Spicy herring potato salad

Aside from milk, Icelanders are known to grow delicious lamb and potatoes in the food bowl of Hella (nicknamed “the wild west” as there’s no police station in town), and of course fish. And that’s about it. Good luck trying to grow fruit and vegetables in this climate.

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Spicy herring potato salad


6 – 10 spicy herring fillets, sliced
6 – 8 boiled potatoes, peeled and cut into slices
2 – 3 red onions, chopped
4 tbs mayonnaise
4 tbs sour cream or crème fraîche
4 tbs seeded mustard
1 tbs honey
juice of ½ lemon
red onion, cucumber slices and dill for garnish


Stir together the mayonnaise, sour cream and mustard. Add the honey and lemon juice. Combine potato slices, herring and red onion. Pour over the dressing and add garnish.

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Moroccan salad

The blue fairytale of Chefchouen’s alleys and arches (the colour of purity and apparently a useful technique to keep mosquitos away) or the bright orange sand dunes of the Sahara – the vivid colours of Morocco’s towns and landscapes reflect the cooking spices of cumin, paprika and turmeric used in the tagines, cous cous, Moroccan salad and Berber omelettes.

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Moroccan salad


4 ripe tomatoes (finely diced)
1 green capsicum (finely diced)
1 red onion (finely diced)
1 small bunch of coriander (finely diced)
extra virgin olive oil
dash of vinegar


Mix tomatoes, capsicum, onion and coriander together in a bowl. To make the dressing combine cumin, olive oil and vinegar to taste. Toss and serve with fresh crusty bread.

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Fish stock

Made from scratch, this stock makes a flavoursome addition to soups and stews.

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Fish stock


1kg fish bones (white-fleshed) and prawn shells
30g butter
1 large onion, finely chopped
fennel trimmings
1 cup dry white wine
1 bay leaf
6 stalks flat-leaf parsley
10 black peppercorns

1. Rinse fish bones and prawn shells.
2. Heat butter in a large saucepan over medium heat.
3. Add onion and fennel and cook, stirring occasionally, for 8 minutes or until soft.
4. Add fish bones and prawn shells, and stir until bones whiten.
5. Add wine and 8 cups of water to the pan and bring to a simmer.
6. Reduce heat to low–medium and simmer gently for 20 minutes (don’t boil or your stock will be cloudy).
7. Strain through a fine sieve.
8. If you are not going to be using the stock within the hour, chill it as quickly as possible.
9. Cover the stock after it has completely cooled and keep refrigerated.

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Poached barramundi with finger lime, macadamia nuts and herbs

This recipe features in the popular From Paddock to Plate (FP2P) book.

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Poached barramundi with finger lime, macadamia nuts and herbs


300g leeks (white part only), thinly sliced
40g butter
salt and freshly ground pepper
1 cup sweet sherry
1 cup chopped parsley
1 cup chopped chives
1 cup toasted macadamias, finely chopped
4 x 180g skinless barramundi fillets
4 finger limes


liquid from leek and sherry mixture
1 cup fish stock
5g lemon myrtle, ground
5g Parmesan cheese, grated
90g butter
4 finger limes
chives and dill to garnish

1. Sauté leek in the butter until soft and slightly brown. Season with salt and pepper to taste.
2. Add sherry and reduce slightly.
3. Cool, then mix with chopped herbs and macadamias.
4. Lay barramundi fillets out on a cutting board and cover with a double
layer of cling wrap.
5. Using a meat mallet, gently flatten each fillet until approximately 2 millimetres thick.
6. Spread the contents of one finger lime out on each fillet and season with salt and pepper.
7. Spread the leek, herb and macadamia mixture on top.
8. Place each fillet on a piece of cling wrap twice the size of fillet. Roll it up tightly to form a bonbon shape. Tie a knot tightly at each end.
9. Place in gently simmering water, poaching for 7–10 minutes, or until they are firm to touch. Once firm take out of the water and let rest.
10. Meanwhile, prepare the sauce by heating the leek and sherry liquid along with the fish stock over a medium–high heat and slightly reduce.
11. Add lemon myrtle, Parmesan and butter. Season with salt and pepper. Do not allow to boil.
12. Add the contents of remaining finger limes to sauce just prior to serving.
13. To serve, remove the barramundi fillets from the cling film, cut in half, and place on a plate. Pour over the sauce and garnish fish with dill and chives.

Recipe supplied by finger lime growers, Wild Fingerlime

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Baked swordfish

This recipe features in the popular From Paddock to Plate (FP2P) book.

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Baked swordfish


1 garlic clove, finely chopped
pinch of chilli flakes
1 onion, finely chopped
50g salted capers, washed and drained
50g stuffed olives, sliced
50g black olives, pitted and sliced
handful of flat-leaf parsley, roughly chopped
glass of white wine
3 tbsp olive oil
1 tsp oregano
4 swordfish steaks (200g each)

1. To make the marinade, place the garlic, chilli flakes, onion, capers, olives and parsley in a mixing bowl.
2. Pour in the wine, olive oil and oregano. Mix well and pour over the swordfish steaks.
3. Wrap with plastic wrap and refrigerate for 1 hour, turning the fish over after 30 minutes.
4. Meanwhile, preheat the oven to 200°C.
5. Drain the fish and place in an ovenproof dish. Season with salt and a little extra olive oil.
6. Cover with aluminium foil and bake for 10 minutes.
7. Pour the remaining marinade into a sauté pan and simmer until the wine evaporates. Season with a little salt.
8. Pour the sauce over the fish and return to the oven for 5 minutes.

Recipe courtesy of caper grower, Jonathon Trewartha

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Hamish’s Asian salad with crispy-skinned fish

This mouthwatering recipe features in the From Paddock to Plate (FP2P) Fish video virtual excursion. Follow along and make this great recipe at school or home.

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Hamish’s Asian salad with crispy-skinned fish

Ingredients to make the marinade

1 lemongrass stalk, white stem diced finely
1 garlic clove, diced finely
1 tbsp ginger, grated
lemon juice
lime juice
1 tbsp fish sauce
dash of sesame oil
2 tbsp tamari sauce

1. Mix all ingredients in a bowl.
2. With a sharp knife, make small cuts just through the skin of the fish to stop it rolling up when it is cooking.
3. Place fish fillets in the bowl of marinade. Rub the marinade into the fish. Leave to soak in for half an hour.
4. Make the salad while waiting. Combine one kaffir lime leaf, finely chopped and stem removed, coriander, spring onion, bean shoots, chilli and fresh mint in a bowl.
5. Place the fish in a pan on a high heat with a dash of oil, skin down. Put some pressure on the skin using your spatula or the lid of a pot to keep it flat and allow to crisp. Keep the sizzling noise going!
6. After 3-5 minutes, flip the fish over, add the rest of the marinade and cook on the other side for another 2 minutes.
7. Squeeze fresh lime juice over the salad.
8. Serve the fish with the salad and boiled rice.

Recipe courtesy of chef Hamish McLeay, Bunkers Beach Café

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Farro salad

Farro, also called emmer in some parts of the world, is a type of ancient wheat grain that has been eaten for thousands of years around the world.

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Farro salad


400g farro or bulgar wheat
3 yellow zucchini, halved lengthways and deseeded
2 green zucchini, halved lengthways and deseeded
2 bulbs fennel, trimmed and thickly sliced, herby tops reserved
1 red onion, peeled and cut into wedges
2 red capsicums, halved, deseeded and cut into chunks
2 eggplant, cut into chunks
Handful of tomatoes
4 cloves garlic
extra virgin olive oil
sea salt
freshly ground black pepper
white wine vinegar
1 good bunch fresh herbs (flat-leaf parsley, basil, mint, oregano)
1 squeeze lemon juice

1. Preheat the oven to 200ºC.
2. Soak the farro or bulgar wheat in cold water for 20 minutes, then drain.
3. Slice the zucchini across into chunky half-moons and put them into a large roasting tray.
4. Add the remaining vegetables and the garlic cloves and toss together with a good splash of olive oil. Season with pepper and a tiny pinch of salt. Try to spread the vegetables out in one layer, as they’ll roast better this way.
5. Roast in the preheated oven for 30 to 40 minutes, removing the trays and carefully shaking them now and then, until the vegetables are cooked through and crisp around the edges.
6. Sprinkle a little vinegar over the vegetables as soon as they come out of the oven and set aside to cool.
7. When cool, tip on to a large chopping board, add the fresh herbs and chop finely.
8. Place the farro or bulgar wheat in a large saucepan, cover with fresh cold water and bring to the boil. Simmer for 20 minutes, or until tender, and drain well.
9. Dress with olive oil and the lemon juice, season with salt and pepper, and toss with the roasted herby vegetables and fresh tomatoes. Scatter over the reserved fennel tops and serve.

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Wheat berries

Wheat berries are whole wheat kernels. Try grinding them into whole wheat flour for baking; it’s a fun thing to try at least once.

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Wheat berries

1. Preheat the oven to 180°C.  Spread 1 cup of wheat berries on a baking sheet and toast in the oven for about 10 minutes, or until lightly colored and aromatic.
2. Transfer the wheat berries into a saucepan and add 3 cups of water and a pinch of salt.  Bring to a boil, reduce heat to a simmer, and cover the pan.
3. At about 30 minutes, start checking to see if the wheat berries are ready by scooping out a few berries and carefully tasting after they’ve cooled a bit. They should be chewy but not tough. If not quite done, continue cooking and check the wheat berries every 5 minutes. You may need to cook them up to 25 minutes longer depending on the exact variety of wheat berry you purchased and their age.
4. Drain the berries in the strainer and transfer to a bowl.  Toss with a splash of olive oil.

Note: Check the pot on occasion to be sure there is enough water.  Add more hot water as needed. Farro is another wheat grain very similar to wheat berries. It is cooks just like wheat berries, but will require a shorter cooking time.  Start checking at 30 minutes.  Farro can be used interchangeably in recipes calling for wheat berries.

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Homemade pumpkin bread

Enjoy straight from the oven – soft and warm on the inside and crunchy on the outside thanks to that additional sprinkle of pumpkin seeds.

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Homemade pumpkin bread


3 cups raw pumpkin, grated
4 free range eggs
½ tsp sea salt
pinch nutmeg
¼ cup olive or macadamia nut oil
2 tsp baking powder
3 cups plain flour
1 tbsp honey
pumpkin seeds to sprinkle on top

1. Preheat oven to 150°C-160°C fan forced, otherwise 180°C.
2. Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
3. Add the flour and baking powder and mix well.
4. Line a loaf tin with baking paper.
5. Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin seeds.
6. Bake for approximately 1½ hours – check after 1 hour and test as times may vary depending on your oven and temperature.
7. Remove from the oven and turn out the loaves onto a wire rack to cool.

Delicious served with macadamia nut butter and honey or topped with avocado.

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Multigrain bread

A lifelong skill is baking bread. Once you start, you won’t ever be able to stop! Especially if you use this amazing recipe.

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Multigrain bread


1 tbsp
1½ tsp active dry yeast
2½ cups warm water (110°C)
3 tbsp plus 2 tsp honey
4 tbsp unsalted butter, melted, plus more for bowl, pan and brushing
3 cups whole-wheat flour
1 cup rye flour
3 cups all-purpose flour, plus more for surface and dusting
4 tsp coarse salt
1/3 cup bulgur
½ cup rolled oats
¼ cup flaxseeds
¼ cup raw sunflower seeds
1 egg white

1. Preheat oven to 250°C.
2. Soak 1/3 cup bulgur in ½ cup warm water for 20 minutes; set aside.
3. Sprinkle yeast over ½ cup water.
4. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
5. Transfer to a mixing bowl. Add butter and remaining 1½ cups water and 3 tablespoons honey.
6. Whisk all the flour with the salt; make a well in 3 cups of the flour/salt and add the yeast mixture. Mix with a wooden spoon until smooth.
7. Mix in soaked bulgur, rolled oats, flaxseeds and sunflower seeds.
8. Add remaining 4 cups flour, 1 cup at a time, using your hands to bring the dough together into a slightly sticky ball.
9. Butter a large bowl.
10. Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball.
11. Transfer to prepared bowl; cover with plastic wrap. Let dough stand in a warm (30°C) place until it doubles in volume (it should spring back when pressed), about 1 hour.
12. Butter two 10cm x 20cm loaf pans.
13. Punch down dough; divide in half. Shape one dough into a 20cm-long rectangle. Fold long sides of dough in to middle, overlapping slightly. Press seam to seal. Transfer dough, seam side down, to pan. Repeat with remaining dough.
14. Brush tops of loaves with egg wash (beaten egg white mixed with water), not butter, and sprinkle with oats and sunflower seeds. Dab tops with egg wash to help adhere. Drape loaves with damp tea towels.
15. Let stand, in a warm draught-free place until dough rises about 2 centimetres above tops of pans, 45 minutes to 1 hour.
16. Reduce oven temperature to 200°C. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes.
17. Turn out loaves immediately onto wire rack. If left in pan, the loaf will sweat and the crust will become soft. Enjoy warm.

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