SEQ fresh lemon grass (finely chopped – softer centre part only)
Half red onion or two pink shallots (finely diced)
Tomato (diced)
Avocado optional (diced)
SEQ fresh Kaffir lime leaves (cut into fine ribbons)
SEQ fresh habanero (finely chopped)
SEQ fresh deseeded red and green chillis (finely chopped)
Lemon or lime juice juice
Salt and pepper

Combine all ingredients in a large bowl adjust chilli, salt and lemon juice to taste. Serve with almost anything – over salad or rice, with veggie patties, with grilled haloumi, on fish or meat, dip corn chips in it, or sprinkle on avocado toast… Endless possibilities!

(serves 2 – 3)

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400 grams of large green prawns
3 cups of chicken stock
SEQ fresh lemon grass (cut into 2 cm lengths and crushed)
SEQ fresh garlic (finely chopped)
Half a red onion finely chopped (shallots would be better)
SEQ fresh galangal (thinly sliced in rounds)
2 tomatoes (cut into wedges)
1 cup of button mushrooms (quartered if small or sliced)
SEQ fresh green chilli (chopped – use less and de-seed if you prefer milder)
2-3 tablespoons fish sauce to taste
SEQ fresh kaffir lime leaves (coarsely torn)
2 tbs fresh lime juice
½ cup chopped coriander leaves and stems.

Shell and devein the prawns, keep the shells to start your stock.
Combine stock and shells in a saucepan and bring to the boil. Using a slotted spoon skim out and discard the shells (or strain through a sieve). Add lemongrass, garlic, onion, and galangal to the stock. Then add tomatoes, chillies, fish sauce and kaffir lime leaves. Simmer gently for about 2 minutes.
Return the soup to the boil and add prawns in to boil until colour changes to orange and no longer transparent (around 1 minute). For chicken soup add sliced chicken at this point and simmer a little longer.
Garnish with fresh coriander and a squeeze of fresh lime

(serves 4 or 6 as entrée)

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1 large or 2 small firm fish fillets cubed (flake, swordfish or other)
1 small lemon (thinly sliced rounds with seeds removed-reserve a small end to squeeze)
1-2 tbs butter
Olive oil
SEQ fresh lemon myrtle leaves (cut into fine ribbons)
SEQ fresh garlic (sliced thinly)
Pasta (we like fresh fettuccine with this one)
Salt
Pepper
Parmesan cheese

Boil water and cook pasta in a large pot. Meanwhile using a large heavy based fry pan melt 1 tbs butter with 1/2 tbs olive oil over medium high heat and fry lemon slices until just browning/caramelising around the edges- a few minutes on each side- adding more butter or oil where needed. Stack cooked lemon on the side and add a dash more oil to the pan. Fry the garlic until colour changes and add fish, lemon myrtle, salt and pepper and a squeeze of lemon juice. Drain pasta when cooked and toss lemon, fish and cooking juices through the pasta. Serve with shaved Parmesan (a potato peeler does and excellent job) and salt and pepper to taste. Add a leafy green salad to balance.

(serves 3-4)

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3 tbs tahini (you can make your own in a good food processor)
Squeeze lemon juice
SEQ fresh garlic (finely chopped)
SEQ fresh lemon myrtle (sliced into fine strips)

Combine all ingredients in a bowl mixing well. If the sauce is too thin add extra tahini, if too thick add extra lemon or a little plain yoghurt!

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Olive oil
1 1/2 cups dried beans (soaked overnight and boiled until tender) or two tins of beans drained and rinsed
1 medium brown onion
SEQ fresh bouquet garni (tied with string – remove to serve)
SEQ fresh garlic (finely chopped)
SEQ chilli (chopped and deseed if needed)
2 tbs tomato paste
2 tbs red wine vinegar

Pre-heat oven to 150 degrees. In a heavy casserole dish heat a few teaspoons of oil and fry the onion until transparent, then add garlic, bouquet garni and chilli (to taste) and fry another minute (meat lovers add diced pork belly or bacon here and fry a little longer). Add rinsed and drained beans, tomato paste, vinegar and a cup of water. Put on lid and place in the oven for around 30-40 mins (longer for dried beans), until sauce is thick and sticky. Remove bouquet garni and serve with sour dough toast or crusty bread!

(serves 4)

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3 tbs vegetable oil
2 onions (sliced)
SEQ fresh garlic (finely chopped)
SEQ fresh ginger (finely grated)
SEQ fresh dried chilli (finely chopped or ground)
SEQ fresh tumeric (grated)
½ tsp ground black pepper
1 tsp garam masala
Salt
2 cups of sliced cooked meat
4-6 quartered potatoes (boiled or baked)
1 red capsicum (diced)
Chopped mint or coriander
Tomato (sliced)
Lemon

Heat oil over medium heat and fry onions until golden, add garlic, ginger and fry for a minute more. Add ground spices, dried chilli, tumeric and salt to taste, frying until fragrant around 1 minute more. Add meat, potatoes and capsicum and a few tablespoons of water to stop it sticking. Cover and heat through for around 5 minutes (until the capsicum is softened). Uncover and allow sauce to thicken. Garnish with chopped herbs, tomato slices and a squeeze of lemon (optional). Serve with rice.

(serves 4)

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3 tbs vegetable oil
SEQ fresh curry leaves
2 large onions (finely chopped)
SEQ fresh garlic (finely chopped)
SEQ fresh ginger (finely grated)
SEQ fresh curry leaves (cook on stem)
1-2 tbs good quality curry powder (Ceylon if available)
2 tsp salt
2 tbs vinegar
1.5 kg free range chicken (jointed) or 750gms chicken thighs (chopped)
2 tomatoes (diced)
6 cardamom pods
1 stick cinnamon
SEQ fresh lemon grass (bruised – remove at the end)
1 cup coconut cream
SEQ fresh red chilli (optional)

In a heavy based saucepan heat oil over medium high and fry curry leaves until they beginning to brown. Add onions, garlic and ginger, reduce heat to low and cook until onions are golden. Stir in Ceylon curry powder, salt and vinegar and stir until fragrant. Increase heat to medium and begin frying the chicken, turning often to coat in the spices. Add the whole spices, lemon grass and cover. Simmer over low heat for around 40 minutes, until tender. Stir in coconut cream and serve with rice.

(serves 4 – 6)

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Tom Kha Gai – Chicken Galangal Soup

This is a classic Thai dish balancing sweet, sour and salty and beautifully colourful. Rich and yummy – we like to serve it with rice, though this is not traditional.

When you purchase the Thai “Starter Pack” we will send out the full recipe with detailed measurements and easy to follow cooking instructions.

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This fish curry is easy and delicious; we use whatever fish fillets look freshest at the market and also add a mix of vegetables like carrot, peas, capsicum etc.

When you purchase the Curry “Starter Pack” we will send out the full recipe with detailed measurements and easy to follow cooking instructions.

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