Angelakis Brothers

750g deep sea bream fillets

225g bacon

1/2 cup lemon juice

1/2 cup olive oil

Fresh tarragon leaves

4 metal or wooden skewers

Cut the fish into squares approximately 1.5cm thick and about 3cm square.  Marinate the fish in a mixture of olive oil and lemon juice for at least 30 minutes or up to 4 hours.  Cut the bacon lengthways into strips.  Place the squares of fish on to each skewer with the bacon threaded in between the squares.  The bacon should be threaded so that the strip runs along one side of the kebab only.  Place several whole tarragon leaves on each piece of fish as you thread the bacon over them.  Place on a barbecue (bacon side down) or under a hot grill (bacon side up).  Grill for six minutes until the bacon is done, then turn over and grill a further two minutes on the other side.

1 kilo fresh Boston Bay mussels

1/2 brown onion

Same quantity of leek & celery (as of onion)

5 cloves garlic

100g Field Mushroosm

100g Bacon

100ml Fresh white wine

200ml Thickened cream

1/2 bunch spring onions, finely chopped

Freshly cracked black pepper

To cook the mussels, firstly lightly sweat off the onion, leek & celery iin a large saucepan then add the garlic, mushrooms and bacon.  Deglaze with white wine and add mussels.  Cover and steam for a few minutes, add cream when mussels are partially open.  Bring to the boil, stir, and add garnish of freshly ground black pepper and spring onion.

Pour into a Mussel Pot and serve with Pommes Frites & Mayonnaise in the traditional Belgian Way.

1kg medium green prawns, peeled, de-veined, leaving tails intact

1 tbsp olive oil

2-3 tbsp red curry paste

270g can coconut cream

2 tbsp fresh lime juice

1 tbsp grated palm sugar

2 kaffir lime leaves (optional)

1/4 cup (60ml) water

1/2 cup fresh coriander leaves

1.  Heat 1 tbsp olive oil in a frying pan over a high heat.  Add all the prawns and cook for 2-3 minutes or until cooked through.  Transfer to a plate and set aside.

2.  Reduce the heat to medium.  Add 2-3 tbsp red curry paste, the can of coconut cream, lime juice, palm sugar, kaffir lime leaves (if using) and the water to the pan.  Cook for 5 minutes.

3.  Add prawns, stir until heated.

4.  Stir in the coriander leaves and serve with steamed rice.