Reef fish & pasta bake

So you BBQ’d your reef fish and you’ve got great leftovers. This is so scrumptious in Summer or Winter, it is the perfect homely dish to give you a big warm hug.


500 g reef fish

A handful of button mushrooms, sliced

500g orenchetti

500 ml cream

2 tbs butter

Handful of grated cheese

Handful of dill, chopped

Salt and pepper to your liking



Boil the pasta to al dente as per packet instructions. In a separate saucepan combine the cream, butter, dill, mushrooms and fish. Season to your liking. Drain the pasta and add to the fish sauce. Toss around a bit and then slide into a deep dish, like a small ceramic lasagne plate. Sprinkle grated cheese on top and bake in the oven on 180 degrees Celsius for about 12 minutes until cheese is melted. Your kitchen will smell incredible! This dish will transport you to lazy days on the beach ending with a glass of vino as you wrap your cardigan around your shoulders, clutching your bowl of beautiful fresh baked reef fish pasta.


Reef fish & pasta bake

Steak & veg stir-fry

This is a great mid-week meal as it is easy and healthy! The flavours are really beautiful and complement each other well. I hope you like it!


½ red capsicum, sliced

1 carrot, sliced

4 button mushrooms, sliced

5 cloves of garlic, crushed

1 cm ginger, finely diced

250 g fresh baby corn

3 celery sticks, sliced

1 onion

2 rib fillet steaks

2 shallots, sliced

A handful of fresh coriander



Heat a pan with a splash of coconut oil, then sauté the garlic and onion for five minutes. Add the steak, sliced as you like, and brown. Set aside. Add a splash or spoonful (if its winter and the oil has hardened) of coconut oil to your pan and heat. Now add everything else with the exception of the coriander. Mix the veges around for even heat, and pour in a splash of water. After ten minutes on medium heat, combine the onion and steak with the veges. Sprinkle with your coriander and serve immediately!

Steak & veg stir-fry