• Asian-dressed sashimi

    Freeze 200 g salmon trout for 1 hour, then slice thinly. Mix 1⁄3 cup soya sauce, 1 sliced chilli, 1 x 5 cm piece sliced ginger, 2 cloves sliced garlic, the juice of ½ lemon and 1 t sesame oil. Drizzle over the salmon trout and ga…

  • Tuna sashimi and strawberry salad

    Thinly slice the tuna and divide between four chilled plates.   Thinly slice the radishes and cut the strawberries into bite-sized chunks, then arrange on top of the tuna.   Run the blade of a vegetable peeler down the…

  • Tuna sashimi with ginger-soy dressing

    Thinly slice the tuna at a slant. Place the slices onto a bed of crushed ice and scatter the halved grapes and lemon or lime slices on top. Serve with watercress and a side of the ginger-soy dressing. Per serving: 576.2kJ, 23.4g pr…

  • Tuna poké plates

    Using a very sharp knife, carefully slice the tuna, then cut into 1 x 1 cm cubes. Just before serving, layer the vegetables, nori and coconut in bowls or on a platter, then top with the tuna, sesame seeds and dressing. Serve immediately.…

  • The modern Caesar

    Preheat the oven to 180°C. Toast the French loaf slices in the oven until lightly browned. Heat a medium-sized frying pan over a high heat. Add the oil and, when hot, quickly pan-fry the prawns for 3 to 5 minutes, or until just cooke…

  • Smoked salmon crystal summer rolls

    Prepare 1 x Woolworths Vietnamese crystal spring roll kit according to package instructions. Stuff the wrappers with 100 g smoked salmon, fresh mint, the noodles from the kit, julienne beetroot and carrots. Roll up and serve with the…