Whole Roasted Salmon


Fish2Today we celebrated some birthdays and Fathers Day with a whole roasted salmon at our outside table at home. Jamie Oliver is always my go-to when I want an easy recipe that I know is going to be delicious. I spotted the recipe online this morning, and the real life version was on the table by 1pm – it really is that easy (it also helps that Mark loves tackling a new recipe). We served the dish with a nice garden salad and a loaf  of fresh sourdough.


Jamie Oliver’s Whole roasted salmon stuffed with lemon & herbs
Serves 10

2.5 kg whole salmon, from sustainable sources, ask your fishmonger, scaled and gutted
1.5 kg red-skinned potatoes, scrubbed clean and sliced into ½cm rounds
sea salt
freshly ground black pepper
6 pieces baby fennel
olive oil
1 small bunch fresh dill
1 small bunch fresh flat-leaf parsley
1 small bunch fresh tarragon
2 lemons
extra virgin olive oil

Preheat your oven to 250ºC. Get yourself a large roasting tray that your whole salmon will fit inside – you’ll probably need to lay the fish diagonally across the tray, and it won’t matter if the head and tail drape over a little. Lay your sliced potatoes over the base of the tray and season well with salt and pepper. Scatter your baby fennel over the top and give it all a generous drizzle of olive oil.

Now get on with your fish. Pick half the leaves from each of the herb bunches and put them on a chopping board, keeping the remainder to one side. Grate the lemon zest over the herbs then roughly chop everything together. Scrape this mixture into a bowl and wipe the board down with a piece of kitchen paper.

Transfer your salmon to the board, then wipe it inside and out with a fresh piece of kitchen paper. Make sure there are no scales on the silvery salmon skin – the fishmonger should have taken all of these off for you. If there are any left on there, scrape them with a blunt knife until they ping off. Make vertical slashes in the skin on both sides of the salmon from its back towards its tummy – about 2cm deep and at an angle, so you leave a flap of skin you can stuff your herbs under. Make about 6 slashes on each side of the fish. Sprinkle salt and pepper into each slash, then stuff with a pinch of your lemon-herb mix. Smooth the flaps down again and drizzle the fish all over with a light coating of olive oil. Lay it on top of your potatoes and fennel.

Take the leftover herb bunches and stuff them inside the belly cavity of the fish, then slice up one of the zested lemons and stuff these slices in there as well. Bake the fish in your screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for another 30 minutes.

To check the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head. Count to 10, then carefully take the skewer out and hold it against your top lip. If it’s nice and warm, the fish is cooked. Squeeze the juice of your remaining lemon over the top, drizzle with a little extra virgin olive oil and serve. 


Briar x

Rhubarb + Custard Tart


RhubarbWe’ve just spent a lovely and relaxing week holidaying at my parents house on the south coast of NSW (with a short visit to Canberra in between, more on that on my next blog post). One of the highlights was definitely enjoying my Mum’s fantastic cooking. Les is also a very keen gardener, so when she spotted this recipe in the latest Country Style magazine, it was a perfect excuse to use some of her abundant rhubarb supply in the garden. Here’s the delicious recipe:

Rhubarb Tart with Custard Serves 6
Ideally you want to time your custard to be ready just as the tart shell finishes blind baking, so the hot custard goes into the hot shell–this is how you ensure a crisp bottom of the tart.

1 kg rhubarb, cut to the width of tart tin
1 orange, rind finely grated, juiced
2 tablespoons of caster sugar
2 sheets of Pampas Puff Pastry
1/2 cup roasted pistachio kernels, to serve
Double cream or ice cream, to serve

1/2 cup pouring cream
1/2 cup caster sugar
6 egg yolks
2 tablespoons cornflour
1 1/2 cups milk

Preheat oven to 190°C. Line rectangular tart tin (my Mum used a slice tin which makes a slightly wider version) with pastry, pressing pastry in to corners, trim edges or leave for a rustic look. To blind bake pastry: line pastry case with baking paper and weight it down with pie weights. Bake for 20-25 minutes or until sides are set. Remove pie weights and baking paper and bake for 10 minutes or until golden.
Meanwhile, place rhubarb, orange rind, juice and sugar in a bowl. Stir to combine and set aside to macerate.
To make custard, place cream in a bowl and whisk to very soft peaks. Set aside in fridge. Place sugar, egg yolks and cornflour in a separate bowl and whisk together until thick and pale. Place milk in a small saucepan and heat over a medium heat until almost boiling. Pour into egg mixture whisking as you go. Return mixture to pan. Cook over a medium heat, whisking constantly. When custard starts to thicken, reduce heat to a medium-low and keep whisking until custard looks glossy and player, and start to pull away from edge a little. Remove from heat, fold through cream and pour into the hot tart case.

Reduce oven to 170°C. Arrange rhubarb in a line over custard. Bake for 25-30 minutes or until rhubarb is tender. Scatter with pistachios. Serve slices with double cream or ice cream. Delicious!

Briar x

The Wholesome Child


NourishedI mentioned Sunday’s fussy eating on here recently, and it’s not really getting any better in a hurry. I’m very lucky she eats most fruit, as anything green other than avocado (which is technically a fruit anyway) on toast won’t pass her lips – unless it’s hidden in a bolognese. I learnt more about Paediatric Nutritionist Mandy Sacher from Wholesome Child recently, you can also check out a lovely interview with Mandy that appeared last week on The Grace Tales. Mandy’s philosophy is simple: train children’s taste-buds to enjoy nourishing, nutritionally beneficial foods as early as possible to ensure optimal development and establishment of lifelong healthy eating behaviours and food choices. I fear Sunday’s habits are too far gone, so until she’s a bit older, I’m really going to have stick to being crafty with hiding the nutritious food with clever recipes. I particularly  liked this piece of common sense advice from the Grace Tales interview:

Remove the packaging…
“One of the first things I say to packaged food mums is this: if you always give your children food that comes in a package, that is what they are going to expect. Children have all these sensory systems. Eating is not just about putting food in your mouth. It’s about the visuals, it’s about touch, the feeling of the crinkly paper. As mothers, how are we going to compete with Dora The Explorer packaging? If you’re going to buy packaged food, remove the packaging. For example, when we’re trying to get mums off cheese sticks, I recommend buying a block of good quality cheese and and creating fun shapes with a cookie cutter to put in your child’s lunch box.

The press pack that arrived in the mail from The Wholesome Child included a handy collection of really good child-friendly recipes – you can also find some really lovely ones on the Wholesome Child website. Mark and Sunday had a crack at the very healthy pear and rasberry muffins on the weekend, and let me tell you – these treats are totally delicious!

I’m really keen to try the Better Than Nutella Choc Muffins next:


1 ¾ cup spelt flour/ wholemeal flour/ buckwheat flour
½ tsp of Celtic sea salt
¼ tsp baking powder
1 tsp baking soda
1 tsp apple cider vinegar or lemon juice
1 tsp cinnamon
2 med ripe bananas,
1 large egg
1/3 cup coconut sugar
1/3 cup coconut oil
¼ cup of almond milk / rice milk / coconut milk
Betta than Nutella Choc Spread (see ingredients/method below).


  1. Preheat oven to 160c.
  2. Combine flours, cinnamon, salt and baking powder and soda in medium size bowl.
  3. In a separate bowl, mash banana, add egg, coconut oil (place in oven to convert into liquid before adding to mixture if solid), milk, apple cider vinegar and coconut sugar and mix together.
  4. Slowly add dry mixture to the egg mixture and combine together.
  5. Place one tsp (mini muffins) or 1 tbsp (normal muffins) of batter into mini-muffin tray, add a small drop of choc spread and cover with 1tsp or 1 tbsp. of batter on top.
  6. Bake for approx. 25 min (extend time to 35 min for large muffins) or until tops turn golden brown.

TIP: Replace choc spread with any of the following: sunflower butter, almond chia butter, peanut butter, cashew butter, tahini or date spread. The centre spread can be left out together for a delicious spelt banana muffin recipe.

Betta than Nutella Choc Spread


1/4 cup of  carob powder
1/4 cup of cacao powder
½ cup honey/ maple syrup/ rice syrup
¼ cup tahini
1 tbsp coconut oil
Filtered water


Place all ingredients in a medium sized bowl, and using a hand held processor, process until a smooth consistency is reached. If it is too thick add a tbsp. of water and keep adding until desired consistency is reached.

Tip: You can also replace the tahini with other school friendly seeds such as pumpkin and sunflower seeds.   If your school allows nuts, then you can use ground roasted hazelnuts for a delicious nutty choc spread.

I hope you all had a great weekend!


French Toast


FrenchToastYou learn something new every day, and this morning I discovered my husband had never tried bacon with maple syrup (sorry if that’s not your cup of tea). But safe to say after this breakfast, he’ll be trying it again. I made an old favourite for a Sunday morning treat, french toast. Here’s how to make 8 slices for your fam:

1 loaf of brioche (I purchased from local supermarket)
3 eggs
1/2 cup of milk
1/2 teaspoon powdered cinnamon
Fruit  – I used bananas and strawberries
Pure maple syrup

In a bowl, combine eggs, milk and cinnamon and place thick slices of brioche in the mixture. Make sure the slices are coated well in the egg. Heat a non stick fry pan and add a little butter. Fry the slice of brioche like you would a well done egg, pushing down on the brioche with an egg flipper. Top the cooked french toast with fruit and maple syrup (bacon optional, of course).

Enjoy! Briar x

Sunny’s Dessert


Processed with VSCOcam with f2 presetI know every parenting book says not to reward a fussy eater/toddler with dessert, but it’s kind of the  only thing that works for us. I’m lucky in that Sunday loves a lot of fruit, so a small bowl of strawberries is happily seen as dessert. Mumma stepped it up a notch this week though with ‘ice creams’ made from greek yogurt and berries. It was a fun little cooking activity for Sunday and I, where we layed out cupcake papers on a tray and spooned in the yoghurt, topping them with blueberries and raspberries. We popped the tray in to the freezer for a few hours and by the time dinner was over, she had her very own ice cream* treat.

I hope you are having a great week!

Briar x
*Sunday is only three, so still totally convinced that anything white, frozen and cold is truly ice cream .

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