These recipes are made using delicious fresh ingredients found on our fabulous Peninsula.  

Whether you like freshly caught seafood, grain direct from the paddock, or home made condiments, we're sure you'll find something here.

spicy king prawns

2 cloves of garlic, crushed
3 tablespoons of olive oil
1 teaspoon of paprika
¾ teaspoon of ground cumin
¼ teaspoon of ground ginger
a good pinch of cayenne
250 grams of king prawns
large bunch of flat leafed parsley or coriander


Heat the garlic in the oil until the aroma arises. Stir in the spices and throw in the prawns. Season with the salt, add the coriander/parsley and fry quickly, stirring.


chilli prawn (or crab) dip

2 cups of sour cream
1 cup of sweet chilli sauce
150 grams of prawn or crab meat, chopped
2 spring onions, finely chopped
salt and pepper to taste


Place all ingredients into a bowl and mix gently to combine.  

Can be stored in an air tight container for up to seven days.


pickled squid

1 kilogram of squid
2 cloves of crushed garlic
½ cup of olive oil
1 cup of vinegar
1½ teaspoons of finely sliced chilli
2 teaspoons of fresh oregano (or ½ teaspoon of dried)
½ teaspoon of sugar
several bay leaves


Place cleaned squid in a pan, without liquid, cover and simmer on low in its own juices over a low heat until tender (roughly 30 - 45 minutes). Allow to cool, wash and cut into bite sized pieces.

Place into a bowl, add other ingredients, mix well, cover and refrigerate for at least 12 hours.


salt and pepper squid

1 kilogram of squid
1 cup of lemon juice
2 cups of cornflour
1½ tablespoons of salt
1 tablespoon of ground white pepper
2 teaspoons of caster sugar
4 egg whites, lightly beaten


Prepare squid tubes, score inside of hoods into a criss-cross pattern and cut into roughly 2 inch by 1¼ inch rectangles. Marinade in the lemon juice for 15 minutes then pat dry.

Combine the cornflour, salt, pepper and sugar. Dip the squid pieces into the egg white then the flour mixture and deep fry for 1 to 2 minutes.

As an alternative to white pepper, use 2½ tablespoons of lemon pepper.


fish parcels

thick fish fillets (snapper is good)
olive oil


In the centre of a doubled piece of alfoil, layer the spinach, fish, salt, pepper, drizzle of olive oil, lemon, garlic, tomato and then mushroom.

Wrap into parcels and bake in 220° C oven for 15 minutes or until the parcels puff up.


crab cakes

125 grams of fresh white breadcrumbs
400 grams of crabmeat
½ teaspoon of cayenne
2 tablespoons of wholegrain mustard
tablespoon of Worcestershire sauce
3 spring onions
4 heaped tablespoons of mayonnaise
handful of chopped parsley
juice of half a lemon
oil – for cooking


Mix all ingredients, except the oil, together and season with salt and pepper.

Refrigerate for at lease 20 minutes and gently shape into patties. Cook in hot oil but they're very fragile so take care with handling.


lamb korma

kilogram of diced lamb shoulder or leg
1 onion
5 cm piece of ginger, finely chopped
1½ teaspoons of cumin seeds
1½ teaspoons of sweet paprika
¾ teaspoon of ground nutmeg
¾ teaspoon of ground cinnamon
½ teaspoon of turmeric
½ teaspoon of fenugreek
½ teaspoon of cardamom powder
¼ teaspoon of chilli powder
1 tablespoon of brown sugar
1 cup of coconut milk
about ¾ cup of relish or chutney


Brown lamb in heavy based saucepan, remove from pan. Add in spices (with more oil if necessary) and cook until fragrant (about 30 seconds) then add onion and cook until softened.

Return meat to pan and add coconut milk and chutney / relish. Cook on low for about two hours.


lentil salad

250 grams of lentils
1 onion, quartered
a bay leaf
1 clove of garlic
1 teaspoon of salt


Wash lentils and cook until soft with all above ingredients. Strain and discard all but lentils

Mix lentils with a red capsicum (roasted)
½ cup of olive oil
juice of 2 lemons
1 cup chopped green olives


Freekeh salad

The basic rule for cooking freekeh is twice as much boiling water to freekeh and add a pinch of salt, cook it in the microwave for about 10 minutes, then cover it and let it stand for another five or so minutes. Whole grain freekeh takes a bit longer to cook.

4 cups of cooked freekeh
6 medium tomatoes, diced
1 medium continental cucumber, diced
4 spring onions, finely sliced
1 small red or yellow capsicum, finely sliced
1 cup of chopped parsley
½ cup chopped mint

dress with: ½ cup olive oil
juice of a lemon
1 clove of crushed garlic
freshly ground black pepper
salt to taste

It keeps well and tastes better if you make it a couple of hours earlier than needed.


lentil loaf

1 cup dry lentils (I used red)
2½ cups water or stock

1 small onion, finely chopped
1 or 2 carrots, grated
2 celery stalks, finely chopped
3 garlic cloves, crushed / chopped
½ cup of pureed apple / apple sauce
1 dry weetbix, crumbled
1 teaspoon dried thyme
½ teaspoon ground cumin
salt and pepper to taste


3 tablespoons of tomato sauce
1 tablespoon of balsamic vinegar
1 tablespoon of plum sauce


Rinse lentils and in a saucepan bring lentils and water to the boil, cover and cook on low for about 40 minutes, stirring occasionally. Once cooked, let them stand 15 minutes or so to soften, then roughly puree about half of them or so.

Cook onion, carrot and celery in a little bit of olive oil until soft, then add the garlic and cook another minute or two.

Mix all ingredients together, season to taste and spoon glaze over the top.

Cook for around 45 minutes at 180°C


risotto with caramelised onions, mushrooms and chickpeas

1 tablespoon of olive oil
1 onion, finely sliced
1 cup of mushrooms, sliced
1 clove of garlic, minced
1 cup of Arborio rice
⅓ cup of white wine
5 or 6 cups of hot chicken stock
½ cup of chickpeas
salt and pepper to taste
parsley or other herbs of choice


Heat oil in a large pan over medium to low heat, add onion and cook for 5 to 10 minutes, just until it begins to caramelize. Add mushrooms and cook about 5 more minutes until the mushrooms are soft and the onions are good and caramelized. Stir in garlic and rice and continue stirring until the rice is completely coated, about 1 minute. Pour in wine and simmer until it has just about evaporated.

Begin adding stock, 1 cup at a time, stirring until each cup is absorbed. The rice should be creamy but not mushy. Add chickpeas once you're happy with the texture and warm until the chickpeas are just heated through. Add salt, pepper, and chopped parsley (or other herbs of choice) to taste.


pumpkin, rocket and chickpea salad

1 cup of chickpeas
½ butternut pumpkin (or pumpkin of preference)
good handful of wild rocket
crumbled feta cheese to taste


Soak chickpeas in 2 cups of water overnight, drain, rinse and place in a saucepan with 2 cups of fresh water seasoned with salt and pepper, bring to boil, remove lid and simmer gently until they're tender (about an hour) – drain and allow to cool.

Deseed pumpkin and dice to a little larger than 1 centimetre, roast in a little olive oil until tender, drain on paper towel and allow to cool.

Toss all ingredients together and dress with a little olive oil whisked together with lemon juice

Visitor Information

Yorke Peninsula Visitor Information 
8 Elizabeth Street Maitland South Australia
T: 1800 202 445




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