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!