The Cook's Pantry - Seafood Recipes

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 Tbsp...

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 Lemongrass,...

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 chopped ¼...

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...

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...