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28 Nov 2014

Loving Good Food!

We love reading SMH's Good Food section!

This week featured a fabulous Smoked Salmon Kedgeree recipe from Jody Vassallo's new book beautiful food.

Here's the photo for you to savour while you consider what kind of Ayurvedic body you have. It's an interesting read, especially if it promotes such healthy and delicious food as smoked salmon or trout.

Jody Vassallo's Smoked Salmon Kedgeree - Serves 4

300g hot-smoked salmon
2 tblsp ghee
3 spring onions, sliced
1 tblsp grated fresh ginger
1 tsp garam masala
1 tsp curry powder
1 tsp black mustard seeds
210g (1 cup) millet, rinsed
200g (1 cup) corn kernels
2 hard-boiled free-range eggs, peeled and quartered
2 tblsp chopped flat-leaf parsley leaves
Finely grated zest and juice of 1 lemon

Break the salmon into large pieces. Heat the ghee in a large non-stick frying pan, add the spring onion and spices and cook over medium heat until the mustard seeds start to pop.Add the salmon, millet, corn and 1 litre (4 cups) of water to the pan and bring to the boil. Reduce the heat to low, cover and cook for 25 minutes, until the millet is soft and the corn is tender. Add the eggs and parsley and cook for 5 minutes. Remove from the heat and season with the lemon zest and juice.

Compare ours

Have a look at our Asian Spiced Wood Smoked Salmon Kedgeree recipe which also serves 4. What do you think? Here's ours!

Brilliant Food's Asian Spiced Wood Smoked Salmon Kedgeree - Serves 4

300g Brilliant Food Wood Smoked Salmon or Smoked Ocean Trout
45g butter
1 teaspoon oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp tumeric
225g basmati rice
500ml fish stock (preferably) or water
2 Kaffir Lime Leaves
3 hard-boiled eggs, quartered
3 tablespoons chopped coriander, plus more for garnish
Finely chopped chilli (optional)
Juice and zest of a lime plus more lime segments to serve.
Fish sauce and Kejap Manis (sweet dark soy) to taste optional

Melt the butter and oil in a wide, heavy saucepan, add the onions and spices and cook until fragrant. Add the rice and stir until well coated. Pour in the fish stock, lime leaves and stir, cover with the lid and simmer for 15 min, take the pan off the heat and let sit for 5 minutes. Flake your Brilliant Food Wood Smoked Salmon and add it to the rice with the eggs, coriander, lime juice and a drop of fish sauce. Stir gently to mix Serve with the zest of lime, drizzle of kejap manis, extra coriander, and finely chopped chilli

Xmas order forms on the website

Download your Xmas order from from our website and get it into us asap!

Look for this banner on the front page and simply select the PDF icon - fill it in and email or fax it to us.

We'll also take a phone call on 02 9695 7600. If you can't pick up, maybe we can organise delivery for you?


We're not at Orange Grove tomorrow, Saturday 29 November. No, we're not at the Australian Open Golf either!

Rather, Philip's on Father & Son camp with Lachlan for the weekend and we're taking the opportunity to focus on:

EQ/Village Market: Saturday 8am - 3pm
Eveleigh Market: Saturday 8am - 1pm       

See you there!

The Team @ Brilliant Food