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light meals salads seafood simple meals

Fresh snapper tortilla with pineapple salsa

December 31, 2016

Initially I was going to call this a taco but then after researching the difference between taco, burrito, tortilla it seems that tortilla (in Mexican cookery a thin, flat maize pancake, eaten hot or cold, typically with a savoury filling) is more correct. I think the ‘wrap’ or ‘tortilla’ is more transportable and easier to eat than the taco shell so they’re great for taking on a picnic or in the boat for a fishing trip! If you make the pineapple salsa and the avocado cream the night before the flavours will develop more and so your tortilla will be extra tasty.


1 fresh pineapple, diced
1/2 a fresh chilli, finely chopped
1 small red onion, finely chopped
3 mint leaves, finely chopped
A small handful of coriander, finely chopped
1 tablespoon of olive oil
Juice of one lime
Salt and pepper
Combine all ingredients and refrigerate. Your salsa will stay fresh for 2 – 3 days.

1 avocado
Juice of one lemon
A good handful of fresh coriander

Whiz with a stick blender and refrigerate. Your avo cream will stay green and fresh for 2 – 3 days due to the lemon juice content.

Makes 6

3 fresh snapper fillets
1 tablespoon of flour
1/2 teaspoon of cumin powder
1/2 teaspoon of paprika
Pinch of cayenne pepper
Salt and pepper

Shake all together in a plastic bag to coat the fish fillets evenly. Pan fry your fish over a medium-high heat in a little olive oil and a knob of butter until golden brown on both sides. Set aside.

6 wraps or tortillas, I use the smaller ones, about bread and butter plate size
1/4 of a red cabbage, finely sliced
A good handful of snowpea sprouts (I always chop the ends of them so they are not quite so long and more manageable)
Olive oil

Brush a frypan with olive oil and heat over a medium-high heat, add your tortillas one at a time and cook on both sides till golden. Along the centre of each tortilla add some sliced red cabbage and some snow pea sprouts. Chope the snapper fillets into bite sized chunks and add a few of these to each tortilla. Spoon over pineapple salsa and dollop with the avocado cream. Season with salt and pepper, wrap and serve or wrap and pack.

The great thing about this type of food is it’s very mix and match, use what you have on hand eg. instead of pineapple salsa make a cucumber – tomato salsa or add mango to the pineapple. Layer with lettuce and grated carrot rather than cabbage and sprouts.



raw food salads simple meals

Heirloom tomato cups with goat feta and basil dressing

March 10, 2014

This time of year in New Zealand (late summer), tomatoes are plentiful and cheap. Tomatoes and basil are an old match made in heaven. I brought a bag of mixed heirloom tomatoes from my local, Waihi Beach farmgate deli and came up with this little treat for an entree on a hot, late summer’s day…


A handful of tomatoes per person (the smaller varieties), cut in half
100g goat feta, chopped
1 tablespoon of chives, chopped

3 large basil leaves, finely chopped
3 tablespoons of olive oil
2 tablespoons of lemon juice
1 small clove of garlic, minced

Place all the dressing ingredients in a screw top jar and shake.

Place the tomatoes and feta into serving dishes, spoon over dressing, garnish with chives.



light meals salads seafood

Fresh salmon salad with home made dill mayo

December 6, 2013

This is nice and easy, the dill and fennel add some great flavours. When I was cleaning up I accidentally dropped my vintage glass eggcup and silver teaspoon (see photo below) into the insinkerator while it was going! Glass splinters all over the kitchen. Sad about the loss of my treasured eggcup though 🙁


For the salmon:
300g to 500g fresh salmon cut into pieces
1/2 fennel bulb
1/2 beetroot
1/2 telegraph cucumber
1 tablespoon olive oil
Small handful of dill, chopped
Himalayan or sea salt & pepper to taste
1/2 lemon
2 spring onions, sliced

Pan fry the salmon in the olive oil till golden on the outside and just cooked on the inside. Thinly slice the fennel bulb, beetroot and cucumber (use a mandolin if you have one). Mix the salmon and vegetables gently together, squeeze over the lemon juice, season with salt and pepper, garnish with half of the dill – save the other half for the mayo. Dollop with the home made mayo.

For the mayonnaise:
2 egg yolks
1⁄2 teaspoon of mustard powder
1 tablespoon of lemon juice
1 tablespoon of apple cider vinegar
1⁄2 cup of olive oil
Chopped dill (optional)
Himalayan or sea salt & pepper to taste

In a blender add egg yolk, mustard, lemon juice, vinegar and salt/pepper. Blend to combine. With blender running, very slowly add the oil into the mixture. Continue blending until the mixture is thick and forms an emulsion. Season to taste, stir in the leftover dill from the salmon recipe. Will keep up to 2 weeks if stored in a sealed jar in the fridge.


beef light meals salads simple meals

Thai beef salad with dipping sauce

July 11, 2013

This is very easy and tasty, the chilli adds a bit of extra flavour burst. It also looks so impressive and colourful when served.




For the salad:
2 eye fillet or 1 sirloin or 1 scotch fillet steak
1 large handful of rocket
2 large handfuls of salad leaves
2 spring onions, chopped
1/2 red capsicum, sliced
6 cherry tomatoes, halved
1/4 cup of toasted sesame seeds
1 small handful of fresh coriander leaves
Zest of 1 lime
1/2 cup of mung bean sprouts (optional)
Freshly ground salt and pepper

For the dressing:
Zest and juice of 2 limes
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 small red chilli, chopped finely
1 teaspoon sugar
1 clove garlic, minced or diced
1 teaspoon sesame oil
1 tablespoon chopped fresh coriander
Freshly ground salt and pepper

Whisk all the dressing ingredients together and place in a lidded jar. Season to taste with salt and pepper. Marinate the steak for 1 – 2 hours in a little of the dressing.

Barbecue or pan fry your steak till medium rare. Set aside and rest for 5 minutes. Meanwhile mix all the salad ingredients together except the lime zest and 1/2 of the sesame seeds. Serve on to a platter.

Thinly slice the steak and add to the top of the salad. Shake up the dressing and pour some over the beef salad and some into a dipping saucer. Season with salt and pepper and garnish with the rest of the sesame seeds and the lime zest.