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Honey & Lemon Thyme Salmon with Salted Yoghurt & Blood Orange


1.2 kg fresh salmon fillet

Olive oil

Sea salt and Pepper

3 Blood Oranges, peeled and sliced

Fresh herbs and edible flowers for garnish


Preheat oven on Fan grill to 220°C.

Line a large baking tray with non-stick paper. Place salmon skin side down and drizzle with 1 tablespoon Honey &Lemon Thyme Glaze, olive oil, season with salt & pepper.

Place in oven on the top shelf and cook for 15 minutes or until cooked to your preferred likeness.

Remove from oven and rest for 7 minutes.

Spread the Yoghurt mixture over the salmon.

Drizzle the Salsa Verde and top with the blood oranges.

Garnish with fresh herbs and flowers.

Drizzle over the honey and lemon thyme glaze.


Honey & Lemon Thyme Glaze


¼ cup of honey

Juice and zest of 1 lemon

Sprigs of fresh lemon thyme


Heat together the honey, lemon zest, juice and thyme over low heat.

Set aside too cool.


Salsa Verde


½ cup of tarragon leaves

½ cup mint leaves

2 cups of parsley leaves

2 cloves of garlic, chopped

2 teaspoons Dijon mustard

2 tablespoons small capers in brine

2 tablespoons sherry vinegar

200 ml light olive oil



Finely chop the herbs, capers and garlic,place in small metal bowl.

Mix in the mustard, olive oil and vinegar.

Season with salt & Pepper.


Salted Yoghurt


200ml natural yoghurt

Sea Salt & Pepper


In a small bowl stir the salt and pepper into the yoghurt.

Line a colander with cheese cloth and pour in yoghurt mixture.

Set the colander over a bowl to catch the moisture and place the fridge for 24 hours.

After draining for 24 hours, stir the mixture and store in a covered container in the fridge until ready to use.