Kingklip with Baby Plum Tomatoes and Olives

Ingredients:

- 500g Baby plum tomatoes
- 4 tbsp Olive oil
- 6 Garlic cloves, unpeeled
- 16 Black olives
- 4 x 200g Kingklip fillets

Method:

1. Preheat the oven to 200C
2. Put the tomatoes in a small roasting pan, drizzle with the olive oil and add the garlic. Roast for 20 minutes, then add the olives
3. Move the mixture aside and add the fish fillets to the pan, skin-side down. Baste them with a little of the flavoured olive oil and roast for 12-15 minutes, depending on the thickness of the fillets, until just firm and flaking easily
4. Remove the pan from the oven and squeeze the roasted garlic cloves out of their skins. Gently mix them with the tomatoes and olives, trying not to break up the tomatoes too much. Season and spoon onto four plates; place a piece of fish on top of each. Serve with spinach and mash

BBQ Octopus

Ingredients:

- 300ml red wine
- 2 tbs balsamic vinegar
- 1kg baby octopus, cleaned
- 2 tbs soy sauce
- 1/4 cup (60ml) sweet chilli sauce
- 1/4 cup (60ml) tomato sauce (ketchup)
- 1 cup chopped parsley or coriander

Method:

1. Place wine and balsamic in a saucepan with octopus
2. Bring to boil, reduce heat to low and simmer for 20 minutes
3. Drain octopus, place in a bowl with soy and chilli. Stir to combine.
4. Heat barbecue to high and grill octopus for 5-6 minutes, turning occasionally, until lightly charred

Seared Scallops on Pea and Mint Risotto

Ingredients:

- 300g roeless scallops - thawed if frozen
- 15g unsalted butter
- 1 tbsp olive oil
- Fresh baby mint leaves - to serve
For the pea and mint risotto:
- 1.2 litres chicken /vegetable stock
- 75g butter
- 8 spring onions - trimmed and finely chopped
- 225g risotto rice
- 50ml dry white wine
- 225g freshly shelled or frozen peas
- 2 tbsp chopped fresh mint
- 25g Parmesan - finely grated

Method:

1. Put the chicken or vegetable stock in a saucepan, bring to the boil and keep hot over a low heat
2. Melt 50g of the butter in a medium pan, add the spring onions and cook gently for 1 minute. Add the rice and stir until all the grains are coated in butter. Add the white wine and simmer, stirring until it has nearly disappeared. Add a ladleful of stock and stir over a medium heat until it is nearly all absorbed, then add another. Continue like this for 20-25 minutes or until al dente
3. Meanwhile, cook the peas in a pan of boiling salted water until tender - 4-5 minutes. Drain well Tip into a food processor and add the remaining butter and chopped mint. Process until smooth. Set aside.
4. When the risotto has 4 minutes to go, heat a large non-stick, heavy-based frying pan over a high heat until smoking hot. Reduce the heat to medium-high. Add the butter, olive oil and half the scallops and sear for 1 minute, seasoning with salt and pepper as they cook. Quickly turn them over, season again and cook for another minute. Spoon them onto a plate and keep warm while you cook the remainder.
5. When the rice is tender but still a little al dente in the centre, stir in the pea purée, Parmesan and salt and pepper. Spoon onto 6 warmed serving plates and pile the scallops on top. Serve immediately, scattered with baby mint leaves.