Greg James

Encounter Bay seafood curry with Broccolini rice

  • Cook 1-2 cups of rice in boiling water, adding 1 cup of broccolini florets for the last couple of minutes. Drain and set aside.
  • In a large fry-pan, heat a little olive oil and add 1 chopped brown onion, cooking for 3-4 mins.
  • Add 1 jar of curry simmer sauce, half-cup of coconut cream and 3-4 diced fish fillets.
  • Cook for 4-5 mins then add 250gms of green prawns & cook for a further 3-4 mins.
  • Serve the rice in individual bowls and spoon over the curry mix.
  • Top with sliced chilli or spring onions and serve with a glass of Chateau Battailly Pouliac!
  • Bon Appétit!

  • Port Broughton Seafood Risotto

    • Combine 3 cups of fish stock and 2 cups of water in medium saucepan and bring to boil. Set aside.
    • In a frypan heat some olive oil and 1.5 cups of Arborio rice, 2 chopped onions, garlic and chilli, cooking & stirring gently for 1-2 mins.
    • Slowly add about half the liquid allowing it to be absorbed before adding more, building mix as you go.
    • With the last liquid add 20 black mussels and half-kilo of cooked prawns cooking, until the mussels have opened (about 2 mins).
    • Stir in the cheese and serve in bowls topped with some black pepper and chopped parsley.
    • I would recommend a Barossa Valley Pinot Grigio as the wine to drink with this meal!
    • Bon Appétit!

    • Boston Bay Moroccan leather jacket & vegie tajine

      • Marinade pieces of fish in chermoula (˝ bunch Italian Parsley roughly chopped, ˝ bunch Coriander roughly chopped, 2 Spanish Onions peeled and roughly chopped, 4 Cloves Garlic, 1 teaspoon ground Coriander, 2 teaspoons ground Cumin, 1 teaspoon ras el hanout, 1˝ teaspoons ground Turmeric, 1 teaspoon Chilli powder, 1 teaspoon Smoked Paprika, 2 teaspoons sea salt, 2 fresh lemons juiced, Olive Oil)
      • Cookewith onion, celery, capsicum and tomatoes for 2 hours
      • Scatter with preserved lemons & spicy olives. Best served over bowls of steaming hot couscous laced with the chickpeas, almonds, raisins, cumin and coriander together with a glass of your favourite Chablis!
      • Bon Appétit!

      Nora Creina flamed crayfish baskets

      • Roughly chop the green meat from a Southern Rock Lobster & mix in a bowl with chilli, crushed garlic, diced Spanish onion and ground cayenne pepper.
      • Heat a pan to high & bring some oil to sizzle point.
      • Throw in the mix & cook on high for 2-3 mins, stirring often.
      • Pour in a small quantitiy of good Scotch & ignite, moving the mix around in the pan.
      • Place mix in some mini bamboo baskets with lime wedges, chopped lettuce & diced tomato.
      • Serve with crusty bread and a glass of Pinot Noir.
      • Bon Appétit!

      Sultana Point Seafood Pizza

      • Spread several pieces of wholemeal Pita bread with tomato paste.
      • Gently mix some mussels, tuna pieces, calamari, chopped tomato, chopped kalamata olives & anchovies in a bowl with sprinkles of lemon juice.
      • Add the mix over the Pita bread with some shaved Parmesan cheese.
      • Toast in the oven for 15-20 mins.
      • Serve with a class of claret.
      • Bon Appétit!

      Abel Tasman's Seared Scallops with chorizo, mash & soya sauce

      • Sear a scoop of scallops in a very hot pan with butter, crushed garlic, chopped parsley & soya sauce, then set aside.
      • Slice some chorizo sausage & also cook in a hot pan for 3 mins with butter & a splash of red wine vinegar.
      • Drain & place on warm plates over a big dollop of mashed potatoes.
      • Add the scallops over the chorizo & serve with a glass of chilled rose.
      • Bon Appétit!

      Mouquet Farm tuna carpaccio with prosciutto and caperberries

      • Heat some light olive oil in a pan and cook a sprinkle of chopped onions and caperberrries for 10 mins.
      • Drain and set aside.
      • Lay out some ultra thin pieces of raw tuna (sashimi) with several pieces of prosciutto in a plate.
      • Sprinkle on the onions and caperberries, followed by the drizzle of the cooking mixture.
      • Add parsley to taste and serve with hot buttered toast and a glass of pinot noir.
      • Bon Appétit!

      Oscar Hartvigsen's Danish sardines & prawn toast

      • Drain a tin of authentic Danish sardines, chop roughly 6-10 cooked prawns & make 6 squares of toast.
      • Smear toast with some wasabi paste, top with a cupped lettuce leaf, a sardine & slightly press.
      • Sprinkle with chopped prawns & some chopped raw bacon.
      • Add a splash of Worcestershire sauce and serve with a glass of iced vodka.
      • Bon Appétit!

      Blue Crab Glaze

      • Remove the meat from 6 cooked blue crab claws & mix into a small bowl of chopped quandong pieces (orange peel is a great alternative)
      • Add some Caratino oil, chopped chilli & a dollop of light salad cream.
      • Add a dash of scotch & allow to stand for 30 mins.
      • Take your meat & score (cut) horizontally, then press the Blue Crab Glaze & some rock salt into the meat. Roast or fry according to taste.
      • Serve with a glass of Adelaide Hills Grenache.
      • Bon Appétit!

      Garfish Rollmops in Vinegar and Caper Berries

      • Wash the clean fillets of gar and pin with a toothpick
      • adding a bay leaf at the end. Place in glass jar & cover with vinegar
      • adding several gently squashed caper berries.
      • Store in the 'fridge for at least a week.
      • Serve with some cold squares of toast and a cold glass of Otago Bay Sauvignon Blanc
      • Bon Appétit!

      Uncle Charlie's Old Fashioned Seafood Stew

      • Make a slow stock of carrots, leeks, onions, celery & a fish frame.
      • Drain. Cook a range of seafood pieces of squid, fish, mussels, crab & prawns in a light saucepan with olive oil.
      • Gently heat the stock & add some potatoes, the stock veggies, a few leaves of spinach & some tomato paste.
      • Add the seafood pieces & bring to a simmer. Thicken with arrowroot to taste.
      • Serve with a range of herbs such as coriander, salt & pepper & parsley with a glass of pinot
      • Bon Appétit!

      Corny Point Spaghetti Marinara

      • Make a fish stock with the frames/skeletons of snapper & chopped carrots, onions & celery.
      • Prepare a mixture of fish pieces, some rough chopped squid, a few whole prawns & two halves of a blue crab.
      • Cook spaghetti in stock, stirfry all the seafood except the blue crab, adding a tomato & coconut mixed paste.
      • Add some finely chopped chilli.
      • Place warmed blue crabs in base of bowl, cover with cooked spaghetti & pour over the seafood mixture.
      • Serve with a glass of 1998 Margaux Premier Grand Cru.
      • Bon Appétit!

      Lighthouse Rice with Seafood & Chicken

      • Dry fry some very finely chopped chicken from the legbone area.
      • Add some coriander & parsley flakes (also chilli to taste).
      • Chop up some green prawns, a piece or two of white fish, some mushrooms & add to the cooked & flavoured chicken with a fine sprinkle of peanut oil.
      • Cook some wild rice in a chicken stock, drain & keep hot.
      • Mix the rice with the seafood & chicken pieces & serve hot with a glass of claret.
      • Bon Appétit!

      Sweet & Spicy Chips (with your fish)

      • Cut the spuds (Russet Burbank) into lengths & juggle in a paper bag with the spices of paprika & black pepper with a splash of olive oil.
      • Drain, place the chips on an oven tray (single file) & grill for 5 mins, turning once until golden brown.
      • Sweet potatoes are also a good alternative - serve with any fish & a chilled glass of Plantagenet district sauterne.
      • Bon Appétit!