INGREDIENTS 1 whole fish (scaled and gutted – have your fishmonger do this) 2 garlic cloves  1 teaspoon ginger 1 ½ teaspoon lemongrass 1 birds eye chilli ¼ bunch of coriander 2 tablespoons rice bran oil 2 slices of lemon  METHOD Prepare fish filling; slice garlic, grate ginger (use a fine grater) and finely
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    INGREDIENTS 1 medium zucchini 1 punnet baby tomatoes  1 red capsicum (recently I learned that the female capsicum has 3 mounds at the bottom, best used for salads etc as it has a sweeter taste – male capsicums have 4 mounds and are best for roasting etc – choice is yours!) 1 medium
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        INGREDIENTS 1/2 packet of baby spinach 2 tomatoes (finely diced) 1/2 bunch dill 2 mangos 1/2 cup lebneh 24 cooked prawns Macadamia Oil  METHOD Peel prawns and place aside, dice tomatoes and mango and set aside. Place baby spinach on plates followed by diced tomatoes then mango. place peeled prawns and
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  INGREDIENTS 2 fillets of Salmon with skin on 1 tablespoon of cumin seeds 1 tablespoon of coriander (Gourmet Garden) 1 Birds eye chilli Pinch of saffron threads (don’t use imitation saffron… its just wrong and has no flavour!) 1/2 bunch of Coriander 1/2 bunch of flat leaf parsley 2 garlic cloves 2 lemon juiced
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