On the Menu

Here is a collection of recipes as we move along the country.  Our cooking uses the local fresh produce and freshly caught fish or local butchers.


Murray River Breakfast

Berry pancakes
1 cup flour
1 cup full cream milk
1 egg
handful of berries
Mix and cook on the BBQ. Serve with butter.

Spinach and Feta cakes
1 cup flour
1 cup full cream milk
1 egg
handful of spinach
handful of Greek feta
Mix and cook on BBQ. Serve with butter.

Port Germein Dinner

Port Germein Salad
Local tomatoes
Local Cucumbers
Local Kalamata Olives
Local Red Capsicum
Redwood Olive Oil
Greek Feta
Sticky Wattleseed Balsamic
Oregano

One Mile Jetty Pasta
Spiral pasta
garlic
onion
tomatoes
basil
spinach
Greek feta
Cook pasta al dente.  Saute garlic, onion, tomatoes.  Add spinach, basil and top with Greek feta.

Streaky Bay Whiting

Freshly caught King George Whiting
Fillet fish
dust fillets with flour, salt and pepper
pan fry in olive oil

Fowlers Bay Feast

Turmeric Potatoes
Potatoes, Sliced
Sweet potatoes, sliced
Parsnips, sliced
turmeric
Murray River pink salt
freshly ground pepper
garlic
butter
Mix together in a bowl, BBQ til brown and just crispy.


Beach Zucchini
Zucchini, sliced
onion, sliced
red capsicum, sliced
Murray River Pink salt
freshly ground pepper
garlic
butter
Greek seasoning
Mix together in a bowl, BBQ.

Summer Salad
Gather as many fresh vegetables as you can toss in local olive oil and Sticky Wattleseed balsamic.

Fowlers Bay Whiting
Freshly caught whiting
heads off and cleaned out
place on foil and sprinkle
Murray River Pink Salt
freshly ground pepper
chives
parsley
butter
onion
lemon (one slice)
mild paprika
Place on BBQ til cooked through.


Nullabor Special

Tuna and Rice
Brown rice and Quinoa
Tuna
lentils
vegetable stock
Cook rice with vegetable stock.  Stir through tuna and lentils.