Fusion.

“Modern Australian”, this style of cooking has been variously known

as international, mod-oz, fusion or contemporary, and denotes a

culinary culture that is the result of a collision of cuisines from around

the world.

By Georgia Coffey

Garlic and Lime Chilli-

Prawns

Cooking and Prep: 35 minutes

Serves: 4

Ingredients:

-15 medium green (raw) prawns

-3 garlic cloves

-3 tbs. coriander

-1 small red chilli

-2 limes

-Packet of wooden skewers

-2 tbs. olive oil

-¼ cup sweet chilli sauce

-½ tsp. lime zest

Chilli Sauce:

-½ cup soy sauce

-¼ cup fish sauce

-1 finely chopped chilli

Prawns in Marinade

1. Peel the skin off the prawns

leaving heads and tails intact.

Carefully thread them onto the

wooden skewers, 3 per

skewer.

2. Combine the olive oil, sweet

chilli sauce, coriander, garlic,

lime zest and lime juice into a

medium sized, flat shallow

dish. Add prawns to the

marinade, covering the

skewers evenly. Cover in foil

and allow 15-20 minutes to

marinate in a refrigerator.

3. Preheat and grease a

barbeque plate on medium

heat. Preferably, using tongs

remove the prawns from the

marinade and evenly place

them on the barbeque

hotplate. Allow time to sit and

cook, then flip and toss onto

the opposite side. Cook for 2-3

minutes until they turn pink

and are just cooked through.

Using tongs carefully remove

the prawns from the hot plate

and place them on a plate.

4. As a garnish, lightly

sprinkle coriander leaves on

top and serve with lime

wedges.

Chilli Dressing

1. Finely chop one chilli and

place in a small bowl

2. Mix soy sauce and fish

sauce to combine a dressing.

3. Add dressing to the finely

chopped chilli and mix.

Meal Prep: 35 minutes

Serves: 4

Ingredients:

-4 boneless and skinless Atlantic

salmon fillets

-2 handfuls of green beans

-2 bunches of asparagus

Dukkha: -2/3 cup almonds

-½ cup sesame seeds

-2 tbs. coriander seeds

-2 tbs. cumin seeds

-1 tsp. flaked sea salt

-1 tsp. sumac

-1 tsp. dried basil

-1 tsp. fennel

-1/3 cup macadamia nuts

-½ tsp. grounded black pepper

Couscous: -1 red pepper

-1 yellow pepper

-2 courgettes, sliced

-1 large red or regular onion sliced

-1 tbs. vegetable oil

-300g plain couscous

-450ml reduced salt vegetable

stock

15 cherry tomatoes

½ tsp. grounded black pepper

Dukkha Crusted Salmon

Dukkha:

1. Preheat oven to 180

degrees Celsius.

2. Spread almonds and

macadamia nuts over a

baking tray and roast in

preheated oven for 2-3

minutes or until golden.

3. Place the roasted

almonds and macadamia

nuts in a food processor and

process until roughly the

same size of sesame seeds.

Transfer into a large bowl.

4. Heat a medium sized

frying pan over medium

heat. Add sesame seeds and

proceed cooking, stir for 1-2

minutes until golden brown.

Add to the bowl of roasted

almonds and macadamia

nuts.

5. Place coriander seeds and

cumin seeds in a frying pan

over medium heat and stir

until they are cooked,

approximately 1-2 minutes.

6. Transfer all ingredients

into a mortar and pestle and

ground until crushed. Add

the crushed spices, pepper

and salt to the roasted

almond and macadamia nut

mixture. Mix all ingredients

together.

Couscous:

1. Preheat oven to 180 degrees

Celsius.

2. Place courgette, peppers and onion

into a roasting tin and add vegetable

oil. Roast for approximately 25-30

minutes. Turn vegetables at halfway

point (15 minutes).

3. While vegetables roast, put

couscous in a heatproof bowl and add

the hot stock, stir cover and leave to

sit and soak. After1-15 minutes of

soaking, carefully use a fork to fluff up

the couscous.

4. Remove vegetables from oven and

add the finely chopped cherry

tomatoes and couscous carefully

stirring them through. Season the

couscous with pepper and salt. Return

the combined mixture to the oven for 5

minutes to heat, and then serve.

ZESTY LEMON Meringue

Serves: 24

Prep: 0:30

Cook: 0:50

Ingredients:

Cupcake Mixture:

-1 cup buttermilk

-2 tbsp. lemon juice

-2 tbsp. finely grated lemon rind

-1 tsp. pure vanilla extract

-4 large eggs

-2 cups caster sugar

-250g unsalted butter (softened)

-1/2 tsp. salt

-1 tbs. baking powder

-3 cups plain flour

Lemon Curd:

-pinch of salt

-150g unsalted butter (room temp.)

-1 cup caster sugar

-2/3 cup lemon juice

-1 tbsp. finely grated lemon rind

-8 large egg yolks

Meringue:

-6 large egg whites

-2 tbsp. glucose syrup

-1 ½ cups caster sugar

-2 tbsp. caster sugar

Cupcakes

Method:

1) Combine yolks, lemon rind, and sugar and

lemon juice in a medium sized saucepan over

medium heat. Stir constantly with wooden

spoon, scraping down sides of pan. After 8-

10 minutes of mixing, check to see if the

sugar has dissolved and has turned thick

enough to cover the back of a spoon with a

thick coating. Remove saucepan from heat

and slowly add salt and butter whilst mixing

in together. Pour the thick mixture into a

heatproof bowl (preferably glass). Cover with

plastic and leave in fridge for a minimum of 2

hrs.

2) Line two 12-hole baking muffin trays and

preheat oven to 150 degrees Celsius fan

forced.

3) Combine cream, butter and sugar in a bowl

and use an electric mixer on medium –high

speed until light and creamy. Add the eggs,

one at a time, continuing to beat until well

incorporated. Beat the lemon rind and

vanilla. Slowly add the sifted flour in 3

separate lots, add in the buttermilk and

lemon juice and beat until well combined.

4) Evenly divide the cupcake mixture into the

two trays, filling each to three-quarter s full.

Bake for 25 minutes or until golden brown in

colour. Insert a skewer into the cupcake to

see if it comes out clean (ready). Remove

from oven and allow cooling.

5) Combine sugar with 2/3 cup of water and

glucose syrup in a small to medium

saucepan. Bring to a boil over a medium heat

until sugar has dissolved. Place a candy

thermometer in the pan. When the pan

reaches 110 degrees Celsius, remove from

heat immediately. Meanwhile, beat the egg

whites in a heatproof bowl with an electric

mixer on medium speed. When soft peaks

form, add in the two extra tablespoons of

sugar and continue to beat until combined.

When the syrup reaches 110 degrees Celsius

remove from the heat. With an electric mixer

on medium speed, slowly poor the sugar

syrup in evenly combining the sugar mixture

and the whites. Beat for approx. 7 minutes

until stiff peaks form. 6) To make cupcakes, add one tablespoon of

lemon curd to each of the cupcakes and then

in meringue (using piping). 7) Skim lightly over the meringue with a blow

torch to create rustic look.