Sizzling up some sweet and sour fish
Lynn Bain | July 2017

cup vegetable stock

Sweet and sour recipes have been a hallmark of delicious takeaways and restaurant experiences for as long as anyone can remember. While the concept originated in China, many recreations of the sweet-sour combo have made their way onto tables.
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Air fried Thai prawn spring rolls
Lynn Bain | June 2017

The ingredients. Handy hint: you can substitute very finely shredded and blanched cabbage for the vermicelli noodles.

Air frying is one of the latest things in cooking techniques and as appliances go, air fryers have come to the fore in the last five years or so. In recent times, there has been a quest to reduce the amount of deep fried foods in the everyday diet of western civilisation. Frying in an air fryer instead of a deep fryer is the answer. You get the crunch without the oil.
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The ingredients for the Greek calamari salad.

Not everyone’s a big fan of salad – as the saying goes, ‘you don’t make friends with salad,’ but calamari is a whole other kettle of fish. Salads can be a real missed opportunity when it comes to varying up your meals, but you can add so much to them, including your catch. When it comes to accompanying seafood, Greek salad is one of the greats.
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Easter feast: seafood paella
Spero Kartanos | April 2017

Late one night on TV I saw a recipe for a squid paella, and I’m so glad I did! The recipe has been used by a family restaurant in Spain for 88 years. I made a few small changes to suit my taste, and added a few spices, and I now cook it nearly every time we catch some fresh squid. Everyone who has tasted it can’t wait to have it again!
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Ingredients: 3 tbsp cooking oil, 3 cups finely grated cheese, 2-3 tbsp roughly chopped coriander leaves, 3 green shallots (finely sliced with white and green parts in separate bowls), 750g green prawns (peeled, deveined and sliced in half lengthways), fre

Ever wanted to add something light and a little zesty to your table experience? Catch a lot of prawns on the last full moon and don’t know how to do them culinary justice? Here’s a simple recipe to get your mouth watering. In a nutshell, these prawn quesadillas are single tortillas that are folded over, with a prawn and cheese filling, and then baked in the oven until the tortillas are almost crispy.
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Cooking up a creamy crab quiche
Lynn Bain | February 2017

A bunch of chives

Lynn wrote an article on extracting crab meat in the August issue of Queensland Fishing Monthly last year. This month, she follows on with another recipe using crab meat. It’s still the hot crabbing season right now, so there’s time to catch and cook up a feed. The wonderful seafood flavour of crab is very apparent in this creamy, cheesy, savoury quiche. The crab quiche can be served hot, cold or at room temperature for a delicious lunch or light dinner.
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The ingredients for the batter – 1 cup self-raising flour, 1/2 cup cornflour, 2 eggs, 1/2 teaspoon bicarb soda, salt, pepper, 250ml ginger beer and potatoes (not pictured).

Back in the day, we Bulimba State School year eight girls (back when year eight was a primary school grade) had to travel by tram to East Brisbane State School for ‘domestic science’ classes. When we were finally let out of class, we’d all gallop across the road to the local fish and chip shop for two shillings worth of potato scallops to eat while we waited for the return tram. In those days, that amounted to six scallops. Boy, those scallops were good. I can still remember the golden, crispy, salty taste of those scallops.  
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Making a crabmeat lasagne
Lynn Bain | October 2016

Ingredients for the seafood meat layer
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Crab cakes served with beery remoulade.
Lynn Bain | September 2016

The ingredients for the crab cakes: crab meat, fresh thyme, dry mustard, mayonnaise, Worcestershire sauce, salt, egg, dried breadcrumbs, fresh parsley, canola oil for sautéing, lemon.

Following on from last month, I’ll be creating a delicious afternoon snack – crab cakes with beery remoulade. The remoulade has been infused with the flavour of beer for the perfect entrée to an afternoon BBQ.
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