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Category: Summer Entertaining

Discover light and vibrant modern Australian recipes for summer entertaining from Brendan Mooney. Get delicious dishes with costing and nutritional info for effortless gatherings.

  • Banana Bread With Coconut And Pinapple

    Banana Bread With Coconut And Pinapple

    Make This Banana Bread Recipe In 10 Minutes


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    This is not your grandma’s banana bread—this is an elevated tropical experience! It will take 60 minutes to bake, but you can make it by hand. #bananabread

    Juicy pineapple, crunchy walnuts, and a hint of coconut make it irresistible. It’s a must-have for any sunny Aussie breakfast or afternoon tea.

    Don’t miss out on this delightful treat!

    banana bread with coconut and pineapple

    Tropical Banana Bread with Walnuts, Coconut & Pineapple

    This perfect banana bread recipe will take you to the tropics. It features juicy pineapple, crunchy walnuts, and a hint of coconut. It’s perfect for a sunny Aussie brekkie or afternoon tea. It costs around $1 per serving.
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    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes

    Standard Recipe X 10 Times

    Adjust Servings Below For Food Costs and Preparation Time Estimates!
    Course: Breakfast, Dessert, Grazing, Snack
    Cuisine: Australian
    Season: All
    Skill Level: Beginner, Chef, Cook
    Diet: EATN, Healthy, Vegetarian
    Food: Party Food, Pasta, Bread & Grains
    Allergen: Check Ingredients, Contains Dairy, Contains Egg, Contains Tree Nuts
    Recipe: Breakfast, Easy, Healthy, Snack
    Estimate Ranges: $0.01-$1.00, $1.00-$2.00, $2,00-$3.00
    Calories: 310kcal
    Author: Chef Brendan
    Standard Recipe X 10 Cost: $1 per serving

    Equipment

    • 1 Large mixing bowl
    • 1 Whisk
    • 1 Wooden spoon or spatula
    • 1 9×5 inch loaf pan
    • 1 Baking paper or non-stick spray
    • 1 Wire rack
    • 1 Oven
    Adjust Servings 8 servings

    Ingredients

    • 225 g flour all-purpose
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1/4 teaspoon cinnamon ground
    • 56 g unsalted butter softened
    • 75 g brown sugar packed light or dark
    • 1 egg large at room temperature
    • 40 g plain yogurt or sour cream
    • 230 g bananas large ripe bananas
    • 1/2 teaspoon pure vanilla extract
    • 40 g walnuts chopped
    • 125 g pineapple drained and chopped
    • 62 g desiccated coconut

    1 loaf of Banana Bread = 8 servings for multiple loaves*; multiply ingredients by factors of 8, 16, 24, 32, 40 +

    Instructions

    • Preheat your oven to 170°C (340°F) and line that loaf pan with baking paper like a pro. Or, if you’re feeling lazy, just spray it with non-stick spray.
    • Whisk the flour, baking soda, salt, and cinnamon in a mixing bowl. This is your dry crew, ready to party.225 g flour
    • Cream the softened butter and brown sugar in another bowl until light and fluffy.56 g unsalted butter
    • Beat in that egg like it owes you money, then mix in the yogurt, mashed bananas, and vanilla.1 egg
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t go crazy here, nobody likes a tough banana bread.
    • Gently fold in the walnuts, pineapple, and coconut.40 g walnuts
    • Pour the batter into your prepared loaf pan and bake for 60 minutes, or until a skewer inserted into the centre comes out clean. Keep an eye on it, ovens can be divas.
    • Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

    Notes

    Notes:
    Want it sweeter? Add a tablespoon or two of honey or maple syrup to the batter.
    Out of yogurt? No worries! Applesauce or even mashed banana will do the trick.
    For a tropical twist: Try adding a pinch of ground ginger or cardamom to the dry ingredients.
    Make it fancy: Toast the coconut before adding it to the batter for a deeper flavour.
    Storage: This bread will be kept for a few days at room temperature, or you can freeze it for later.
    Related Recipes:
    Classic Banana Bread
    Pineapple and Coconut Muffins
    Walnut and Banana Cake

    Nutrition

    Serving: 100g | Calories: 310kcal | Carbohydrates: 42g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 116mg | Potassium: 240mg | Fiber: 3g | Sugar: 15g | Vitamin A: 201IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg
    Tried this recipe?Mention @RecipesLivePro or tag #RecipesLive, or #RecipesLivePro!
  • Lemongrass and Ginger Grilled Barramundi with Bok Choy

    Lemongrass and Ginger Grilled Barramundi with Bok Choy

    SouthEast Asian Style Barramundi Recipe.

    Dive into the vibrant flavours of Southeast Asia with this lemongrass and ginger-grilled barramundi.

    The fish is marinated in a fragrant blend of lemongrass, ginger, garlic, and soy sauce, then perfectly grilled.

    The dish includes bok choy, a leafy green vegetable stir-fried with sesame oil and soy sauce. It is light, refreshing, and packed with flavor.

    Marinate the fish and cook it skin side down for an extra crispy skin. When the fish is halfway cooked, start stir-frying the bok choy.

    Add the marinade in the last minute to heat it through. Serve it similarly to this image.

    barramundi-ginger-shallots-diah

    Crispy Skin Barramundi with Lemongrass & Ginger – An Asian Fusion Delight

    This Southeast Asian-inspired dish features crispy-skinned barramundi fillets infused with fragrant lemongrass and ginger. Served on a bed of stir-fried bok choy, it’s a healthy and delicious meal that’s perfect for weeknight dinners or special occasions.
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    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes

    Standard Recipe X 10 Times

    Adjust Servings Below For Food Costs and Preparation Time Estimates!
    Course: Dinner, Lunch, Main Course
    Cuisine: Asian Fusion, Australian
    Season: All, Spring, Summer
    Skill Level: Chef, Cook
    Diet: EATN, Healthy, Pescatarian
    Food: Seafood
    Allergen: Contains Soy
    Recipe: Dinner, Healthy
    Calories: 1665kcal
    Author: Chef Brendan
    Standard Recipe X 10 Cost: $12

    Equipment

    • Large oven-proof skillet
    • Small mixing bowl
    • Whisk
    • Paper towels
    • Wok or large skillet
    • Fish spatula
    Adjust Servings 4 servings

    Ingredients

    • 800 grams Barramundi fillets skin on (4 fillets, about 200 grams each)
    • 40 ml oil vegetable
    • 20 ml Soy sauce
    • 20 grams Lemongrass finely chopped
    • 20 grams Ginger finely chopped
    • 2 cloves Garlic minced
    • 10 grams Salt
    • 5 grams Black pepper
    • 2 kilograms Bok choy washed and trimmed
    • 20 ml Sesame oil
    • 20 ml Soy sauce
    • 10 grams Sesame seeds
    • 4 each Lemon wedges for serving (optional)

    Instructions

    • Preheat oven to 200 degrees Celsius (400 degrees Fahrenheit).
    • Pat the barramundi fillets dry with paper towels.800 grams Barramundi fillets
    • In a small bowl, whisk together the vegetable oil, soy sauce, lemongrass, ginger, garlic, salt, and pepper.40 ml oil
    • Marinate the barramundi fillets in the mixture for 15 minutes.
    • Heat a large oven-proof skillet over medium heat. Add the barramundi fillets, skin side down, and cook for 4 minutes or until the skin is golden brown and crispy.
    • Carefully flip the barramundi fillets and transfer the skillet to the oven. Bake for 12 minutes or until the fish is cooked through.
    • While the fish is baking, heat the sesame oil in a wok or large skillet over medium heat. Add the bok choy and stir-fry for 2-3 minutes, or until just wilted.
    • Stir in the soy sauce and sesame seeds.
    • To serve, place the bok choy on a plate and top with the barramundi fillets. Garnish with the lemon wedges, if desired.4 each Lemon wedges

    Notes

     

    Recipe Notes:

    For extra crispy skin, Score the skin of the barramundi fillets lightly before marinating.
    To prevent sticking, Ensure the skillet is hot before adding the fish.
    Alternative fish: You can substitute other firm white fish fillets, such as snapper or cod, for barramundi.
    Vegetarian option: Replace the barramundi with firm tofu, cut into similar-sized pieces.
    Marinate and cook as directed.

    Related Recipe Suggestions:

    Steamed Jasmine Rice
    Asian Slaw with Sesame Dressing
    Grilled Pineapple with Chili and Lime

    Nutrition

    Serving: 240g | Calories: 1665kcal | Carbohydrates: 62g | Protein: 198g | Fat: 79g | Saturated Fat: 11g | Polyunsaturated Fat: 25g | Monounsaturated Fat: 38g | Trans Fat: 0.1g | Cholesterol: 400mg | Sodium: 7790mg | Potassium: 7910mg | Fiber: 23g | Sugar: 25g | Vitamin A: 89391IU | Vitamin C: 906mg | Calcium: 2338mg | Iron: 25mg
    Tried this recipe?Mention @RecipesLivePro or tag #RecipesLive, or #RecipesLivePro!

  • Crispy Panko Barramundi with Zesty Asian Slaw

    Crispy Panko Barramundi with Zesty Asian Slaw

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    Delicious Barramundi with Golden Crunchy Crumbs

    Hey there, food lovers! Today, we’re diving into a dish that’s as vibrant as it is delicious. It’s a light, healthy meal perfect for entertaining or a simple weeknight dinner.

    Plus, it’s packed with those good-for-you omega-3s!

    Follow these tips for an extra crunchy Barramundi fillet with superb flavour and crunch. Prepare all your ingredients first. Arrange the ingredients in one direction. Start with the plate of trimmed and scaled barramundi. End with the pan of hot oil ready to fry the fish.

    Then, have an ovenable tray on the other side with some kitchen paper prepared so that when the Barramundi fish is golden, you can scoop the crisp fish onto the ovenable tray and finish the cooking in a hot (175C or 340F)

    This method ensures the fish cooks through without burning the crumb. Barramundi is a little thick. You can cook several portions while maintaining the oil temperature. Enjoy this recipe, save it below, or share it with friends. Use the recipe calculator below to adjust the portions and create a shopping list without fasting food.

    panko_crusted_barramundi

    Crispy Panko Barramundi with Zesty Asian Slaw – A Modern Aussie Classic

    This panko-crusted barramundi is a symphony of textures and tastes, with crispy fish, crunchy slaw, and a tangy sesame-ginger dressing.
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    Prep Time: 30 minutes
    Cook Time: 15 minutes
    Total Time: 45 minutes

    Standard Recipe X 10 Times

    Adjust Servings Below For Food Costs and Preparation Time Estimates!
    Course: Dinner, Lunch, Main Course
    Cuisine: Asian Fusion, Australian
    Season: Holiday, Spring, Summer
    Skill Level: Chef, Cook
    Diet: EATN, Healthy, Ketogenic, Pescatarian
    Food: Party Food, Seafood
    Allergen: Check Ingredients, Contains Dairy, Contains Egg, Contains Gluten, Contains Tree Nuts
    Recipe: Best, Dinner, Healthy, Lunch, Salad
    Calories: 19932kcal
    Author: Chef Brendan
    Standard Recipe X 10 Cost: $10 per serving

    Equipment

    • 1 Cutting Board
    • 1 sharp knife
    • 1 Whisk
    • 1 Large bowl (for coating the fish)
    • 1 Baking Tray
    • 1 Small bowl (for the dressing)
    Adjust Servings 10 people

    Ingredients

    For the Barramundi:

    • 400 ml oil rice bran for shallow frying
    • 2 kilograms Barramundi fillets scaled with skin on, or skin off

    For the Crumbing:

    • 250 grams flour plain
    • 10 eggs large, beaten
    • 1 kilogram panko breadcrumbs

    For the Asian Slaw:

    • 750 kg cabbages red, thinly sliced
    • 150 g carrots julienned or grated
    • 150 g cucumbers julienned or thinly sliced
    • 100 g capsicums red, thinly sliced
    • 150 g coriander leaves chopped fresh

    For the Sesame-Ginger Dressing:

    • 120 ml rice vinegar
    • 30 ml soy sauce
    • 20 ml oil Sesame seed oil (has a strong flavour)
    • 50 ml honey
    • 25 g ginger grated
    • 10 g garlic minced
    • 20 ml lime juice
    Metric – US Customary

    Instructions

    Prep the Barramundi:

    • Cut the barramundi fillets into 10 equal portions.
    • Set up a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs

    Coat the Fish:

    • Dredge each piece of fish in the flour, then dip in the egg mixture, and finally coat thoroughly with panko breadcrumbs.
    • Place the coated fish on a baking tray lined with baking paper.

    Make the Slaw:

    • In a large bowl, combine the red cabbage, carrot, cucumber, capsicum, and coriander. Toss to combine.

    Prepare the Dressing:

    • In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and lime juice until well combined.

    Cook the Fish:

    • Heat a generous amount of rice bran oil in a large frying pan over medium-high heat.
    • Carefully add the fish to the hot oil and cook for about 3-4 minutes per side, or until golden brown and cooked through.
    • Remove the fish from the pan and drain on paper towels on an ovenable tray. Place the fish into a hot oven to finish cooking. With a food thermometer, check the internal fish temperature; it should be 65C/150F

    Assemble and Serve:

    • To serve, place a generous portion of the Asian slaw on each plate.
    • Top with a piece of the crispy barramundi.
    • Drizzle with the sesame-ginger dressing and enjoy!

    Notes

    Notes:
    Substitute the flour and panko breadcrumbs with gluten-free alternatives for a gluten-free option.
    To make it ahead of time: Prepare the slaw and dressing and store them separately in the refrigerator. Cook the fish just before serving to ensure it’s crispy.
    To add some heat, Add a pinch of chilli flakes to the dressing or sprinkle some on the finished dish.
    Related Recipe Suggestions:
    Steamed jasmine rice
    Sautéed Asian greens
    Base Recipe Suggestions:
    The sesame-ginger dressing can also be used as a marinade for chicken or tofu.

    Nutrition

    Serving: 280g | Calories: 19932kcal | Carbohydrates: 4464g | Protein: 1014g | Fat: 134g | Saturated Fat: 33g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 43g | Trans Fat: 0.2g | Cholesterol: 297mg | Sodium: 14249mg | Potassium: 128496mg | Fiber: 1886g | Sugar: 2408g | Vitamin A: 76568IU | Vitamin C: 27468mg | Calcium: 30167mg | Iron: 358mg
    Tried this recipe?Mention @RecipesLivePro or tag #RecipesLive, or #RecipesLivePro!