Coconut and sweet soya lamb with a fresh papaya dressing

45 minutes

Seared salmon with black sesame crust, served with black fungi and black rice

20 minutes

Organic black and edamame soya beans with freerange ribeye steak and red bean sauce

30-45 minutes

Duck recipes

Terrine of duck, pear and ginger

12 minutes

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

20 minutes, plus 30 minutes

Prawns and

Coral lobster tails coated in black vinegar with sweet papaya and cucumber salad

10 minutes

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

20 minutes

Duck recipes

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

20 minutes, plus 30 minutes

Thai roast chicken and basil fritters with rice noodle salad

10 to 15 minutes

Mediterranean

Thai curry spiced duck with sweet-and-sour dressing

20 minutes

Corn recipes

Coriander-and-corn fish cakes

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

500 g steamed fish, flaked
2 beaten eggs
4 T flour
½ cup coconut milk
a small handful of coriander, chopped
270 g fresh corn kernels
6 – 8 spring onions, finely chopped
1–2 cloves garlic, crushed
1 chopped fresh chilli (optional)
flaky sea salt and freshly ground black pepper
about 120 g flour, lightly seasoned, for coating
2 eggs, beaten, for coating
sunflower or canola oil, for frying

For serving:

sweet potato and watercress mash
sweet chilli sauce

Method

Mix together all the ingredients for the fish cakes. Check seasoning.
Shape into small patties, then coat liberally with flour and dip in the beaten egg (the mixture will be loose, but the fl our and egg coating will hold the patties). The corn may cause the oil to splutter, so fry in a deep, heavy saucepan and shallow oil. Fry in batches over medium heat, until browned on both sides.
Serve with lime or lemon halves for squeezing, a mash of sweet potato and watercress, and some sweet chilli sauce.

Variation: Spike the mixture with some chopped fresh chillies.

Per serving: 2394kJ, 38g protein, 19g fat, 62g carbs

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Coconut and sweet soya lamb with a fresh papaya dressing

Seared salmon with black sesame crust, served with black fungi and black rice

Organic black and edamame soya beans with freerange ribeye steak and red bean sauce

Terrine of duck, pear and ginger

Lace pancakes stuffed with sticky soy ribs served with spring-onion curls

Coral lobster tails coated in black vinegar with sweet papaya and cucumber salad

Seared tuna, ginger and dried mushroom broth in a starch sheet bowl

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

Thai roast chicken and basil fritters with rice noodle salad

Mediterranean broth

Thai curry spiced duck with sweet-and-sour dressing