Was travelling through country NSW recently and after a long day of driving we decided to have a quick meal at a Chinese restaurant before an early night – big mistake. I wasn’t all that hungry and thought a prawn omelet would be ideal.  Not so, it was dreadful, unrecognizable frozen seafood and a heavy pancake thick ‘egg’ batter, really awful.  Nothing at all like this recipe which is full of fresh vegetables, prawns and 8 eggs – and I’m sure no dose of indigestion as I had after my Tamworth one.



Seafood at Christmas and Easter has always been expensive not that it’s something Mum would have bought then or any other time.  Dad was a very enthusiastic fisherman so we mainly had fish that he’s caught or tinned fish. Tuna Mornay was a family favourite, completely out of fashion these days of course, but still a tasty meal – if you like tinned tuna or salmon that is.


I love Beef Wellington, but it’s a tricky thing to make so I usually leave it to the experts.  This Salmon Wellington looks a lot easier and although the recipe uses tinned Red Salmon I don’t see why a nice piece of fresh salmon couldn’t be substituted.

Salmon Wellington


A curry to my Mum was always made using curry powder bought from the supermarket. There were no jars of curry mix in all the levels of heat that you can buy now and no one made it from scratch using individual spices.  You either put in one tablespoon of curry powder or more depending on the heat you wanted. So this recipe is in no way a modern curry, but Mum and Dad didn’t like their curry hot and they did like smoked cod so this worked for them.  When I make it I always put in some peeled potatoes that soak up the sauce and taste great.

Fish Curry


  • 375g filleted or smoked cod
  • 1 onion finely chopped
  • ½ clove garlic
  • 1 tablespoon oil
  • ½ tablespoon curry powder
  • 1 dessertspoon tomato puree
  • 150ml cold water
  • Potatoes, peeled and quartered

Wash fish cut into bite size pieces.  Saute onion and garlic in oil for 10 mins and stir in the curry powder.  Stir well and cook for a few mins.  Add water gradually stirring all the time and bring to the boil. Stir in the tomato puree.  Put in fish and potatoes, cook very gently, low heat 30mins.