The sun is out, the weather’s warming up and I’m dreaming of being under water scuba diving; which naturally leads me to musing about food as I’m one of those divers that gets ravenous in the face of schools of fish.

Nothing beats fresh seafood (and hopefully some gluten free chips) and a refreshing beer after a dive. Thanks to importing and labelling restrictions, I can no longer enjoy a bottle of the world’s best Spanish gluten free lager, Estrella Damm Daura - that’s a foodie battle for another day - but I can still indulge in a seafood feast... especially when my dive buddy is a chef who delights in trying out new Ducks products!

Last week the Three Ducks shelves found a space for the Outback Chef’s exquisitely packaged and tantalising spice range.

Jude Mayall, aka the Outback Chef, has created some unique mixes of Australian native spices and more familiar spices for quick curries and BBQ enhancement of the gourmet gluten free variety.

Jude’s Lemon Pepper mix with lemon myrtle and native pepper berry caught my dive buddy’s eye.

The handy recipe on the pack recommends a lemon macadamia dukkah – dutifully made up and served at my recent birthday party with olive oil and Jane’s gorgeous gluten free bread – but Eric had other ideas and surprised me with a cold-cured side of salmon that’s great as an appetiser, for picnics or platters when entertaining!

Eric’s Three Ducks Lemon Pepper Gravlax
Ingredients
1 x 2.5kg side of salmon
500g white sugar
500g salt
2 packets Outback Chef Lemon Pepper mix

Method

1. Blitz salt and sugar in food processor until fine.

2. Put half the salt and sugar mix on a sheet of gladwrap large enough to wrap the fish, and place the salmon - skin side down - on top.

3. Sprinkle the lemon pepper on the flesh side of the salmon. Coat well.

4. Put the remaining salt and sugar mix over the lemon pepper. Wrap salmon completely in glad wrap, cover in tinfoil and put in fridge for 24 or 48 hours to cure. The longer you leave it, the drier the gravlax will become.

5. Serve with Yarra Valley Persian fetta and slice of fresh gluten free bread.

The gravlax will keep for a week in the fridge. If you’re feeling adventurous, try it with tuna.

Leftovers? Get your hands on a packet of Casalare or Pasta al Naturale fettuccine; chop a tablespoon of parsley and half a tablespoon of shallots or chives; add one teaspoon of minced garlic.

Slice the gravlax finely. Cook, then drain, the pasta; stir in all ingredients, plus salt and pepper to taste, add Persian fetta and enjoy (the warmth from the pasta will slightly cook the salmon slices – delish)!

If you've always wanted to cook with Australian bush spices but, like me, wasn't quite sure what to do with them, all of Jude's mixes have recipe suggestions and I'm always happy to talk food if you've got some ideas of your own.

Yours in great gluten free eating,
Ali