The following recipes are taken from "A Taste of Norfolk" published by the Rotary Club of Norfolk Island and available through The House of Prouds Gallery. We add new recipes regularly so don't forget to add this page to your favourites.


These recipes have been collected and compiled by the wives and partners of Norfolk Island Rotarians. The proceeds of the sale of "A Taste of Norfolk" will directly assist the Rotary Club to better serve the Norfolk Island Community.

Salmon and Avocado Pate - Vicki Macintosh

125g Cream Cheese room temp

440g Can Pink or Red Salmon 

2 Ripe Avocados      

40ml Lemon Juice 

Rind of one Lemon

4 tsp Gelatin

125m1 Chicken Stock

1 clove Garlic crushed

Garnish : Avocado diced, chives chopped

Drain & flake salmon. Halve avocados, remove the stone and peel. Retain 1/4 of the avocado to slice for garnish & dice the remainder

Beat cream cheese until smooth. Add salmon & diced avocado, lemon juice, garlic & lemon rind & beat or process until smooth. Dissolve gelatin in hot stock & set aside to cool. Stir 1/2 the gelatin into the salmon & avocado mix. Spoon into a small serving bowl & smooth the surface. Carefully pour the remainder of the gelatin mixture over the surface. Garnish attractively with avocado slices, chives & chill. Serve with whole meal bread & butter. Serves 8.

Shearwater Breakfast - Charisse Clarke
6 only Bananas Bacon if desired 

1 small Chill if desired 

1 med Tomato chopped 

1 clove Garlic crushed Salt & Pepper

6 med  Eggs

2 med  Onions finely sliced

1 tbs  Butter or little oil

Coriander chopped

1/2 tsp Ground Tumeric

Fry onion, chili, turmeric garlic & bacon in butter. Add sliced bananas & cook very gently until bananas turn soft. Transfer to an ovenproof dish, break eggs neatly into dish & bake in moderate oven for approx 10 minutes or until eggs are set to your liking. Sprinkle with coriander leaves. Yum Yum
Philadelphian Lamb Cutlets - Penny Finney
6 - 8 Lamb Cutlets 3 only Bacon Rashers

3 med Onions sliced 3 ripe Tomatoes peeled/sliced

2 tsp Chopped Parsley 1/4 cup Water

2 tsp Oil 1 tbs Worcestershire Sauce

1 dried Bay leaf 1 med Carrot thinly sliced

gait & pepper

Trim cutlets. Melt oil slowly in pan. Add cutlets & fry both sides until golden. Remove from pan. add further oil if required, add onions & sauté lightly. Place the onions & cutlets in a casserole dish & add the sliced tomatoes & carrots. Season. Sprinkle with parsley & Worcestershire sauce. Add water, arrange bacon slices & bay leaf on top. Cover casserole & cook in moderate 180C oven for 90 minutes. Serve hot with mashed potatoes & green peas.

Seasoned Nullabor Lamb - Bryan Williams
1 only Leg of Lamb boned, or 2 only Boned Lean Loins

2508 Prunes stoned & chopped 250g Bacon chopped

1/2 tsp Dry Mustard 1.5 cups Soft Breadcrumbs

2 med Eggs beaten 2 tbs Honey

2 tbs Oil  Salt & Pepper

Combine prunes, bacon, salt & pepper, mustard, breadcrumbs, herbs & eggs. Stuff leg or loins with mixture. Truss or sew up, place in baking dish. Warm the honey & oil & pour over the meat. Cook in centre of oven at 180C. Cooking time 35 minutes per kilo for underdone or longer to taste.