San Marzano, drained
1 Fresno chilli or silimilar, very thinly sliced, divided
300 gms strozzapreti or casarecce
80g Fennel, 1cm dice
2 Shallots, small peeled and sliced
100 gm Butter, unsalted
40g Flour, plain
320ml Milk, whole, organic
160ml Cream, whipping
1 handful Parsley, roughly chopped
1kg Potatoes, Desirée, peeled, cut 5cm, steamed until soft for 25-30minutes
100ml Milk, whole, organic, warmed
100g Butter, unsalted, melted
4 pinches Salt
4 turns Pepper, white, freshly ground
600 gm Pacific West Hake fillets, diced into 2 cm pieces
2 red or green Thai or serrano chiles,finely chopped
2 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped
4 garlic cloves, finely chopped
2 sweet potatoes
2 white potatoes
coriander leaves finely chopped to make 3 tbsp
300g boiled potatoes, coarsely grated
1 green bird’s-eye chilli, finely chopped
1 tsp cumin seeds, coarsely ground
1⁄2 tsp black peppercorns, coarsely ground
2 thumb-sized pieces ginger, finely chopped
2 tbsp rice flour
75g dried breadcrumbs
2 red onions, thinly sliced
a small handful coriander leaves , finely chopped
½ medium daikon radish (about 1 lb.), peeled, halved lengthwise, thinly sliced on a diagonal
⅓ cup sherry vinegar or red wine vinegar
¼ cup coconut aminos
½ cup almonds
3 medium carrots (about 8 oz.), peeled, thinly sliced on a diagonal
1 stick celery, finely chopped
½ yellow pepper, finely chopped
½ small red onion, finely chopped
1 tsp white wine vinegar
2 gherkins, finely chopped
50g butter, melted
4 white sub rolls
¼ iceberg lettuce, finely shredded
2 tsp onion granules
2 tsp garlic granules
1 tsp cayenne
2 tsp ground white pepper
1½ tbsp kosher salt
1 tbsp Aleppo-style pepper
200 gms Halloumi cheese, cut into 1
3 tbs extra-virgin olive oil, divided
½ cup toasted almonds, coarsely chopped
600 g butternut pumpkin halved, seeds removed, sliced crosswise
1 garlic clove, grated
Flaky sea salt (for serving)
1 Scallion (green and light green parts only) thinly sliced
Sriracha mayo
3 Cups green cabbage, shredded
Large pinch of salt
1 Demi baguette or Italian loaf, warmed in the oven
Pacific West's Sustainable Harvest Tempura Fish Fillets
1 tbs poppy seeds
1/2 tsp orange zest
1 tbs rice wine vinegar
1/2 tbs butter
2 large carrots, cut into 3 cmchunks
3 large parsnips, cut into 3cm chunks
celeriac, peeled, cut into 3 cm chunks
pinch of smoked paprika
600 gm frisée, cut or torn into bite-size pieces, washed
4 tbs whole grain mustard Walnut Vinaigrette
2 tbs whole grain mustard
½ cup walnut oil
5 tbsp tahini
1 red onion, chopped
1 tsp sumac, plus extra to garnish
1 green chilli, chopped
4 tbsp cold water
A splash of hot sauce
3 garlic cloves, finely diced
1 shallot, finely sliced
3 tbsp dried breadcrumbs, plus extra for coating sunflower oil (or other flavourless oil), for frying
250ml of white wine
500ml of double cream
3 tbsp of Dijon mustard
1 tbsp of Pommery mustard
100g of breadcrumbs, fine
6 spring onions, finely sliced
1 tbsp of light soy sauce
1 tsp Thai fish sauce
fresh ginger, peeled and finely grated
white pepper, freshly ground
4 tbsp of vegetable oil
700 gms asparagus, trimmed
7cm piece ginger
½ cup fresh orange juice
¼ cup store-bought or homemade achiote paste
5 garlic cloves, divided
½ red onion, finely chopped
2 cups finely chopped pineapple (from about ½ medium pineapple)
Vegetable oil (for grill)
16 corn tortillas
Pacific West Hake fillets - 1300 gms
10 guajillo chillies
3 morita chillies
¼ cup plus 3 tbs fresh lime juice
1.5 tbs kosher salt
1 habanero chilli, finely chopped
3 tbs chopped cilantro, plus whole leaves for serving
5 large flour tortillas
10 radishes, sliced thin
1/4 of a red cabbage, thinly sliced (about 1 1/2 cups)
1 orange or red pepper, seeded and sliced into strips
2/3 cup sour cream
4 grinds of pepper
1 cup cherry tomatoes, cut into quarters
1 jalapeño seeded, and diced small
pinch of sea salt
1 tsp cumin
1 tsp chili powder
1 tsp hot sauce, we use sriracha sauce.
1 tbs red onion, diced small
1 tbs minced fresh cilantro
1/2 Cup Purple Cabbage, shredded
4 tsp Kosher Salt
quality burger buns
1 tbs Hot Sauce or Sriracha
3 tbs smoked paprika
2 tsp onion powder
1 ½ tsp sea salt
½ tsp cayenne pepper
1/2 cup rocket leaves
1 –2 tsp lime juice
1/4 tsp Malden salt
1/2 tsp chili powder
a good pinch of ground chipotle powder
1 tsp black mustard seeds
8 curry leaves
1 small onion, thinly sliced
½ red pepper, sliced
½ green pepper, sliced
a thumb-sized piece ginger, shredded
4 plum tomatoes, roughly chopped
a small bunch coriander, torn
1 lime, wedged to serve
flat-leaf parsley a small bunch, chopped
leeks 2, trimmed, washed and sliced
butter 75g
plain flour 2 tbsp
whole milk 350ml
Desiree or Estima potatoes 750g, scrubbed but skin left on
75g cooking chorizo, skinned and cut into discs
½ onion, sliced
2 tbsp sun-dried tomato paste
200ml dry sherry
a handful olives
150ml chicken stock
½ orange, segmented
2 large eggs, beaten to blend
3 medium tomatillos, husks removed, rinsed
¼ cup fresh lemon juice
250 gm pouch ready-cooked rice
2 cups panko (Japanese breadcrumbs), divided
Vegetable oil (for cooking; about 5 tablespoons)
500 gm Pacific West Blue Swimmer Crab meat
2 tbs finely chopped fresh chives
4 tsp crème fraîche
4 tsp mayonnaise
2 tsp piment d’Espelette
300 ml coconut milk
100 ml water
baby bok choy
1/2 tin of Maesri red curry paste
1 tsp palm sugar
1-2 squeezes of fresh lime
1/2 tsp fish sauce
1/2 onion finely chooped
thumb size piece of ginger, grated
1-2 garlic cloves finely chopped
zest and juice 1 orange
1 tbsp reduced-salt soy sauce
2 tsp white wine vinegar or rice vinegar
1 tbsp very finely shredded ginger
10 spring onions , halved and sliced lengthways
1 red pepper , deseeded and sliced
140g beansprouts
1-2 tsp sesame seeds , toasted
⅓ cup fresh orange juice
2 tsp. unseasoned rice vinegar
⅓ cup vegetable oil, plus more for grill
Cooked short-grain white rice (for serving; optional)
2 habanero chillies, seeds removed, chopped
thumb size piece ginger, peeled, thinly sliced
2 tsp lime juice
3 eggs
1/3 long red chilli, thinly sliced
1/2 tbsp vegetable oil
1/3 medium red capsicum, thinly sliced
1 medium tomato, roughly chopped
50g green beans, trimmed, halved lengthway
1/3 cup bean sprouts, trimmed
1tbs fresh coriander leaves
1 cup carrot, diced
one lime- zest and juice
1 onion- finely diced
1 red bell pepper, diced
4 garlic cloves- rough chopped
1/2 jalapeno, finely diced
1 1/2 cups tomatoes, diced
½ cup chopped cilantro, scallions or Italian parsley
2–3 tbs coconut oil
1/2 tsp Malden salt
1 tbs tomato paste
1x 400ml can coconut milk
watercress to serve
1 potato, grated
1 small red onion, grated
1 tbsp flour
1 egg yolk, at room temperature
½ clove garlic, crushed
100ml vegetable oil
small handful mint , chopped
sunflower oil for frying
1 tbsp Thai red curry paste
1½ tsp palm or soft brown sugar
1 lime leaf, shredded (or zest from ½ a lime)
1 egg white
½ lemongrass stalk, finely chopped
1 tbsp coriander leaves, plus extra to serve
50g green beans, thinly sliced into rounds
1 red chilli, seeded and finely chopped
50ml white wine vinegar
50g caster sugar
1/2 cucumber, diced
75g fresh white breadcrumbs
1 tsp black peppercorns ground
25g parmesan, finely grated
1 lemon zested, ½ wedged to serve
2 tbsp black sesame seeds
Pacific West Capensis Hake married fillets skinless cut into 1cm-thick fingers
25g plain flour
vegetable oi for deep-frying
150g frozen peas, defrosted
50g mint leaves
1 large garlic clove, crushed
50g almonds
100ml olive oil
40gm, finely grated parmesan
2 large Maris Piper potatoes
1 tsp malt vinegar, plus extra to serve
75g self-raising flour, plus extra for dusting
25g cornflour
small pinch of ground turmeric
125g cold lager or fizzy water
4 cornichons
1 tsp capers
handful of parsley leaves, chopped
Pacific West skinless hake fillets
bamboo skewers
100g strong white bread flour
⅓ cup chopped bread-and-butter pickles
50 gm Pacific West Raw Prawn Cutlets. Peeled and finely chopped
250g frozen peas
¼ tsp lemon juice
40g butter
a pinch white pepper
120 g panko breadcrumbs, blended until fine
½ tsp baking powder
1 tbsp white wine
1 egg, yolk and white separated
½ tbsp olive oil
200ml whole milk
3 large eggs, beaten to blend
1 cup finely crushed potato chips
1 cup panko (Japanese breadcrumbs)
Lemon wedges (for fish)
8 seeded hamburger buns
⅔ cup baby arugula
⅔ cup finely shredded Napa cabbage
⅔ cup parsley leaves with tender stems
8 slices tomato, preferably heirloom
3 tbs finely chopped shallot
1½ tsp kosher salt, plus more
4 tbs unsalted butter, melted
2 tbs bread-and-butter pickle juice
8-10 Fresno or Serenade chillies roughly chopped
8 red peppers - deseeded and roughly chopped
400 g tin cherry tomatoes
4 cups golden caster sugar
1 finger sized piece of ginger , peeled and roughly chopped
210 ml red wine vinegar
vegetable or coconut oil for frying
rice flour (non-glutinous) 100g
caster sugar a pinch
2 shallots, thinly sliced
100g bean sprouts
50g coriander
1 heaped tsp ground turmeric
200ml coconut milk
1 spring onion, thinly sliced
½ tsp sea salt flakes
2 bird’s-eye chillies, finely chopped
3 tbsp caster sugar
230 gm Pacific West Blue Swimmer Crab meat
5 scallions, thinly sliced
3 medium tomatoes, coarsely chopped
⅓ up coarsely chopped dill, cilantro, and/or basil
1 Fresnoi chilli, seeded, minced
1 stalk lemongrass, peeled, trimmed, thinly sliced
800 gms vine ripened tomatoes, chopped (about 3 cups)
2 cups quality vegetable stock
1 /2 cup coconut milk
3 tbs fresh orange juice
3 /4 cup pea tendrils or shoots, trimmed
6 snow peas, trimmed, thinly sliced on diagonal
2 tsp dill chopped
60ml single cream
1 tbsp butter
350g potatoes, peeled and chopped into 1cm cubes
Pacific West skinless salmon portions cut into 1cm chunks
3 black peppercorns
1 carrot small, peeled and chopped
2 shallot, peeled and chopped
10 stalks flat-leaf parsley
½ small leek
1 stick celery, cut in three
3 allspice berries
1 garlic clove, coarsely chopped
1 tsp. (or more) sugar
½ cup chopped peeled ripe peac
1 tsp. cornstarch
1 Tbsp. (or more) apple cider vinegar
Vegetable oil (for brushing)
1 red Thai chilli or Fresno chile,seeds removed, coarsely chopped
Coriander sprigs and lime wedges (for serving; optional)
corn or flour tortillas 8, warmed
pickled jalapeños to serve
guacamole to serve
hot sauce to serve
1 /4 cup unseasoned rice vinegar
500 gms Pacific West salmon portion skin on
1 tbsp groundnut oil
1⁄2 tsp smoked paprika
1⁄2 tsp garlic salt
1⁄2 tsp ground coriander
1/2 tsp mild chilli powder
150ml sour cream
2 whole star anise
4 cups cold water
2 navel oranges
4 cups very thinly sliced fennel (from 2 medium bulbs)
1 cup small fresh mint leaves
1/2 cup Thai basil leaves
200 gms Pacific West Goldband skinless snapper fillets
1½ tbsp vegetable oil, plus extra, to deep-fry
2 apple eggplants, quartered
5 pea eggplants
3 cm piece ginger, peeled, thinly shredded
3 fresh green peppercorns stems
1 king brown mushroom, thinly sliced
2 makrut lime leaves
1 long red chilli, thinly sliced on the diagonal
60 ml chicken stock
5 red bird’s-eye chillies, roughly chopped
6 cm piece galangal, peeled, sliced
1 lemongrass stalk, white part only, sliced
3 cm piece ginger, peeled, sliced
10 black peppercorns
Chipotle mayonnaise
Salt and black pepper, to taste
5 ripe tomatoes, diced
½ red onion, diced
Small handful of coriander leaves, chopped
1 small jalepeño pepper, seeds removed and diced
Sliced radish
Finely sliced red cabbage
1 litre cooking oil
125g plain flour
1 tsp fine chilli powder
250ml Mexican beer
1 snake bean, cut into 3cm pieces
600g Pacific West skinless flathead fillets cut into chunky bite size pieces
vegetable oil for deep-frying
300 gm Pacific West Whole cleaned baby lolligo squid
1 Tbsp. finely chopped galangal or ginger
150g plain flour, plus 1 tbsp for dusting
400ml lager, cold
6 tbsp light soy sauce
3 tbsp lime juice
1 small bunch mint, leaves picked, tor
¼ cup puffed rice, preferably wild (optional)
340 gm Pacific West Barramundi skinless fillets
2 large white grapefruits, peeled, segments torn into 5cm pieces
1 bunch spring onions, thinly sliced on a diagonal
¼ cup fresh grapefruit juice
1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus ⅓ cup fennel fronds
Olive oil (for drizzling)
2 small red chillies, seeds removed, finely chopped
2 tsps finely grated grapefruit zest
1 tbs white wine vinegar
Boiled water
1 1/4 cups sake
Sliced green onions, or ginger, for garnish, optional
4 Barramundi portions skin on centre cut
Pacific West's Panko Prawns
'Street Foodie' Salt and Pepper Tofu
5 tbs mirin (sweet cooking sake)
2 1/2 tbs dark soy sauce
1 tbs tamari
1 tbs grated fresh ginger
4 to 5 cloves garlic, minced
‘Street Foodie’ Cauliflower Popcorn
Pacific West Smoked Salmon Savouries
3 tbs oyster sauce
2 tbs brown sugar, loosely packed
1 red chilli, minced
2 large onions (finely chopped)
1 cup vinegar
1 kg vine ripened tomatoes, roughly chopped
3 small red chillies (finely chopped)
2 tsp of salt
1/4 tsp of cinnamon
1/2 tsp ground coriander
1 tbs finely chopped lemongrass
1 tbs finely chopped ginger
1 tbs finely chopped galangal or ginger
1 tbs shrimp paste
2 large grapefruits, peeled, segments torn into 3cm pieces
¼ head of green cabbage
8 corn tortillas
2 tbsp adobo sauce
Pacific West's hand crumbed whiting fillets
1 cup coriander leaves with tender stems
3 Fresno chiles, coarsely chopped
4 Tbsp. vegetable or grapeseed oil, divided
2 cups basil leaves (about 1 bunch)
sesame seeds to garnish
300g Pacific West salmon portions skinless, cut into 2cm cubes
2 tsp brown or red miso
2 tsp umeboshi paste
1 large garlic clove, minced
2 tsp soft light brown sugar
2 spring onions, sliced into short strips
1 lime, thinly sliced
200gm Pacific West dusted flounder
1 tsp chipotle paste or harissa
6 tbsp mayonnaise
4 soft corn tortillas
175g white cabbage , finely shredded
good handful chopped coriander
1 small red onion , finely chopped or sliced
juice 1 small lime , plus wedges to serve (optional)
3 garlic cloves, finely sliced
1 piece of fresh ginger, peeled and sliced finely
250ml of sake, shirataki jozen mizuno gotoshi pure rice wine (ginjo)
1 tbsp of tamari
3 spring onions, finely sliced
1 red chilli, finely sliced (or more if liked)
1 handful of chopped flat-leaf parsley
1/3 cup vodka
1 medium shallot, thinly sliced
1 1/2 cups flat-leaf parsley leaves
3 1/2 tbs canola oil
1 1/2 long red chillies, seeded and sliced
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
3 Tbsp. grapeseed oil or vegetable oil
1 tsp. brown mustard seeds
5 garlic cloves, finely grated
1 large red onion, chopped
1 cup low-sodium vegetable or chicken broth
1 X 400ml can crushed tomatoes
1 X 400ml can unsweetened coconut milk
1 1/2 limes juice only
300 ml cold-pressed oil
1 tsp Kashmiri chilli powder or ½ tsp. cayenne pepper
3–4 fresh or dried curry leaves
7 cm ginger, peeled, finely grated
100 g fresh coriander, leaves and stalks
1/4 cup chopped dill, plus more for garnish
Freshly ground white pepper
600 gms Pacific West Capensis Hake married fillets skinless
1 tbs baking powder
3/4 cup plus 2 tbs heavy cream
6 tbs unsalted butter
1 tbs distilled white vinegar
soured cream to serve
flat-leaf parsley a handful of leaves
1/2 X 400 gm tin black beans, rinsed and drained
5 spring onions, chopped
2 plum tomatoes, diced
3 tsp olive oil
¼ tsp hot smoked paprika
4 small tortillas, warmed or griddled
Pacific West's Battered Snapper Fillets
3 small Lebanese cucumbers 3, finely diced
2 tomatoes, ripe but firm, finely diced
½ red onion, or 4 spring onions, finely chopped
½ cup basil leaves, torn if large
500 gms mixed radishes, trimmed
80 gms Piave cheese or Parmesan, divided
3 Tbsp. drained capers
⅓ cup coarsely chopped parsley leaves
2 lemons, cut into wedges
Pacific West Raw Prawn Cutlets, tails off, patted dry, halved lengthwise
4 scallions, cut into 3 cm pieces
½ cup plus 2 tbsp aioli
4 X 2 cm thick slices country-style bread
parsley or tarragon or dill 1 or a mix, chopped to make 1–2 tbsp
white wine or fish stock 350ml
500 gms Pacific West Capensis Hake married fillets skinless cu
house made chips to serve
garlic clove, finely grated
flour for dusting
breadcrumbs fresh or dried, to coat
500gm mashed potato
1 egg, beaten
3 tbs Dijon mustard
1 tbs honey
1 tbs cider vinegar
1 ½ tbs chopped fresh dill
3 medium Persian cucumbers, cut into small pieces
coriander leaves and lime wedges (for serving)
1 cup packed coriander leaves
1 cup packed parsley leaves
1/4 cup fresh lime juice
2 large ripe avocados, pitted, flesh scooped out and cut into 3cm cubes
Tender lettuce leaves (such as butter lettuce), for garnish
2 serrano chilli, thinly sliced
½ head of garlic, cloves separated
¼ cup fresh mint leaves, preferably peppermint, torn
500 gm truss tomatoes, chopped
¾ tsp kosher salt, plus more
4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into 3cm pieces.
60 gm Parmesan, shaved
2 tbs sweet pickle, chopped
1 tbs capers, drained and chopped
2 tsp fresh parsley, chopped
Brioche burger buns
150g quinoa
½ vegetable stock cube
75g pine nuts
1 pomegranate, seeds removed
a small handful mint, chopped
a small handful coriander, chopped
3/4 cup feta, crumbled
chips to serve (optional)
50ml vinegar or white balsamic
2 small heads red chicory,stalks trimmed, leaves separated and large ones halved
1 small watermelon
65g pistachios (preferably green Iranian)
70ml groundnut oil
40 g garlic peeled & crushed
200 g sugar fine white
80 g water
120 g rice vinegar
1 tbsp tapioca starch mixed with 3 tbsp water
100 g red jinda chillies deseeded & finely chopped
3 deseeded bird's eye chillies optional
1 Tbsp. plus 1½ tsp. fish sauce
4 Tbsp. extra-virgin olive oil, divided
1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 cup basil leaves
180 gm cellophane or glass noodles
½ cup salted, roasted peanuts, crushed, divided
1½ cups basil leaves, torn if large
¼ cup raw pistachios
1 serrano chilli, very thinly sliced
400g labneh
¼ x 1.5kg honeydew, rind and seeds removed, sliced ¼ inch thick
2 tbs white wine vinegar
1 tsp Maras red pepper flakes or ½ teaspoon crushed red pepper flakes
4 medium tomatoes, diced
6 cherry tomatoes, sliced
2 handfuls mint leaves, chopped
2 red onions, chopped
60ml olive oil
40ml balsamic vinegar
16 pickled beetroot, sliced
20 asparagus spears, blanched
30ml lemon juice
Handful of microgreens
2 x 400g cans brown lentils
Handful of basil leaves, torn if large
1 shallot, finely chopped
1 English hothouse cucumber, halved lengthwise, sliced crosswise
Handful of mint leaves, torn if large
2 tbsp white wine vinegar
800 gms mixed heirloom cucumbers, sliced into ¼
800 gms yellow peaches, sliced into ¾
100 gms mild feta, crumbled
10ml of fish sauce
2 jalapeños, or serrano chillies, deseeded and roughly chopped
100ml of lime juice
1 avocado, peeled, pitted and sliced into thin wedges
4 tomatillos, husks removed, washed and roughly chopped
chile de árbol, powdered
1 lime, cut into wedges
4 Pacific West scallops roe off
¼ tsp. celery salt, plus more for serving
1/4 white onion, chopped
5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
1 x 8cm strip lemon zest, very thinly sliced
Pacific West Hand Crumbed Panko Flathead Fillets
1 tbsp white wine vinegar
8 green olives pitted, very finely chopped
1 tbsp tarragon finely chopped
50ml extra-virgin olive oil
320g cooked beetroots, cut into slim wedges
320g baby spinach
100g feta, crumbled
2 oranges
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 litre vegetable stock
1 tbsp ginger grated to make
4 tbsp miso soup paste
a bunch spring onions, sliced
1 tsp. saffron threads
3 lemons, divided
1 cup dill leaves with tender stems
1 cup high-quality basmati rice
¼ cup parsley leaves with tender stems
1 cup plain thick yogurt (such as labneh, skyr, or Greek)
1 cos lettuce, leaves separated
small pack mint , leaves picked
small pack coriander , leaves picked
20 lychees , peeled, halved and stoned
150g bag beansprouts
large handful roasted peanuts , roughly chopped
small handful crispy onions or fried garlic chips (optional)
juice 2 limes
6 French breakfast radishes, cut into small wedges
2 sprigs of dill, chopped
2 cucumbers, peeled, seeded and thinly sliced
3 shallots, finely sliced
2 tbsp of fresh tarragon
2 tbsp of flat-leaf parsley, shredded
4 vine tomatoes, roughly chopped
1 handful of mixed salad leaves
1/4 tsp mint, dried
black pepper, freshly ground
25g of coconut, grated
2 tbsp of walnuts, roasted and crushed
1 tsp black peppercorns, crushed
4 tbsp of extra virgin olive oil
1 punnet of salad cress
8 cherry tomatoes
2 mangoes, slightly unripe
1 broccoli small head, cut into florets
100g sugar snap peas
2 pak choi, quartered
2 spring onions, cut into 3cm-long pieces
a handful coriander, leaves torn
4 tbsp sriracha
½ lime, juiced
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kosher salt
1 cup mayonnaise
Freshly ground black pepper
Kosher salt, freshly ground pepper
Pacific West Hake fillets
1 small shallot, finely chopped
salt
1 tsp Dijon mustard
1 garlic clove crushed
2 garlic cloves, finely chopped
Pacific West Beer Battered Flathead Fillets
1 Tbs. Olive Oil
black pepper
olive oil
1 garlic clove, finely grated
1 Pacific West skinless salmon portion
1kg Omega Mussels
Pacific West Barramundi fillets
1 tsp ground cumin
1 tbs fish sauce
1 tsp honey
1 tbs fresh lemon juice
extra virgin olive oil
Okains Bay cod from Pacific West
1 tsp whole grain mustard
1 tsp ground turmeric
1 tbs vegetable oil
2 garlic cloves, crushed
Lime wedges, for serving
Pacific West raw prawn cutlets
1/2 cup mayonnaise
1 garlic clove, finely chopped
1 tsp sugar
Pacific West salmon portion skin on
2 tbs olive oil
Pacific West Capensis Hake married fillets skinless
Pacific West Chilli Squid
sea salt
Pacific West Kuro Prawns
Pacific West Tempura Prawns
1/2 tsp salt
1 garlic clove
lime wedges
lime wedges to serve
Pacific West Atlantic salmon portions skinless
1.2 kg sebago potatoes
1 tsp salt
1 tsp ground coriander
juice of 1 lime
1 lemon, juiced
2 tbs soy sauce
Salt to taste
2 cloves garlic, minced
1 tbs lime juice
Pacific West Dusted Flounder
2 tbsp olive oil
3 garlic cloves, finely chopped
1 tsp dried oregano
1 lemon, zested and juiced
½ lemon, juiced
2 tbsp vegetable oil
1 tsp sesame oil
2 tsp fish sauce
Pacific West salmon portion skin off
½ tsp. ground turmeric
Pacific West Hand Crumbed Flathead Fillets
Pacific West Salt & Pepper Squid
lemon juice
1 cup sugar
salt & pepper
Pacific West Tempura Squid Rings
Pacific West Panko Squid Rings
freshly ground pepper
sea salt flakes
1 lime , juiced
2 tbs fresh lemon juice
1 onion finely chopped
extra virgin olive oil, for drizzling
Pacific West Tempura Barramundi fillets
1 tbs parsley finely chopped
1/2 cup sour cream
1 tbsp olive oil
Pacific West Southern Fried Barramundi Burger
2 tsp paprika
1 tbs brown sugar
3/4 cup Pacific West Blue Swimmer crab meat
2 tbs fish sauce
salt and freshly ground black pepper
1 tsp kosher salt
1 tbsp extra virgin olive oil
3 tbs fresh lime juice
200g Pacific West Hake fillets skinned
2 garlic cloves, thinly sliced
2 Tbsp. soy sauce
2 tsp sugar
rice to serve
2 Pacific West skinless salmon portion
200g Pacific West Hake fillets skinned and cut into cubes
2 garlic cloves, finely grated
1 lemon, halved
½ cup mayonnaise
Pacific West Crumbed Whiting
200 gm Pacific West Raw Prawn Cutlets
1 lime
2 teaspoons fresh lemon juice
salt and pepper
Chips to serve
lime juice
coriander
maldon sea salt
1/4 cup finely chopped dill pickle
Tristan Da Cunha Rock Lobster
1 garlic clove minced
1 cup water
salt and pepper, to taste
1/2 red cabbage shredded
Best burger buns
Pacific West Tempura Fish Cocktails
coriander chopped
1 garlic clove chopped
1/4 cup soy sauce
1 tbs fresh lime juice
squeeze of lemon juice
steamed rice to serve
Coriander leaves
squeeze lemon juice
1 tbs chives finely chopped
2 Tbs. Brown Sugar
2 tbs finely chopped pickles
1 tbs finely chopped chives
1 tbs finely chopped parsley
1 tbs lemon juice
1 tsp garlic powder
1 tsp lemon juice
Pacific West Barramundi skinless fillets
1 medium onion, finely chopped
2 tbsp fish sauce
1 tbsp lime juice
1 clove garlic
Pacific West skinless Flathead fillets
2 tablespoons extra-virgin olive oil
3 tbs extra-virgin olive oil
33g of bicarbonate of soda
Kosher salt and freshly ground black pepper
1/4 cup rice wine vinegar
1 red chilli, sliced
1/3 cup rice vinegar
Pacific West Goldband skinless snapper fillets
Pacific West Seafood Basket
½ tsp ground cumin
flaked sea salt and freshly ground black pepper
1 egg
1/4 tsp cayenne pepper
¼ cup mayonnaise
1/4 tsp ground coriander
1 cup quality mayonnaise
Juice of half a lime
3 garlic cloves, finely minced
1 cup cherry tomatoes, halved
1 tsp sea salt flakes
1 tablespoon toasted sesame seeds
2 limes, juiced
2 limes
1/2 tbs olive oil
1 tsp cayenne pepper
2 tbsp of capers, preferably surfine capers, roughly chopped
80g of cornichons, roughly chopped
250ml of mayonnaise
2 banana shallots, minced
2 eggs, hard boiled and grated
flaky sea salt
2 spring onions, thinly sliced
pinch cayenne pepper
½ teaspoon kosher salt
2 tbsp. extra-virgin olive oil
1 lime, zested and juiced
sea salt and freshly ground black pepper
1 tbsp vegetable oil
Pacific West's Capensis Hake married fillets deep skinned
½ tsp kosher salt
1 tbsp soy sauce
Pacific West Hoki fillets skinless
Pacific West skinless salmon portion
1 tbsp mirin
2 large eggs
hot sauce
1/4 tsp salt
Pacific West Tempura Fish Fillets
100 gm Pacific West Blue Swimmer Crab meat
3 tbs soy sauce
25g butter
2 eggs, beaten
4 large eggs
3 tbs red wine vinegar
1 garlic clove, smashed
1 tsp. vegetable oil
½ tsp. freshly ground black pepper
3 medium tomatoes cut into wedges
2 medium shallots, thinly sliced
1 small bunch coriander, leaves with tender stems picked, torn
3 cups coarsely chopped purple or green cabbage
1 red or green Thai chilli, thinly sliced
1 cup short-grain sushi rice
1 Pacific West salmon portion skin off
2 tsp. Dijon mustard
Pacific West MSC Certified Lightly Crumbed Shortfin Calamari Rings
5 Tbsp. extra-virgin olive oil, divided
6 garlic cloves, peeled
1 cup walnuts
2 Tbsp. fresh lemon juice
1 Tbsp. sugar
2 tbs vegetable oil
Pacific West Hoki fillets skin on
2 tsp vegetable oil
Goldband snapper portions skinless
3 tbsp vegetable oil
2 tsp honey
Malden sea salt
a pinch sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
coconut milk
vegetable oil
Pacific West Panko Crumbed Blue Eye Medallion
lime
1 tablespoon chopped fresh parsley
carrot
red onion
spring onion
Pacific West Premium Battered Whiting
1 red onion, thinly sliced
leaf lettuce
pepper
flour or corn tortillas
1/4 cup sugar
1 small red onion finely sliced
1 1/2 cups white vinegar
ice lettuce
1 egg yolk
1 tbs white vinegar
salt & pepper, to taste
lettuce leaves torn
2 tbs lemon juice
1/2 tsp honey
1/4 tsp freshly ground black pepper
1 cup rice wine vinegar
Pacific West panko flathead fillet
Good quality mayonnaise
Tabasco sauce
soy sauce
sesame oil
Pacific West Salt Water Beer Battered Barramundi Fillet or Okains Bay Cod
1tsp garlic powder
1tsp paprika
1/4 cup mayonnaise
30 gm Kombu (dried kelp)
5 gm Katsuobushi (dried bonito flakes)
6 cups cold water
1/4 cup mirin
1/2 tablespoon sugar
grated daikon (optional)
1/2 teaspoon salt
dash of tabasco
1tsp sugar
4 radishes thinly sliced
1 tbsp Dijon mustard
1 tbs capers
1 tbs pickles
1/2 tbs parsley
1 1/2 cups mayonnaise
2 tbsp of parsley, chopped
2 tbs chopped fresh parsley
25ml of water
1 red chilli, finely chopped
1 pinch of salt
175g of caster sugar
1 pinch of cornflour
1tsp fresh ginger, finely chopped
90ml of white wine vinegar
1tsp of fish sauce
pinch of salt
1/2 cup vinegar
3/4 cup water
1 teaspoon salt
corn tortillas
1/2 jalapeno chopped
pinch of Mexican oregano
cilantro leaves
1/4 head lettuce, shredded
1/4 head red cabbage, shredded
1tsp salt
Pinch of ground white pepper
1/2 cup good chilli sauce
1 tbs fresh horseradish, finely grated
1/4 tsp Worcestershire sauce
1/4 tsp Tabasco sauce
1/4 cup good quality tomato sauce
1tbs tomato paste
400ml coconut milk
2 tsp finely grated ginger
3 tbs chopped green onion
1 tbs drained capers
2 tsp fresh lemon juice
1/2 tsp dried tarragon
1/2 tsp Worcestershire sauce
2 1/2 tbs sugar
Pacific West super tender squid tubes
½ tsp salt
1/2 tsp ground chilli
1/3 cup fine, dry bread crumbs
2 tablespoons thyme leaves
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
300g of marrowfat peas
mint, freshly chopped
parsley, freshly chopped
2 large garlic cloves
juice of 1 lemon
3 tbs vegetable oil
3 tbs sugar
3 tbs ketchup
juice ½ lemon
1 tsp fresh lemon juice
1/4 tsp Chilli flakes
2 tbsp mayonnaise
Pacific West Goldband snapper fillets skin on
3 tbsp capers, drained and chopped
3 tbsp gherkins, drained and chopped
3 tbsp chopped fresh parsley
1 tsp orange zest
Sea salt, to taste
Corn tortillas, warmed
Pacific West Battered Whiting
1 clove garlic, minced
3/4 tsp garlic powder
1/2 tsp onion powder
pinch black pepper
1/3 cup cashew nuts
4 tbsp water
1/8 tsp garlic powder
1/8 tsp onion powder
pinch salt
1 tsp dried chives
maldon salt
2 tsp soy sauce
3 garlic cloves
1cup soy sauce
2 green chillies sliced and deseeded
2 red chillies sliced and deseeded
2 tsp Szechuan Peppercorns
2 tbs sesame oil
3 tbs rice wine vinegar
3 tbs Chinese cooking wine
2 tsp fresh ginger, finely minced
1 tbs garlic chili paste
½ tsp Chinese Five Spice
1/4 cup cornstarch
3 tablespoons white sugar
1 red onion , finely chopped
1 tbsp tomato purée
2-3 drops all natural red food colouring
3/4 cup packed light brown sugar
1 cup canned pineapple juice
1 1/2 tbs cornstarch dissolved in 2 tablespoons water
Pacific West Cocktail Spring Rolls
2 cloves garlic, crushed
¼ cup olive oil
2 tbs honey
2 tbsp lemon juice
1 tsp caster sugar
1 tbsp paprika
Pacific West Flathead fillets
30g of flat-leaf parsley, chiffonaded
2 eggs
1 tsp toasted sesame oil
lemon 1, juiced
Pacific West Hake fillets skinned cut into big chunks
2 tbs extra-virgin olive oil
1/2 tsp kosher salt
Pacific West Barramundi portions skin on
cooked rice to serve
a handful of coriander leaves, chopped
1/2 lemon, juiced
½ tsp ground black pepper
1 clove garlic, crushed
1 small red chilli, diced
12 Pacific West Scallops Roe off
1/4 cup buttermilk
1/3 cup mayonnaise
1/2 tsp ground cumin
zest of 1 lime
5 tbsp mayonnaise
½ garlic clove, crushed
1 tsp smoked paprika
1 tsp baking powder
50g cornflour
about 1 litre sunflower oil , for frying
½ lemon
2 tsp. curry powder
2 tsp. fresh lime juice
3 tsp sriracha sauce
2 tsp sambal oelek
1/4 tsp pepper
crusty bread to serve
1/2 cup low-sodium soy sauce
1 tsp ground black pepper
1 pinch of saffron
1 tsp ginger grated
1 tsp sweet smoked paprika
1 avocado, sliced
1 tsp English mustard
Steamed basmati rice, to serve
Vegetable oil, for frying
2 tbsp. cider vinegar
3 garlic cloves, crushed
100g mayonnaise
Sea salt/kosher salt, freshly-cracked black pepper
300g full fat mayonnaise
1 tablespoon dried thyme- crushed
150gm Pacific West Blue Swimmer Crab Meat
2 shallots, finely chopped
2 tsp finely grated lemon zest
2 tbs sherry vinegar
3 spring onions, sliced
2 tbsp red wine vinegar
1 Tbsp. finely chopped ginger
1 Tbsp. finely chopped lemongrass
1 Tbsp. shrimp paste
1 small bunch mint, leaves picked, torn
¼ cup crispy fried onions
1½ tsp. sugar
¼ tsp. crushed red pepper flakes
2 tbsp rice vinegar
1 Pacific West salmon portion skin on
Goldband snapper fillets skin on
2 tbs Dijon mustard
½ a small bunch coriander, chopped
1 tbsp fish sauce
handful of coriander leaves
2 medium shallots, finely chopped
1 tsp garlic chili paste
3 Tbsp. neutral oil, divided
1 Tbsp. finely grated peeled ginger
8 scallions, dark green parts and white parts separated
1 Tbsp. unseasoned rice vinegar
2 Tbsp. unsalted butter, cut into pieces
100ml milk
Lemon wedges (for serving)
½ tsp cumin
1 tbsp brown sugar
dill chopped to make 2 tbsp
nocellara green olives a handful, halved and stones removed
flat-leaf parsley a small bunch, leaves picked and torn
½ cup walnuts
3 Tbsp. red wine vinegar
½ small white onion, thinly sliced, rinsed
½ cup chopped dill
200g feta block
1 tsp fennel seeds, lightly toasted
2 lemons, 1 zested and both juiced
¼ tsp dried oregano
1 small red onion, diced
350 g podded broad beans
1/2 cucumber, halved lengthways and roughly chopped
1 celery stick, thickly sliced
1 medium fennel bulb, tough outer layers removed, thinly sliced crosswise
1 large egg white
¼ cup white wine vinegar
1 Tbsp. milk
fennel fronds, fennel herb or dill a handful
aged pecorino (such as sardo, or a good aged parmesan) 150g, cut into irregular shards
2 Tbsp. fresh lime juice
5 oil-packed anchovy fillets
⅓ cup extra-virgin olive oil, plus more for drizzling
700 gm mixed crunchy vegetables (such as fennel, radishes, turnips, beets, and/or carrots), skins peeled
3 tbs fresh lemon juice
50 gm Parmesan, shaved, divided
2 Tbsp. extra-virgin olive oil, plus more for drizzling
¼ cup sugar
4 garlic cloves, crushed
1½ tsp. ground sumac
2 Tbsp. apple cider vinegar
1 medium red onion, cut into 8 wedges through root end
½ small head of red cabbage (about 10 oz.), cut into 1
1 large pita bread, split into 2 layers, cut or torn into 1½
1 Tbsp. honey
1 cup dry white wine
2 tbs olive oil, divided, plus more for drizzling
1 tsp crushed red pepper flakes
½ tsp dried chilli flakes
3 spring onions thinly sliced
1/2 red onion, chopped
3cm piece ginger, peeled, finely grated
2 shallots, finely diced
2 x Pacific West salmon portion skin on
1 cup torn basil leaves
400g tin chopped tomatoes
2 garlic cloves, sliced
2 Tbsp. honey
2 tsp sesame oil
1 bay leaf
450 gm Pacific West Blue Swimmer Crab meat
1/8 tsp salt
1 red pepper, sliced
300 gm Pacific West raw prawn cutlets
1 Fresno chilli, thinly sliced
1 cinnamon stick
2 tbsp plain flour
Mint sprigs (for serving)
½ cup olive oil
¼ cup dry white wine
600 gm Pacific West Barramundi fillets cut into bite size pieces
2 tbs finely chopped caper berries or capers
1 tsp dried thyme
Kosher salt and freshly ground pepper
6 garlic cloves, smashed
⅓ cup fresh lime juice
Pacific West's Crispy Enoki Mushrooms
2 tbsp sesame seeds
5 garlic cloves , roughly chopped
500 gm stemmed Fresno chillies
16 Pacific West scallops roe off
¼ tsp. kosher salt, plus more
400 gm Pacific West Raw Prawn Cutlets tails on or off
oil, for frying
4 x Pacific West salmon portion skin on
Pacific West lightly dusted squid pieces
500 gm Pacific West Raw Prawn Cutlets
Pacific West's salmon lasagne
Pacific West Salmon En Croute
1 tablespoon drained capers
1/2 teaspoon Worcestershire sauce
Worcestershire sauce
1/2 teaspoon dried tarragon
Pacific West sustainable harvest fish
jalapeno chili
sugar
soft shell tacos
avocados
Potato wedges or fries to serve
3 tablespoons chopped green onion
fresh ginger
chips
minted peas
2 truss tomatoes
1/2 red cabbage
mayonnaise
dijon mustard
sweet potato
medium tomato
small red onion, finely chopped
good quality hot dog buns
miso
white wine vinegar
Seasonal vegetables to serve
Pacific West Samurai Prawns
cucumber
rice wine vinegar
Your choice of sauteed vegetables
tartare sauce
pickles
Rosemary salted chips
garlic cloves
1 tablespoon sugar
1/2 cup whole egg mayonnaise
rock salt
Seasonal spring vegetables
mango large
mango
lettuce
1 jalapeno chilli
1 jalapeno chilli, thinly sliced
garlic, pressed
jalapeno peppers
Cumin
tomatoes, seeded
finely chopped
sweet pickles
1 yellow pepper
2 birdseye chillies
1/2 cup apple cider vinegar
1 tsp. Celery Salt
1/2 tsp. Cajun Cayenne Hot Sauce
Potato wedges to serve
1/2 cups apple cider vinegar
1tbs lemon juice
1 tbs fresh chopped dill
1/2 lebanese cucumber thinly sliced
5 all spice berries
1/4 tsp kosher salt
2 tbs fresh picked dill sprigs
lemon
1 1/2 teaspoons kosher salt
1/2 carrot shredded
1 lebanese cucumber
2 tablespoons fresh picked dill sprigs
6 allspice berries
1/4 teaspoon kosher salt
1/2 small red onion finely sliced
1 teaspoon Dijon mustard
extra-virgin olive oil, to taste
vegetable oil, to taste
1/4 red onion roughly chopped
1/2 carrot Julienned
1/3 red pepper thinly sliced
1/4 tsp maldon salt
1/2 tsp black pepper
Salad to serve
2 tbs white wine
1/2 tsp mustard
1/4 cup extra-virgin olive oil
2 tsp fresh ginger, minced
1 tsp garlic, minced
2 tsp chilli, minced
2 tsp good quality tomato sauce
2 tsp cornstarch
Cabbage
orange zest
orange juice
minced
corn chips
white sugar
birdseye chilies
butter, softened to room temperature
cayenne or freshly ground black pepper
Pacific West's Panko Crumbed Blue Eye Medallions
cider vinegar
Tomato sauce
Fresh Horseradish
Cayenne pepper
black mustard seeds
Spinach Salad
turmeric powder
cumin seeds
ginger
pure tamarind pulp
curry leaves
black peppercorns
large tomatoes
red onions
cloves garlic
green bird’s eye chilies
green cardamoms, lightly crushed
cinnamon stick
rice
white miso paste
white distilled vinegar
15
egg (optional)
red onion finely chopped
cider vinegar 3tbs
1/2 tsp maldon salt
3/4 cup quality mayonnaise
2tbs lime juice
2-3 chipotle chiles in adobo sauce (canned) roughly chopped,
soft corn tortillas, warmed
soft corn tortillas
turmeric
red cabbage shredded
1 poblano pepper
4 haberno peppers
1/2 cup water
1/2 cup distilled white vinegar
4 tsp lime juice
1tbs salt
2tsp black pepper
2tsp mustard seeds
2tsp fennel seeds
1tsp turmeric
1tsp chilli powder
1tsp cayenne powder
1 avocado
squeeze of lime juice
1 can black beans
rice steamed
1 tomato seeded and chopped
Pacific West Panko Prawns
1 cup dashi stock
1 avocado peeled, seeded and cut into chunks
1/4 teaspoon black pepper
1 tablespoon fresh lime juice from half a lime
1/4 cup loosely packed fresh cilantro leaves coarsely chopped
coconut oil
1 1/2 jalapenos seeded and chopped
1/4 cup sour cream
2 tbs chopped cilantro
desiccated coconut
ground turmeric
fish sauce
4 Pacific West Barramundi Fillets
good curry paste
quality fish stock
2 eschalot, chopped
manuka Honey
green beans sliced
naan bread to serve
½ cup good-quality mayonnaise
1 bunch chinese broccoli
finely grated zest of ½ lime
2 tbsp lime juice
1 tsp chopped chives
a pinch of salt
1 cup finely shredded cabbage
sliced pickled jalapeños, to taste
2 jalapeno peppers seeds removed and finely chopped
1/8 teaspoon dried oregano
1 french baguette
a handful of coriander leaves
1/2 tsp salt flakes
pinch chilli flakes
1/2tsp ground turmeric
1/2tsp Chinese five spice
1/2 teaspoon garlic powder
1/2tsp ground pepper
pinch salt flakes
160ml white wine vinegar
2 carrots julienned
Thai basil leaves
French baguette or crusty bread
cucumber jullienned
1 jalapeno thinly sliced
2 egg yolks
3 tbsp white wine vinegar
1 tbs pickles finely chopped
1 tbs capers finely chopped
2 tbs Sweet Hot Mustard
Olive oil to coat the fish
Freshly squeezed juice from fresh lemon
60 ml good Scotch whiskey
¼ cup butter
1 Tbs. capers with caper juice
2 Tbs. Lemon Zest
black and white sesame seeds lightly toasted
asparagus
1/2 cup olive oil
2tbsp lime juice
2tbsp organic honey
1/4 cup Dijon mustard
1/2 cup organic honey
5 tbsp of Dijon mustard
75ml of white wine vinegar
500ml of vegetable oil
2 tbsp of capers, chopped
2 tbsp of cornichons, chopped
2 tbsp of tarragon, chopped
2 tbsp of chervil, chopped
2 tbsp of shallots, finely chopped
Pacific West Hake fillets - 5 fillets
250ml of lemonade
140g of plain flour
500ml of sunflower oil, for deep frying
pinch of maldon sea salt
pinch of freshly ground black pepper
2 tbs finely chopped capers
Pacific West's Salt Water Barramundi Fillets
3/4 cup double cream
Grated zest of 1/2 lemon
1/2 garlic clove
1 red chilli
1 cup dashi soup stock
1 red or green chilli
squeeze of lime
1/4 head green cabbage shredded
1/4 onion roughly chopped
1/2 cup mayonaise
3/4 cup sour cream
1/4 cup lightly packed cilantro leaves, minced
2 tsp sriracha sauce
1/2 tsp pepper
1/2 tsp cumin
1 1/2 tsp adobo sauce
3tbs lime juice
1/2 tsp cayenne pepper
grapeseed oil
1 bag of floury potatoes e.g.
250 ml vegetable oil for deep-frying
1 1/4 cups all-purpose flour
1tsp baking powder
garlic 2 cloves, crushed
1 1/4 cups white rice flour plus more for dusting
300ml vodka
300ml lager beer.
1/2 tbsp ginger finely grated
coriander leaves, chopped
fresh breadcrumbs 50g
1/4 tsp garam masala
1/2 green chilli finely chopped
½ mango, finely diced
50g coconut, grated
1/4 red onion finely diced
natural yogurt 200ml
mint leaves finely shredded
squeeze of lemon
1 cup natural yogurt
350 g self-raising flour
baking powder 1 tsp
sunflower or vegetable oil
25g soft salted butter
1 yellow bell pepper sliced
1 red bell pepper sliced
1/2 yellow onion chopped
2tbs coconut oil
2 jalapeno chopped
2 cloves garlic chopped
Pinch of cayenne pepper
1 large tomato chopped
2 cups vegetable stock
zest and juice of 1 lime
maldon salt for seasoning
freshly ground black pepper for seasoning
1/4 cup vegetable oil
1 cup white long grain rice
2 cups water
3 cloves of garlic, minced
30ml sustainable dende (red palm) oil
1 kg ripe tomatoes, coarsely chopped
1 3/4 cup caster sugar
1/3 cup white wine vinegar
Juice of 1 large lemon,
5 fresh long red chillies, sliced thinly
3 cloves garlic, sliced thinly
1 tsp maldon salt
mint leaves shredded
250g peas, fresh or frozen
Pacific West Barramundi battered fillets
8 shallots, thinly sliced
750g baby potatoes
200g creme fraiche
1 tbs chopped parsley
1/4 tsp tobasco
50g mayonnaise
1 tsp fajita seasoning
50g natural yogurt
handful fresh coriander leaves
1/4 white onion roughly chopped
80 gm shiro (white) miso paste
1 tbsp finely grated ginger
200 gm shiitake mushrooms, halved
50 gm oyster mushrooms, torn
50 gm enoki mushrooms
150 gm silken tofu, diced
1 bunch English spinach, trimmed
Thinly sliced spring onions, torn nori and roasted sesame seeds, to serve
2 fresh Thai bird chilies
nori
300 gm soba noodles
1 tbsp dried sea vegetable
12 gm instant dashi
1/4 cup water
1/3 cup soy sauce - Chinese style
2 1/2 tbs fresh lime juice with pulp
100g white miso paste
3 tbsp rice wine vinegar
2 tsp golden caster sugar
100g rainbow radishes , very thinly sliced
2 large sweet potatoes , skin on, cut into chunky chips
140g mayonnaise
1 tsp wasabi
1 tbsp capers , finely chopped
½ lime , cut into wedges, to serve
½ lime
140g plain flour, plus 100g/4oz extra for coating
100g cornflour
200ml soda water
2 spring onions, sliced
6 tbs plain flour
½ an egg
2 tbsp baking powder
1 tsp sea salt
4 cups vegetable oil
1/2 cup cold water
1/2 tsp ground white pepper
1/2 tsp chinese five spice
2 tbs cornflour
White vinegar
Pacific West Salmon portions
2 tbs unsalted butter, softened
2 tbs unsalted butter
1 tbs chopped fresh parsley
½ cup lemon juice
1 ½ cups low-fat plain Greek yogurt
2 tbs minced garlic
5 tbs chopped Italian parsley
4 tbs chopped fresh oregano
1 tbs extra-virgin olive oil, divided
1 tbs extra-virgin olive oil
1/2 large lebanese cucumber unpeeled
2 large garlic cloves, finely minced
1 tablespoon white vinegar
1 tablespoon minced fresh dill
1/4 tsp ground pepper
1/2 head red cabbage, shredded
1/4 cup Creole mustard
1/2 yellow capsicum, sliced
1 tablespoon cider vinegar
Pinch sugar
1 lemon
3 tbs good tomato sauce
tomatoes, quartered
celery seeds
1/3 chopped chilli peppers
3 shallots minced
2 fresh large garlic cloves
1 medium onion, sliced into half moons
1/2 teaspoon crushed red pepper flakes
1/4 cup apple cider vinegar
Salt and fresh ground black pepper
2 garlic cloves, chopped
4cm piece of ginger, peeled and chopped
1/2 tsp chilli flakes
1/4 tsp ground allspice
2 tbs tomato paste
1x400ml can whole tomatoes in juice
100g uncooked chorizo
1 tbs cornstarch
1 tbs water
2/3 cup pineapple juice
1/3 cup light brown sugar
1 tbs light soy sauce
250g spinach
½ tsp sweet smoked paprika
1 red chilli, deseeded and shredded
400g can cannellini beans , drained
6 tbs mayonnaise
2 large garlic cloves, pressed
1 cup tomato ketchup
Dash Tabasco
1 tsp lemon juice, fresh
1 tsp Worcestershire Sauce
1/4 tsp mustard powder, onion powder, garlic powder, white sugar
60 ml olive oil, plus 2 tbsp
2 large handfuls basil leaves
1 small zucchini
½ eggplant
1 small yellow capsicum
1 pinch sugar (optional)
1 cup sun-dried tomatoes
2-3 cloves garlic
1 tablespoon fresh rosemary leaves
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3/4 to 1 cup extra virgin olive oil
Finely grated zest of 1 lemon
2 tablespoons soy sauce
1 tbs finely chopped cilantro
2 tbs finely chopped scallion greens
2 tsp finely grated fresh ginger
1/2 tbs parsley finely chopped
Pacific West's 3 Pepper NZ Pink Ling Fingers
200ml mayonnaise
600g of red chillies, stalks removed
10 garlic cloves, peeled
4 tsp sea salt
4 tbsp of rice vinegar
2 tbsp of fish sauce
75g of soft light brown sugar
75g of caster sugar
1/2 teaspoon Dijon-style mustard
1 clove garlic (crushed or minced)
1/2 to 3/4 cup olive oil
1/4 cup olive oil
1/4 cup freshly squeezed orange juice
Sea salt and freshly cracked pepper, to taste
6 cups cabbage slaw mix
1/2 cup fresh cilantro, chopped
5 cloves of garlic, minced
1 tbsp lime zest
1 tbsp lime juice, more if desired
3 tbs chopped cilantro
1 tsp cayenne powder
200 gm can chipotles in adobo sauce
½ cup sour cream
½ teaspoon cumin
green onions/scallions
1 green onions/scallions
Pacific West Atlantic salmon portions skin on
1 clove of garlic, minced
1/2 of a lemon
1 punnet cherry tomatoes, halved
2 medium green zucchinis, spiralized into noodles or sliced into ribbons
Kosher salt and black pepper to taste
4 white baking potatoes
1 tsp dried parsley
house made cabbage slaw mix
200ml cream
250g tagliatelle
200g fresh spinach leaves
200g button mushrooms
100g frozen peas
1tbs vegetable oil
1tbs peeled and grated fresh ginger
1 cup pineapple juice
2tbs rice vinegar
1tbs brown sugar
1tbs light soy sauce
1tbs cornstarch blended with 2tbs cold water
60 gm cornichons, finely chopped
2 anchovy fillets, finely chopped
2 small golden shallots, finely chopped
1½ tbsp finely chopped flat-leaf parsley
1 tsp finely chopped dill
1 garlic clove, finely grated - tartare sauce
1 cup mayonnaise - tartare sauce
200 gm quality mayonnaise
30gm baby capers in vinegar, drained, finely chopped
2 tsp wasabi paste
1 tsp grated ginger
1/2 cup Greek Yogurt
3 garlic cloves minced
mint leaves
pita bread
parsley ;eaves
1/2 tbsTahini
1 tbs fresh dill
Pacific West Crumbed and Tempura Scallops
300 g good quality dried linguine
1 tablespoon olive oil
1 large clove garlic, crushed
1/2 cup dry white wine
1 cup cherry tomatoes, chopped in half
½ large fennel bulb, finely chopped
1 tbs cream
1/2 tsp freshly cracked pepper
2 cups low-sodium chicken broth
Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for serving)
Basmati rice
350g Pacific West Raw Prawn Cutlets
1 tbs red curry paste
1 tbs shrimp paste with bean oil
400ml can unsweetened coconut milk
400ml can chickpeas, drained, rinsed
1/2 tablespoon sugar - dipping sauce
1/4 cup soy sauce - dipping sauce
1/4 cup mirin - dipping sauce
1 cup dashi stock - dipping sauce
30 gm Kombu (dried kelp) - dashi stock
6 cups cold water - dashi stock
5 gm Katsuobushi (dried bonito flakes) - dashi stock
5cm piece ginger, finely grated
1 piece lemongrass, tough outer layer removed, lightly smashed
½ head of cauliflower, cut into small florets.
grated daikon (optional) - dipping sauce
1/8 teaspoon baking soda
1 cup ice cold sparkling water (the colder the better)
3/4 cup rice or regular flour
canola oil for frying
10 tablespoons olive oil
1/4 cup seasoned rice vinegar
2 tablespoons sesame oil
1 cup bean sprout, washed and drained
1 cup Chinese snake neans, cut into 3 cm lengths
1/4 cup Vietnamese mint leaf (daun kesum)
1/2 red chilli, finely sliced
2 tsp peanuts toasted
150ml/¼ pint olive oil
lemon juice, to taste
1 red bell pepper, cut into pieces
1 free-range egg yolk
olive oil 2 tbsp
tomato purée 1 tbsp
red chilli 1, finely sliced
1 red pepper, finely chopped
400 ml tin coconut milk
1/2 orange, juiced
thumb-sized piece ginger
1 red chilli , finely sliced
2 green chillies
a handful of curry leaves
2 tsp white wine vinegar
1 large egg yoke
3/4 cup olive oil
pepper to taste
2-3 cloves of roasted garlic crushed to a paste
2 tsp pecans finely crushed
250 g dry angel hair pasta
1 small red chilli, finely sliced
2 tbsp. lime zest
½ cup flat-leaf parsley, finely chopped
1 tsp. black pepper, freshly ground
Pacific West skin on salmon portions
2 cups chicken stock
250 grams cherry tomatoes, halved
3 tbs low sodium soy sauce
2 tbs sriracha
3 tbs water
300g frozen peas
1 green chilli
1 garlic clove, roughly chopped
a handful mint leaves
2 spring onions, chopped
2 spring onions, trimmed and finely chopped
1 garlic clove, peeled and finely chopped
Sea salt and ground black pepper
1 tsp sunflower oil
Sour cream to serve
1 lime cut in wedges
2 avocados, stoned and finely sliced
Good handful of coriander leaves
1 red onion, peeled and finely sliced
1/2 head white cabbage, finely shredded
12 corn tortillas, warmed through
12 corn tortillas
75ml sunflower oil
Finely grated zest of 2 lemons
2 good pinches sea salt flakes
Pacific West Crumbed Prawn Cutlets
75ml extra virgin olive oil
50g of butter
500g of frozen peas, defrosted and drained in a colander
2 shallots, very finely minced
fresh mint leaves, chopped
2 tsp rapeseed oil
600 g granulated sugar
600 g fresh ginger
600 ml water
groundnut oil for frying
2 tsp toasted sesame oil
cooked basmati rice
1 balls stem ginger, cut into small matchsticks, plus 1 tbsp syrup from the jar
1 tbs dark soy sauce
1-2 heads choi, sliced
300 gm frozen peas, defrosted
Finely grated rind and juice of ½ lemon
100 gm mayonnaise
butter softened
1 tbsp tarragon chopped
1 avocado, diced
8 mini submarine rolls
1 punnet salad cress
1 stick celery, finely diced
chickpeas 400g tin, rinsed and drained
red onion 1/2, finely chopped
tomatoes 2, diced
cucumbers 2, diced
parsley a small bunch, chopped
1–3 whole jalapenos, sliced
2 fat garlic cloves
1 bunch cilantro
½ teaspoon ground cardamon
1 teaspoon cumin
½ teaspoon chili flakes
1/3 cup olive oil
2 tablespoon fresh lemon juice
Zhoug 4 tbsp
3 avocados
zest and juice of 2 limes
1/2 white onion, chopped
1/2 bunch coriander roots and leaves
2 jalapeno peppers, finely chopped
red onion. finely sliced
house mayonnaise
1 tbsp. Cajun spice
Maldon salt, a dash
tabasco, to taste
thick sliced quailty sandwich bread
Pacific West panko crumbed Blue Eye Medallions
2 ripe avocados, diced
2 small tomatoes, diced
Juice of 1 lime, plus wedges for serving
Freshly chopped cilantro, for garnish
6 corn tortillas, warmed or grilled
1 pineapple diced
1/4 red onion, diced
black peppercorns 1 tsp, crushed, plus extra to serve
60g Pecorino Romano, finely grated
200g spaghetti
3 ripe Hass avocados
1/3 cup pickled Japanese ginger
1/3 cup sour cream
1/4 cup scallions, white and light green parts only, finely chopped
1 1/4 fresh lime juice
1 1/4 tbs wasabi powder
1 large shallot finely diced
2 garlic cloves, rough chopped
pinch cardamom
1 cup chicken broth
1 thinly sliced red bell pepper
Thai basil to garnish
130 gm dry rice noodles
1 tbs peanut or olive oil
2 tbs chopped lemongrass
2 tbs Thai Red Curry Paste
1/2 tsp turmeric
400 ml can coconut milk
1 tbs chili garlic sauce
4–6 kaffir lime leaves
ginger a thumb-sized piece, finely grated
Hot & Fiery Cornish Sea Salt 1 tbsp
olive oil spray
150ml of double cream
150g of chorizo sausage
1 bunch of coriander, leaves chopped
4 lemons, three cut into wedges and one for juicing
1 bunch of coriander
1 carrot
1 red chilli de-seeded and finely chopped
1 tsp soft light brown sugar
100g flat rice noodles
a drizzle toasted sesame oil
1 large carrot, peeled into long ribbons
1 small cucumber, peeled into long ribbons
a small bunch mint leaves , roughly chopped
a small bunch coriander, roughly chopped
1 tin chickpeas
coconut milk 400g tin
potato
2 tbsp mild Caribbean curry powder
1 bunch spring onions, sliced
Thumb size ginger, finely grated
1 red pepper, chopped into chunks
400g tin coconut milk
100g baby spinach leaves
1/2 lime, juiced
1 habanero or serrano Chilli finely chopped
1 tsp chopped thyme leaves
1 ½ cups baby cherry tomatoes, halved or quartered
1 large shallot, minced
1 fresh jalapeño, sliced
¼ cup fresh cilantro, chopped
½ medium avocado, sliced
6 lime wedges
ginger peeled and grated to make 2 tsp
1 tsp sweet paprika
12 small corn tortillas
¼ cup fresh coriander, chopped
cooked brown rice
1 tsp mirin
4 spring onions, 2 cut into 4cm sections and 2 sliced
a handful of peas
1 tsp rice wine vinegar
pak choy, shredded
220g celery
400 gm Pacific West Squid fillets with pineapple scoring
1 red chilli seeded and diced
1 tbsp Shao Hsing cooking wine
¼ tsp ground pepper
1 tsp corn starch mixed with 2 tbsp water
150ml of tomato juice
200ml of fish stock
20 cherry tomatoes, halved
1 handful of spinach
2 tbsp of basil, sliced
75ml of rapeseed oil
2 pinches of sea salt
350g of spaghetti
12 Pacific West Raw Prawn Cutlets
1/2 teaspoon celery salt
1/4 teaspoon ground black pepper
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
coleslaw salad mix
2 tablespoons dill pickle relish
3 tablespoons chives, chopped
2 tablespoons parsley, chopped
2 tablespoons freshly squeezed lemon juice
4 white baking potatoes - southern fries
2 tsp paprika - southern fries
3/4 tsp garlic powder - southern fries
1/2 tsp onion powder - southern fries
1/2 tsp salt - southern fries
1/4 tsp ground coriander - southern fries
pinch black pepper - southern fries
1/2 teaspoon ground cumin
150gm Pacific West Squid fillets with pineapple scoring
1 tbs lemon rind, finely grated
1/2 tsp dried chilli flakes
1/2 tsp sweet paprika
1 tbs peanut oil
1/2 small red onion, sliced thinly
1 small zucchini, halved lengthways, sliced thinly
60gm baby spinach leaves
1 tbs tamarind concentrate
1 tbs warm water
large soft buns
cos lettuce
tomato 1 large, sliced
red onion 1 medium, thinly sliced
1 tsp onion salt
1 tsp garlic salt
1 tsp golden caster sugar
½ tsp celery seed, finely ground
50g plain flour
75ml lager beer
75ml sparkling water
200ml/7fl oz mayonnaise
House made chips
ramen or instant egg noodles 1 pack
2 tsp. black or yellow mustard seeds
2 Tbsp. ghee
350 ml vegetable stock
1 lime, quartered
2 stalks celery, thinly sliced crosswise, plus 1 cup celery leaves, torn if large
½ small red onion, thinly sliced
3 cm piece ginger, peeled, finely grated
2 Tbsp. sake
1 Tbsp. toasted sesame oil
Cooked rice (for serving)
2 scallions
3cm piece ginger, peeled, cut into thin matchsticks
dried kombu, approx 5cm
Chinese cabbage or bok choy, stems thinly sliced crosswise, leaves torn if large
100 gm mixed mushrooms (such as shiitake, oyster, beech, and/or maitake), torn into pieces
2 Tbsp. vegetable oil, plus more for grill
½ tsp. ground ginger
1 toasted nori sheet
⅓ cup mayonnaise
1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)
wooden skewers, soaked at least 1 hour
3 spring onions, dark green parts only, very thinly sliced
9 Pacific West Scallops Roe off
1 tsp lemon juice (or lime juice)
100gm Pacific West Blue Swimmer Crab Meat
4 small tortillas
3 spring onions, shredded
½ avocado, sliced
1 tbsp sour cream
1 tbsp mayonnaise
½ tbsp Tabasco chipotle chilli sauce
6 Pacific West Scallops Roe off
25 gm butter plus 1 tbs
1/2 garlic, crushed
1/2 tbs sage chopped
1/2 tbs thyme chopped
50ml double cream
1 1/2 cups pumpkin seeds (pepitas)
1 1/2 cups panko (Japanese breadcrumbs)
1/2 cup mayonnaise, divided
Nonstick vegetable cooking spray
4 ears of corn, husked
12 taco-size corn tortillas
3/4 cup mayonnaise
a handful of coriander, chopped
1/4 cauliflower, trimmed and roughly chopped
2 garlic cloves, minced
1 tsp grated lemon rind
100 gm unsalted butter
1½ tsp cumin seeds
4 cloves garlic, finely chopped
a small handful flat-leaf parsley , chopped
a squeeze of lemon juice
1 tbsp lemon juice
½ cup honey
1 tsp fresh ginger, finely grated
1 long red chilli, seeded and finely chopped
Pacific West Coconut Prawns
2 medium cloves garlic, minced
1 teaspoon sesame oil
2 tbs finely grated ginger
2 tbs chopped green onion
Zest of 1 orange
Juice of 1/2 lime
1/4 cup Thai sweet chili sauce
1/2 long red chilli sliced
ginger julienned
Pacific West Scallops Roe Off
1 tbs garlic, very finely chopped
1 tbs fresh ginger, very finely chopped
3 tbs orange juice
sweet potatoes 2, cut into wedges
rocket 50g
sherry vinegar 2 tsp
1 tbsp rosemary chopped
2 tap salt
2 tsp garlic powder
2 ½ tsp paprika
1 tsp onion powder
1 ¼ tsp dried oregano
1 ¼ tsp dried thyme
½ tsp red pepper flakes
50g of black olives
25g of sun-dried tomatoes
25g of pine nuts
3 tsp chervil, chopped
50g of cheddar, grated
75g of unsalted butter
4 truss tomatoes, cut in half and then into quarters
125g of rapeseed oil
60ml of white wine vinegar
4 Pacific West Hake fillets
chilli sauce to serve
2 Fennel Bulbs, thinly sliced and cored
1 tbsp coriander chopped
1 tbsp dill chopped
1 tbsp chives chopped
1 tbsp low-fat crème fraîche
1/2 Small Onion, thinly sliced
3/4 cup Brown Sugar
3 Oranges, juiced
1/2 cup of Water
1 tsp thyme chopped
2 large fennel bulbs- trimmed and cored
3 small persian cucumbers
1/2 cup fresh chopped dill
2 tbs lemon juice or sherry vinegar
1 orange peel , chopped
extra-virgin olive oil 2 tsp
1/2 onion, finely chopped
1 red chilli, deseeded and finely chopped
1 preserved lemon, pith and flesh discarded, and rind finely chopped
400g tin chickpeas, drained and rinsed
a large handful kale, chopped
65g of black garlic, peeled
100g of black sesame paste
1 tbsp of ginger, minced
1 tsp fresh turmeric, minced
1 lime, juiced and zested
3 tbsp of sweet soy sauce
1 lemongrass stalk
40g of tahini
65ml of lime juice
45ml of ginger juice
40ml of mirin
95ml of water
1 1/4 tbsp of yuzu juice
2 tsp ground dried lime
1 tsp flaky sea salt
fennel 1 bulb, finely sliced
fresh or dried curry leaves 8
black mustard seeds 1 tbsp
madras curry paste 3 tbsp
ginger paste 2 tsp
garlic paste 2 tsp
light coconut milk 400g tin
cherry tomatoes 200g, halved
green beans 200g, trimmed and halved
lime ½, juiced
basmati rice to serve
2sp vegetable oil
Pinch of salt, pepper and chili flakes
2 extra large handfuls of shredded cabbage
steamed vegetables (optional)
350ml whole milk
40g plain flour
1 small onion, finely diced
1–2 tbs sesame oil
100 gm shiitake mushrooms, de-stemmed, sliced
3 tbs Mirin
1 tbs Furikake
1 - 1/2 cups cooked rice or black rice,
½ tsp tomato purée
1/2 tsp nutmeg grated
200g very fine breadcrumbs
2tbs vegetable oil
180 gm sliced red onion
2 sticks lemongrass, bruised
3 red bird’s eye chillies, bruised
10 fresh curry leaves, plus more to garnish (optional)
20gm sliced ginger
2 fresh tomatoes, cut into wedges
400ml coconut cream
1tsp powdered turmeric
1/2 teaspoon granulated garlic
1 1/2 cups all-purpose flour
350ml lager beer
Pacific West Barramundi skinless fillets cut into cubes
1/2 teaspoon ground coriander
Cilantro leaves, lime, sliced radishes, for garnish
1/4 cup fresh-squeezed orange juice
pinch of salt and black pepper
1/4 cup olive or avocado oil
4 cups thinly shredded green cabbage
2 cups thinly shredded red cabbage
1/4 cup cilantro leaves, roughly chopped
1 cup mayo
5 cloves garlic
1 tbs lime zest
3 green onions
1/2 medium head red cabbage
brioche buns
1/2 green apple, julienned
2 tbsp ginger grated
1 dried red chilli
1 lemongrass stem, lightly bashed
700ml chicken stock
8 Tbsp. extra-virgin olive oil, divided
1 head of butter lettuce
2 tbsp rice wine vinegar
2 handfuls baby spinach
cooked noodles
4 large eggs, room temperature
1 Tbsp. red wine vinegar
A pinch of sugar
½ cup Niçoise or other black olives
200 gms green beans, trimmed
2 medium tomatoes or 3 plum tomatoes
1/4 white onion
1 jalapeño chile
5 limes
6 sprigs of coriander
8 corn tortillas or flour tortillas
8 leaves romaine lettuce
4 tbsp flour
1/2 tsp paprika
2 cups cooking oil
600g Pacific West Hake fillets skinned
200 gm Pacific West Blue Swimmer Crab meat
carrot 1, shredded
5 tbsp of fish sauce
6 tbsp of lime juice
2 tbsp of sugar
4 bird's eye chillies, sliced
30g of flat-leaf parsley, washed and chopped
2 eggs, whisked
3 tbsp of olive oil
200ml of vegetable oil
100g of plain flour
300g, fridge-cold cooked jasmine rice
100 gm tenderstem broccoli, chopped into bite-sized pieces
2 spring onions, cut into 4cm pieces
1 tbsp dark soy sauce
1 tbsp oyster sauce
½ a small bunch Thai basil , leaves picked
200g of breadcrumbs
200g of potatoes, peeled and diced into 1cm chunks
1 bunch of rocket
2 tbsp of capers, rinsed and drained
salad leaves to serve
1/2 onion small, finely chopped
1/4 green pepper, finely diced
1/2 celery stalk, finely chopped
6 tbs breadcrumbs
1 tsp American mustard
1/2 tsp smoked paprika
1/2 tsp garlic salt
a pinch ground cloves
1 tbsp hot sauce
50g flour, seasoned
100g chilli tortilla chips, crushed
Sea salt, freshly-cracked black pepper, smoked paprika
A handful of finely chopped fresh dill
1 teaspoon of lemon juice
Half of a finely diced red onion
300g marrowfat peas
1 tbs mint finely chopped
1 large bottle of malty beer
2 tsp baking powder
300g all-purpose flour
125g cornflour
2 large, finely chopped gherkins
1 can chickpeas, rinsed, patted dry
200g Pacific West skinless salmon portions cut into 1.5cm chunks
½ cup extra-virgin olive oil, plus more for drizzling
½ tsp. kosher salt, plus more
1 lemon, thinly sliced, seeds removed
4 radishes, trimmed, thinly sliced
½ cup extra-virgin olive oil
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon sumac
¼ teaspoon or more aleppo chili flakes
4 cups baby spinach
1/2 medium white onion, thinly sliced
1 large jalapeño, thinly sliced, seeds removed
1/4 cup coarsely chopped fresh parsley
3 teaspoons coarsely chopped capers
6–7 cornichons, thinly sliced into 1/4
1 1/2 teaspoons distilled white vinegar
Large pinch chili powder
Large pinch kosher salt
1 tbs plus 1 1/2 teaspoons fresh lime juice
1 tbs hot sauce
1/2 tsp dried oregano
1/2 medium poblano chilli, thinly sliced, seeds removed
4 sesame seed potato buns, split, toasted
8 slices ripe tomato
Vegetable oil (for frying; about 8 cups
1 cup all-purpose flour
1 tbs plus 1 1/2 teaspoons fresh lemon juice
6 peeled garlic cloves
4 sliced spring onions
2 tsp kosher salt
small corn tortillas
Sliced avocado, coriander leaves, sliced pickled jalapeños, lime wedges
220 gm stemmed Fresno chillies
1 bunch coriander (stems and leaves separated. You should have about 1/2 cup of each); coarsely chop leaves
1 tsp finely grated lime zest
5 cups very thinly sliced green cabbage
1 cup julienned peeled small jicama
lemon 1, zested and juiced
30g unsalted butter
½ red chilli, deseeded and chopped
175gm linguine
⅓ cup blanched hazelnuts
4 red bell peppers
1 medium tomato, halved crosswise, seeded
2 tbs olive oil, plus more for serving
2 cups parsley leaves with tender stems
6 tbs olive oil, divided
½ tsp hot smoked Spanish paprika
¼ tsp cayenne pepper
6 tbs olive oil
Pacific West Snapper Fillets Skinless
3 cups Chinese cabbage, sliced
1 medium Lebanese cucumber, sliced
1 bunch English spinach leaves, washed
12 snow peas, ends and strings removed
4 radishes, sliced
1 cup bean sprouts
1 small chilli, seeded and sliced
250g cooked egg noodles, chilled
4 tablespoons lime or lemon juice
2 tablespoons olive oil
1 tablespoon reduced-salt soy sauce
½ teaspoon brown sugar
1 tablespoon fresh ginger, peeled and finely diced
1 small clove garlic, chopped
1 fresh chilli, seeded and finely diced
½ cup parsley, mint or coriander, chopped
red chilli 1, seeded
broccoli steamed to serve
3 tbsp unrefined brown sugar
2 tbsp cornflour
2cm fresh ginger, peeled and chopped
rice to serve (option)
2 plum tomatoes
a handful of coriander, stems and leaves separated
3 garlic cloves, rough chopped
½ cup chopped Italian parsley
Pacific West skinless snapper fillets
1 shallot, sliced thin
200 gm zucchini noodles (zoodles)
2 tsp lemon zest
cherry tomatoes, halved
1 shallot
¾ cup pitted Castelvetrano olives
4 Tbsp. apple cider vinegar, divided
1 small red onion, finely chopped
½ cup coarsely chopped mint
1 small red onion
Pacific West Flathead fillets skinless
300 gms small Yukon Gold potatoes, halved or quartered lengthwise
6 tbs extra-virgin olive oil, divided
1 tbs za’atar
1 tbs cumin seeds
1 tbs coriander seeds
1 tbs sumac
¼ tsp. Morton kosher salt
1 bunch scallions, thinly sliced on a diagonal
1 bunch scallions
1 small bunch spring onions, thinly sliced on a diagonal
1 small bunch coriander
1 tbsp finely chopped galangal
2 large white grapefruits, peeled, segments torn into 3 cm pieces
1 red onion, sliced
1 tsp fish sauce
175 gm Pacific West Blue Swimmer Crab meat
70g baguette, slightly stale
3 tbsp skimmed milk
1 onion, chopped
2 sprigs flat-leaf parsley
1 sprig thyme, leaves picked
½ chilli red habanero, seeded
2 tbsp butter
3 tbsp fine dried breadcrumbs
¼ tsp. crushed red pepper flakes, plus more for serving
2 spring onions, roughly chopped
2 Tbsp. pure maple syrup
1 Tbsp. toasted sesame seeds
2 tbsp miso
1/4 cup coriander leaves
(60ml) extra virgin olive oil
450g tomato medley, chopped finely
1 large red chilli, chopped finely
85g red onion, chopped finely
130g lebanese cucumber, finely diced
1/2 tsp caster sugar
1/4 tsp ground white pepper
1 tbs extra-virgin olive oil, extra
1 Celery stick, finely chopped
200ml White wine
500ml Mussel stock (from the pouch)
2 pinches saffron
350g tomatoes diced
75g Creme Fraiche
splash of vegetable oil
250g risoni
1 tbsp fresh dill
1/2 cup plain Greek yogurt
2 large carrots, peeled
1/2 large celery root, peeled
1/2 cup parsley leaves, roughly chopped
2 large eggs, beaten
Grapeseed or other neutral oil (for frying)
1 tsp honey or agave nectar
4 scallions, white and pale green parts finely chopped, dark green parts thinly sliced, separated
½ small onion, finely chopped
1 cup polenta
6 tbs lemon juice, divided
4 cups chilled cooked short-grain white ric
5 Tbsp. vegetable oil, divided, plus more for drizzling
1 tbs Cajun spice mix
Furikake (for serving)
thumb size piece ginger, peeled, finely chopped
2 Pacific West skinless salmon portion cut into 3 cm pieces
toasted sourdough to serve
1 small bulb fennel , thinly slice
1 garlic clove, thinly sliced
½ tsp fennel seeds, lightly crushed
60g ’nduja
125 ml white wine
pickles 2 large, or a handful of cornichons
capers 4 tbsp
cos lettuce 1, leaves separated
3 tablespoons Sriracha
2 tablespoons fresh lemon juice
6 tbs sriracha mayonnaise
good quality burger buns 4
1avocado, peeled and roughly chopped
1small red chilli, finely sliced
handful of fresh mint
handful of basil leaves
1lime, quartered
1 tbs sweet chilli sauce
200g rice vermicelli noodles
10 cherry tomatoes, quartered
2 tbsp peanuts, chopped
2 tbs lime juice
2 tbsThai fish sauce
2 tbs sweet chilli sauce
3 red chillies , halved, deseeded and finely diced
2 tbsp garlic-infused olive oil , plus extra to serve
2 large ripe avocados , stoned, peeled and sliced
100g rocket
3 limes , halved
3 tbsp crispy onions
Toasted slices of country-style bread (for serving)
1 cup Italian beer
2 Pacific West squid tubes
1 small fennel bulb, finely chopped
200g sugar snap peas
Thai green curry paste 2 tbsp
3 tbs unsalted butter, room temperature
2 tbs chopped tarragon
60ml fish stock
1/3 cup fresh Thai basil leaves
1 red or green chilli - finely chopped
1/2 garlic clove - finely chopped
Pacific West Prawn Cones
2 large, finely chopped gherkins - tartare sauce
A handful of finely chopped fresh dill - tartare sauce
1 teaspoon of lemon juice - tartare sauce
Half of a finely diced red onion - tartare sauce
1 red onion, diced
2 yellow peppers, diced
4 celery stalks, diced
½ cucumber, diced
4 plum tomatoes, diced
16 nocerella olives, pitted and quartered
2 baby bok choy – sliced thin, legnthwise
1/2 teaspoon hondashi granules
4 ounces shitaake mushrooms, stems removed, sliced
1 tbs soy sauce
2 cups chicken + vegetable stock combined
1 tbs miso paste
1 baby bok choy – sliced thin, lengthwise
2 scallions – white part
100 gm fresh ramen noodles
boiled egg to garnish
chaat masala to garnish
red onion thinly sliced and tossed with lime juice to serve
mango chutney to serve
2cm ginger, finely grated
½ tsp ground white pepper
2 tbs sunflower oil
½ a large bunch coriander, roughly chopped
½ a large bunch basil, roughly chopped
2-3 green bird's-eye chillies
1 clove garlic, roughly chopped
¼ tsp garam masala
2 tbsp yogurt
220g strong bread flour
40ml olive oil
flat-leaf parsley a handful, chopped
bread to serve
100g smoked bacon lardons
300ml wheat beer
3 medium Persian cucumbers, peeled, sliced ¼ inch thick
1 medium shallot, thinly sliced into rings, rinsed, patted dry
1 cup coriander with tender stems
2 tsp baharat or ras-el-hanout
6 tbs extra-virgin olive oil, plus more for drizzling
fennel seeds ground to make ¾ tbsp
chilli oil (optional) for serving
50-75ml coconut oil
1 onion medium, finely chopped
1 tbsp ginger purée
1 tbs garlic purée
¾ tsp black mustard seeds
2 green chillies, sliced
6 curry leaves, plus extra to serve
¾ tbsp asafoetida powder
½ tbsp ground turmeric
½ tbsp chilli powder
1 tbsp ground coriander
2 tbsp madras curry powder
120g chopped tomatoes from a tin
1 tbsp tamarind paste
5g saffron
2 tbs ghee or clarified butter, melted and cooled
50g toasted coconut chips
coriander chopped to make 2 tbsp
¼ cup plus 2 tsp. fresh lemon juice
3 Tbsp. extra virgin olive oil, divided
35g raw puffed amaranth
2 eggs, lightly beaten
1 long green chilli, thinly sliced
4 tbsp lime juice
50g pea shoots
2 Lebanese cucumbers, thinly sliced
2 tbsp dukkah spice blend
1 tsp. kosher salt, plus more
2 small kohlrabi, peeled, halved lengthwise, thinly sliced crosswise
1 large green apple, cut into quarters lengthwise, thinly sliced lengthwise
½ red onion, thinly sliced
½ cup coarsely chopped blanched hazelnuts
6 Tbsp. unsalted butter, cut into pieces
Pacific West Gold Band Snapper Fillets skin on
2 Pacific West salmon portion skin off
filo pastry
1 tbsp root ginger, finely chopped
½ tsp ground cinnamon
1 tbsp soft brown sugar
1 × 400g tin peeled plum tomatoes
beans to serve
1 free-range egg yolk - garlic aioli
1 tsp Dijon mustard - garlic aioli
150ml olive oil - garlic aioli
lemon juice, to taste - garlic aioli
Zest of ¼ of grapefruit
Zest and segmented flesh of ½ a lime
Juice of the other half of the orange
Zest of ½ an orange, plus segmented flesh of half an orange
1chilli, finely chopped
1cucumber, sliced on an angle
1 tsp freshly minced ginger
1 tbs price vinegar + 1 tsp extra
fries and/or crusty bread to serv
English mustard powder 1 tbsp
1 tbsp oliveoil olive oil
90 gm smoked bacon lardons 9 0g
1 onion large, finely chopped
1 carrot, finely chopped
½ fennel bulb, finely chopped
3 thyme sprigs
3 bay leaves
330ml bottle Belgian beer (such as Duvel, Chimay or Westmalle Tripel)
100ml double cream
2 tbsp malt vinegar
1 cos lettuce, leaves seperated
toasted pitta or flatbread to serve
2 oz. Parmesan, shaved
4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into 1
1 cup sesame seeds
⅓ cup olive oil
¼ small fennel bulb, finely chopped, plus ½ cup chopped fronds
4 navel oranges, blood oranges, tangerines, and/or grapefruit
10 cups mixed hardy salad greens (such as radicchio, frisée, and/or endive
1 cup fresh flat-leaf parsley leaves
1 Tbsp. chopped dill
1 romaine heart, quartered lengthwise, cut crosswise
1½ cups mixed tender herb leaves (such as Thai basil, cilantro, dill and/or mint)
¼ tsp ground cloves
¼ tsp ground cinnamon
½ cup buttermilk
¼ tsp ground nutmeg
2 tbs finely chopped peeled ginger
1 tsp fennel seeds, crushed
1 small carrot, peeled, julienne
¼ tsp. Aji-No-Moto umami seasoning
1 medium radish cut into quarters through root end, thinly sliced
3 Tbsp. fresh orange juice
¾ cup chopped cilantro, divided
¼ cup extra-virgin olive oil, plus more for grill
5 Tbsp. fresh lime juice, divided
2 cups chopped white onion, divided
4 corn tortillas
2 avocados, peeled, pitted, sliced
½ small head of cabbage, cored, thinly sliced
¼ cup extra-virgin olive oil
½ medium onion, coarsely chopped
¼ cup fresh cilantro leaves with tender stems
moscatel vinegar or white balsamic 50ml
red chicory 2 small heads, stalks trimmed, leaves separated and large ones halved
watermelon 1 small
groundnut oil 70ml
pistachios (preferably green Iranian) 65g
1kg tomatillos, husked, rinsed, quartered
1 serrano chilli, seeds removed if desired, coarsely chopped
60gm glass vermicelli
leaves iceberg lettuce, finely shredded
1 carrot, julienned
1 fresh long red chilli, thinly sliced
1 red onion, halved and thinly sliced
1 continental cucumber, quartered lengthways, seeds removed, cut on the diagonal into 2 mm thick slices
1/2 cup roughly chopped coriander, stalks included
1/2 cup mint
2 tbs roughly chopped salted peanuts
2 tbs caster sugar
60ml boiling water
1 fresh long red chilli, finely chopped
¼ cup tamarind concentrate
Pacific West Squid fillets with pineapple scoring
6 medium Persian cucumbers
½ bunch coriander
2 Thai chillies, finely chopped
150 gm walnuts
1 tsp lime juice
170 ml extra virgin olive oil
1–2 lemons, juiced
1 medium red onion, finely diced
3 long red chillies, seeded and finely diced
2 cups coriander leaves, chopped
½ cup mint leaves, shredded
20 gm sumac
400 gm natural yoghurt
100 ml tahini
Pacific West Salt Water Barramundi
1 garlic clove, peeled
4 tbs fresh lime juice
1 cup fresh coriander leaves
2 bunches Swiss chard, ribs and stems removed and finely chopped, leaves coarsely chopped (keep separate)
1 large shallot, thinly sliced
3 garlic cloves, thinly sliced
½ serrano chile, thinly sliced
½ cup unsweetened coconut flakes
4 portions Pacific West salmon portion skin off
5 tsp extra-virgin olive oil, divided
5cm piece ginger, peeled, thinly sliced length
1 small garlic clove, chopped
2 oil-packed anchovy fillets, chopped
3 Tbsp. grapeseed, sunflower, or vegetable oil
3 Tbsp. tahini
3 Tbsp. finely grated Parmesan, plus more for serving
4 heads of Little Gem lettuce or 2 romaine hearts, trimmed, leaves separated
1 Asian pear, halved, cored, thinly sliced
1 tsp. toasted sesame seeds
1 small garlic clove
2 oil-packed anchovy fillets
Pacific West's Tempura Prawns
shredded red cabbage tossed with lime juice, salt & pepper
1/2 cup sour cream or greek yogurt
Pacific West Panko Crumbed Flathead
1 Small handful coriander finely chopped
Pacific West Goldband Snapper skin off
Chipotles in adobo or chipotle hot sauce
1/2 cup basil
1/2 cup cherry tomatoes
1/2 cup black olives, pitte
1/2 cup cucumber, chopped
1/2 cup red pepper, thinly sliced
1/2 cup red onion, thinly sliced
wedge of lemon
1/2 tsp oregano, dried
4 tbs water
2.5cm fresh root ginger, peeled and sliced
grated zest and juice of 2 limes
5 long fresh red chillies, halved
200gm white sugar
100ml rice vinegar
2 tbs nam pla (Thai fish sauce)
3 garlic cloves, peeled
645g (3 cups) caster sugar
750ml (3 cups) white winegar
500g long fresh red chillies, stems trimmed
¼ cup pickled chile vinegar
2 Ruby Red grapefruit
1 cup mint leaves
1 Tbsp. Pickled Hot Chiles
2 Tbsp. Sesame Salt
½ cup coarsely chopped parsley
⅓ cup fresh lemon juice
2 lb. mixed chicories (such as endive, frisée, escarole, and/or radicchio), torn into large piece
1 oz. Pecorino Romano
4 slices bacon
8 ounces blue cheese, crumbled, divided
½ cup crème fraîche or sour cream
5 teaspoons sherry vinegar or red wine vinegar
1 teaspoon hot sauce
1 head of iceberg lettuce, cut crosswise into four 1-inch-thick slices
2 celery stalks, thinly sliced
1 pint cherry tomatoes, quartered
1 tablespoon finely chopped tarragon
1 head of Chinese ( Napa) cabbage
1 cup white wine vinegar
1 tbsp kosher salt
6 Fresno chillies, thinly sliced crosswise into rings
6 garlic cloves, minced
2 x 400ml cans Italian-style tomatoes
1 cup canned crushed tomatoes with added purée
1/2 cup dry red wine
3 tbs olive oil
3/4 tsp dried basil
3/4 tsp dried marjoram
3/4 tsp dried crushed red pepper
1 lemon, juice only
Salt and white pepper to taste
110 ml dry white wine
55 ml heavy or double cream
2 tbs butter, chilled
1 tsp minced garlic
¼ cup finely grated lemon zest
2 Tbsp. sweet relish
1 Tbsp. chopped drained capers
1 small garlic clove, finely grated
lettuce to serve
bread or bun, option to toast.
4 Persian cucumbers
1 pineapple
4–6 garlic cloves
4 Tbsp. fish sauce, divided
½ tsp. crushed red pepper flakes, plus more
12 rice paper rounds
iceberg lettuce
coriander/dill/Thai basil
4 Tbsp. fish sauce
Pacific West Natural Hake Fillets
5 cm piece of ginger
1 blood or navel orange, very thinly sliced, seeds removed
1 medium fennel bulb, thinly sliced
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Kosher salt and coarsely ground black pepper
¾ cup olive oil
Flaky sea salt (such as Maldon)
1 lemon, very thinly sliced, seeds removed
1½ tsp. kosher salt
1 tsp. Aleppo-style pepper
2 white endive, leaves separated
1 Asian pear or firm Bosc pear, halved lengthwise, cored, thinly sliced
1 tsp. finely grated lemon zest
3 Tbsp. fresh lemon juice, divided
½ cup whole milk yogurt
1 large tomato, thickly sliced
3o gm Piave cheese, shaved
Maldon sea salt + freshly ground black pepper
350 gm mixed winter white vegetables (such as cauliflower, fennel bulbs, daikon radishes)
¼ red onion, sliced
Pacific West beer battered fish fillets f
2 tbsp chopped parsley leaves
1 tbsp capers, rinsed
2 round crispy rolls, sliced in half
2 tsp sumac
2 large handfuls shredded iceberg lettuce
3 tsp chili powder, divided
2 1/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
Shredded green cabbage, sliced avocado, coriander leaves with tender stems, pickled jalapeño slices, hot sauce, and lime wedges (for serving)
½ cup kosher salt, plus more
⅔ cup unseasoned rice vinegar
3 Tbsp. fish sauce
¼ cup plus 3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 large red onion
2 cups basil leaves
2 Tbsp. toasted sesame seeds
1/2 Korean radish or daikon cut in half lengthwise
800 gm baby Yukon Gold potatoes
2 red Fresno chillies, thinly sliced
2 carrots peeled and cut in half crosswise
1/2 large red onion peeled with the ends cut off and cut in half lengthwise
3 cups white vinegar or apple cider vinegar
1 1/2 cups water
1 1/2 cups granulated sugar
4 tbs hoisin sauce
Mayonnaise; optional
Sriracha
Jalapeños
French bread baguettes, sliced open and lightly toasted
1/2 tsp Mirin
1 1/2 tsp kosher salt
1/3 Green bell pepper cut in half and sliced thin lengthwise
1/3 medium sized zucchini cut into thin strips lengthwise or julienned
linguine 150g
garlic 1 clove, finely sliced
shallot 1, finely sliced
tarragon a handful, chopped
4 garlic cloves, chopped
1 x 400 ml can whole peeled tomatoes
300 gm spaghetti
1 tbs unsalted butter
1 x 400 gm can cannellini (white kidney) beans, rinsed
1/2 chopped flat-leaf parsley
red chilli ½, deseeded and finely chopped
carrots 2, peeled into ribbons
cucumber ½, peeled into ribbons
mint ½ a small bunch, leaves torn
Pacific West skinless salmon portions
400g sweet potatoes, cut into slim wedges
2 tbsp Thai green curry paste
a thumb-sized piece ginger, finely grated
½ red chilli, deseeded and roughly chopped
4 sourdough buns, halved and toasted
½ tbsp fish sauce
steamed jasmine rice
4 garlic cloves, peeled
3 cm piece of fresh ginger, peeled
3 lemongrass stems, white bases only, chopped
12 coriander roots, scrubbed clean (reserve the leaves for garnishing)
2 small red chillies, stems removed
1 tsp coconut oil
400 ml coconut milk
½ tsp palm sugar
4 makrut lime leaves, thinly sliced
1 small onion, finely chopped
Pacific West Capensis Hake fillets deep skinned (approx 750 gm)
1 jalapeño, stemmed and finely chopped
3 plum tomatoes, cored, seeded, and chopped
2 limes, finely grated zest and juice
Salt and black pepper
8 flat tostada shells
1 avocado, pitted and thinly sliced
2 limes, quartered
2 tbs mayonnaise
3 tbs finely chopped red onion
1/4 cup lightly packed coriander leaves, chopped
Coriander sprigs
Pacific West Blue Swimmer Crab meat
cucumber ½, halved lengthways and seeds scraped out
red onion ½ small, finely sliced
caster sugar ½ tsp
white wine vinegar 2 tsp
tartare sauce 4 tbsp
American mustard 2 tsp
Tabasco a few dashes
soft buns 4, split and toasted
monterey jack or emmental cheese slices
Little Gem lettuce, leaves separated
pinch cayenne
Garnish- orange zest
1 red pepper, chopped
1 zucchini, chopped
pinch of salt and pepper
1 cup vegetable broth
1/2 tsp cinnamon
1/4 tsp ground turmeric
1 cup quinoa
1/4 cup pomegranate seeds
1/4 cup toasted slivered almonds
1/4 cup fresh mint leaves picked
olives - kalamata pitted
2 tablespoons ginger
¾ tsp brown sugar
½ tsp cinnamon
1 tbs oil for searing
2 garlic cloves, finely grated, divided
½ small red or green chile, finely chopped
1 ½ tbs light soy sauce
good pinch of salt
good pinch of sugar
2 tbs hot water
1 bunch of dill, very coarsely chopped (about 2 cups)
4 scallions, white parts very thinly sliced lengthwise, green parts cut into 2-inch pieces
¼ cup roasted, skin-on peanuts, coarsely crushed
2 tbs fresh lime juice
1 tbs sugar
180 gm thin vermicelli noodles
3 tbs neutral oil, divided
¼ cup tarragon leaves
2 medium leeks, white and pale-green parts only, sliced into ¼-inch-thick roun
¼ cup chopped pitted green olives
1 cup low-sodium chicken broth
1 medium head of cauliflower
¼ cup olive oil, plus more
2 14.5-ounce cans cherry tomatoes
Baguette (for serving)
4 garlic cloves, thinly sliced
dry cider 200ml
flat-leaf parsley chopped to make 2 tbsp
sea purslane or samphire to serve (optional)
dill oil to serve
8 radishes, finely sliced using a mandolin
4 tbsp cider vinegar
200g butter, cubed
1 white radish or mooli, peeled using a veg peeler
120g jasmine rice
a thumb-sized piece of ginger, finely grated
3 tbsp mirin
½ tbs caster sugar
75g rice vinegar
25g caster sugar
¼ cucumber, halved and thinly sliced
a handful radishes, thinly sliced
red chilli 1, deseeded, halved and thinly sliced
1 small onion, unpeeled, quartered
2 cups Sun Gold tomatoes
2 stalks celery, chopped
1 dried chile de árbol or ½ tsp. crushed red pepper flakes
6 thyme sprigs
½ cup dry white wine or sake
1 Tbsp. fennel seeds
1 fennel bulb
1 leek, dark green parts chopped, rinsed, white parts cut into ¼
1 small garlic clove, finely chopped
½ cup unseasoned rice vinegar
2 small red onions, cut through root ends into 8 wedges
2 cups sugar snap peas, strings removed
¼ cup crushed salted, dry-roasted peanuts
Small Yukon Gold potatoes, quartered
Fennel bulb, halved lengthwise, thinly sliced crosswise, fronds reserved for serving
1 kg fish bones, rinsed
1 habanero chilli, seeds removed, finely chopped
4½ tsp light brown sugar
500 gm green beans, trimmed
2 bay leaves
flat-leaf parsley a handful of chopped
½ lemon ( to finish)
1 extra large fennel bulb, very thinly sliced
1 Turkish cucumber
1/4 cup thinly sliced sweet onion
½ a red onion, very thinly sliced
½ cup white vinegar, or use apple cider or red wine vinegar
½ cup water
1–2 garlic cloves, cut in half
a couple bay leaves
1/2 tsp dried mint, dill or tarragon
1/2 tsp granulated garlic
2 tsp chia seeds
1/2 cup packaged dill or tarragon
2–3 tbs lemon juice
3/4 tsp kosher salt
1 ½ –2 tbs sugar (
1–2 tsp whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)
10 pitted black olives
100g chorizo, chopped
2 tbs ginger (finely grated)
100g bulgar wheat
2 tbs green onions (chopped)
2 Tbsp. melted virgin coconut oil
2 Tbsp. yellow mustard
½ cup cherry tomatoes, halved
Cilantro leaves, steamed rice, and lime wedges (for serving)
1 serrano chilli, thinly sliced
1 x 400 ml can coconut milk
100 gm green beans, asparagus, cut into 3 cm pieces
1 tbs ketchup
1 tbsp sweet chilli sauce
1 tbsp mirin or dry sherry
brown rice or noodles, to serve (optional)
2 large pak choi (about 250g)
3 garlic cloves, grated
75ml fish or vegetable stock
2 tsp toasted sesame seeds, for sprinkling
1 tbs capers, chopped
1 tbs fresh lemon juice, plus more to taste
1 small dill pickle, chopped very small
1 tbs chopped fresh dill
1/2 to 1 tbs Worcestershire sauce
1/2 tsp Dijon mustard
Maldon salt and fresh ground black pepper
2 stalks celery, finely chopped
3 tbsp. butter
1 tsp. Old Bay seasoning
2 tbsp. tomato paste
3 tbsp. flour
Freshly chopped parsley, for garnish
4 cup fish stock (or low-sodium vegetable broth)
1/2 cup heavy cream
2 Tbsp. plus ⅓ cup extra-virgin olive oil, plus more for grill
1 small lemon
2 tsp. black sesame seeds
½ tsp. toasted sesame oil
2 cloves roasted garlic (smashed and finely chopped)
1/2 cup grated Parmesan cheese
1 anchovy (smashed and finely chopped
2 tsp lemon juice
1 tbs milk
1/8 tsp freshly ground black pepper
1/2 cup Real Mayonnaise
2 1/2 tbsp Kashmiri chilli powde
1 tbsp coriander
2 tsp cumin
1 tsp turmeric
1/2 tsp fenugreek powder
3/8 tsp ground cloves
6 cloves garlic , minced
1 tbsp fresh ginger , finely grated
2 tbsp tamarind puree (
6 tbsp water (plus more, as needed)
1/2 tsp black mustard seeds
1/2 red onion, quartered then sliced
1 tbsp tomato paste
2/3 cup canned tomato pulp
2/3 cup water
400ml/ 14oz coconut milk
1 1/4 tsp salt
1 1/2 tsp sugar
1/4 tsp chilli powder
2 long green chillies , cut into half lengthwise and deseeded
1 tomato , cut into 8 wedges
100g green beans
200g pak choi , chopped into chunky pieces
4 tbsp kecap manis (sweet soy sauce)
200g brown rice
juice 3 limes
2 tbsp sambal oelek
1 tbsp rice vinegar
1 tbsp golden caster sugar
4 spring onions , finely chopped
4 tbsp mixed seeds
pickled ginger , chopped (optional)
2 tbs spicy brown mustard
1 tsp fresh lime juice
1 tsp light brown sugar
½ tsp English mustard powder
½ tsp Worcestershire sauce
crusty bread or cooked white rice to serve
flat-leaf parsley chopped, to serve
1 yellow pepper, sliced
2 tsp smoked paprika
400g chopped tomatoes
400ml light coconut milk
250ml vegetable stock
Pacific West Capensis Hake married fillets deep skinned
2 tsp. finely grated peeled ginger
¼ cup rice wine
2 Tbsp. cornstarch
2 tsp. ground Sichuan peppercorns (from 3 tsp. whole), divided
6 Tbsp. grapeseed or vegetable oil, divided
½ cup bean sprouts
7 garlic cloves, 6 smashed, coarsely chopped, 1 finely chopped
2 tsp. whole Sichuan peppercorns, divided
2½ cups fish stock, low-sodium chicken broth, or water
2 scallions, thinly sliced on a diagonal
2 tsp. gochugaru (fine Korean red pepper powder)
1 tsp. sesame seeds
½ tsp. freshly ground white pepper
500 gm Pacific West Hake fillets skinned
3 celery stalks, julienned
7 cm fresh ginger, peeled, thinly sliced
2 sprigs coriander, sliced into 2
6 dried Sichuan chillies or other red Chinese chillies, divided
3 tbsp doubanjiang (Sichuan-style fermented chilli bean paste)
green salad dressed with sherry vinegar, to serve
2 bunches cherry tomatoes on the vine (about 225 gms)
1 small bulb fennel,thinly sliced
2 red peppers, cut into quarters
1 garlic bulb, top cut off
1 tsp black peppercorns
2 tsp coriander seeds
a handful of sage leaves
about 1.5 litres olive oil
200g fettucini
1 tbsp horseradish cream
½ lemon, zested and juiced
2 rocket handfuls, chopped
white Kampot peppercorns ground to make 1 tbsp
palm sugar or soft dark brown sugar 10g
1 neutral oil tbsp
1 long shallot, thinly sliced
15g dried shrimp
1.5 litres fish stock
50g lemongrass, bashed
240g winter melon or courgette, chopped
320g coconut blossom, cut into chunks
20g toasted rice powder
80 gm coriander or Vietnamese mint
1 tbs plus 2 tsp vegetable oil
½ tsp sesame seeds, plus more for serving
2 onions, peeled and finely sliced
½ tbsp flavourless oil, e.g. groundnut, for frying
2 tsp mustard seeds
2 tsp ground cumin
3cm piece of fresh root ginger, peeled and grated
1–2 long red chillies, deseeded and finely chopped, to taste
1 x 400ml tin reduced fat coconut milk
1–2 tbsp tamarind paste
1 small aubergine, cut into bite-sized pieces
2 carrots, chopped into bite-sized rounds
200g green beans, topped and tailed and cut in half
coconut and ginger Brown Rice
2 tbsp desiccated coconut, toasted (optional)
2 sprigs fresh curry leaves
1 brown onion, halved, sliced
2cm piece fresh ginger, finely grated
400ml can light coconut cream
1/3 cup fresh coriander leaves, plus extra sprigs, to serve
1 tbs neutral oil
2 dried whole chillies
1 can diced tomatoes
1 handful fresh flat-leaf parsley, chopped
Freshly ground pepper, to taste
25 gm butter
25 gm all-purpose flour
1 1/2 tsp English mustard
250 ml milk
3 tsp salt
1 1/2 tsp ground turmeric
6 tbsp of vegetable oil, or mustard oil
1 large white onion, finely grated
1 knob of ginger, 2.5cm long, peeled and crushed to a paste
1 tbsp of ground coriander
1 tsp chilli powder
3 tbsp of tomato purée
200g of tomatoes, cut into 2.5cm cubes
600ml of warm water
1/2 tsp sugar
1.5 kg Goldband skinless snapper portions
1 onion, sliced
900g (3 large) floury potatoes
2 medium, free-range egg yolks
30g unsalted butter, softened
500ml milk
100g smoked salmon trimmings
250ml chicken or vegetable stock
¼ tsp freshly grated nutmeg
Small bunch parsley, chopped
Small bunch tarragon, chopped
200gm Pacific West Hake fillets
200gm Pacific West raw prawn cutlets cut in half
Pacific West salmon portions skinless
½ tsp turmeric powder
1 tsp red chili powder (paprika powder for a milder taste)
1 1/2 tsp coriander powder
1 1/2 tsp cumin powder
2 tsp Garam masala powder
1 1/2 tsp ginger garlic paste -
1 1/2 tsp salt
3 tbsp thick yogurt
Red onion - 1, peeled and cut into big chunks
naan or roti
red onion thinly sliced
yoghurt
2 tsp minced garlic
1 tsp lemon zest
½ tsp pepper
¼ tsp salt
2 tsp ground coriander
600 gm winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½
200 gm Halloumi cheese, cut into 1
5 Tbsp. unsalted butter, divided
9 garlic cloves
6 Tbsp. white or yellow miso
1 Tbsp. plus 1½ tsp. Sriracha
2 tsp. avocado or vegetable oil
Pacific West Barramundi fillets cut into bite size pieces
⅔ cup panko
2 tsp. chaat masala, plus more for serving
2 Tbsp. tamarind concentrate
1 Tbsp. (or more) dark brown sugar
½ small red onion, very thinly sliced
5cm piece ginger, peeled, finely grated
1 bunch coriander, tough stems trimmed, coarsely chopped (about 2 cups)
2 green Thai chillies or other green chiles, seeds removed if desired
½ tsp. dried oregano, preferably Mexican
Tbsp. extra-virgin olive oil
¼ tsp. cumin seeds
2 garlic cloves, unpeeled
450 gm tomatillos, husked, rinsed
2 serrano chillies
1 spring onion finely chopped
3–4 sprigs coriander, tough stems removed, chopped
Dried oregano, cilantro leaves, avocado slices, and lime wedges (for serving)
½ garlic clove, finely grated
4 cups ½–¾-inch pieces country-style bread
½ garlic clove, grated
1 large head fennel, very thinly sliced
2 medium golden or red beets, very thinly sliced
8 small white turnips, trimmed, very thinly sliced
8 cups torn lettuce leaves (such as red oak or Little Gem)
½ cup pomegranate seeds
2 tbs unsalted butter, melted
1 tbs thyme leaves
3 tbs white wine vinegar
1 tbs Dijon mustard
2 tsp finely chopped fresh tarragon, plus more for serving
1 head radicchio cabbage, leaves coarsely torn
150g of button mushrooms, sliced
10g of chopped dill
10g of chopped flat-leaf parsley
1 lemon, zested
2 eggs, hard-boiled for 7 minutes, peeled and chopped
100ml of dry white wine
400g of puff pastry
500 gm Pacific West salmon portions skinless
100g of rice, brown basmati
1 egg yolk, beaten
60g of butter
plain flour, for dusting
plain flour
1 cup) unsalted butter, cut into cubes and chilled
¼ cup finely chopped shallots
1/3 cup heavy cream
Kosher salt and white pepper, to taste
300g of white fish, such as hake or cod, skinned and cut into small chunks
50g of unsalted butter
300g of salmon fillet, skinned and cut into small chunks
500g of prawns, shelled
60ml of white wine
60g of unsalted butter
60g of plain flour, sifted
600ml of whole milk
freshly grated nutmeg
300g of lasagne pasta, fresh
100g of Parmesan, grated
2 tablespoons unsalted butter, softened
3 tablespoons extra-virgin olive oil
80g butter
1½ tbsp extra virgin olive oil
1 leek (white part only), thinly sliced
60ml dry white wine
½ cup plain flour
2 cups milk, warmed
½ tsp dijon mustard
¼ cup cream
2 sheets frozen puff pastry, thawed
1 free-range egg
600 gm Pacific West Hake fillets
200ml light coconut milk
1 small handful dill and parsley, roughly chopped
1 long red chilli, thinly sliced
2 kaffir lime leaves, finely shredded (optional)
250g pumpkin, peeled, cut into 2cm pieces
1 green capsicum, cut into strips
1 tbs coconut oil
3 tbs Thai red curry paste
3 cups chicken stock
1 tbs tamarind puree
100g baby spinach leaves or similar
4 cloves garlic chopped
900 gms mixed red chilli peppers red jalapenos are preferred, though Fresnos or red Thai peppers are great
900 ml unchlorinated water
3 tbs sea salt
3 tbs light brown sugar
1 tsp granulated sugar
1 garlic clove, sliced
chilli flakes a pinch
3 cloves
200g long stem broccoli
3 scallions – white part ( save the rest for garnish)
4 cups chicken stock
100 gm shitaake mushrooms, stems removed, sliced)
1 tbs sesame oil
2 tbs miso paste
1/2 tsp hondashi granules
100 gms fresh ramen noodles, cooked according to directions
⅓ cup olive oil, plus more for drizzling
½ medium fennel bulb, fronds reserved, core removed, bulb thinly sliced
8 garlic cloves, smashed
80g Leeks, cut in half lengthways, washed and cut into 1cm slices
10 Mushrooms button, washed and sliced
2 x 400ml cans whole peeled tomatoes, preferably San Marzano, drained
1 Fresno chilli or silimilar, very thinly sliced, divided
300 gms strozzapreti or casarecce
80g Fennel, 1cm dice
2 Shallots, small peeled and sliced
100 gm Butter, unsalted
40g Flour, plain
320ml Milk, whole, organic
160ml Cream, whipping
1 handful Parsley, roughly chopped
1kg Potatoes, Desirée, peeled, cut 5cm, steamed until soft for 25-30minutes
100ml Milk, whole, organic, warmed
100g Butter, unsalted, melted
4 pinches Salt
4 turns Pepper, white, freshly ground
600 gm Pacific West Hake fillets, diced into 2 cm pieces
2 red or green Thai or serrano chiles,finely chopped
2 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped
4 garlic cloves, finely chopped
2 sweet potatoes
2 white potatoes
coriander leaves finely chopped to make 3 tbsp
300g boiled potatoes, coarsely grated
1 green bird’s-eye chilli, finely chopped
1 tsp cumin seeds, coarsely ground
1⁄2 tsp black peppercorns, coarsely ground
2 thumb-sized pieces ginger, finely chopped
2 tbsp rice flour
75g dried breadcrumbs
2 red onions, thinly sliced
a small handful coriander leaves , finely chopped
½ medium daikon radish (about 1 lb.), peeled, halved lengthwise, thinly sliced on a diagonal
⅓ cup sherry vinegar or red wine vinegar
¼ cup coconut aminos
½ cup almonds
3 medium carrots (about 8 oz.), peeled, thinly sliced on a diagonal
1 stick celery, finely chopped
½ yellow pepper, finely chopped
½ small red onion, finely chopped
1 tsp white wine vinegar
2 gherkins, finely chopped
50g butter, melted
4 white sub rolls
¼ iceberg lettuce, finely shredded
2 tsp onion granules
2 tsp garlic granules
1 tsp cayenne
2 tsp ground white pepper
1½ tbsp kosher salt
1 tbsp Aleppo-style pepper
200 gms Halloumi cheese, cut into 1
3 tbs extra-virgin olive oil, divided
½ cup toasted almonds, coarsely chopped
600 g butternut pumpkin halved, seeds removed, sliced crosswise
1 garlic clove, grated
Flaky sea salt (for serving)
1 Scallion (green and light green parts only) thinly sliced
Sriracha mayo
3 Cups green cabbage, shredded
Large pinch of salt
1 Demi baguette or Italian loaf, warmed in the oven
Pacific West's Sustainable Harvest Tempura Fish Fillets
1 tbs poppy seeds
1/2 tsp orange zest
1 tbs rice wine vinegar
1/2 tbs butter
2 large carrots, cut into 3 cmchunks
3 large parsnips, cut into 3cm chunks
celeriac, peeled, cut into 3 cm chunks
pinch of smoked paprika
600 gm frisée, cut or torn into bite-size pieces, washed
4 tbs whole grain mustard Walnut Vinaigrette
2 tbs whole grain mustard
½ cup walnut oil
5 tbsp tahini
1 red onion, chopped
1 tsp sumac, plus extra to garnish
1 green chilli, chopped
4 tbsp cold water
A splash of hot sauce
3 garlic cloves, finely diced
1 shallot, finely sliced
3 tbsp dried breadcrumbs, plus extra for coating sunflower oil (or other flavourless oil), for frying
250ml of white wine
500ml of double cream
3 tbsp of Dijon mustard
1 tbsp of Pommery mustard
100g of breadcrumbs, fine
6 spring onions, finely sliced
1 tbsp of light soy sauce
1 tsp Thai fish sauce
fresh ginger, peeled and finely grated
white pepper, freshly ground
4 tbsp of vegetable oil
700 gms asparagus, trimmed
7cm piece ginger
½ cup fresh orange juice
¼ cup store-bought or homemade achiote paste
5 garlic cloves, divided
½ red onion, finely chopped
2 cups finely chopped pineapple (from about ½ medium pineapple)
Vegetable oil (for grill)
16 corn tortillas
Pacific West Hake fillets - 1300 gms
10 guajillo chillies
3 morita chillies
¼ cup plus 3 tbs fresh lime juice
1.5 tbs kosher salt
1 habanero chilli, finely chopped
3 tbs chopped cilantro, plus whole leaves for serving
5 large flour tortillas
10 radishes, sliced thin
1/4 of a red cabbage, thinly sliced (about 1 1/2 cups)
1 orange or red pepper, seeded and sliced into strips
2/3 cup sour cream
4 grinds of pepper
1 cup cherry tomatoes, cut into quarters
1 jalapeño seeded, and diced small
pinch of sea salt
1 tsp cumin
1 tsp chili powder
1 tsp hot sauce, we use sriracha sauce.
1 tbs red onion, diced small
1 tbs minced fresh cilantro
1/2 Cup Purple Cabbage, shredded
4 tsp Kosher Salt
quality burger buns
1 tbs Hot Sauce or Sriracha
3 tbs smoked paprika
2 tsp onion powder
1 ½ tsp sea salt
½ tsp cayenne pepper
1/2 cup rocket leaves
1 –2 tsp lime juice
1/4 tsp Malden salt
1/2 tsp chili powder
a good pinch of ground chipotle powder
1 tsp black mustard seeds
8 curry leaves
1 small onion, thinly sliced
½ red pepper, sliced
½ green pepper, sliced
a thumb-sized piece ginger, shredded
4 plum tomatoes, roughly chopped
a small bunch coriander, torn
1 lime, wedged to serve
flat-leaf parsley a small bunch, chopped
leeks 2, trimmed, washed and sliced
butter 75g
plain flour 2 tbsp
whole milk 350ml
Desiree or Estima potatoes 750g, scrubbed but skin left on
75g cooking chorizo, skinned and cut into discs
½ onion, sliced
2 tbsp sun-dried tomato paste
200ml dry sherry
a handful olives
150ml chicken stock
½ orange, segmented
2 large eggs, beaten to blend
3 medium tomatillos, husks removed, rinsed
¼ cup fresh lemon juice
250 gm pouch ready-cooked rice
2 cups panko (Japanese breadcrumbs), divided
Vegetable oil (for cooking; about 5 tablespoons)
500 gm Pacific West Blue Swimmer Crab meat
2 tbs finely chopped fresh chives
4 tsp crème fraîche
4 tsp mayonnaise
2 tsp piment d’Espelette
300 ml coconut milk
100 ml water
baby bok choy
1/2 tin of Maesri red curry paste
1 tsp palm sugar
1-2 squeezes of fresh lime
1/2 tsp fish sauce
1/2 onion finely chooped
thumb size piece of ginger, grated
1-2 garlic cloves finely chopped
zest and juice 1 orange
1 tbsp reduced-salt soy sauce
2 tsp white wine vinegar or rice vinegar
1 tbsp very finely shredded ginger
10 spring onions , halved and sliced lengthways
1 red pepper , deseeded and sliced
140g beansprouts
1-2 tsp sesame seeds , toasted
⅓ cup fresh orange juice
2 tsp. unseasoned rice vinegar
⅓ cup vegetable oil, plus more for grill
Cooked short-grain white rice (for serving; optional)
2 habanero chillies, seeds removed, chopped
thumb size piece ginger, peeled, thinly sliced
2 tsp lime juice
3 eggs
1/3 long red chilli, thinly sliced
1/2 tbsp vegetable oil
1/3 medium red capsicum, thinly sliced
1 medium tomato, roughly chopped
50g green beans, trimmed, halved lengthway
1/3 cup bean sprouts, trimmed
1tbs fresh coriander leaves
1 cup carrot, diced
one lime- zest and juice
1 onion- finely diced
1 red bell pepper, diced
4 garlic cloves- rough chopped
1/2 jalapeno, finely diced
1 1/2 cups tomatoes, diced
½ cup chopped cilantro, scallions or Italian parsley
2–3 tbs coconut oil
1/2 tsp Malden salt
1 tbs tomato paste
1x 400ml can coconut milk
watercress to serve
1 potato, grated
1 small red onion, grated
1 tbsp flour
1 egg yolk, at room temperature
½ clove garlic, crushed
100ml vegetable oil
small handful mint , chopped
sunflower oil for frying
1 tbsp Thai red curry paste
1½ tsp palm or soft brown sugar
1 lime leaf, shredded (or zest from ½ a lime)
1 egg white
½ lemongrass stalk, finely chopped
1 tbsp coriander leaves, plus extra to serve
50g green beans, thinly sliced into rounds
1 red chilli, seeded and finely chopped
50ml white wine vinegar
50g caster sugar
1/2 cucumber, diced
75g fresh white breadcrumbs
1 tsp black peppercorns ground
25g parmesan, finely grated
1 lemon zested, ½ wedged to serve
2 tbsp black sesame seeds
Pacific West Capensis Hake married fillets skinless cut into 1cm-thick fingers
25g plain flour
vegetable oi for deep-frying
150g frozen peas, defrosted
50g mint leaves
1 large garlic clove, crushed
50g almonds
100ml olive oil
40gm, finely grated parmesan
2 large Maris Piper potatoes
1 tsp malt vinegar, plus extra to serve
75g self-raising flour, plus extra for dusting
25g cornflour
small pinch of ground turmeric
125g cold lager or fizzy water
4 cornichons
1 tsp capers
handful of parsley leaves, chopped
Pacific West skinless hake fillets
bamboo skewers
100g strong white bread flour
⅓ cup chopped bread-and-butter pickles
50 gm Pacific West Raw Prawn Cutlets. Peeled and finely chopped
250g frozen peas
¼ tsp lemon juice
40g butter
a pinch white pepper
120 g panko breadcrumbs, blended until fine
½ tsp baking powder
1 tbsp white wine
1 egg, yolk and white separated
½ tbsp olive oil
200ml whole milk
3 large eggs, beaten to blend
1 cup finely crushed potato chips
1 cup panko (Japanese breadcrumbs)
Lemon wedges (for fish)
8 seeded hamburger buns
⅔ cup baby arugula
⅔ cup finely shredded Napa cabbage
⅔ cup parsley leaves with tender stems
8 slices tomato, preferably heirloom
3 tbs finely chopped shallot
1½ tsp kosher salt, plus more
4 tbs unsalted butter, melted
2 tbs bread-and-butter pickle juice
8-10 Fresno or Serenade chillies roughly chopped
8 red peppers - deseeded and roughly chopped
400 g tin cherry tomatoes
4 cups golden caster sugar
1 finger sized piece of ginger , peeled and roughly chopped
210 ml red wine vinegar
vegetable or coconut oil for frying
rice flour (non-glutinous) 100g
caster sugar a pinch
2 shallots, thinly sliced
100g bean sprouts
50g coriander
1 heaped tsp ground turmeric
200ml coconut milk
1 spring onion, thinly sliced
½ tsp sea salt flakes
2 bird’s-eye chillies, finely chopped
3 tbsp caster sugar
230 gm Pacific West Blue Swimmer Crab meat
5 scallions, thinly sliced
3 medium tomatoes, coarsely chopped
⅓ up coarsely chopped dill, cilantro, and/or basil
1 Fresnoi chilli, seeded, minced
1 stalk lemongrass, peeled, trimmed, thinly sliced
800 gms vine ripened tomatoes, chopped (about 3 cups)
2 cups quality vegetable stock
1 /2 cup coconut milk
3 tbs fresh orange juice
3 /4 cup pea tendrils or shoots, trimmed
6 snow peas, trimmed, thinly sliced on diagonal
2 tsp dill chopped
60ml single cream
1 tbsp butter
350g potatoes, peeled and chopped into 1cm cubes
Pacific West skinless salmon portions cut into 1cm chunks
3 black peppercorns
1 carrot small, peeled and chopped
2 shallot, peeled and chopped
10 stalks flat-leaf parsley
½ small leek
1 stick celery, cut in three
3 allspice berries
1 garlic clove, coarsely chopped
1 tsp. (or more) sugar
½ cup chopped peeled ripe peac
1 tsp. cornstarch
1 Tbsp. (or more) apple cider vinegar
Vegetable oil (for brushing)
1 red Thai chilli or Fresno chile,seeds removed, coarsely chopped
Coriander sprigs and lime wedges (for serving; optional)
corn or flour tortillas 8, warmed
pickled jalapeños to serve
guacamole to serve
hot sauce to serve
1 /4 cup unseasoned rice vinegar
500 gms Pacific West salmon portion skin on
1 tbsp groundnut oil
1⁄2 tsp smoked paprika
1⁄2 tsp garlic salt
1⁄2 tsp ground coriander
1/2 tsp mild chilli powder
150ml sour cream
2 whole star anise
4 cups cold water
2 navel oranges
4 cups very thinly sliced fennel (from 2 medium bulbs)
1 cup small fresh mint leaves
1/2 cup Thai basil leaves
200 gms Pacific West Goldband skinless snapper fillets
1½ tbsp vegetable oil, plus extra, to deep-fry
2 apple eggplants, quartered
5 pea eggplants
3 cm piece ginger, peeled, thinly shredded
3 fresh green peppercorns stems
1 king brown mushroom, thinly sliced
2 makrut lime leaves
1 long red chilli, thinly sliced on the diagonal
60 ml chicken stock
5 red bird’s-eye chillies, roughly chopped
6 cm piece galangal, peeled, sliced
1 lemongrass stalk, white part only, sliced
3 cm piece ginger, peeled, sliced
10 black peppercorns
Chipotle mayonnaise
Salt and black pepper, to taste
5 ripe tomatoes, diced
½ red onion, diced
Small handful of coriander leaves, chopped
1 small jalepeño pepper, seeds removed and diced
Sliced radish
Finely sliced red cabbage
1 litre cooking oil
125g plain flour
1 tsp fine chilli powder
250ml Mexican beer
1 snake bean, cut into 3cm pieces
600g Pacific West skinless flathead fillets cut into chunky bite size pieces
vegetable oil for deep-frying
300 gm Pacific West Whole cleaned baby lolligo squid
1 Tbsp. finely chopped galangal or ginger
150g plain flour, plus 1 tbsp for dusting
400ml lager, cold
6 tbsp light soy sauce
3 tbsp lime juice
1 small bunch mint, leaves picked, tor
¼ cup puffed rice, preferably wild (optional)
340 gm Pacific West Barramundi skinless fillets
2 large white grapefruits, peeled, segments torn into 5cm pieces
1 bunch spring onions, thinly sliced on a diagonal
¼ cup fresh grapefruit juice
1 small fennel bulb, quartered through root end, thinly sliced lengthwise, plus ⅓ cup fennel fronds
Olive oil (for drizzling)
2 small red chillies, seeds removed, finely chopped
2 tsps finely grated grapefruit zest
1 tbs white wine vinegar
Boiled water
1 1/4 cups sake
Sliced green onions, or ginger, for garnish, optional
4 Barramundi portions skin on centre cut
Pacific West's Panko Prawns
'Street Foodie' Salt and Pepper Tofu
5 tbs mirin (sweet cooking sake)
2 1/2 tbs dark soy sauce
1 tbs tamari
1 tbs grated fresh ginger
4 to 5 cloves garlic, minced
‘Street Foodie’ Cauliflower Popcorn
Pacific West Smoked Salmon Savouries
3 tbs oyster sauce
2 tbs brown sugar, loosely packed
1 red chilli, minced
2 large onions (finely chopped)
1 cup vinegar
1 kg vine ripened tomatoes, roughly chopped
3 small red chillies (finely chopped)
2 tsp of salt
1/4 tsp of cinnamon
1/2 tsp ground coriander
1 tbs finely chopped lemongrass
1 tbs finely chopped ginger
1 tbs finely chopped galangal or ginger
1 tbs shrimp paste
2 large grapefruits, peeled, segments torn into 3cm pieces
¼ head of green cabbage
8 corn tortillas
2 tbsp adobo sauce
Pacific West's hand crumbed whiting fillets
1 cup coriander leaves with tender stems
3 Fresno chiles, coarsely chopped
4 Tbsp. vegetable or grapeseed oil, divided
2 cups basil leaves (about 1 bunch)
sesame seeds to garnish
300g Pacific West salmon portions skinless, cut into 2cm cubes
2 tsp brown or red miso
2 tsp umeboshi paste
1 large garlic clove, minced
2 tsp soft light brown sugar
2 spring onions, sliced into short strips
1 lime, thinly sliced
200gm Pacific West dusted flounder
1 tsp chipotle paste or harissa
6 tbsp mayonnaise
4 soft corn tortillas
175g white cabbage , finely shredded
good handful chopped coriander
1 small red onion , finely chopped or sliced
juice 1 small lime , plus wedges to serve (optional)
3 garlic cloves, finely sliced
1 piece of fresh ginger, peeled and sliced finely
250ml of sake, shirataki jozen mizuno gotoshi pure rice wine (ginjo)
1 tbsp of tamari
3 spring onions, finely sliced
1 red chilli, finely sliced (or more if liked)
1 handful of chopped flat-leaf parsley
1/3 cup vodka
1 medium shallot, thinly sliced
1 1/2 cups flat-leaf parsley leaves
3 1/2 tbs canola oil
1 1/2 long red chillies, seeded and sliced
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
3 Tbsp. grapeseed oil or vegetable oil
1 tsp. brown mustard seeds
5 garlic cloves, finely grated
1 large red onion, chopped
1 cup low-sodium vegetable or chicken broth
1 X 400ml can crushed tomatoes
1 X 400ml can unsweetened coconut milk
1 1/2 limes juice only
300 ml cold-pressed oil
1 tsp Kashmiri chilli powder or ½ tsp. cayenne pepper
3–4 fresh or dried curry leaves
7 cm ginger, peeled, finely grated
100 g fresh coriander, leaves and stalks
1/4 cup chopped dill, plus more for garnish
Freshly ground white pepper
600 gms Pacific West Capensis Hake married fillets skinless
1 tbs baking powder
3/4 cup plus 2 tbs heavy cream
6 tbs unsalted butter
1 tbs distilled white vinegar
soured cream to serve
flat-leaf parsley a handful of leaves
1/2 X 400 gm tin black beans, rinsed and drained
5 spring onions, chopped
2 plum tomatoes, diced
3 tsp olive oil
¼ tsp hot smoked paprika
4 small tortillas, warmed or griddled
Pacific West's Battered Snapper Fillets
3 small Lebanese cucumbers 3, finely diced
2 tomatoes, ripe but firm, finely diced
½ red onion, or 4 spring onions, finely chopped
½ cup basil leaves, torn if large
500 gms mixed radishes, trimmed
80 gms Piave cheese or Parmesan, divided
3 Tbsp. drained capers
⅓ cup coarsely chopped parsley leaves
2 lemons, cut into wedges
Pacific West Raw Prawn Cutlets, tails off, patted dry, halved lengthwise
4 scallions, cut into 3 cm pieces
½ cup plus 2 tbsp aioli
4 X 2 cm thick slices country-style bread
parsley or tarragon or dill 1 or a mix, chopped to make 1–2 tbsp
white wine or fish stock 350ml
500 gms Pacific West Capensis Hake married fillets skinless cu
house made chips to serve
garlic clove, finely grated
flour for dusting
breadcrumbs fresh or dried, to coat
500gm mashed potato
1 egg, beaten
3 tbs Dijon mustard
1 tbs honey
1 tbs cider vinegar
1 ½ tbs chopped fresh dill
3 medium Persian cucumbers, cut into small pieces
coriander leaves and lime wedges (for serving)
1 cup packed coriander leaves
1 cup packed parsley leaves
1/4 cup fresh lime juice
2 large ripe avocados, pitted, flesh scooped out and cut into 3cm cubes
Tender lettuce leaves (such as butter lettuce), for garnish
2 serrano chilli, thinly sliced
½ head of garlic, cloves separated
¼ cup fresh mint leaves, preferably peppermint, torn
500 gm truss tomatoes, chopped
¾ tsp kosher salt, plus more
4 whole pickles (half- or full-sour), halved lengthwise, sliced crosswise into 3cm pieces.
60 gm Parmesan, shaved
2 tbs sweet pickle, chopped
1 tbs capers, drained and chopped
2 tsp fresh parsley, chopped
Brioche burger buns
150g quinoa
½ vegetable stock cube
75g pine nuts
1 pomegranate, seeds removed
a small handful mint, chopped
a small handful coriander, chopped
3/4 cup feta, crumbled
chips to serve (optional)
50ml vinegar or white balsamic
2 small heads red chicory,stalks trimmed, leaves separated and large ones halved
1 small watermelon
65g pistachios (preferably green Iranian)
70ml groundnut oil
40 g garlic peeled & crushed
200 g sugar fine white
80 g water
120 g rice vinegar
1 tbsp tapioca starch mixed with 3 tbsp water
100 g red jinda chillies deseeded & finely chopped
3 deseeded bird's eye chillies optional
1 Tbsp. plus 1½ tsp. fish sauce
4 Tbsp. extra-virgin olive oil, divided
1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 cup basil leaves
180 gm cellophane or glass noodles
½ cup salted, roasted peanuts, crushed, divided
1½ cups basil leaves, torn if large
¼ cup raw pistachios
1 serrano chilli, very thinly sliced
400g labneh
¼ x 1.5kg honeydew, rind and seeds removed, sliced ¼ inch thick
2 tbs white wine vinegar
1 tsp Maras red pepper flakes or ½ teaspoon crushed red pepper flakes
4 medium tomatoes, diced
6 cherry tomatoes, sliced
2 handfuls mint leaves, chopped
2 red onions, chopped
60ml olive oil
40ml balsamic vinegar
16 pickled beetroot, sliced
20 asparagus spears, blanched
30ml lemon juice
Handful of microgreens
2 x 400g cans brown lentils
Handful of basil leaves, torn if large
1 shallot, finely chopped
1 English hothouse cucumber, halved lengthwise, sliced crosswise
Handful of mint leaves, torn if large
2 tbsp white wine vinegar
800 gms mixed heirloom cucumbers, sliced into ¼
800 gms yellow peaches, sliced into ¾
100 gms mild feta, crumbled
10ml of fish sauce
2 jalapeños, or serrano chillies, deseeded and roughly chopped
100ml of lime juice
1 avocado, peeled, pitted and sliced into thin wedges
4 tomatillos, husks removed, washed and roughly chopped
chile de árbol, powdered
1 lime, cut into wedges
4 Pacific West scallops roe off
¼ tsp. celery salt, plus more for serving
1/4 white onion, chopped
5 mini seedless or Persian cucumbers or 1 small English hothouse cucumber (about 12 oz.)
1 x 8cm strip lemon zest, very thinly sliced
Pacific West Hand Crumbed Panko Flathead Fillets
1 tbsp white wine vinegar
8 green olives pitted, very finely chopped
1 tbsp tarragon finely chopped
50ml extra-virgin olive oil
320g cooked beetroots, cut into slim wedges
320g baby spinach
100g feta, crumbled
2 oranges
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 litre vegetable stock
1 tbsp ginger grated to make
4 tbsp miso soup paste
a bunch spring onions, sliced
1 tsp. saffron threads
3 lemons, divided
1 cup dill leaves with tender stems
1 cup high-quality basmati rice
¼ cup parsley leaves with tender stems
1 cup plain thick yogurt (such as labneh, skyr, or Greek)
1 cos lettuce, leaves separated
small pack mint , leaves picked
small pack coriander , leaves picked
20 lychees , peeled, halved and stoned
150g bag beansprouts
large handful roasted peanuts , roughly chopped
small handful crispy onions or fried garlic chips (optional)
juice 2 limes
6 French breakfast radishes, cut into small wedges
2 sprigs of dill, chopped
2 cucumbers, peeled, seeded and thinly sliced
3 shallots, finely sliced
2 tbsp of fresh tarragon
2 tbsp of flat-leaf parsley, shredded
4 vine tomatoes, roughly chopped
1 handful of mixed salad leaves
1/4 tsp mint, dried
black pepper, freshly ground
25g of coconut, grated
2 tbsp of walnuts, roasted and crushed
1 tsp black peppercorns, crushed
4 tbsp of extra virgin olive oil
1 punnet of salad cress
8 cherry tomatoes
2 mangoes, slightly unripe
1 broccoli small head, cut into florets
100g sugar snap peas
2 pak choi, quartered
2 spring onions, cut into 3cm-long pieces
a handful coriander, leaves torn
4 tbsp sriracha
½ lime, juiced
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