Barbecued fish tacos with pineapple salsa

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Ready in 30 minutes 
Serves 4 



  • Pineapple salsa 
  • ½ fresh pineapple, finely diced 
  • 100 g (3½ oz) cherry tomatoes, finely diced 
  • 2 spring onions, finely sliced 
  • ½ fresh red chilli, finely chopped 
  • juice of ½ lime 
  • 1 handful fresh coriander, finely chopped 
  • Fish tacos 
  • 500 g (1 lb 2 oz) firm white fish fillets 
  • 2 tbsp olive oil 
  • 1 tbsp Cajun seasoning 
  • salt and cracked black pepper to season 
  • 8 small tortillas 
  • ¼ iceberg lettuce, shredded 
  • flesh of 1 avocado, sliced 
  • 125 g (4½ oz) sour cream 
  • fresh coriander to serve 
  • lime wedges to serve 


  1. To make the pineapple salsa, combine the ingredients in a bowl. Cover and chill until needed. 
  2. Slice the fish fillets into thin strips. Whisk the oil, Cajun seasoning and the salt and pepper in a bowl. Add the fish and turn to coat. 
  3. Grill the fish on a hot barbecue for a couple of minutes on each side, until cooked through. 
  4. Just before serving, toast the tortillas on the barbecue for about 1 minute on each side. 
  5. Fill the tortillas with the grilled fish, lettuce, avocado and sour cream and top with pineapple salsa, coriander and a squeeze of lime juice. 

Thai beef salad

summer favourites  - thai beef salad

Ready in 30 minutes 
Serves 10 as a side or 6 as a main 




Thai dressing: 

  • ¼ cup low-salt soy sauce 
  • 2 tbsp fish sauce 
  • 2 tbsp lime juice 
  • 2 tbsp brown sugar 
  • 2 tsp sesame oil 
  • 2 cloves garlic, crushed 
  • 1 tsp crushed ginger 

Beef salad: 

  • 600 g (1 lb 5 oz) rump steak 
  • 1 tbsp olive oil 
  • salt and cracked black pepper to season 
  • 100 g (3½ oz) vermicelli noodles 
  • 130 g (4½ oz) mesclun 
  • 100 g (3½ oz) sugar snap peas, finely sliced 
  • 100 g (3½ oz) bean sprouts 
  • ½ cucumber, finely sliced 
  • ½ red capsicum, finely sliced 
  • ½ red onion, finely sliced 
  • ½ cup chopped fresh mint 
  • ¼ cup crushed roasted peanuts 



  1. To make the Thai dressing, whisk the ingredients in a small jug. Chill until needed. 
  2. Coat the steak in the oil then season with salt and pepper. 
  3. Heat a frying pan or barbecue to a high heat and cook the steak for 2–4 minutes on each side until done to your liking. Allow to rest while you prepare the salad, then carve into thin strips. 
  4. Cook the noodles according to the packet instructions. Drain well. 
  5. To assemble the salad, arrange the noodles and mesclun on a large serving platter. Scatter with the sugar snaps, bean sprouts, cucumber, capsicum and onion. 
  6. Top with the steak strips, mint and peanuts. 
  7. Drizzle with some of the dressing just before serving. Leave the rest in a jug on the side so each person can add extra. 

Chocolate whip cheesecake cups with berries

summer favourites  - chocolate berry cups


Ready in 30 minutes + chilling time 
Serves 4–6 



  • 150 g (5½ oz) plain biscuits 
  • 80 g (2¾ oz) butter, melted 
  • 2 cups frozen mixed berries 
  • 2 tbsp caster sugar 
  • 100 g (3½ oz) milk chocolate 
  • 225 g (8 oz) cream cheese, softened 
  • ½ cup icing sugar 
  • 1 cup cream 
  • sliced fresh strawberries to serve 

Tips and tricks 

  • This recipe makes enough for four large or six small portions. 
  • You can use Super Wine biscuits, Marie biscuits or arrowroot biscuits in this recipe. 
  • Swap the milk chocolate for dark chocolate, Caramilk or white chocolate if you prefer. 


  1. To make the cookie crumbs, place the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again until combined. 
  2. To make the berry coulis, combine the berries and sugar in a pot and simmer over a gentle heat until the berries have broken down. Mash any large berries if need be. Set aside to cool, then chill until needed. 
  3. To make the chocolate whip, break the chocolate into a microwave-proof bowl and microwave in bursts until melted. Allow to cool slightly. 
  4. Place the cream cheese and icing sugar in the bowl of a stand mixer and whisk until smooth. With the mixer still running, slowly pour in half the cream. Once combined, add the remainder of the cream and continue to whip until soft peaks form. 
  5. Remove the bowl from the mixer. Gently pour in the cooled melted chocolate, carefully folding it through to create chocolate swirls. Do not combine completely. 
  6. To assemble, divide half the cookie crumbs between 4–6 glass tumblers. Add half the chocolate whip and then half the berry coulis. Repeat with the remaining cookie crumbs, chocolate whip and berry coulis. 
  7. Chill for at least 4 hours or overnight before serving topped with the strawberries.