Fire up the barbie because it’s time to make the easiest squid going round – all topped off with salsa verde and a squeeze of fresh lime.

Ingredients

• 4 large Australian Squid, cleaned
• 1kg baby potatoes, scrubbed 
• 50g butter, cubed
• olive oil for brushing 
• fresh lime to serve 
• 1 teaspoon chilli flakes
• 2 tablespoons sea salt 

Salsa verde 

• 2 cups parsley leaves 
• 2 cups basil leaves 
• 2 cups mint leaves + extra leaves to serve 
• 2 tablespoons finely grated lemon zest 
• 1 tablespoon baby capers 
• 1 cup olive oil 
• ¼ cup red wine vinegar 
• sea salt and freshly cracked black pepper

How to

For the salsa verde: toss all the ingredients into a small food processor, season and blitz. Or, you can grab a pre made salsa verde from the shops.

Drop the potatoes into a large pot of salted boiling  water for 8-10 minutes. Drain and place into a serving bowl, top with a few cubes of butter, and once cool toss with a little of the salsa verde.

Preheat the barbecue to a high heat, give your squid a little brush of olive oil and sprinkle with sea salt. Grill the squid and tentacles for 3 minutes each side.

To finish slice the squid into rings, drizzle with salsa verde and sprinkle with chilli flakes and sea salt. Serve with fresh lime, mint and the baby potato salad. Easy As.

It may sound fancy, but this simple pasta dish is perfect for midweek entertaining.

Ingredients

• 250-300g cooked Australian Crab meat – we used Blue Swimmer, but Spanner Crabs would work well too
• ½ cup olive oil
• 2 eschalots, peeled and finely chopped 
• 2 cloves garlic, peeled and finely chopped 
• 500g mixed cherry tomatoes 
• 2 teaspoons sea salt 
• ¼ cup red wine vinegar 
• ½ teaspoon dried chilli flakes 
• 400g linguine 
• 2 tablespoons lemon juice 
• sea salt and freshly cracked black pepper 
• basil leaves,  to serve 

How to

Let’s get cracking. First up, heat the oil in large, deep sided frying pan over a high heat. Add the eschalots, garlic, cherry tomatoes and sea salt, then cook for 4-5 minutes or until tomatoes begin to burst. Add in the vinegar and chilli and reduce the heat to medium. Cook, stirring occasionally for 5 minutes, or until the sauce has reduced.

Meanwhile cook the pasta in a large pot of salted boiling water according to packet directions. Drain and set aside ½ cup of pasta water.

Add the crab meat, lemon juice and pasta water to the sauce and simmer for 1-2 minutes.. Add in the pasta, toss gently to combine and season with salt and pepper. Finish with some fresh basil leaves, and enjoy!

Ingredients

• 500g fresh or frozen potato gnocchi
• Sea salt and freshly ground black pepper
• Cooking oil for frying
• ½ cup extra virgin olive oil
• 500g frozen green prawn meat or cutlets
• Pinch of dried chilli flakes
• 1 tablespoon minced fresh garlic
• 2 tablespoons fine lemon zest
• ¼ cup finely chopped capers
• ¼ cup finely chopped fresh parsley
• ¼ cup finely chopped fresh basil
• 60g butter, cut into cubes
• 1/4 cup white wine
• 1tbsp lemon juice
• To serve: baby rocket, red wine vinegar & extra virgin olive oil, salad, salt and pepper, crusty bread

For the complete recipe from Love Australian Prawns, click here.

Ingredients

• 4 slices prosciutto
• 300g fresh angel hair pasta 
• 12 green prawns, peeled, deveined and chopped into small pieces 
• 2 tablespoons olive oil
• 80 g butter
• 1 eschallot finely chopped 
• 4 cloves garlic, finely chopped
• 1 cup french champagne 
• ½ cup cream
• 1 cup finely grated parmesan cheese, plus extra to serve 
• 1 tablespoon finely chopped parsley 
• Caviar, lemon and chervil fronds to serve

For the complete recipe from Love Australian Prawns, click here.

Ingredients

• 600g cooked Australian prawns peeled 
• 1 cup cooked peas 
• 2 zucchini, grated 
• 2 small red chillies, deseeded and finely chopped 
• ¼ cup extra virgin olive oil 
• 2 tablespoons lemon juice 
• ¼ cup (65g) store-bought pesto, plus extra to serve 
• sea salt and cracked black pepper 
• 1 cup (200g) ricotta   
• ¼ cup mint leaves 
• ½ cup baby basil leaves
• 3 store-bought fresh lasagne sheets, cut into 6cm lengths
• ½ cup finely grated parmesan, to serve

For the complete recipe from Love Australian Prawns, click here.

Ingredients

•  20 small green Australian prawns, peeled and chopped 
• 2 teaspoons chopped tarragon 
• 2 teaspoons chopped chervil, extra to serve
• ¼ cup crème fraiche 
• 16 gow gee wrappers
• 12 cooked, peeled prawns to serve
• Green chervil to serve

Butter lime sauce 

• 1/3 cup white wine vinegar 
• 1 eschallot, finely diced 
• 250 g chilled butter, chopped 
• ¼ cup lime juice 
• 1 teaspoon finely grated lime rind

For the complete recipe from Love Australian Prawns, click here.

Serves: 2

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients

• 2 portions (approx. 260g) Tassal salmon fillets, skin-off
• 200g spaghetti
• ½ tbsp olive oil
• ¼ cup pesto sauce
• 30g roasted pine nuts
• Shaved parmesan for serving
• Handful fresh basil leaves
• Salt and freshly ground black pepper

Method

STEP 1

Bring a large pot of salted water to a rapid boil and add the spaghetti. Cook as per packet instructions until al dente.

STEP 2

Heat the olive oil in a small frying pan, add salmon fillets and cook for 4-5 minutes on each side. Remove from heat. Cool slightly and break into pieces.

STEP 3
Drain the spaghetti and place into a large bowl. Stir through the pesto sauce.

STEP 4
Add salmon, half the pine nuts and basil leaves. Toss lightly.

STEP 5

Top with shaved parmesan, freshly ground black pepper, the remaining pine nuts and fresh basil leaves.

STEP 6

Serve immediately with a fresh garden salad and crusty bread.