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    Recipes — Seasoning

    Barbequed Huon Salmon with Chilli Paste, Orange Sauce and Summer Tomato Salad

    The chilli paste and orange sauce in this dish go hand-in-hand with our salmon to create a simple showstopper. Beautiful for outdoor entertaining and just plain delicious.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    1 tsp salt flakes
        •    2 cups orange juice
        •    2 tbsps micro cress
        •    4 tbsps mirin seasoning
        •    1 tbsp extra virgin olive oil
        •    4 cardamom pods (bruised)
        •    2 tbsps unsalted butter (cubed)
        •    2 cups assorted baby tomatoes
        •    1 whole buffalo mozzarella (torn)
        •    1/2 cup pearl couscous (cooked)
        •    12 viola and sage flowers (optional)
        •    1 tbsp (40g) chilli paste in soya bean oil
        •    4 x 150g fresh Huon salmon portions (skin on)


    1. Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.
    2. Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.
    3. Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt flakes.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/barbequed-huon-salmon-chilli-paste-orange-sauce-summer-tomato-salad/

    Tender Beef Kebabs (Shashlik) Recipe

    Beef Kebabs (or Shish kebabs) are a very important food and specialty of the Slavic people, but it’s not just limited to beef. Lamb, Pork, Chicken and even veggie kabobs are often on the menu!

    Beef skewers are a little tricky to master. The key is to give your kabobs plenty of time to marinate and don’t rush it! I like to marinate at least 4 to 6 hours.

    Prep Time

        •    Prep Time: marinate at least 4 to 6 hours
        •    Cook time: 10 minutes
        •    Yield: Serves about 15


    For steak kabobs:

        •    15 medium bamboo or wood skewers
        •    1 large purple onion sliced into 1 1/2" wide pieces
        •    2 bell peppers any color, sliced into 1 1/2" wide pieces
        •    2 lbs good quality beef I used top sirloin, cut into 1 1/2" pieces

    For steaks marinade:

        •    2 dry bay leaves
        •    1 cup mild olive oil
        •    4 garlic cloves pressed
        •    1 tsp salt (optional: fine sea salt)
        •    1 tsp freshly ground black pepper
        •    1/2 cup fresh lemon juice from 2 medium lemons
        •    3 tbsps fresh or frozen dill chopped (or 1 tbsp dry dill weed)


    1. Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.

    2. Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.

    3. Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.

    4. Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce


        •    Using bamboo or wood skewers is best. The heat from a metal skewer can start cooking your meat from the inside, ruining that juicy pinkness that you might desire.

        •    Soak your wooden skewers in water at least 30 minutes so they don't scorch or burn completely on the grill.

        •    Don't crowd your skewers. You want a little space between your meat and veggies so your food grills on all sides.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/tender-beef-kebabs-shashlik-recipe/

    BBQ Huon Salmon with Cranberry & Avocado Salsa

    Fresh and delicious dinner, in under 25 minutes. This recipe will wow any guests you have.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 4


        •    2 tbsps olive oil
        •    2 avocados, diced
        •    1/2 cup dried cranberries
        •    1 small red chilli, finely diced
        •    1/2 small red onion, finely diced
        •    4 Huon salmon fresh portions, skin on
        •    the juice of 1 lime, plus wedges to serve
        •    1 cup loosely packed fresh coriander leaves, lightly chopped


    1. Soak the onions in a bowl of cold water for 10 minutes. Then drain and pat dry on paper towel.
    2. To make the cranberry salsa, in a medium bowl combine the cranberries, drained onion, chilli, olive oil and lime juice and toss thoroughly to combine, then carefully toss through the avocado and coriander leaves. Check the seasoning and set aside while you cook the salmon.
    3. Preheat a barbecue grill to medium high heat. Cook the salmon on the hot barbecue for about 3 minutes each side or until cooked to your liking.
    4. Transfer the salmon onto four warmed plates, and spoon over the salsa. Serve with lime wedges.

    NOTES: Red onions can vary in their intensity, if you make the salad and the onion is too strong add extra lime juice to soften the flavour.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/bbq-huon-salmon-with-cranberry-avocado-salsa/

    Juicy Barbecued Chicken Thighs

    These BBQ chicken thighs are so tender and flavorful. I love that you can prep them ahead of time and just toss 'em on the grill when you're ready; making them perfect for parties. You'll want to marinate the chicken at least 6 hours and it's best to let them marinate overnight.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    BBQ sauce
        •    1 tbsp real mayo
        •    sea salt about 1 tsp
        •    garlic powder about 1/2 tsp
        •    1 medium onion thickly sliced
        •    pepper about 1/4 tsp or to taste
        •    seasoning about 1 tsp, plain or garlic variety
        •    3 lbs about 10 count boneless, skinless chicken thighs


    For marinating the meat:

    1. Season both sides of chicken thighs to taste. I used a total of 1 tsp sea salt, 1/4 tsp pepper, 1 tsp Mrs. Dash Seasoning, 1/2 tsp garlic powder. Turn the chicken to coat evenly with seasoning.

    2. Stir in 1 Tbsp Mayo and mix the chicken until evenly coated.

    3. Add thick-sliced onion and toss everything together. Cover tightly with plastic wrap or a lid and marinate 6 hours or overnight.

    For grilling method:

    1. Preheat the grill and generously brush grill plates with oil. Reduce heat to low and place chicken thighs with a smooth side up.

    2. Cover the grill and cook for 12-15 minutes. I rotated them once to make criss-cross grill marks. Before flipping the thighs, baste them with BBQ Sauce.

    3. Flip thighs over, baste the flip side with BBQ sauce then cover and cook for another 12-15 minutes, rotating once to make grill marks. Check for doneness by cutting the thicker part of the chicken. If juices run clear then its done. Flip the chicken again, coat it with BBQ sauce and remove from the grill. Let the chicken rest for 5-10 minutes before serving.

    For baking method: preheat oven to 400˚F

    1. Place Chicken thighs flat with the smooth side up on a large rimmed baking dish, spaced out in a single layer. Bake at 400˚F for 30 mins.

    2. Increase heat to 450 and Remove chicken from oven to brush the tops and sides generously with BBQ sauce. Return chicken to the oven another 5 minutes or until glaze has dried slightly onto the chicken.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/juicy-barbecued-chicken-thighs-recipe/

    BBQ Haloumi Souvlaki and BBQ Baby Octopus

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8-10


        •    pepper
        •    olive oil
        •    sea salt
        •    pinch sugar
        •    30g currants
        •    cracked pepper
        •    rosemary skewers
        •    300g baby octopus
        •    30g pine nuts toasted
        •    80ml red wine vinegar
        •    2 cloves garlic smashed
        •    60ml extra virgin olive oil
        •    zest and juice of 2 lemon
        •    180ml extra virgin olive oil
        •    1 punnet cherry tomatoes
        •    1 zucchini cut into chunks
        •    1 eggplant cut into chunks
        •    1 red onion cut into chunks
        •    lots of sea salt salt and cracked pepper
        •    2 pkt minted haloumi cut into inch cubes
        •    1 red and green capsicum cut into chunks


    BBQ Haloumi Souvlaki:

    1. Use long lengths of rosemary and remove all the bottom leaves keeping the sprouting bit at the top.

    2. Soak in water for a couple of days.( you can buy rosemary skewers from continental delis)

    3. Toss all veg lightly with olive oil and season with salt and pepper.

    4. Skewer the veg and Haloumi randomly on the rosemary skewers.

    5. Grill on bbq turning a few times.

    6. Combine dressing ingredients together and drizzle over the skewers.serve with skewers.

    BBQ baby octopus:

    1. Clean octopus and remove beaks and brains and cut in half.

    2. Combine the marinade ingredients together and marinate the Octopus for a few hours or overnight for tenderness.

    3. Remove from the marinade and place on skewers or directly on the grill.

    4. Baste with a bunch of Greek dried oregano dipped in the marinade if desired.

    5. Cook until tentacles curl up and heads are firm, rest 5 or so minutes.

    6. Squeeze with a little fresh lemon juice and season to taste.

    This great family recipe is thanks to ABC Recipes at https://www.abc.net.au/radio/recipes/bbq-haloumi-souvlaki-and-bbq-baby-octopus/8916438