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Chef Guy Turland takes us to Camp Cove to make a plate-sized barbecued snapper with a rustic pesto pasta.

Rustic Almond Pesto


  • Basil x1 bunch

  • Garlic x1 clove

  • Pine nuts x200g

  • Parmesan cheese x100g

  • Lemon x1

  • Dried chili x1teaspoon

  • Salt /pepper to taste

  • Pasta x300g


  1. In a mixing bowl mix chop basil, micro plain garlic and lemon, then remaining ingredients

  2. Mix well season to taste with salt and pepper

  3. Cook pasta as per instructions on packet, till firm to the tooth.

  4. While still warm toss though pesto with 2 tablespoons of pasta water till combined then chill till needed.

Rustic Almond Pesto

Barbecued Snapper


  • Snapper

  • Lemon x2

  • Thyme x2

  • Rosemary x2

  • Olive oil


  1. With paper towel wipe down snapper. With a sharp knife make a incision behind the head of the fish on the angle continue down the snapper on the same angle each cut 3 centimeters apart.

  2. Slice lemon and herbs, and place half inside snapper cavity.

  3. With the remaining herbs and lemon layer on the outside of fish and place in fish press.

  4. Season with salt pepper and a drizzle of olive oil.

Barbecued Snapper




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