Treat your tastebuds

Treat your tastebuds

Try this tempting taste treat from Club Marine Magazine’s cookbook, Gourmet Delights.

This premium quality cookbook, on sale for just $13, features over 100 of the best recipes from acclaimed international chef Bart Beek, whose passion is not just cooking … it’s creating.


Acclaimed international chef Bart Beek.

Simple to prepare, Bart’s recipes are inspired by dishes from around the world and, in Gourmet Delights, Bart also shares handy tips for barbecuing, knife-sharpening and infusing herbs and spices into your cuisine.

“A good cookbook is a working tool that should feature food stains from regular use,” says Bart.

“All of us have the ability to give others pleasure through well-cooked food and the key word here is ‘technique’.

“I hope people derive as much pleasure cooking from Gourmet Delights as I did authoring it.”

Below, we share one of Bart’s favourites … Salmon with chilli paste and green mango salad.

Bon appetite!

To purchase the Club Marine Gourmet Cook Book – please click here.


Salmon with chilli paste and green mango salad

The salmon is flavoured by two ingredients: chilli paste with soya bean oil, and mirin. Pantai-brand chilli paste by can be found in most Asian grocery stores and it is well worth the hunt. Grill the salmon for only a few minutes, keeping the centre moist and glossy.

Preparation time: 15 minutes

Cooking time: 5 minutes

Serves: 4


  • 4 x 150g fresh salmon, cut into bite-size portions
  • 4 tblsps chilli paste with soya bean oil, Pantai brand
  • 3 tblsps mirin
  • 2 tblsps extra virgin olive oil
  • Salt, to taste


  • 1 small green mango, cut into long matchstick lengths
  • 1 cup coriander leaves
  • ½ red onion, sliced thin
  • ½ red capsicum, sliced thin
  • 1 small carrot, grated into long slivers


  • 30g palm sugar
  • 30ml fish sauce
  • 100ml lime juice
  • 2 red chillies
  • 1 clove garlic
  • 1 coriander root


Make the dressing by pounding together with a mortar and pestle the chillis, garlic, salt and coriander root. Then add in the palm sugar, fish sauce and the lime juice. Combine well and put aside until required.

Combine together all the salad ingredients and dress with some of the dressing.

Using a whisk, combine together the chilli paste with the soya bean oil, mirin, and olive oil.

Place the salmon pieces into the mix and coat well. Heat a heavy non-stick frypan and add in one tablespoon of olive oil. When moderately hot, place the salmon pieces in and cook until the bottom side is golden. Turn gently and cook for a further minute, keeping the centre slightly rare and glossy.

Place three pieces onto each serving plate and finish with a handful of salad placed into the centre of each.