From the reward of a post-surf brunch to enjoying a lazy lunch by the shore, these delicious recipes will evoke memories of time spent by the ocean.

Whether you’re chasing a wave, reaching for an endless summer, or simply answering the call of the ocean, this book of bright and fresh recipes perfectly captures the spirit of the surf and soothing effect of time spent by the water. Sun-soaked breakfast recipes are presented in the Rise & Shine chapter, such as smoothie bowls and Corn Fritters with Smashed Avocado. For something vibrant, yet light at lunch, head to Veggies, Salads & Sides and take a beach-side break with bowls of Ouzo Watermelon Salad or Sweet Potato, Smoked Mackerel & Grapefruit.

When the day calls for re-fueling with some tasty plates in between the surf, All-Day Dining includes Fish Tacos with Chipotle-lime Cream and Grilled Halloumi with a zingy Jalapeño, Lime & Tequila Relish. Gather round the grill to cook delicious food to share from Beachside BBQ, such as Grilled Lobster or create Sunset Suppers of Thai-steamed Snapper or Sunshine Laksa. As you drift into the dusk, savor desserts that celebrate crisp, ripe produce such as Lychee Sorbet or Yogurt Panna Cotta. Fresh, luscious, and creative, these flavorful recipes are inspired by cuisines from the best beaches and surf spots around the globe including Australia, California, Hawaii, Thailand, Indonesia, and beyond. So grab your board, or lazy lounger, and graze on these delicious dishes from sunrise to sundown.

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Yuzu lomi lomi salmon poke

This citrus-based sauce really sets this poke apart. Use a combination of orange and lime, if you can’t source yuzu.

250 g/ 1½ cups sushi rice

1 teaspoon yuzu

2 tablespoons mirin

2 tablespoons light soy sauce

500 g/1 lb. 2 oz. very fresh salmon

3 spring onions/scallions

Yuzu-Mango Salsa (see below), to serve

OPTIONAL TOPPINGS

2 tablespoons edamame

1 teaspoon furikake seasoning

1 tablespoon shredded seaweed

1 teaspoon black sesame seeds

2 tablespoons Pickled Ginger (see below)

edible flowers, to garnish

SERVES 4

Prepare a batch of sushi rice.

Make up the marinade by mixing up the yuzu, mirin and light soy. Cube the salmon and put into a bowl with enough marinade to just provide a glistening surface for the salmon. Add some very finely sliced spring onions/scallions.

Make the poke by spooning some rice into bowls, add some of the salmon, then finish by topping with the edamame beans, furikake, seaweed, black sesame seeds and pickled ginger. To serve, add some Yuzu-Mango Salsa directly on top.

YUZU-MANGO SALSA

2 ripe mangoes, peeled and stoned

3 spring onions/scallions

2 small red chillies/chiles

2 tablespoons yuzu juice

4 tablespoons apple juice

SERVES 4

Cut half into small dice, and put the other half into a blender with the spring onions/scallions, chillies/ chiles, and yuzu and apple juices. Blitz until fairly smooth. Mix together with the diced mango.

BASIC SUSHI RICE

250 g/ 1½ cups sushi rice

1 teaspoon salt

2 tablespoons white sugar

3 tablespoons rice vinegar

2 tablespoons mirin

ENOUGH FOR 4 SERVINGS IN POKE RECIPES

Rinse the rice at least three times in cold water. Place in a medium-sized pan with 500 ml/ 2 cups water and bring to the boil. After the water reaches boiling point, reduce the heat to a low simmer and cover with a lid. The rice should absorb all the water and be tender after 20 minutes.

Meanwhile, combine the salt, sugar, rice vinegar and mirin in a bowl. Tip the rice out of the pan onto a metal tray and spread out so that it cools quickly. You can aid the cooling process by fanning.

While fanning the rice, gently pour over the vinegar mixture and combine by running through the rice with a fork. Cover with clingfilm/plastic wrap if not using immediately (the rice should be used within a day).

PICKLED GINGER

250 g/ 9 oz. fresh ginger – try using young ginger

1 tablespoon Maldon Sea salt

60 g/ 5 tablespoons sugar

300 ml/ 1¼ cups rice wine vinegar

3 tablespoons water sterilized glass jar with an airtight lid

SERVES 4

Peel the ginger and slice thinly. Pile into a bowl and rub in the salt. Cover and refrigerate for at least 2 hours. Squeeze the ginger to remove the salt and the liquid, then place the ginger in the preserving jar.

Bring the remaining ingredients to a simmer in a small pan. Make sure the sugar is dissolved. Pour into the jar and cool a little before sealing. Leave undisturbed for at least three days before using to allow the flavours to mellow.

Recipe reprinted with permission from Ryland Peters & Small.