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quinoa 011fixW


quinoa 006W


1 cup organic white quinoa

1 1/2 cup water

1/4 red onion, small dice

1/3 cup pomegranate seeds

1/2 cup firm ripe mango, diced

1/4 cup coriander leaves, roughly chopped

20 g butter

2 Tbls olive oil

2 Tbls lemon juice

20 x green prawns, deveined, tails intact



1. Combine water and quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 10-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.

2. Combine mango, onion and pomegranate arils in a large bowl. Add quinoa. Stir in coriander leaves, olive oil and lemon juice. Season. Toss to combine. Place in the refrigerator until required.

3. Meanwhile, heat oil and butter in a large non-stick fry pan. Cook prawns on medium-high heat for 2 to 3 minutes until prawns begin to turn pink or until cooked through. Season. Serve prawns on skewers with quinoa

prawn soup 020 -1W



prawn soup 011fix RAWw


12 x green prawns, peeled, deveined, tails intact

565 ml coconut milk

1 x coriander (cilantro) root, washed and scraped

1 Tbls lemongrass, finely chopped

1 tspn sambal oelek (fresh ground chilli)

1 x long red chilli, cut in half

3 x cm. piece galangal, thinly sliced

1 tbls fish sauce

4 x kaffir lime leaves, rubbed

1 tspn fresh lime juice

1/3 cup coriander leaves, to garnish

1 tbls fried shallots, for garnish



1. Place coconut milk, coriander root, lemongrass, sambal oelek, chilli, galangal, fish sauce and lime leaves in a medium saucepan on low heat. Bring to a low simmer and infuse for 4-5 minutes, gently stirring occasionally. Add prawns and simmer for a further 5-7 minutes or until prawns are cooked through.

2. Remove from heat and transfer to a serving bowl. Season with lime juice. Add more fish sauce if desired. Garnish with coriander leaves and fried shallots. Serve immediately

This dish was so delicious. I ate this in Thailand while we were on holidays.

lamb burgers 018fix (2)Wlamb burgers 023fix (2)Wa


500g lamb mince

1 small red onion, diced

2 cloves garlic, finely chopped

1/2 cup breadcrumbs

30g sachet taco seasoning

1 egg

1/3 cup, coriander leaves, roughly chopped

2 tbs rice bran oil

1/2 cup plain Greek style-yoghurt

2 tbs olive oil

1 tsp cayenne pepper

12 cherry tomatoes, sliced

80g salad greens

1 Lebanese cucumber, sliced

6 bread rolls



1. Combine mince, onion, garlic, breadcrumbs, taco seasoning, coriander leaves and  egg in a bowl. Season with salt and pepper. Use your hands to shape into 6 patties. Refrigerate for 15 minutes.

2. Heat oil in a non-stick frypan over medium-high heat, then cook patties for 2-3 minutes each side or until cooked to your liking. Place yoghurt in a small bowl. Sprinkle with cayenne pepper and drizzle with olive oil.

3. Spread bun bases with butter or margarine. Top each with a pattie, salad leaves , cucumber, sliced tomatoes, yoghurt and bun top.

tahong 008LRW


1 kg mussels, washed, cleaned, de-bearded

1 x large onion, finely chopped

2 x cloves garlic finely chopped

3 x cm. ginger, cut into julienne (matchsticks)

300 ml chicken stock or water

2 Tbls rice bran oil

1 tspn fish sauce

1 x long red chilli, sliced for garnish

1/2 cup coriander leaves, for garnish



1. Heat oil in a large saucepan over medium-high heat. Sauté onion for 2 minutes or until translucent. Add garlic and ginger and cook for 1-2 minutes until aromatic. Add the mussels and cook, stirring for about 2 minutes.
2. Add the stock, pepper and fish sauce and bring to a boil stirring occasionally. Simmer and cover with lid for 2-3 minutes or until the mussels begin to open (do not overcook the mussels). Add more stock or water if necessary. Taste and adjust the seasoning with salt. Remove from heat.
3. Transfer to a large serving bowl. Garnish with chilli and coriander. Serve with steamed rice or bread.


My dad used to cook this for us in the Philippines. I couldn’t resist recreating his dish.