Central Coast Magazines Home & Lifestyle Spring 2026

Prawns with Whipped Avocado Serves 4 as a starter

Method: Step 1 To make the whipped avocado cream, in a food processor or blender, pro cess or blend avocado, sour cream and 2 tblsp lime juice until complete ly smooth. Season with salt and more lime juice, if necessary. Spread in an even layer over a serving platter. Step 2 To make the chilli-honey sauce, in a medium bowl, combine chilli, garlic, shallot, 2 + 1/2 tblsp lime juice, honey and oil. Season chilli-honey sauce with salt and more lime juice, if necessary. Step 3 Coarsely chop 1 tblsp of the corian der. Add to the chilli-honey sauce with the prawns and toss to coat

Ingredients: 1/4 cup coriander leaves 30 fresh medium- large prawns, peeled leaving tails intact, deveined Avocado Cream 2 ripe avocados, peeled, pitted 1/4 cup (60g) sour cream 1 lime, juiced Honey and Chilli Sauce 1/2 birdseye chilli, thinly sliced 2 garlic cloves, thinly slice 1 tblsp finely chopped shallot 1 lime, juiced 1 tblsp honey 1 tblsp extra virgin olive oil

evenly. Step 4

Spoon the prawn mixture over the avocado on the platter. Sprinkle with the remaining coriander.

Salmon with Coconut Sauce Ingredients: 4 salmon fillets, 1 can coconut milk, 1 tbsp ginger (grated), 2 garlic cloves (crushed), 1 tbsp lime juice, 1 tbsp soy sauce, 1 tsp brown sugar, 1 tbsp oil, salt and pepper, fresh coriander. Method: Season salmon and sear in a pan until lightly gold en. Remove and set aside. In the same pan, add garlic and ginger, cooking briefly. Pour in coconut milk, soy sauce, lime juice, and sugar. Simmer until slightly thickened. Return salmon to the pan and cook gently until done. Serve with coriander, rice, or steamed greens.

Beef Korma with Sweet Potato I ngredients: 500g beef mince, 1 large, sweet potato (diced), 1 onion (chopped), 2 garlic cloves, 1 tbsp ginger, 2 tbsp korma paste, 1 cup coconut milk, 1 cup beef stock, 1 cup spinach, oil, salt, pepper, coriander. Method: Sauté onion, garlic, and ginger. Add beef mince and cook until browned. Stir in korma paste. Add sweet potato, coconut milk, and stock. Simmer until the sweet potato is tender and sauce thickens. Stir through spinach to wilt. Season and serve with coriander.

30 Home & Lifestyle Magazine | Spring 2026