Soy Balsamic Shark with some camp cooking pics

I have just returned from a wonderful week camping at Lagoon bay on Bangor in Dunalley with my family and friends. The kids had a great time and they even got to see a Tassie Devil that wandered through our campsite. We caught lots of amazing seafood crayfish, abalone, flathead and other fish so lots of delicious meals! here are a few pics

beach 3 (1 of 1)

tent (1 of 1)

beach (1 of 1).jpg


Fruit loops on the beach

Quail (1 of 1)

Jodie is a pretty awesome camp cooker she cooked this quail with Tarragon and bacon in the camp oven



My sister Angela and Steph taking it easy in the afternoon.

mutton birds (1 of 1)

slow cooking some mutton birds over the fire

mutton birds 2 (1 of 1)


Oddly my fussiest eater Steph loved the mutton birds


These breakfast sandwiches are awesome Salmon rashers-thin sliced smoked and salted salmon, with bacon, egg and chutney. Delicious!!


Jordy cooking pancakes with the recipe from my book, The Real Food for Kids Cookbook

salmon rasher wrap

The salmon rashers again in a salad wraps

boat (1 of 1)

Pulling the net at sunset


Caught a few trumpeter and other fish

fish (1 of 1)

Brendan went for a dive a got a few abalone we just sliced and bashed them and cooked them on the BBQ with salt and pepper and lemon. Just perfect like that.

IMG_6311beach (1 of 1)


camping essentials: jaffles and tinned spaghetti


These Australian salmon burgers I had premade and brought in frozen turned out to be the perfect BBQ baby food!


After a big day playing in a hole at the beach Oscar fell asleep at dinner.


3 Crayfish in the pots one morning




Crumbed and fried Flathead yum!

IMG_6303girls (1 of 1)

girls 2 (1 of 1)


cooked shark

Soy Balsamic Marinated Shark
600 grams skinned and boneless shark fillet
1 tablespoon soy sauce
1 tablespoon balsamic
1 tablespoon lime juice
1 tablespoon sesame oil
2 cloves garlic
1 teaspoon crushed ginger
1 tablespoon dill

Crush garlic and ginger and finely chop dill and mix well with all other ingredients. slice the shark into thin (1cm) steaks. Put the steaks in the mix and marinate for at least 2 hours. cook in a medium hot pan with a dash of oil for a few minutes on each side or until cooked through. Serve with a salad

Like this recipe? please share it and find more recipes in my first book The Real Food for kids Cookbook

Salt and Sichuan peppered squid with lemon aioli

I finally got my first squid for the year, it is so tasty when fresh! My Husband has recently got a new (old) fishing boat, we are so lucky where we live to be able to get so much fresh food. I didn’t catch any the day we went but he got a few when he was fishing for carp a few days later.

Fishing boat  (1 of 1)

This salt and pepper flour is great with oysters and other fish too, here we had some boar fish.

squid in flour (1 of 1)

4 squid tubes (and legs if you like them)

2 cups plain flour
1 tablespoon salt
1 tablespoon Sichuan pepper (or ground white or black pepper)
Oil for deep or shallow frying


Lemon aioli
1 egg
350 ml oil
10 ml white vinegar
2 lemons
1 clove garlic
Salt and pepper

To make the aioli: blend the egg, vinegar, juice and zest of the lemon, garlic and a sprinkle of salt and pepper, then slowly add the oil in a slow drizzle.

Clean the fresh squid by removing the head and guts and pulling all the skin from the tube, remove the cartilage and flaps.

Cut the squid tube into squid rings about 1 cm thick or score by cutting the tube down one side so that you can open it and lay it down flat. Make incisions halfway through the flesh side of the flat squid tube on angle 5ml apart and then slice the squid tube into 2cm pieces. Put flour and salt and pepper into a plastic bag and give it a shake then add squid and give it a good shake so that all the tubes are covered.

Pan Fry over medium heat in a heavy based pan with a light covering of oil turning regular until golden brown and cooked or Deep fry in oil 170 C for approximately 2-3 minutes and drain for a minute serve with the aioli


salt and pepper squid

And Pink eye chips are the best, great with the homemade Aioli too!

pink eye chips (1 of 1)

fishing 2 (1 of 1)

fishing 3 (1 of 1)

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Minestrone soup

minestrone soup

Serves 8

1 litre beef stock ( Make your own
2 onions
2 cloves garlic
3 medium carrots
2 stalks celery
tablespoon basil
teaspoon oregano
2 rashers bacon
400 grams tomato
400 grams cooked kidney or cannellini beans
200 grams small pasta
salt and cracked pepper

Heat a large pot on the stove with a dash of olive oil, add the peeled and finely diced onion, crushed garlic and finely diced bacon, celery and carrots and sauté for about 3 minutes or until soft. Add the herbs tomato and stock and simmer for 20 minutes. Add the pasta until cooked (add any other vegies you might like to here, peas, green beans, corn) and add the cooked beans and season with salt and pepper.

Serve topped with a little parmesan with some garlic pizza bread

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Maggie and Stephanie nori rolling cooking tutorial


 This is the second cooking tutorial to go with my book, The Real Food for kids Cookbook. Steph (4 years old) is a Pro nori roll roller! we don’t bother with the sushi mats, ours always look very homemade! Its fun for the kids to make and a good and easy change from a sandwich for the lunchbox.

step one: press your cooked and cooled sushi rice over 2 thirds of the nori sheet step 2: put your chosen fillings in the middle step 3: roll and refrigerate for at least 20 minutes to soften.

sushi making (2) - Copy



Pork forequarter chops braised with quince


2 stalks celery
3 large carrots
3 cloves garlic
2 medium brown onions
4 large forequarter chops(about 1 kg)
2 bay leaves
6 large sprigs Thyme
100 grams plain flour
2 cups chicken stock
1 cup wine
2 teaspoon fennel
1 cup quinces puree (or whole quinces or apple)

this will take about 2/3 hours to braise in a hot (200 C) oven covered with tin foil or 4/5 hours in a slow cooker on high.
Coat the chops well in flour and brown both sides well in a pan over a medium heat. Put in a roasting/casserole dish or the slow cooker with the peeled and chunky diced celery, carrot, onion, garlic and the bayleaf, thyme, stock, wine, pepper fennel and quince puree. I have used puree because I pureed and froze and the last of my quinces but whole chopped up quinces or apple would work well in this dish too. Serve with mashed potatoes or pumpkin and some steamed greens.



Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Chilli prawn and fish bisque

Stock 2 cups prawns (shell for stock and the meat for the soup)
1 onion
1 leek white
1 carrot
1 clove garlic
1 bay leaf
2 sprigs thyme
1 teaspoon tarragon
salt and pepper
800 ml water

1 onion
400 grams tomatoes
1 clove garlic
1 large red chilli
300 grams white fish

Peel the prawns and refrigerate the meat while you make the bisque with the shells. Crush the shells in a heavy based pot with a meat mallet and add the roughly chopped onion, leek, carrot, garlic and tarragon. Sauté with the oil for about 4 minutes over a low heat until the vegetable have softened, if you were planning on using the bisque as a sauce add a few tablespoons of flour now to thicken it) add the water and salt and pepper and simmer for 30 minutes. Leave to cool and infuse for a few hours and strain.

Finely chop the onion, garlic and chilli and sauté in a little oil, add the stock and tomatoes and simmer for about 30 minutes, puree and bring back to a gentle simmer add the prawns and fish and simmer for 2 minutes or until the fish is just cooked season and serve with crusty bread.


Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!

Pork belly slow cooked in apple, fennel and white wine

Pork belly has the most amazing flavour, it is fatty, I find trimming the top layer off helps take away the strong fatty flavours but it needs some fat left for slow cooking so it doesn’t end up dry.

800 grams pork belly
1 onion
2 cloves garlic
1 bulb fennel (if available) or 1 teaspoon ground fennel seed
2 sprigs thyme
2 apples
1 cup white wine
1 cup beef or vegetable stock
1 bay leaf
salt and pepper

Peel and slice the onion, crush the garlic, chop the apple and slice the fennel bulb and spread them over the bottom of the slow cooker with the thyme, fennel seed, wine, stock and bayleaf and a pinch of salt and pepper. Remove the skin and the top layer of fat from the pork belly, you can salt and bake the skin in a hot oven to make crackle if you want. Put the pork meat in slow cooker and cook for about four hours or until it falls apart.

When the pork is cooked, to make a sauce form the apples and juices left once the pork has been removed from the slow cooker, remove as much fat as possible from the apple and juices(put the whole lot in the refrigerator and remove the set fat if you have time) and thicken with 1 tablespoon of flour and add 1 cup of stock and simmer for about 6 minutes or until the flour is cooked and puree and season with salt and pepper.

To make the sauce in the thermomix add the onions, apples and juices from the slow cooker to the mixing bowl with 1 tablespoon of flour and 1 cup of stock and cook 10 minutes/100/speed 1 and then puree 1 minute/speed 10

Serve with seasonal vegetables, I have served it with a carrot, pumpkin and sweet potato puree here, cooked in the thermomix basket and then pureed with a little butter and salt and pepper.


Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!