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Why one baby king penguin is Sea Life's new social media star

<p>A baby king penguin at Sea Life Melbourne has become the aquarium's newest celebrity for one massive reason: his size. </p> <p>Pesto the king penguin is just nine months old and 22.5 kilogram, which is already bigger than his parents. </p> <p>Photos of Pesto, who is just 90 centimetres tall, towering over his parents have gone viral online, with thousands of people shocked at the animal's whopping size. </p> <p>When Pesto was born, he broke the record of being the biggest chick ever born at Sea Life. </p> <blockquote class="instagram-media" style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 540px; min-width: 326px; padding: 0; width: calc(100% - 2px);" data-instgrm-permalink="https://www.instagram.com/reel/C-Crh17SzVD/?utm_source=ig_embed&utm_campaign=loading" data-instgrm-version="14"> <div style="padding: 16px;"> <div style="display: flex; flex-direction: row; align-items: center;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 40px; margin-right: 14px; width: 40px;"> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 100px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 60px;"> </div> </div> </div> <div style="padding: 19% 0;"> </div> <div style="display: block; height: 50px; margin: 0 auto 12px; width: 50px;"> </div> <div style="padding-top: 8px;"> <div style="color: #3897f0; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: 550; line-height: 18px;">View this post on Instagram</div> </div> <div style="padding: 12.5% 0;"> </div> <div style="display: flex; flex-direction: row; margin-bottom: 14px; align-items: center;"> <div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(0px) translateY(7px);"> </div> <div style="background-color: #f4f4f4; height: 12.5px; transform: rotate(-45deg) translateX(3px) translateY(1px); width: 12.5px; flex-grow: 0; margin-right: 14px; margin-left: 2px;"> </div> <div style="background-color: #f4f4f4; border-radius: 50%; height: 12.5px; width: 12.5px; transform: translateX(9px) translateY(-18px);"> </div> </div> <div style="margin-left: 8px;"> <div style="background-color: #f4f4f4; border-radius: 50%; flex-grow: 0; height: 20px; width: 20px;"> </div> <div style="width: 0; height: 0; border-top: 2px solid transparent; border-left: 6px solid #f4f4f4; border-bottom: 2px solid transparent; transform: translateX(16px) translateY(-4px) rotate(30deg);"> </div> </div> <div style="margin-left: auto;"> <div style="width: 0px; border-top: 8px solid #F4F4F4; border-right: 8px solid transparent; transform: translateY(16px);"> </div> <div style="background-color: #f4f4f4; flex-grow: 0; height: 12px; width: 16px; transform: translateY(-4px);"> </div> <div style="width: 0; height: 0; border-top: 8px solid #F4F4F4; border-left: 8px solid transparent; transform: translateY(-4px) translateX(8px);"> </div> </div> </div> <div style="display: flex; flex-direction: column; flex-grow: 1; justify-content: center; margin-bottom: 24px;"> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; margin-bottom: 6px; width: 224px;"> </div> <div style="background-color: #f4f4f4; border-radius: 4px; flex-grow: 0; height: 14px; width: 144px;"> </div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/reel/C-Crh17SzVD/?utm_source=ig_embed&utm_campaign=loading" target="_blank" rel="noopener">A post shared by Herald Sun (@heraldsunphoto)</a></p> </div> </blockquote> <p>"I think he's always going to be a big boy," says Sea Life penguin keeper Michaela Smale. She said that once he fledges, "he will shrink and slim down a little but he's already significantly taller than his dad."</p> <p>Despite being less than a year old, adulthood is already on the horizon as Pesto has started losing some of his baby feathers, with swimming lessons from his dad likely to be starting soon.</p> <p>"Sometimes they become quite independent teenagers, so maybe he's ready for his bad boy phase," says Smale.</p> <p>"I hope he retains some of his quirky personality and hopefully we can follow his adventures as he becomes part of the colony."</p> <p><em>Image credits: Instagram </em></p> <div class="" style="box-sizing: border-box; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant-caps: inherit; font-weight: inherit; font-stretch: inherit; font-size: inherit; line-height: inherit; font-family: inherit; font-size-adjust: inherit; font-kerning: inherit; font-variant-alternates: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-variant-position: inherit; font-feature-settings: inherit; font-optical-sizing: inherit; font-variation-settings: inherit; vertical-align: baseline;"> <div id="adspot-mobile-mobile-3-above" style="box-sizing: border-box; margin: 0px; padding: 0px; border: 0px; font-style: inherit; font-variant-caps: inherit; font-weight: inherit; font-stretch: inherit; font-size: inherit; line-height: inherit; font-family: inherit; font-size-adjust: inherit; font-kerning: inherit; font-variant-alternates: inherit; font-variant-ligatures: inherit; font-variant-numeric: inherit; font-variant-east-asian: inherit; font-variant-position: inherit; font-feature-settings: inherit; font-optical-sizing: inherit; font-variation-settings: inherit; vertical-align: baseline;"></div> </div>

Domestic Travel

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Updated chicken and pesto

<p>Pesto was everywhere in the ‘90s – it wowed us with its punchy summer flavours and added pizzazz to cooking with ease – and it's still pretty popular. But as one who has never been fond of the ready-made versions, I say enough. Beautiful fresh summer basil leaves, pine nuts and parmesan add the pesto flavours to this salad, and go well with pan-fried chicken. I like to leave the skin on the breasts and add a little parmesan to the flour for even more flavour.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>2 tablespoons lemon juice</li> <li>Finely grated zest of 1 lemon</li> <li>4 tablespoons extra virgin olive oil</li> <li>3 medium zucchini</li> <li>4 small chicken breasts, skin on if liked</li> <li>4 tablespoons flour</li> <li>50g parmesan, finely grated</li> <li>30g butter</li> <li>1 tablespoon olive oil</li> <li>350g asparagus</li> <li>¼ cup pine nuts, toasted</li> <li>Small bunch of fresh basil</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>In a small jug, whisk together the lemon juice and zest, season well with salt and freshly ground black pepper, then whisk in the extra virgin olive oil.</li> <li>Slice the zucchini lengthwise as thinly as possible (use a mandoline if you have one). Place in a flat dish and pour over half the lemon-oil mix, stirring to coat. Cover and leave to marinate for at least 1 hour and up to 6, turning occasionally.</li> <li>Place the chicken breasts between pieces of baking paper and beat out to flatten to an even thickness. Put the flour on a plate, add half the parmesan, season well and mix. Dredge each breast in the flour.</li> <li>Heat the butter and olive oil in a heavy-based pan over medium heat. Cook the chicken breasts for about 5 minutes on each side or until cooked through.</li> <li>Bring a shallow pan of water to the boil and cook the asparagus for 3-4 minutes until tender then drain and rinse with cold water to cool.</li> <li>Divide the zucchini and asparagus among plates, drizzle over the remaining dressing and scatter over the remaining parmesan, the pine nuts and basil leaves, finishing with some freshly ground pepper. Serve with the chicken.</li> </ol> <p><em>Written by Fiona Smith. Republished with permission of <a href="http://www.stuff.co.nz/" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>. Image credit: Aaron McLean/Stuff.</em></p>

Food & Wine

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Chicken and pesto spaghetti

<p>“Pesto is always a pleasure to make – so simple yet so delightful. I love this Ligurian sauce, as it really highlights the individual ingredients. You need to source pungent and vibrant basil, a block of nutty yet sharp parmesan (I like to use Parmigiano Reggiano), the freshest possible pine nuts and good-quality extra-virgin olive oil. Pesto tossed through freshly cooked pasta is a great vegetarian dish.  To bulk it out a little, I’ve added chicken mince,” writes Justine Schofield in her latest cookbook <em>Simple Every Day</em>.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>120 ml extra-virgin olive oil</li> <li>400 g chicken mince</li> <li>salt flakes and freshly ground black pepper</li> <li>1 garlic clove, peeled</li> <li>25 g pine nuts</li> <li>2 large handfuls of basil leaves (about 160 g)</li> <li>40 g (½ cup) freshly grated parmesan, plus extra to serve</li> <li>400 g spaghetti</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Place a large frying pan over high heat and add 1 tablespoon of the oil. Add the mince and, using the back of a fork, crush to break up any lumps. Fry for 1 minute, then toss and cook for a further 3–4 minutes until the chicken turns white and is cooked through. Season with salt and pepper and set aside.</p> <p>2. Using a mortar and pestle, combine the garlic and a pinch of salt and pound to a thick paste. Add the pine nuts and pound until a crumb forms. Add a handful of basil leaves, drizzle in a little of the remaining oil and pound to bruise the leaves and release their flavour. Add another handful of basil and a bit more oil and pound until the leaves are crushed and a vibrant, fragrant thick green paste forms. Add the rest of the oil and the cheese and mix to combine. Check the seasoning. Set aside.</p> <p>3. Meanwhile, bring a large saucepan of salted water to the boil. Add the spaghetti and cook for about 8 minutes until al dente. Drain and return to the pan. Stir in the cooked chicken mince, then add the pesto and toss until well combined. Serve immediately with a little extra parmesan, if you like.</p> <p><em>Recipe courtesy of </em>Simple Every Day<em> by Justine Schofield (Plum, $39.99).</em></p>

Food & Wine

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Pesto-crusted lamb, greens and feta

<p><span>The perception still exists to some that healthy food means cutting out high-fat, high-salt ingredients entirely. However, I actually encourage adding a bit of these intensely flavoured ingredients to meals, as satisfaction is more often gained from flavour rather than portion size (I would overeat if my food was bland and my taste buds weren't satisfied).</span></p> <p><span>This is where ingredients such as a little bit of sharp, salty feta tossed through a salad, or a flavourful pesto used to jazz up a meal come in so handy, as you'll see in this flavour-packed (and nutritious) meal.</span></p> <p><span style="text-decoration: underline;"><strong>Serves</strong></span><span><span style="text-decoration: underline;"><strong>:</strong></span> 4-5</span></p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <p><em>Pesto crusted lamb</em></p> <ul> <li><span>600-700g lamb loins/backstraps (about 2 loins/ backstraps), at room temperature</span></li> <li><span>1 tablespoon Dijon mustard</span></li> <li><span>3 tablespoons mint, rocket or basil pesto (home-made or store-bought)</span></li> <li><span>⅓ cup panko breadcrumbs</span></li> <li><span>1 tablespoon chopped thyme leaves</span></li> </ul> <p><em>Greens and feta</em></p> <ul> <li><span>2 tablespoons mayonnaise</span></li> <li><span>Zest and juice of ½ lemon</span></li> <li><span>2 teaspoons chopped dill</span></li> <li><span>1 tablespoon extra-virgin olive oil</span></li> <li><span>2 baby cos lettuces, roughly chopped 1 Lebanese cucumber, thinly sliced</span></li> <li><span>1 cup peas (fresh or frozen, defrosted)</span></li> <li><span>3 baby radishes, thinly sliced</span></li> <li><span>2 tablespoons chopped chives</span></li> <li><span>70g feta, crumbled</span></li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <ol> <li><span>Preheat the oven to 200°C.<br /> </span></li> <li><span>Pat the lamb dry with paper towels and season with salt.<br /> </span></li> <li><span>Heat a drizzle of oil in a large frying or grilling pan on high heat. Brown the lamb for 1-2 minutes on each side.<br /> </span></li> <li><span>Transfer to an oven tray or baking dish and spread the Dijon mustard on one side of the lamb. Spread the pesto on top, then sprinkle over the panko crumbs and thyme, and press down gently so they adhere. Drizzle with a little olive oil.<br /> </span></li> <li><span>Bake in the oven for 4-5 minutes (for medium-rare), then switch the oven to grill for 1-2 minutes to get a golden crust on the top. Set the lamb aside to rest for 5-10 minutes.<br /> </span></li> <li><span>Mix the mayonnaise, lemon zest and juice, dill and extra-virgin olive oil together, and season with salt and pepper.<br /> </span></li> <li><span>Just before serving, toss with the cos lettuce, cucumber, peas, radishes, chives and feta. Slice the lamb.<br /> </span></li> <li><span>To serve, divide the greens and feta between plates, and top with slices of lamb.</span></li> </ol> <p><span>Tell us in the comments below, how do you like to add a bit of extra flavour to your meals?</span></p> <p><em>Written by Nadia Lim. First appeared on <a href="https://stuff.co.nz" target="_blank"><span style="text-decoration: underline;"><strong>Stuff.co.nz</strong></span></a>.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/lamb-and-eggplant-pie-with-polenta-crust/"><span style="text-decoration: underline;"><em><strong>Lamb and eggplant pie with polenta crust</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/garam-masala-lamb/"><span style="text-decoration: underline;"><em><strong>Garam masala lamb with lemon quinoa pilaf</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/05/red-wine-lamb-pappardelle/"><span style="text-decoration: underline;"><em><strong>Red wine lamb pappardelle</strong></em></span></a></p>

Food & Wine

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Paperbark wrapped rainbow trout with warrigal green macadamia pesto

<p>Now this a dish you make when you need to impress! Paperbark imparts a smoky flavour when heated, making the rainbow trout taste absolutely amazing.</p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4 with 1½ cups pesto</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <p><em>For the pesto</em></p> <ul> <li>4 cups warrigal greens, firmly packed</li> <li>½ cup macadamias, roasted</li> <li>2 cloves garlic, roughly chopped</li> <li>1½ tablespoons lemon juice</li> <li>½ cup Parmesan cheese, grated</li> <li>1/3 cup macadamia oil</li> </ul> <p><em>For the rainbow trout</em></p> <ul> <li>2 teaspoons lemon myrtle</li> <li>½ cup macadamia oil</li> <li>4 x 300g small whole rainbow trout, cleaned and scaled</li> <li>4 large sheets paperbark</li> <li>warrigal greens, to line paperbark</li> <li>2 lemons, sliced</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>To make the pesto, blanch the warrigal greens in a pan of boiling water for 2 minutes. Refresh in a bowl of iced water. Squeeze out any excess water and roughly chop.</li> <li>In a food processor blend the warrigal greens, macadamias and garlic, scraping down the sides, until almost smooth. Add the Parmesan and with the motor running, add the lemon juice and macadamia oil in a slow steady stream and process until well combined. Season with salt and pepper to taste. Set aside.</li> <li>Preheat the oven to 180°C. Combine the lemon myrtle and macadamia oil and brush all over the fish. Dampen each piece of paperbark and line with warrigal greens. Place the trout on top and fill each fish cavity with 2 to 3 tablespoons of warrigal macadamia pesto. Place lemon slices on top of the trout.</li> <li>Trim the edges of the bark with scissors then wrap up into a bon bon shape, allowing a little opening for steam to escape. Use cooking string to tie each end of the bark.</li> <li>Place the trout parcels on 2 baking trays, sprinkle with water, cover with foil and bake for 20 minutes or until the fish is cooked.</li> </ol> <p> <strong>Tips:</strong></p> <ul> <li>You can substitute warrigal greens for English spinach but no need to blanch them</li> <li>You can substitute paperbark for non-stick baking paper. Paperbark is available from specialty or online stores.</li> <li>You can barbeque your trout on a high heat, cooking for 10 minutes on each side or until the fish is cooked</li> </ul> <p><em><strong>Recipe courtesy of Australian Macadamias –</strong></em> <em><strong><a href="http://www.australian-macadamias.org/consumer/en/taste/recipes"><span style="text-decoration: underline;">visit their site for more yummy food ideas.</span></a></strong></em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the</strong></em> <em><strong><a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">abcshop.com.au to order your copy now.</span></a></strong></em></p> <p><strong>Related links:</strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/thai-style-fish-cakes/">Thai fish cakes</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/wild-rice-lemon-dill-salmon/">Wild rice, lemon and dill with pulled salmon</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/coriander-chilli-chive-corn-fritters/">Tasty coriander, chilli, chives and corn fritters</a></span></em></strong></p>

Food & Wine

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Roasted tomato and feta pesto penne

<p>This classic pesto pasta combines the rich flavours of roasted tomato with fetta for a lip-smacking meal.</p> <p><strong><span style="text-decoration: underline;">Serves: </span></strong>4</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <div> <ul> <li>250g grape tomatoes</li> <li>1/3 cup olive oil</li> <li>1/4 cup basil leaves</li> <li>1/4 cup toasted pine nuts</li> <li>1 garlic clove, finely chopped</li> <li>2 tablespoons finely grated parmesan</li> <li>100g baby rocket leaves</li> <li>250g dried penne</li> <li>1 head broccoli, cut into small florets</li> <li>200g Lemnos smooth feta, crumbled</li> <li>Lemon zest</li> </ul> </div> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 200 degrees. Place tomatoes on a baking tray and drizzle 2 tsp of oil over the top. Roast for 10 minutes or until the tomatoes begin to wilt and soften. Season with pepper as desired.</li> <li>Combine basil, pine nuts, garlic, parmesan and half the rocket in a food processor and process until finely chopped. Add the remaining oil and combine mixture in the food processor.</li> <li>Cook the penne as usual. Add the broccoli in the last two minutes of cooking. Drain well. Toss pasta in a pan with the tomatoes, feta and rocket mixture. Toss to combine and serve with lemon zest for added flavour.</li> </ol> <p><strong>Related links:</strong></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/">iri piri chicken</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/pumpkin-and-ricotta-cannelloni/">Pumpkin and ricotta cannelloni</a></strong></span></em></p> <p><em><span style="text-decoration: underline;"><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/hot-chocolate-mousse/">“Hot chocolate” mousse</a></strong></span></em></p>

Food & Wine

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Easy basil pesto

<p>Pesto is fast becoming a family favourite, and you needn’t bother with the canned stuff. Make your own delicious basil pesto in no time, without any fuss.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>¼ cups of pine nuts</li> <li>1 ½ cups fresh basil leaves</li> <li>2 small garlic cloves, halved</li> <li>¾ cup shredded parmesan</li> <li>5 tablespoons of olive oil</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Spread pine nuts evenly over a baking tray.</li> <li>Preheat your oven to 180°C.</li> <li>Bake the pine nuts in the oven for five minutes or until lightly toasted.</li> <li>Remove and set aside for 10 minutes to cool.</li> <li>Place pine nuts, basil, garlic and parmesan in the bowl of a food processor.</li> <li>Continue until finely chopped.</li> <li>With motor running gradually add oil in thin, steady stream until well combined.</li> </ol> <p><strong>Related links:</strong></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/11/white-chocolate-mousse/">White chocolate mousse</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/11/chicken-sausage-jambalaya/">Chicken and sausage jambalaya</a></span></strong></em></p> <p><em><strong><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/11/banana-cream-pie/">Banana cream pie</a></span></strong></em></p>

Food & Wine

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Red pesto pasta

<p>For a simple pasta dish that’s different from the usual basil pesto, try this delicious pappardelle with red pesto. </p> <p><strong><span style="text-decoration: underline;">Serves</span>:</strong> 4</p> <p><strong><span style="text-decoration: underline;">Ingredients</span>:</strong></p> <ul> <li>1 teaspoon olive oil</li> <li>150g semi-dried tomatoes, drained</li> <li>¼ cup pine nuts</li> <li>1 garlic clove, peeled</li> <li>¼ cup grated Parmigiano-Reggiano cheese</li> <li>375g pappardelle</li> <li>¼ cup flat-leaf parsley leaves, chopped</li> <li>Salt and pepper, to taste</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span>:</strong></p> <p>1. Add tomatoes, garlic clove and pine nuts to a lightly oiled frying pan over medium heat. Cook, stirring, until pine nuts are golden.</p> <p>2. Pour into blender, along with 2 tablespoon of water and cheese. Blend until smooth and creamy. Add extra water if mixture is too thick.</p> <p>3. Cook pasta in large saucepan of salted water until al dente. Drain pasta and return to pan.</p> <p>4. Add pesto mixture and parsley. Toss over low heat until well combined. Serve.</p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/spicy-prawn-fried-rice/"><span style="text-decoration: underline;"><em><strong>Spicy prawn fried rice</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/roasted-garlic-pumpkin-sweet-potato-mash/"><span style="text-decoration: underline;"><em><strong>Roasted garlic, pumpkin and sweet potato mash</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/spaghetti-frittata/"><span style="text-decoration: underline;"><em><strong>Leftover spaghetti frittata</strong></em></span></a></p>

Food & Wine

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Baked pesto salmon

<p>This baked pesto salmon is so easy to make yet still looks impressive enough to serve on special occasions.</p> <p><span style="text-decoration: underline;"><strong>Serves:</strong></span> 2</p> <p><span style="text-decoration: underline;"><strong>Ingredients:</strong></span></p> <ul> <li>1 slice of bread</li> <li>¼ cup fresh basil</li> <li>2 tablespoons fresh parsley</li> <li>2 teaspoon olive oil, plus more to grease</li> <li>½ teaspoon pine nuts</li> <li>¼ teaspoon minced garlic</li> <li>Salt and pepper, to season</li> <li>2 salmon fillets, skin removed</li> </ul> <p><span style="text-decoration: underline;"><strong>Method:</strong></span></p> <p>1. To make the pesto, blend bread in food processor until crumbs are fine. Add basil, parsley, two teaspoons of olive oil, pine nuts, garlic and season with salt and pepper. Blend until finely chopped.</p> <p>2. Preheat oven to 180°C. Lightly coat a baking pan with oil. Place each salmon fillet on pan and drizzle with olive oil. Spread pesto sauce over each fillet.</p> <p>3. Bake in oven for 20 minutes or until fish flakes easily with fork. Serve.</p> <p><strong>Related links:</strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/05/salmon-fishcakes/">Salmon fishcakes</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/06/prawn-linguine/">Prawns, asparagus and cherry tomato linguine</a></span></em></strong></p> <p><strong><em><span style="text-decoration: underline;"><a href="/lifestyle/food-wine/2015/06/tomato-chicken/">One-pot tomato chicken</a></span></em></strong></p>

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