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    Recipes — classic

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    Dukkah Crusted Huon Salmon

    This recipe is packed with just the right combination of spice and citrus and brings the perfect balance to our Huon Salmon. A great way to dress up a week night dinner or to feed a hungry crowd, we think we’re onto a winner!

    Prep Time

        •    Prep time: 1 minute
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    4 x 200g Huon Salmon portions
        •    1/4 cup Canola Oil
        •    200g Dukkah
        •    1/4 cup Sliced Preserved Lemon
        •    1 tbsp Dried Cranberries
        •    1 cup Cooked Cous Cous
        •    3 tbsp flat leaf parsley
        •    1/4 cup Mint
        •    8 Cherry Tomatoes
        •    2 Cloves of Garlic
        •    1/2 cup Rice bran oil
        •    1 tbsp Raw Sugar
        •    1 Lemon, juice
        •    Pinch Sea Salt
        •    Pinch Cracked black pepper
        •    3 tbsp Sumac
        •    1/2 cup Creme Fraiche
        •    1 Lime, zest only


    1. Roughly chop cherry truss tomatoes and flat leaf parsley, tear mint leaves and crush garlic.
    2. Combine with cooked cous cous, raw sugar, lemon juice, sea salt, cracked black pepper and rice bran oil and refrigerate.
    3. Simply combine crème fraiche with sumac and zest of 1 lime. Check seasoning, place into airtight container and refrigerate
    4. Lightly coat each portion in Canola oil and then completely cover each in Dukkah.
    5. Heat a large non-stick or cast iron pan with a little ghee or oil until hot, carefully place each steak into the pan Dukkah side down, reduce the heat and cook for approx. 1 minute. Carefully turn over and cook for a further 4-5 minutes or until flesh is firm.
    6. Plate up with salad and serve creme fraiche dressing separately or drizzle over the salad and salmon portion

    This great family recipe is thanks to Huon Aqua at https://www.huonaqua.com.au/recipes/dukkah-crusted-salmon/?utm_source=The+HUON+salmon+club&utm_campaign=9469ca8960-June+EDM&utm_medium=email&utm_term=0_9ad52295cd-9469ca8960-365942245&goal=0_9ad52295cd-9469ca8960-365942245&mc_cid=9469ca8960&mc_eid=4dbd0c4a9f

    Tomato, Basil and Balsamic Chicken

    Hey, guys! Guess what? I’m starting a new series here on the blog and I think you’re really going to like it. This is one of those meals that everyone in your family will love because the flavors are both familiar and comforting. Who doesn’t love a good tomato + basil + balsamic combo, right?

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    1/3 cup balsamic vinegar
        •    2 large boneless, skinless chicken breasts
        •    1 Tablespoon extra virgin olive oil
        •    1/2 teaspoon salt
        •    1/4 teaspoon freshly ground black pepper
        •    1 pint cherry or grape tomatoes, halved
        •    2 cloves garlic, peeled and minced
        •    1 medium onion, chopped
        •    4 large leaves basil, sliced


    1. Pour the balsamic vinegar into a small pot and place over medium-high heat. Reduce until the vinegar reaches the consistency of a syrup.
    2. Meanwhile, slice the chicken breasts in half parallel to the cutting board to make four thin pieces of chicken. Season the chicken with salt and pepper.
    3. Heat the oil in a cast iron or other skillet over medium-high heat until nearly smoking. Add the chicken pieces in a single layer and let brown, undisturbed, for 1 minute. Turn the breasts, turn the heat to low, cover the pan, and let cook for 10 minutes. After ten minutes, remove the chicken to a plate next to the stove.
    4. Turn the heat back up to high and let the liquid in the chicken pan reduce until you can drag a spoon through and leave a trail. Turn the heat back down to medium and add the onions. Let the onions cook for 2 minutes, then add the garlic and cook for a further 30 seconds. Add the halved tomatoes to the pan and saute for 2 minutes.
    5. Arrange the chicken pieces on a serving platter. Top with the tomato and onion mixture. Drizzle the balsamic reduction over the top and garnish with fresh basil.

    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Tomato_-Basil_-and-Bals

    Crispy Balsamic Duck Breasts

    This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.

    Prep Time

        •    Prep time: 10-12 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    4 Duck breast halves
        •    5 tablespoons balsamic vinegar
        •    salt and pepper, to taste
        •    extra balsamic vinegar, for drizzling (optional)


    1. Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
    2. Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
    3. Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
    4. Heat a non-stick skillet over medium-high heat.
    5. Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
    6. After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
    7. Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
    8. Remove duck from pan to cutting board and slice thinly against the grain.
    9. Serve immediately, passing extra balsamic vinegar for drizzling if desired.

    This great family recipe is thanks to Food at http://www.food.com/recipe/crispy-balsamic-duck-breasts-110201#activity-feed

    Grilled lamb loin chops with eggplant parmigiana

    Prep Time

        •    Prep time: 25 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 6


        •    12 lamb loin chops
    1 tbsp oil

    1 medium eggplant, chopped into 2cm pieces
    1 small jar (about 2 cups) tomato pasta sauce
    250 g punnet cherry tomatoes, halved
        •    mashed potato and shavings of Parmesan to serve


    1. Brush each lamb chop with a little oil. Season each with salt and pepper. Set aside.
    2. Preheat a non-stick pan to moderately hot. Keep the heat at moderately high. Add the oil and eggplant to pan, cook for 2-3 minutes or until eggplant is golden. Add the tomato pasta sauce and the cherry tomatoes, bring to the boil, reduce heat and simmer for 10-15 minutes. Stir occasionally.
    3. Remove the grill tray. Preheat the oven grill to high/maximum setting. Place the chops on the cold grill tray, place tray under the hot grill. Cook chops on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
    4. Remove chops from grill tray, loosely cover with foil and rest chops for 2 minutes before serving. Serve lamb with mashed potato and spoonful of the eggplant topped with a few shavings of Parmesan.

     Suggested variations:

    You can use lamb cutlets for this recipe.

    When you grill meat it should be placed on a cold grill tray. This prevents the meat sticking and becoming difficult to turn.


    This great family recipe is thanks to Beef and Lamb at http://www.beefandlamb.com.au/Recipes/All_recipes/Detail/Grilled-lamb-loin-chops-with-eggplant-parmigiana

    Butter believe it, using Butter for cooking steak and why its good

    Chef Ed Lee's compound butter is the best thing we've ever put on steak

    Prep Time

        •    Prep time: 15 minutes, plus cooling and chilling time
        •    Cook time: 5 minutes
        •    Yield: Depends on how many people need to be served


        •    6 tablespoons soy sauce

        •    2 tablespoons granulated sugar
        •    1 tablespoon light brown sugar
        •    1 tablespoon sesame oil
        •    1 teaspoon Korean chile flakes (gochugaru)
        •    3 garlic cloves, minced
        •    2 scallions, trimmed and finely chopped
        •    One 1-inch piece ginger, peeled and minced
        •    1 pound butter, softened


    1. In a small saucepan, combine the soy sauce, sugars and sesame oil. Bring to a boil and cook for 5 minutes until thickened. Then let cool to room temperature.
    2. In a food processor, add the chile flakes, garlic, scallions and ginger, and pulse until finely chopped. Add the softened butter and pulse until combined. With the motor running, stream in the cooled soy sauce until a smooth compound butter forms.
    3. Using plastic wrap, roll the butter into a 1½-inch-thick log and chill until firm before slicing into rounds. Use as desired.


    This great family recipe is thanks to Tastingtable at https://www.tastingtable.com/cook/recipes/korean-barbecue-compound-butter-recipe