peri-peri fish tacos with pineapple salsa

peri-peri fish tacos | The Secret Life of Bee

Fish tacos are darn delicious. Layers of flavour and texture all neatly packed into a little edible parcel. Fried or grilled these babies are a crowd pleaser and so versatile you can go wild with flavour combos, sauces and spices. I decided to pan fry the fish for these tacos keeping things on the healthier side and also my kitchen on the cleaner side! Once cooked I finished the fish off with a generous whack of peri-peri sauce and fresh lime juice. Yum.

peri-peri fish tacos | The Secret Life of Bee

The peri-peri sauce in question was made by the girls from ShortChefSkinnyChef. Claire Allen and Siphokazi Mdlankomo make up this duo and clearly both of them like a touch of spice in their lives. This flavour packed sauce is pure homemade deliciousness free of preservatives so if you make this recipe use the very best peri-peri sauce you can get your hands on or make your own!

peri-peri fish tacos | The Secret Life of Bee

Select your fish wisely. Make sure you buy fish or any seafood off the green SASSI list. They have an app and even a nifty sms number you can text the name of the fish to and you’ll get a reply letting you know if the fish is green for go, orange for not ideal or red for hell no. Stick with green choices and maybe our grandkids will have some fish on their table someday. I went with Cape Yellowtail. It has beautiful large flakes when cooked which makes it ideal for tacos and absorbing lots of sauce. With all the heat from the peri-peri sauce I balanced it with some sweetness from the pineapple salsa which includes some kiwi fruit for added zing! The crunch from all the fresh fruit and veggies, the creamy avocado and drizzle of sour cream make these tacos a real textural delight.

Peri-Peri fish tacos with pineapple salsa

serves 6-8


  • 500g yellowtail or similar fish, filleted & cleaned
  • olive oil
  • peri-peri sauce
  • fresh limes
  • 1/4 red cabbage
  • 2 avocados
  • 1/4 red onion, diced
  • 1 pineapple, diced
  • 1 kiwi fruit, diced
  • 1 red pepper, diced
  • fresh coriander
  • sour cream
  • sea salt & black pepper
  • 6-8 soft tortillas


Slice the fish into small fillets and pan fry in olive oil. Season well. Once the fish is cooked, turn the heat off and add the peri-peri sauce to taste and the juice of half a lime. When cool enough flake the fish, toss well and leave in the sauce.

Finely slice the red cabbage and the avocado.

Combine the diced red onion, pineapple, kiwi fruit and red pepper. Season with salt and pepper and the juice of 1 lime. Add coriander leaves and toss.

Heat a dry pan and colour tortillas on both sides until warm and golden brown. (I love this easy recipe but store bought is just fine too)

Assemble the tacos. Start with some slices of avocado and red cabbage. Top with peri-peri fish, the pineapple salsa, fresh coriander and a drizzle of sour cream. Enjoy!

peri-peri fish tacos | The Secret Life of Bee

peri-peri fish tacos | The Secret Life of Bee

Catch Claire Allen, The Foodie in Love, at The Good Food & Wine Show this coming weekend (27-29 May) for a live chefs theatre performance as well as the skinny half of the ShortChefSkinnyChef duo performing in their own live theatre cooking up a storm.

~Disclaimer ~ I was invited to be a media partner for Claire Allen & the ShortChefSkinnyChef duo.





Anzac biscuits- like my mamma made

Anzac biscuits | The Secret Life of Bee

As winter approaches I find myself wanting a hot cup of tea and something to dunk into it. These Anzac biscuits are one of my all time favourite biscuits for dunking and general munching. I have been making this recipe with my mom since I was too short to reach a counter top. Apart from their obvious baked, crunchy yumminess I think I loved this recipe as a child because the raw mixture it utterly delicious and I would eat half of it before it made its way to the baking tray. That and the foamy bubbling awesomeness when you add the bicarb to the butter and syrup makes this such a fun recipe to teach eager little budding cooks.

Anzac biscuits | The Secret Life of Bee

Our dear and ancient cookbook that the original recipe hails from is half glued shut with bits of batter and syrup. It also might be missing a few several pages out of it. The original recipe is from “The Big Book of Beautiful Biscuits” by The Australian Women’s Weekly. I have no clue where our sticky copy of this beloved old book is now but the recipe is so easy you’ll know it off by heart after the first try. To be honest most Anzac biscuit recipes are very similar and just differ by the amount of coconut or sugar some people add. So don’t fret about this recipe ever not turning out if you add a bit too much or a tad too little of something. I add a good dose of vanilla and some sea salt to mine which the original recipe doesn’t call for but I think are lovely additions. Now put the kettle on and get baking!

Anzac biscuits | The Secret Life of Bee

Anzac biscuits


  • 120g plain flour
  • 215g brown sugar
  • 100g rolled oats
  • 60g desiccated coconut
  • 1 tsp sea salt flakes
  • 125g butter
  • 45g golden syrup
  • 1 tsp vanilla paste
  • 1 Tbsp boiling water
  • 1/2 tsp bicarbonate of soda


Preheat oven to 150˚C.

Combine the flour, sugar, oats, coconut and salt in a large bowl.

Place butter and golden syrup in a small saucepan and stir over heat until the butter is completely melted. Mix the bicarb of soda into the boiling water and add to the saucepan. Stir well until completely combined and foamy.

Pour butter mixture into the dry ingredients, add the vanilla, and mix well.

Roll tablespoon size balls of the mixture and place evenly spaced out onto a greased or lined baking sheet.

Bake at 150˚C for 20 minutes until golden brown. Allow to cool and firm up slightly on the baking tray before transferring the biscuits onto a cooling rack.


Anzac biscuits | The Secret Life of Bee

Anzac biscuits | The Secret Life of Bee

broccoli, coconut & chilli soup

broccoli, coconut & chilli soup | The Secret Life of Bee

This is my absolute favourite soup. It’s perfect for autumn weather. The broccoli and chilli keep things light and vibrant, the coconut cream makes it luxuriously silky and the fresh whack of coriander wakes up your palate. I’ve made this soup for years and it takes minutes. All of the ingredients are cheap and cheerful so you can feed your family in no time at all with a delicious meal that is very easy on your wallet! Also broccoli is really really good for you. Don’t believe me? Read this 6000 word ode to broccoli on Well Being Secrets and you’ll be buying it by the ton!

broccoli, coconut & chilli soup | The Secret Life of Bee

This soup is vegetarian/ vegan if you make it as is but you could always use chicken stock or add some crispy fried chorizo bits on top. Shavings of Parmesan cheese would also be an excellent addition or melted cheesy toasts for dipping. I like it as is. The husband and I have drastically reduced our meat intake in any case and loving a more veggie intense diet. If you are going to add meat make sure it’s the very best free-range, organic, grass fed and ethically sourced meat you can find. To add a punch of umami I used half vegetable stock and half mushroom stock. The mushroom stock has exceptional earthy, meaty flavour. If you can’t get your hands on some and don’t feel like making any either straight up veggie stock is perfect.

broccoli, coconut & chilli soup | The Secret Life of Bee

Broccoli, coconut & chilli soup

serves four


  • 1 large head of broccoli (about 500g)
  • 1 large red onion, finely diced
  • 2 small bird’s eye chillies
  • 400ml coconut cream (1 tin)
  • 250ml vegetable stock
  • 250ml mushroom stock
  • handful fresh coriander
  • olive oil
  • organic sesame oil
  • salt & pepper
  • Fioretto stems for garnishing (totally unnecessary but heavens they’re pretty!)


In a large pot- sauté the red onion and chilli with a drizzle of olive oil. Season with salt and cook until soft and translucent. Remove the broccoli florets from the stem, chop roughly and add to onions. Sauté the broccoli for a couple of minutes and then add a splash of water to your pot and cover with a lid to allow the broccoli to steam until cooked through.

Once the broccoli is cooked add coconut cream and stock. Bring to the boil and allow to simmer for a few minutes. remove the pot from the heat and add a handful of fresh coriander, stems and all.

Blend the soup while hot using an immersion blender. Be careful. That’s why using a large pot will help keep the swirling liquid in the pot and not on you.

Check seasoning and adjust with sea salt and freshly ground black pepper.

Serve the soup with some crispy fried Fioretto stems, fresh coriander leaves, a drizzle of sesame oil and some crusty bread for dunking.

broccoli, coconut & chilli soup | The Secret Life of Bee



cocktail ideas – because it’s always 5 o’clock somewhere

moscow mule cocktail | The Secret Life of Bee

I recently did some work for the awesome folks at Fitch & Leedes and wanted to share some of the delicious cocktail recipes and pics here! Their bespoke mixers are destined to become delicious cocktails and I was only too happy to oblige. I loved that sipping on a G&T at 10am was WORK! I did lots of ‘working ‘ during this shoot. I obviously had to make sure they all tasted good. And some had to be tasted several times just to be positive!

The cocktails are simple, yum and fun and I highly doubt I need to convince anyone that making them is a damn fine idea. So cheers!

watermelon & bitter lemon cocktail | The Secret Life of Bee

watermelon & ginger

  • 250ml blended watermelon
  • 60ml white rum
  • 1/2 tsp ginger juice
  • juice of 1/2 lime
  • top with bitter lemon

pomegranate & vodka cocktail | The Secret Life of Bee

pomegranate & vodka

  • 60ml pomegranate juice
  • 60ml vodka
  • 1 tsp icing sugar
  • 1 sprig fresh rosemary
  • fresh pomegranate rubies
  • soda water

whiskey & lemonade cocktail | The Secret Life of Bee

whiskey lemonade

  • 30ml whiskey
  • 15ml Grand Marnier
  • lemon wedge, cut into chunks
  • drizzle of honey
  • thyme ice cubes
  • lemonade

moscow mule | The Secret Life of Bee

moscow mule

  • 60ml vodka
  • 1/2 lime, cut into wedges and squeezed
  • fresh mint
  • ginger ale

fig & vodka cocktail | The Secret Life of Bee

fig & vodka fizz

  • 60ml vodka
  • 60ml fig puree
  • 1/2 fig, thinly sliced
  • ginger ale

To make the fig puree simply blend 3-4 fresh figs with 1 tsp honey

raspberry & cachaça cocktail | The Secret Life of Bee

not quite a caipirinha 

  • 30ml cachaça
  • 1/2 lime, cut into quarters & squeezed
  • handful frozen raspberries
  • lemonade

strawberry, mint & pepper G&T cocktail | The Secret Life of Bee

strawb & mint G&T

  • 60ml gin
  • sliced strawberries
  • fresh mint
  • black peppercorns
  • tonic water

tequila & grapefruit cocktail | The Secret Life of Bee

tequila & grapefruit

  • 30ml tequila
  • 125ml grapefruit juice
  • 1/2 tsp ginger juice
  • juice of 1/2 a lime
  • bitter lemon