Wild snapper curry

Bold curry flavours, in a spicy, creamy coconut broth. This dish is cooked all in one pan, which makes it easy + relatively quick to cook.

If you don’t have access to finger lime (which is native to Australia), then you can substitute with fresh squeezed lime juice. I am fortunate enough to have a kaffir lime tree, finger lime, chilli + coriander all grown in my garden. What a treat it is to go + pick ingredients to cook with for dinner!

Use whatever chilli you fancy … if you like it hot, then by all means!

*serves 4


1 tbsp ghee
1 tsp yellow mustard seeds
1/2 brown onion finely diced
3 cloves garlic finely diced
1 inch ginger finely grated
1 heaped tbsp curry powder
1 tsp turmeric
1 tin organic coconut cream
2 tomatoes chopped
4 kaffir lime leaves
1 green chilli diced
splash fish sauce
sea salt/black pepper
1 kg wild snapper cut into large chunks

to serve
fresh coriander leaves

1 red chilli sliced
1 finger lime 


Melt the ghee in a deep saucepan over a medium heat.

Add the mustard seeds. Cook until they begin to pop.

Add the onion + sauté until translucent, then add the garlic + ginger. Continue to cook for a minute.

Add the curry powder + turmeric and cook for another minute or so, or until fragrant.

Add the coconut cream and stir well to incorporate the onion + spices. Bring to a gentle simmer.

Add the tomatoes, kaffir lime leaves, green chilli + fish sauce. Taste + season.

Turn the pan to a lower heat + allow the flavours to really develop for around 10 minutes (you will see a nice crust forming around the pan).

Add a little water (1/4 cup) + stir, if the curry becomes too thick.

Add the fish and poach for 7 minutes, or until firm to touch.

Serve with steamed rice.

Scatter with fresh coriander + sliced red chilli.

Halve the finger lime + pop the citrus caviar all over the curry.

Chilli coconut curry mussels

Mussels have little impact on surrounding ecosystems, are a sustainable protein, and are a rich source of omega-3 fatty acids. Not only that, they are juicy, tender and taste of the sea. The addition of turmeric and other ground spices give the curry its beautiful golden hue.

Brimming with nutrition and flavour!

Looking for something new to try/cook up this weekend?

Mussels take no time to cook – which makes this meal a go-to for a quick whip up (+ looks bloody fantastic!).

I like to serve this curry up with steamed brown rice and fresh herbs.


Serves 4

1kg certified organic mussels
1/2 diced red onion
1 tsp grated ginger
2-3 cloves diced garlic
1 & 1/2 tsp ground cumin
1 & 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp chilli flakes
400g organic diced tomatoes
400g organic coconut milk
1 cup organic veggie stock

fresh coriander
fennel fronds


Sauté the onion in a wok – with a splash of evoo, over a medium heat until translucent.

Stir in the ginger and garlic and continue to sauté for 30 secs or so. Throw in all of the ground spices and chilli flakes (you can add more if you like it spicy). Stir and cook until fragrant.

Add the chopped tomatoes and stock to the wok and stir. Simmer for around 20 mins until the mixture reduces and becomes thicker.

Add the coconut milk and drained mussels and stir. I like to reserve a couple of tablespoons of the sea water, to add to the curry for that extra sea saltiness.

Cover and cook for 6-8 mins, or until the mussels open up. Not all of them will.

Serve immediately with steamed rice, scatter with fresh coriander, fresh chilli and fennel fronds.

Chunky salmon patties

I created these chunky salmon patties a couple of weeks ago – hubby & I freakin LOVED them! So much so, we had them AGAIN 2 nights later in open style burgers. I served them on freshly baked gluten-free rye. I won’t lie, I am not one to keep cooking the same thing over again – I like to cook very intuitively and with spontaneity … BUT, I just couldn’t stop thinking about them.

I adapted this from my crab cake recipe, with a couple of minor deet changes. I used rice breadcrumbs – it gave the patties a really crispy texture & crunchy finish.


2 salmon fillets (skin removed)
1 cup gluten free breadcrumbs
2 free range eggs (gently beaten)
2 heaped tbsp homemade mayonaise
juice of 1/2 lemon
1 heaped tsp homemade mustard
pinch pink sea salt
cracked black pepper
bunch coriander (chopped)
small bunch chives (chopped)

rice bran oil


Cut the salmon into small cubes. Add to a mixing bowl. Add all of the remaining ingredients and combine gently (careful not to break the salmon pieces).

Leave to sit for 15 minutes before shaping into 6 patties. Heat a good tablespoon of rice bran oil in a frypan. Fry the patties over a medium – high heat until golden brown and cooked through.

Serve with avo salsa & lemon wedges…

Chunky salmon patties with avo salsa

or in gluten free burgers – with lettuce, mayo red onion, asparagus & avo. EPIC Friday night meal!

Chunky salmon patty open style burgers

*Rice bran oil is a perfect option for this recipe, as it has a high smoke point and subtle flavour.