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  • Entree

    Tuna & Tabouli Couscous On Turkish Bread

    • 425g can John West Tuna - Olive Oil Blend, drained
    • ½ cup couscous, prepared following packet directions
    • 1 spring onion finely chopped
    • ¼ cup chopped fresh parsley
    • 2 tablespoon chopped fresh mint
    • 1 small tomato, finely chopped
    • ¼ cup finely chopped cucumber
    • 1 teaspoon grated lemon rind
    • 1 tablespoon lemon juice
    • 1 Turkish bread or 4 small Turkish rolls
    • ½ cup Hommus
    • Extra baby mint leaves for serving

  • Special Occasion

    Thai Red Curry Salmon With Jasmine Rice

    • Spray oil
    • ½ red onion, peeled and finely chopped
    • ½ red capsicum, de-seeded and thinly sliced
    • 3-4 teaspoons red curry paste
    • 375g can light coconut flavoured evaporated milk
    • 1 teaspoon fish sauce
    • 2 teaspoons cornflour blended with 1 tablespoon water
    • ½ x 1 kg packet frozen Birds Eye Country Harvest Spring Greens Mix
    • 415g can John West Red Salmon, reserve liquid
    • ¼ cup baby basil leaves
    • 2 cups cooked steamed Jasmine rice, for serving
    • Lime wedges, for serving

  • Kids

    Salmon & Creamy Linguini

    • 200g linguini pasta, cooked
    • 1 tablespoon olive oil
    • 1 clove garlic, crushed
    • 1 pack John West Atlantic Salmon
    • ½ cup reduced fat cream
    • Zest of 1 lemon
    • 1 tablespoon chopped fresh dill
    • 1 tablespoon capers
    • Juice of ½ lemon
    • Cracked black pepper, to taste
    • Fresh chopped dill, for garnish

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