Gg’s Baked Lemon Snapper

This is a great way to cook most seafood and maybe even chicken and some vegetables (asparagus?). The slight sweet tang of the sticky lemon glaze goes from dessert topping to delicious flavouring when paired with smoked sea salt and pepper; especially when it gets slightly caramelised in the oven.

Gg’s Sticky Lemon Glaze Recipe



  1. Combine lemon juice and icing sugar. Stir to incorporate.
  2. Microwave for 30 seconds.


Gg’s Baked Lemon Snapper Recipe:
(serves 2)


  • 2 Snapper fillets
  • olive oil
  • sticky lemon glaze or juice of ½ lemon
  • smoked sea salt (to taste)
  • pepper (to taste)


  1. Pre-heat oven to 200 degree Celsius.
  2. Place snapper fillets on baking paper.
  3. Brush on a thin coat of sticky lemon glaze, season with smoked sea salt and pepper and drizzle with olive oil.
  4. Bake for 20 to 25 minutes depending on the thickness of the snapper.

Gg’s Lemon Broccolini

Simple. Good and healthy. Add a sprinkle of chilli flakes for a little spice.

Gg’s Lemon Broccolini Recipe:
(serves 2)


  • 2 packets broccolini (steamed till cooked yet crisp, refreshed in cold water, spin dry)
  • butter
  • olive oil
  • juice of ½ lemon
  • garlic salt (to taste)
  • pepper (to taste)


  1. Add butter and oil to a medium pan and heat over medium heat.
  2. Add broccolini and lemon juice to pan once butter melts.
  3. Toss and let broccolini brown a little.
  4. Season and serve.

Gg’s Spicy Roast Chicken

I combined two spice rubs and voilà! Another  great marinade for chicken!

Gg’s Spicy Roast Chicken Recipe:
(serves 2)


  • 2 whole chicken breasts on the bone




  1. Throw all ingredients into a zip lock bag or airtight container big enough for chicken and mix. Taste for seasoning and adjust to your liking.
  2. Add chicken to the marinade. Coat chicken well marinade. Leave in the fridge to marinate overnight or up to a week. Turn chicken occasionally.


  1. Take chicken out of the fridge, transfer to a roasting tray. Arrange the chicken so it is laid flat with the meat and skin side facing up. Place on the lowest rack in the oven.
  2. Set the oven to the conventional cooking setting () at 200 degrees Celsius. This allows the chicken to warm up and the skin to dry while the oven is heating up at the same time. Dry skin = crispy skin.
  3. Once the oven is properly heated, start timer to roast chicken for 30-45 minutes. Your nose is your best indicator of whether food is cooked. Once you can smell delicious aromas wafting from the kitchen, your food is more or less cooked.
  4. When chicken has turned slightly golden brown, switch the oven to the fan assisted grilling setting () and turn the heat up to 250 degree Celsius. This renders the fat and crisps the skin. About 8 to 15 minutes.
  5. Turn off oven and remove chicken from the oven. Allow chicken to rest 10 to 15 minutes.