The Cook's Pantry - Seafood Recipes

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Baked Prawns with Garlic Dressing

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 16 X-large green king prawns, shell on 1/3 cup (80ml) Cobram Estate Light EVOO 2 tablespoons ginger, finely grated ½ teaspoon sea salt flakes 3 green spring onions, finely sliced ½ teaspoon caster...

Tuna Tartare on Crispy Wontons

RECIPE BY: Georgia Barnes SERVING SIZE: 2 - 4 people INGREDIENTS: 8 square wonton wrappers Cobram Estate EVOO for frying 1/2 tsp sesame oil 2 tbsp soy sauce 3 tbsp rice wine vinegar 1 tsp sugar 2 tbsp sesame seeds, toasted 300g sashimi-grade tuna, evenly cubed 1/2 cup...

Salmon and Caper Penne

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x Coles Penne Rigate 500g 1 x Coles Hot Smoked Salmon fillet 1 x ZoOSh Smoked Salmon dip ½ x Red onion, thinly sliced ½ jar Coles baby Capers ½ Dill bunch, roughly chopped (save a few sprigs for...

Hot Smoked Trout

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 700g baby new potatoes, boiled and diced 2/3 cup tablespoons crème fraiche 1 lemon, zest and juice ½ bunch dill, plus extra to serve 1 tablespoon capers, rinsed 4 red radish, thinly sliced Sea salt...

Salt and Pepper Squid

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Cobram Estate EVOO for frying 8 medium squid hoods (750gm) ½ cup rice flour 1 Tbsp sea salt 1 Tbsp white pepper 2 tsp cracked black pepper 1 tsp Cayenne pepper (optional) Lime wedges to serve 2 egg...

XO Sauce Fried Rice (Fujian Fried Rice)

RECIPE BY: Leslie Chan SERVING SIZE: 2 - 4 people INGREDIENTS: 350g rice (cooked) 120g pork (diced) Cobram Estate EVOO 50g pumpkin (diced) 2 eggs (beaten) 2 pcs Jade Phoenix shiitake mushrooms (soaked & diced) 75g prawns (deveined & diced) 50g scallops (diced)...

Cheats Kedgere

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: SERVES 4 AS A BRUNCH: 4 free range eggs 1 tablespoon Cobram Estate classic EVOO 200g green beans, sliced into 1cm lengths 1 cup curly kale, washed and chopped 3 x Ainsley Harriott Indian rice,...

Mini Prawn Tacos

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Green Prawn, peeled and deveined 1 baby cos lettuce 1 pineapple, diced 1 red onion, diced 50g pickled jalapenos, roughly chopped 100g ZoOSh Mayonnaise 1tsp Smoked Paprika 1 packet of Simson’s...

Crispy Skin Barramundi with Herb Butter and Salad

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Pieces Coles Ocean Farmed Barramundi 1 bunch parsley, chopped 1 bunch Dill, chopped 1 bunch Chives, chopped ½ jar Coles baby capers 250g Butter 2 Baby Cos, cut in chunks 1 Bunch Radishes, sliced...

Pickled Mussles

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 750g Green Lip Mussels (can substitute black mussels if greenlip unavailable) 2 long red chillies, sliced into thick rings 200ml Cobram Estate olive oil 4 cloves garlic, thinly sliced 1 teaspoon...

Miso Baked Barra

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Barra Fillers 100g Miso - 1 heaped tbsp 50ml Mirin 25ml Rice Wine Vinegar 50mls Soy 50mls Sesame oil 1 Bunch Coles Baby Broccoli Sesame Seeds METHOD: Pre-heat oven to 200 degrees. To make the...

Ultimate Salmon and Scrambled Egg Sandwich

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 people INGREDIENTS:4 Coles English Muffins4 Coles Eggs50 mls Coles thickened cream150g ZoOSh Smoked Salmon Dip1 bunch dill, chopped1 bunch chives, chopped1 bunch parsley, chopped1 shallot, sliced1 small bag of...

Whitebait Fritters

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 300g whitebait 2 free range eggs Sea salt and cracked black pepper to season 3 tablespoons Cobram Estate EVOO light olive oil 2 tablespoons Lurpak butter 4 slices fresh white bread, crusts trimmed 2...

Salmon and Fennel Picnic Tart

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 ½ sheets Coles frozen puff pastry 1 egg, beaten 1 tub Zoosh Sour Cream & Chives dip 1 medium sized bulb fennel, finely sliced on a mandolin juice and zest of 1 lemon Sea salt and cracked black...

Hot Smoke Salmon Bagels

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1/3 cup applewood wood chips 2 salmon fillets, skin off 2 Tbsp baby capers 250gm PHILADELPHIA original cream cheese 2 Tbsp. chopped dill 4 bagels 100gm rocket leaves Zest and juice of ½ lemon 2 tsp...

Cauliflower and Broccoli Bake with Green Olive Crumb

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Tbsp Cobram Estate Robust Extra Virgin Olive Oil 1 tsp brown sugar Salt and Pepper Zest of 1 lemon 1 head broccoli, cut into florets, stalk sliced 1/2 - 1 head cauliflower, cut into florets, stalk...

Spaghetti Aglio e Olio

RECIPE BY: Michael weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 packet Coles Spaghetti Pinch of Chili flakes 1 tbsp Capers 2 garlic cloves, chopped 3 Anchovy fillets ¼ cup Cobram Estate Classic EVOO 1 bunch parsley, chopped Parmesan cheese, grated Breadcrumbs to...

Sweet Potato Scones

RECIPE BY: Michael weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Birds Eye Diced Sweet Potato, at room temperature ½ cup Plain Flour, plus extra for board. 2 cups Wholemeal Flour 1 tbs Baking Powder 1 Pinch of Salt 1/2 bunch of Coles Chives, chopped 100g Coles...

Panfried Scallops

RECIPE BY:Courtney Roulston and Scott McRaeSERVING SIZE:2 - 4 people INGREDIENTS:12 fresh scallops in the half shell80g Lurpak butter, room temperature2 teaspoon lemon zest, finely grated1 large clove garlic, grated2 tablespoons fresh dill, finely chopped1 green...

Prawn Pasta

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 400gm Coles large pasta shells 205g of prawns 150ml Cobram Estate Classic Extra Virgin Olive Oil 4 cloves garlic, finely chopped 1-2* red chillies, finely sliced *to taste 100g cherry tomatoes, halved...

Pad Thai Stir Fry Noodles

RECIPE BY: Lisa-Jane Fudge (Cook Snap Win winner of 2017) SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tbsp oil 10 green prawns (peeled and deveined) 60gm firm tofu (cut into small cubes) ½ jar Valcom Pad Thai Paste ½ tbsp Squid Brand Fish Sauce 1 tbsp tamarind puree ½...

Octopus with Sweet and Sour Tomatoes

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 octopus, around 700g 1 carrot, roughly chopped 1 small brown onion, roughly chopped 2 bay leaves 1 clove garlic, skin on, lightly bruised 10 black peppercorns ¼ bunch flat leaf parsley 2...

Speedy Paella

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 people INGREDIENTS:1Tb Cobram Estate classic EVOO1 red onion, diced3 Coles Chorizo sausages, sliced (from the deli)2 medium red capsicum, chopped3 x 70g Ainsley Harriott Mexican Cous Cous, Rice, Bulgur Wheat and Lenitl...

Black Pepper Crab

RECIPE BY: Courtney & Scott McRae SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 1.3kg live mud crab (killed humanely), washed and quartered ½ cup Cobram Estate light EVOO for frying 1 heaped teaspoon whole black peppercorns, crushed 2 cloves garlic, finely sliced ¼...

Smoked Ocean Trout and Cream Cheese Pizza

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:PIZZA DOUGH:150g plain flour150g bread (strong) flour200mL warm water3g dry yeast10ml Cobram Estate Classic Extra Virgin Olive OilPinch of sea saltPIZZA:Semolina flour1pkt Coles Beechwood Smoked Trout2tbs...

Firecracker Prawns

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 12 green prawns 2 Tbsp Cobram Estate Classic Extra Virgin Olive Oil 2cm ginger, peeled, grated 1 Tbsp ground coriander 2 Tsp ground turmeric 1 Tsp chilli powder 1 Pkt wonton wrappers Cobram Estate...

Prawn Watermelon Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 16 Coles large cooked tiger prawns, peeled and cleaned with tail left on ½ medium watermelon (around 4 cups) 2 Lebanese cucumbers, sliced 1 French/golden shallot, finely sliced ½ bunch mint, leaves...

Salmon and Cream Cheese Quesadilla

RECIPE BY:Michael WeldonSERVING SIZE:2 - 4 peopleINGREDIENTS:200g Coles Hot Smoked Salmon200g Philadelphia Spreadable Cream Cheese4 Simson's Pantry Wholegrain Wraps1 jar of Coles baby capers1 bunch of dill1 tub of Coles cherry bocconcini1 Shallot, sliced thinly1 bunch...

Charcoal Brioche Fish Burger

RECIPE BY:Courtney RoulstonSERVING SIZE:2 - 4 peopleINGREDIENTS:2 x Coles charcoal brioche buns2 x 150g fillets firm white fish, such as red snapper, blue eye or bream½ cup plain flour for dusting2 eggs, beaten2 cups panko breadcrumbs2 cups Cobram Estate Light EVOO...

Sardine Linguine

RECIPE BY:Matt SinclairSERVING SIZE:2 - 4 peopleINGREDIENTS:400gm Coles Linguine¼ cup Cobram Estate Robust Extra Virgin Olive Oil1 cup breadcrumbs¼ cup pinenuts2 cloves garlic, finely chopped2 Tbsp chopped fresh parsley1 brown onion, finely chopped150gm cherry truss...

Barramundi With Grilled Peach Salad

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 275g packet chilled John West Barramundi Fillets with Salt & Lemon Myrtle Seasoning 1 peach 4 butter lettuce leaves ¼ cup watercress ½ small red capsicum, thinly sliced ¼ cup toasted macadamia nuts 1...

Baked Stuffed Trout With Potato Salad

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Trout 1 lemon 1 tomato 1 fennel 1 bunch of basil 1 red onion Olive oil Sea Salt 600g Potatoes, cut into bite sized pieces 3 spring onions, sliced thinly 50g pickles, diced 1tbs seeded mustard 3tbs...

Garlic Prawns

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 250ml Cobram Estate Classic Extra Virgin Olive Oil 4 cloves garlic, roughly chopped 2 long red chillies, thinly sliced 500g Coles Green prawns, peeled, deveined, tails left on 1/4 cup chopped fresh...

Bilinis with Fennel and Smoked Salmon

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 eggs, room temperature 1 Tbsp sugar 1 tsp salt 220gm ZoOSh Smoked Salmon Dip 450ml milk 1 ½ cups plain flour 1 tsp baking powder 2 Tbsp Cobram Estate Light EVOO Oil, plus extra 500gm smoked salmon...

Nori Wrapped Trout w Soba Noodles + Ponzu Dressing

RECIPE BY: David White SERVING SIZE: 2 - 4 people INGREDIENTS: 1 sheet nori seaweed 280g packet chilled John West Trout Skin On 2 teaspoons Cobram Estate EVOO 90g udon noodles ½ small red capsicum, julienned 6 snow peas, julienned 1 spring onion, julienned Sesame...

Coconut Poached Snapper

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tbsp Cobram Estate Light Extra Virgin Olive Oil 4 cloves garlic, sliced 1 Asian shallot, sliced 1.5 inch piece galangal, peeled and thinly sliced 2 stalks lemongrass 1 tsp ground turmeric ½ tsp chilli...

Tuna Tartare Tostadas

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x Simsons Pantry black rice wraps 2 cups Cobram Estate light olive oil (for frying) 2 small rip avocados 2 limes Sea salt for seasoning 200g sashimi grade yellowfin tuna 2 small French shallots,...

Charred Green Bean in Tomato

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 600g Coles green beans, trimmed 1 Tablespoon Cobram Estate Classic Extra Virgin olive oil, plus extra to serve ½ teaspoon sea salt 1/3 cup whole roast almonds, chopped ¼ bunch dill sprigs to serve...

Snapper with Sauce Vierge

RECIPE BY: Steve Flood SERVING SIZE: 2 - 4 people INGREDIENTS: 4 x 180-200g snapper fillets, skin left on sea salt flakes olive oil, for frying extra virgin olive oil, for drizzling SAUCE VIERGE: 4 marinated artichoke hearts, roughly chopped 1⁄2 bunch of basil,...

Chilli Salt Prawns

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1kg Coles fresh green/raw prawns (from the Deli) 600ml Cobram Estate olive oil to fry 1 egg white 1-2 cups potato starch 1 spring onion, thinly sliced 1 long red chilli, thinly sliced 1 small clove...

Simple Tuna Spaghetti

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 250g Coles thin spaghetti pasta 1 x 180g can John West Rosemary & Sea Salt Tuna ½ onion, diced 2 John West anchovy fillets 1 clove garlic, crushed ½ long red chilli, sliced 12 Coles Perino cherry...

Prawn Sliders

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Pack of Coles Mini Brioche Rolls 400g Cooked Prawn Tales (Australian) 1 bunch of dill 1 bunch of chives, diced 2 celery sticks, diced 1 Shallot, finely diced 50g ZoOSh Mayonnaise 1 Iceberg lettuce,...

Salmon Fishcakes

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 415gm John West Wild Alaskan pink salmon, drained well 1 Five Tastes Thai Red Curry Paste Shot 1 cup panko bread crumbs 1 egg 1/2 tbsp fish sauce 1/3 cup Cobram Estate Extra Virgin Olive Oil for frying...

Beettroot Cured Salmon

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 350g Coles Atlantic Salmon fillets 2 tsp caraway seeds 2/3 cup white sugar 2/3 cup coarse sea salt 2 medium sized fresh beetroot, washed, grated 1 tbsp fresh dill, chopped Coles Cling Film 1 cup...

Prawn and Chorizo Pasta

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS : 300gm raw banana prawns, cleaned, chopped into 2cm pieces 130gm raw chorizo, peeled 200gm fettuccine 1 Tbsp. Cobram Extra Virgin Olive Oil 3 cloves garlic, finely sliced ¼ cup toasted pine nuts 1/3 cup...

Prawn Toasts with Sriracha Mayo

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 500gm King prawns, peeled and cleaned 2 cloves garlic, finely chopped 1-inch piece ginger, peeled, finely chopped 1 egg white 1 tsp. white sugar 1 tsp. Lee Kum Kee Pure Sesame Oil 1 tsp. Lee Kum Kee Premium...

Fish Cakes with Cucumber Relish

RECIPE BY: Matt Sinclair INGREDIENTS : 1 kg firm white fish, skin off 1 tin red curry paste 1 egg 1 tsp sugar 3 Tbsp. fish sauce 4 kaffir lime leaves, finely sliced (chiffonade) 1 bunch broccolini, finely sliced RELISH: 1/3 cup water 1/3 cup vinegar 1/3 cup caster...

Confit Salmon

RECIPE BY: Matt Sinclair INGREDIENTS : Cobram Estate Extra Virgin Olive Oil Light Flavour (enough to cover salmon in pot) 2 x 200g Coles salmon fillets 1 x bulb fennel 2 bunches of asparagus, with based removed ¼ cup caster sugar 1 cup White wine vinegar DRESSING: 1...

Mussels

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS : 60ml Cobram Estate Classic Extra Virgin Olive Oil 4 tbs sobrassada 1 red capsicum, seeded and coarsely dice 2 golden shallots, peeled and thinly sliced ½ bulb fennel, thinly sliced 3 Roma tomatoes, peeled...

Prawn Tostadas

RECIPE BY: Courtney Roulston MAKES: 8 INGREDIENTS : 250ml oil for frying 2 x Simson’s Pantry Gluten Free Black Rice Wraps, sliced into quarters 16 green/raw king prawns, peeled, cleaned 1 long red chilli, seeded, finely sliced ½ cup mint, leaves finely sliced 1 kaffir...

Prawn Rice Paper Rolls with Hoisin Sauce

RECIPE BY: Michael Weldon INGREDIENTS : 4 tbsp Lee Kum Kee Hoisin Sauce ½ tsp Lee Kum Kee Pure Sesame Oil ½ tsp Fish Sauce Juice of 1 lime 20 cooked prawn tails 1 cucumber, deseeded and sliced into small matchsticks 150g snow peas, thinly sliced 1 red onion, thinly...

Steamed Fish with Soy Bean Sauce

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS : 1 whole pomfret (sold at most Asian fish mongers) Salt to season 2 tbsp Lee Kum Kee Fermented Soybean Paste 1⁄2 tsp Sugar Ginger, julienned 1 tbsp Lee Kum Kee Salt Reduced Soy Sauce 1 tbsp hot shallot oil...

Black Pepper Crab

RECIPE BY: Courtney Roulston INGREDIENTS : 2 large fresh whole blue swimmer crabs ½ cup Cobram Estate Light Extra Virgin Olive Oil for frying 1 tablespoon whole black peppercorns, crushed 3 cloves garlic, finely sliced 1 long red chilli, sliced 2 tablespoons Lee Kum...

Mussels with Chorizo & Wine

RECIPE BY: Michael Weldon   INGREDIENTS : 2kg Australian Blue Mussels, debearded 50g Ballantyne Rolled Cultured Style Unsalted Butter 1 Chorizo, diced small 1 Brown Onion diced 1 head of fennel, diced 3 garlic cloves, sliced 1 large tomato, diced 1 red chilli,...

Steamed Barramundi with Red Curry

RECIPE BY: Matt Sinclair INGREDIENTS : 90 ml Cobram Estate Light Extra Virgin Olive Oil 1 tin red curry paste 100 gm palm sugar 100 ml fish sauce 400 ml coconut milk 500 ml Massel Salt-Reduced Liquid Chicken Stock 4 kaffir lime leaves 2 limes 6 100gm portions...

Grilled Caesar Salad

RECIPE BY: Michael Weldon TIME: Prep Time: 15min Cook TIme: 15min INGREDIENTS : ½ cup of ZoOSh Caesar Dressing 3 strips of Bacon 2 baby Cos Lettuce cut into ⅛’s 1 Red Onion, sliced into discs 1 Zucchini, cut into long strips 2 tbsp Cobram Estate Extra Virgin Olive Oil...

Grilled Squid with Romesco Sauce

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 3 x medium fresh whole Squid (300g) cleaned and sliced 2 Tb Cobram Estate Extra Virgin Olive Oil 2 tsp lemon zest Sea salt and pepper to season ¼ bunch flat leaf parsley to serve SPICY ROMESCO SAUCE:...

Grilled Flounder with Butter Sauce

RECIPE BY: Courtney Roulston SERVING SIZE: 2 people INGREDIENTS : 1 whole Flounder or lemon Sole fish (around 550g on the bone), gutted and scaled 2 tablespoons plain flour 60g Ballantyne Wrapped Traditional Salted Butter 2 cloves garlic, whole, skin on 6 green pitted...

Spanner Crab and Asparagus Salad

RECIPE BY: Matt Sinclair   INGREDIENTS : 3 bunches asparagus, trimmed 3 tbsp Cobram Estate Classic Extra Virgin Olive Oil Sea salt and freshly milled pepper 1 long red chilli, finely sliced 1 garlic clove, finely sliced 2 tbs macadamias, coarsely chopped 1 tbs...

Smoked Salt and Pepper Squid

RECIPE BY: Michael Weldon   INGREDIENTS : 500g Coles Squid Tubes ½ cup ZoOsh Free Range Egg Mayonnaise 2 tbsp Pyramid Smoked Sea Salt ½ cup plain flour ½ cup rice flour 2 tbsp black peppercorns 1 tbsp black pepper ¼ tsp cayenne pepper ½ tsp smoked paprika ½ tsp...

Smoked Salmon Dip

RECIPE BY: Michael Weldon INGREDIENTS : 1 packet of Coles Peppered Hot Smoked Salmon, skin removed and flaked 50g Crème Friache 2tbs baby Capers, roughly chopped 2tbs Shallots, finely diced 1 bunch of Chives sliced 1 Lemon, zest and juice SERVE WITH: 1 bunch of Baby...

Champagne Mussels

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS : 2 kg Black lip mussels, de-bearded 1 large brown onion, finely sliced 5 cloves garlic, sliced 2 long red chillies, sliced ¼ Cobram Estate Robust Extra Virgin Olive Oil 375 ml Pizzini Prosecco 100 gm...

Buttered Prawns

RECIPE BY: Courtney Roulston   INGREDIENTS : 60g Ballantyne Unsalted butter, room temperature 20 X-large raw green king prawns 1 teaspoon sea salt 2 cloves garlic, peeled 1 long red chili, seeds removed, finely chopped 1/3 cup flat leaf parsley, plus extra to...

Seared Salmon with Sesame Dressing

RECIPE BY: Matt Sinclair INGREDIENTS : 2 Salmon fillets, skin on 2 baby cos lettuces’, halved Cobram Estate Classic Extra Virgin Olive Oil Pinch of salt SALAD: 1 cucumber, sliced into ribbons 2 small bell peppers, sliced into strips 3 spring onions, sliced SESAME...

Chargrilled Prawns

RECIPE BY: Michael Weldon INGREDIENTS : 20 Coles Tiger Prawns (approx 1 kilo), peeled 1 tsp KEEN’s Chili Powder 2 tbsp Cobram Estate Light Extra Virgin Olive Oil Sea Salt HERB BUTTER: ½ bunch of tarragon, stems removed & finely sliced ½ bunch of Chives, finely...

Baked Salmon with Fine Herbs

RECIPE BY: Michael Wheldon   INGREDIENTS: 1.25kg Coles fresh skin on salmon side fillet 2 tbsp Cobram Estate Robust Extra Virgin Olive Oil Big pinch of salt DRESSING: Dill, stemmed removed and finely chopped 15g tarragon, stems removed, finely chopped 20g chives,...

Squid Stir Fry

RECIPE BY: Matt Sinclair   INGREDIENTS: 4 tubes of Coles fresh squid 2 spring onions , finely sliced white section, save green section for garnish 2cm piece of ginger. julienne 2 Tbsp Cobram Extra Virgin Classic Olive Oil 1 Tbsp Lee Kum Kee Premium Soy Sauce 1...

Nova Eggs and Onion Wrap

RECIPE BY: Michael Weldon SERVING SIZE: 4 people INGREDIENTS: 1x packet Simsons Summer Herb Wraps 150g pack of Coles Beechwood Smoked Trout, cut into bit sized pieces 8 Coles extra large free range eggs ¼ cup Cobram Estate Olive Oil Classic 1 brown onion, finely...

Maple Smoked Salmon

RECIPE BY: Courtney Roulston SERVING SIZE: 4 - 6 people INGREDIENTS: 1 box Little Lucifer Ready-To-Use Smoking Wood Chips Savoury Herb Flavour 1 x whole side Coles salmon, skin on, pinboned (around 1.2kg) 1/3 cup Coles finest Maple syrup 1 tablespoon Cobram Estate...

Prawn Sliders

RECIPE BY: Matt Sinclair INGREDIENTS: 12 Coles Raw Medium Black Tiger Prawns 2 tbsp ZoOSh Free Range Egg Mayonnaise 1 tbsp Tomato Sauce 1 tsp Tabasco (or to your liking) 2 tsp Worchester sauce Pinch of Salt 1 cucumber, peeled into ribbons 6 small brioche buns METHOD:...

Poached Barramundi

RECIPE BY: Matt Sinclair   INGREDIENTS: 1 Cup Massel Liquid Stock, Chicken 2 fillets of Coles barramundi, sliced into bite-sized pieces 800 ml of Coles coconut cream 3 Tbsp Cobram Estate Olive Oil Light Flavour 2 inches Ginger, roughly chopped 4 stalks...

Prawn and Potato Salad

RECIPE BY: Courtney Roulston   INGREDIENTS: 600g Coles washed baby potatoes 16 Coles raw jumbo king prawns, peeled, cleaned, tail left on 1 tbsp Cobram Estate Classic Extra Virgin Olive Oil 4 red radish, finely sliced 1 large Lebanese cucumber, deseeded and...

Ginger & Turmeric Snapper Curry

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 4 x 100gm snapper fillets, skin on 150gm ginger, roughly chopped 100gm galangal, roughly chopped 80gm fresh turmeric, roughly chopped 4 cloves garlic, peeled 2-4 green chillies, roughly chopped 1/3 cup...

Kingfish Sashimi

RECIPE BY: Matt Sinclair KINGFISH: 1 fillet of fresh kingfish 1 spring onion, finely sliced 1 Tbsp toasted sesame seeds PONZU DRESSING: 2 tbsp. Lee Kum Kee Premium Soy Sauce 1 tsp. Lee Kum Kee Pure Sesame Oil 1 tsp. rice wine vinegar 1 tsp. mirin 1 mandarin, zest and...

Ceviche with Crispy Wontons

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 medium sized Amberjack fillet 2/3 cup lime juice Pinch of salt ½ Lebanese cucumber deseeded, finely chopped ½ golden shallot, finely chopped ½ long red chilli, finely chopped 2 Tbsp. coriander stem,...

Prawn Pasta

RECIPE BY: Matt Sinclair INGREDIENTS: 6 raw green king prawns 100ml Cobram Estate Classic Extra Virgin Olive Oil 2 cloves garlic, finely sliced Salt 200g spaghetti, cook as per packet directions ½ bunch parsley, finely chopped 1 lemon, juiced METHOD: Separate the...

Beer-Battered Fish

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 6 flathead fillets (or Red Emperor), approx. 150gm each 1 ½ cups self-raising flour, plus extra 375ml cold lager beer Salt and Pepper Cobram Estate Classic Extra Virgin Olive Oil for frying TARTARE SAUCE: 1...

Cheat’s Paella Rice With Chicken And Seafood

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS: 2 x 105g pack Ainsley Harriott’s Singapore Aromatic Spice Rice 300g Coles Family Hot Roast BBQ Chicken - breast meat, shredded 500ml Massel Chicken Liquid Stock 12 large raw green prawns, peeled with...

Miso Salmon Bowl

RECIPE BY: Courtney Roulston SERVING SIZE: 2 people INGREDIENTS: 2 x 160g Coles Atlantic Salmon fillets 250g Coles Brown Rice & Red Quinoa Ready to Eat Pouch 2 tbsp shiro miso paste 2tbsp mirin 1 tbsp white sugar 1 tbsp sake (optional) 2 tbsp white pickled ginger,...

Fish Tacos

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 tbsp Cobram Estate Classic Extra Virgin Olive Oil Salt 2 fillets skinless snapper 2 tbsp gochujang red pepper paste 3 Tbsp ZoOSh Free Range Egg Mayonnaise 1 green mango, shredded ½ bunch Thai basil...

Moreton Bay Bugs

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 12 small green Moreton Bay bugs, halved and cleaned 4 ripe Roma tomatoes, skinned, seeded and cut in large chunks 50ml Cobram Estate Classic Extra Virgin Olive Oil 4 golden shallots, peeled and finely diced...

Steamed Red Emperor

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS: 2 fillets Red Emperor, skin-off 1 green shallot, finely sliced 1 inch piece ginger, julienned 3-4 slices of birdseye chili 2 Tbsp. Lee Kum Kee Premium Soy Sauce 1 tsp. Lee Kum Kee Pure Sesame Oil 2 Tbsp....

Tom Yum

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1/3 cup Cobram Estate Light Extra Virgin Olive Oil 1 kg (12) green king prawns, peel and reserve heads 1 tin red curry paste 1 litre Massel Chicken Liquid Stock 5 kaffir lime leaves (see Note), plus...

Mussels in Sri Lankan White Curry

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Kg mussels, debearded 2 Tbsp. ghee 10 cardamom pods 6 cloves 1 tsp. coriander seed 2 tsp white peppercorn 1 cinnamon quill 1 inch piece galangal, peeled, roughly chopped 1 inch piece ginger, peeled,...

Baked Salmon

RECIPE BY: Matt Sinclair INGREDIENTS: 1 large whole side of salmon, skin on 2 shallots, diced Cobram Estate Classic Extra Virgin Olive Oil Pyramid Salt BUERRE BLANC: 2 tbsp white wine vinegar ½ cup white wine 1 tbp black peppercorns Pinch of saffron 2 bay leaves 200g...

King Prawn Nasi Goreng

RECIPE BY: Matt Sinclair SERVING SIZE: 4 people INGREDIENTS: 3 Tbsp. Cobram Estate Robust Extra Virgin Olive Oil 12 Coles raw King Prawns, peeled and deveined, cut into bite-sized pieces 2 Tbsp. Lee Kum Kee Salt Reduced Soy Sauce 2 Tbsp ketcap manis 2 cups cooked...

Seared Tuna Nicoise With Sauce Vierge

RECIPE BY: Courtney Roulston SERVING SIZE: 6 people SAUCE VIERGE: 90ml Cobram Estate Classic Extra Virgin Olive Oil 2 garlic clove, finely chopped 2 small anchovy filets (optional) 2 vine-ripened tomatoes, seeds removed, diced 1 Tablespoon lemon juice, plus extra to...

Chilli Clams

RECIPE BY: Matt Sinclair INGREDIENTS : 3 shallots (thinly sliced) 500g clams 5 stalks of spring onions (sliced into batons) ½ cup of water 3 tbsp Cobram Estate Light Extra Virgin Olive Oil A handful of coriander (roughly chopped) 1 lime (wedged, to serve) 2 tbsp of...

Fish Tacos with Avocado and Jalapeno Dressing

RECIPE BY: Courtney Roulston SERVING SIZE: 4 people INGREDIENTS : 800g basa, or any white fish e.g. flathead tails, snapper, whiting, barramundi 1 cup plain flour 1 teaspoon each ground cumin and coriander 1 cup beer (or can be soda water) Oil for frying 12 Soft corn...

Panko Prawn Sliders

RECIPE BY: Matt Sinclair SERVING SIZE: 6 people INGREDIENTS: 12 Coles Raw Banana Prawns, cleaned and deveined 1/3 cup plain flour 2 eggs, lightly beaten 2 cup panko crumbs 6 Coles brioche slider buns 1 Tbsp. butter 6 leaves baby cos SRIRACHA MAYO: ¼ cup ZoOSh Free...

Sashimi Snapper

RECIPE BY: Matt Sinclair SERVING SIZE: 2 people INGREDIENTS : 300gm snapper, thinly sliced 3 mandarins, juiced 2 limes, juiced 1 birdseye chilli, finely chopped 1 inch ginger, peeled, finely grated 2 cloves garlic, finely grated 1 Tbsp. fish sauce ½ Tbsp. palm sugar 1...