Aguachili is Spanish for "chili water". Hugely popular in Mexico there's millions of versions of this classic - this is mine. It’s basically thinly sliced fresh salmon with a pureed super easy sauce. Click for recipe.
Potato & Prawn Salad w Lemon Yoghurt, Capers & Radish
This no-brainer salad is bursting with all the bold summer flavours I love… Bright and light! Takes 20 mins to kick the butt of ol’ man winter. Click here for recipe.
Scallop Crudo w Ginger Burnt Butter, Radish & Crispy Onion
“Crudo” schmudo, it’s just a chefy word for raw. Scallops are tender sweet lovelies that do best under a gentle touch. A kiss of ginger infused in luxurious burnt butter makes for a delicate dish. Click for recipe.
Shrimp w Noodles in Spicy Nori Broth
When it comes to bright, bold flavours Southeast Asia is my go to… and it doesn’t have to be complicated or time consuming. Click here to view recipe.
Grilled Mackerel w Tomatoes, Capers, Garlic & Parsley
One of my favourite all time fish dishes. Mackerel is delicious, and when fresh it’s not fishy tasting at all, and because it’s an oily fish it’s forgiving to cook, not easily overcooked. Click here to view recipe.
The perfect brunch or afternoon snack. We often forget that mustard can bring so many things to a dish; acidity, saltiness, smokiness and heat. There’s not much to this but it's SO much more than the sum of it's parts. Click here for the recipe.
This dish contains all the flavours of a relaxing running brook. Tastes that will cleanse your soul and take you back to nature. Wow… I sound like I’ve sold the car and moved off the grid! Click here for the recipe.