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Maddalena Fuller


Grilling marinade:

  • 2 tbsp olive oil
  • 2 tbsp minced ginger
  • 2 cloves minced garlic
  • juice of 1 lemon
  • 2 tbsp maple syrup
  • 2 tbsp grainy mustard

Puree the marinade and then spread it over the flesh side of your salmon fillets, skin side down. Grill the salmon 5 minutes with the skin side down on medium heat, and then use an enormous flipper to fully lift and turn the fillets, to be grilled for another 5 minutes or more, depending on how thick it is. The salmon is ready when you test the center and the flesh is beginning to flake.

Basil Aioli

  • 3 heaping tsp of mayonnaise
  • 2 tbsp chopped fresh basil
  • 3 cloves minced garlic
  • 1 tsp ketjap manis (thick sweet Indonesian soy sauce)
  • or, use Worcestershire or teriyaki sauce
  • juice of one lemon
  • 1/4+ tsp hot pepper sauce
  • Freshly ground pepper


Shrimp marinade:

  • 2 tbsp olive oil
  • 2 tbsp sesame oil
  • 2 tbsp minced ginger
  • 3 cloves minced garlic
  • 4 tbsp minced coriander
  • 1 tbsp hot sauce
  • juice of 2 lemons
  • 2 tbsp fresh chives

I use my Braun hand blender for everything, but you can just throw all ingredients into a small food processor or blender that will whip it into a pulpy pureed liquid. Marinade approximately 15 large shrimp (with tails) for a few hours, overnight, an afternoon – it doesn’t matter. Spear the shrimp with kebob sticks, and grill them over medium heat for 2.5 minutes on each side.

Mint Raita

  • 1 cup thick yogourt
  • 1/2 cup diced peeled cucumber
  • 1/4 cup diced green onion
  • 1 clove minced garlic
  • 1/4 cup minced mint leaves
  • 2 tsp lemon zest

Combine. Refrigerate. Serve. Dip shrimp. Lick fingers.



  • 4 chicken breasts
  • Wooden skewers
  • Cut the chicken into cubes and marinate in the following sauce for 2+ hours.

Marinade: Combine in the blender until finely blended~

  • 2 stalks of lemongrass – shed outer layer and dice finely
  • 3 tbsp minced ginger
  • 3 tbsp minced garlic
  • half bunch of coriander, washed
  • juice of 4 limes
  • 3 tbsp olive oil
  • 1/4 cup of soy sauce
  • 2 tbsp fish sauce
  • chilli flakes or hot sauce to taste
  • optional: half can coconut milk


Heat the grill to medium, or the oven to 350 degrees. Spear the cubs into the skewers, (which I always forget to soak) and cook for approximately 20 minutes. Rotate the skewers halfway through. For larger and heavier skewers, give it 12 minutes or each side, or 25 minutes all together.