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    Recipes — dinners

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    Honey-Butter Barramundi

    This Middle Eastern recipe pairs crispy barramundi—served in a family-friendly pan sauce of honey and butter—with a medley of winter vegetables. For savory, herby flavor, we’re seasoning the vegetables with za’atar before roasting them.

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 4


        •    1 lemon
        •    2 carrots
        •    3 oz radish
        •    1 clove garlic
        •    1 tbsp honey
        •    2 tbsps butter
        •    1 bunch parsley
        •    1/2 cup plain Greek yogurt
        •    4 Skin-On Barramundi Fillets
        •    1 1/8 lbs yukon gold potatoes
        •    1 tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)


    1. Prepare the ingredients: Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the ends of the radishes; quarter lengthwise, then halve crosswise. Quarter and deseed the lemon. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the parsley leaves and stems.

    2. Roast the vegetables: Place the sliced potatoes and carrot pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil; season with salt, pepper, and the za’atar seasoning. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 to 14 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Place the radish pieces in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Carefully arrange on the other side of the sheet pan. Roast 10 to 12 minutes, or until tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges.

    3. Make the yogurt sauce: While the vegetables roast, in a bowl, combine the yogurt, the juice of the remaining lemon wedges, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper to taste.

    4. Cook the fish: Once the vegetables have roasted for about 10 minutes, pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down. Cook 4 to 6 minutes on the first side, or until lightly browned. Flip and add the butter. Cook, frequently spooning the butter over the fillets, 2 to 3 minutes, or until the fish is cooked through. Leaving the melted butter and any browned bits (or fond) in the pan, transfer the cooked fillets to a plate.

    5. Make the pan sauce: Add the honey (kneading the packet before opening) and 2 tablespoons of water to the pan of melted butter (be careful, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat and season with salt and pepper to taste.

    6. Serve your dish: Serve the cooked fish fillets and roasted vegetables with the yogurt sauce on the side. Top the fish with the pan sauce. Garnish with the chopped parsley. Enjoy!

    This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/honey-butter-barramundi-with-za-atar-roasted-vegetables

    Evil Cousin Double-IPA Flat Iron Bowl

    As concepted by Chefs Jeff Hanak and Carlos Sanchez at True Aussie's San Francisco Chef Immersion. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    Double IPA
        •    ¼ cup olive oil
        •    2 tbsps olive oil
        •    1 cup kimchee
        •    4 eggs, poached
        •    Sliced green onion
        •    ¼ cup diced onion
        •    1 tbsp minced garlic
        •    2 cloves garlic, minced
        •    Sesame seeds, toasted
        •    Salt and pepper, to taste
        •    2 bunches flowering broccoli
        •    1 pound Australian grassfed beef top sirloin
        •    2 cups dry long-grain rice, preferably basmati
        •    One 22-ounce bottle Heretic Brewing Company Evil Cousin


    1. Marinate the steak in the double IPA, olive oil, garlic, and salt and pepper to taste. Remove it from the marinade and sear the beef to rare; let it rest before slicing.
    2. In a pot, sauté garlic, onion, and rice together until coated. Add 3 ½ cups water and a pinch of salt and bring to a simmer. Cover and steam until tender. Remove from heat and let the rice sit for 20 minutes. Fluff before serving.
    3. Assemble each bowl with 1 cup steamed rice, 4 ounces sliced steak, ¼ cup kimchee, ¾ to 1 cup broccoli, and top each with a poached egg. Garnish with sesame seeds and green onion, as desired.

    This great family recipe is thanks to True-Aussie-Beef-And-Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/evil-cousin-double-ipa-flat-iron-bowl/#

    Barramundi in Banana Leaf with Coconut Rice

    Cooking barramundi inside a parcel locks in all the amazing moisture and flavour.

    Prep Time

        •    Prep time: 1 hour & 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    2 limes, sliced
        •    1 tbsp peanut oil
        •    1 tbsp fish sauce
        •    2 tbsps grated ginger
        •    4 large fresh banana leaves
        •    1 1/2 cups (265g) sticky rice
        •    6 spring onions, thinly sliced
        •    1/2 cup (125ml) coconut milk
        •    2 long red chillies, thinly sliced
        •    2 garlic cloves, finely chopped
        •    4 kaffir lime leaves, finely shredded
        •    4 x 200g skinless barramundi fillets
        •    1 tbsp grated palm sugar or brown sugar


    1. Rinse rice, then soak in a bowl of cold water for 1 hour. Combine fish sauce, sugar and 1 tbs ginger in a bowl, then brush over fish.
    2. Set aside for 15 minutes to marinate.
    3. Heat oil in a frypan over medium heat and cook garlic, remaining 1 tbs ginger and half the spring onion for 2 minutes or until fragrant. Add the rice and stir to coat. Add 11/4 cups (310ml) hot water along with the coconut milk. Season and cook, covered, over low heat for 20 minutes or until rice is cooked.
    4. Preheat barbecue to high. Place 2 lime slices in the centre of each banana leaf and top with a fish fillet and kaffir lime leaf. Fold up to form parcels and enclose in foil to seal. Barbecue, turning, for 12 minutes or until cooked. Top with chilli and remaining spring onion, then serve with rice.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/barramundi-banana-leaf-coconut-rice/a9ec178c-8023-4348-9d6d-f9d605e0e6c2?current_section=recipes

    Banana Prawn Risotto

    Feed your family Curtis Stone's delicious banana prawn risotto - sure to put a smile on everyone's face.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 8


        •    2 tbsps olive oil
        •    fresh lemon juice
        •    1 tbsp lemon zest
        •    6 cups chicken stock
        •    1 1/2 cups dry white wine
        •    3/4 cup shredded parmesan
        •    3 cloves garlic, finely chopped
        •    1 cup finely chopped fresh fennel
        •    2 cups Sunrice Arborio Risotto Rice
        •    finely chopped fresh flat-leaf parsley
        •    1/2 medium brown onion, finely chopped
        •    2 cups of 1cm dice, peeled, butternut pumpkin
        •    500g raw banana prawns, peeled and deveined


    1. In a small heavy-based saucepan, heat the chicken stock over high heat until hot, but not boiling. Cover and keep warm.

    2. Meanwhile, heat a large, heavy-based, non-stick, high-sided frying pan over medium heat. Add the oil and allow it to heat for 2 mins. Add the pumpkin and cook for 5 mins, or until it begins to brown. Add the fennel, onion and garlic and cook for 3 mins, or until the vegetables begin to soften. Add the rice and stir for about 1 min, or until it is well coated with oil and hot. Add the wine and stir constantly for about 1 min, or until most of the wine has evaporated. Stir in the lemon zest.

    3. Add 1 cup of the hot stock to the rice mixture and cook, stirring almost constantly and keeping the mixture at a steady simmer, for about 2 mins, or until it is absorbed. Continue adding the hot stock, 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, and cook for about 18 mins, or until the rice is al dente and creamy.

    4. Stir in the prawns and cook, while stirring and adding more stock as needed, for about 4 mins, or until the prawns are just cooked through but still tender. Remove the pan from the heat and stir in the parsley and 1/2 cup of the parmesan. Stir in lemon juice and season to taste with salt.

    5. Divide the risotto among four wide serving bowls. Garnish with remaining parmesan and freshly ground black pepper, to serve.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/banana-prawn-risotto/c7b5a1d2-be81-40ab-81a0-9f1e72e97c82

    Honey & Mustard Chicken Thighs with Spring Veg

    This self-saucing one-pot is like a roast dinner without the fuss, plus it's rich in iron, fibre and folate.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 2


        •    2 tbsp honey
        •    100g spinach
        •    1 tbsp olive oil
        •    100g frozen peas
        •    zest and juice 1 lemon
        •    2 garlic cloves, crushed
        •    4 chicken thighs, skin on
        •    1 tbsp wholegrain mustard
        •    300g new potatoes, unpeeled, smaller left whole, bigger halved


    1. Heat oven to 200C/180C fan/ gas 6. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
    2. Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
    3. Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/honey-mustard-chicken-thighs-spring-veg