Guy Turland’s Mother’s Day recipes to share on any special day – because she worth it.

We donʼt need an excuse to spoil mum, but this Mother’s Day, Guy Turland has the perfect recipe that will help to show appreciation for the endless reasons why mum is an absolute legend.

Tassal Seafood Ambassador, chef and owner of The Depot Cafe in Bondi, Guy Turland, recently became a first-time dad with the arrival of his baby girl. Guy says, “Iʼm so excited to be able to celebrate my partner Erin on her first Motherʼs Day. Iʼve seen how incredibly well Erin has adjusted to motherhood, and while it is so rewarding, it also takes a lot of dedication. This is why I am all for spoiling mums – on their special day.”

“What better way to spoil her than ensuring she starts the day with a sleep in, followed by a delicious breakfast in bed with all her favourite things. Erin loves smoked salmon, so Iʼve created a fantastic recipe that is super easy, and super delicious, that uses delicious Tassal Smoked Salmon locally sourced from Tasmania. This is breakfast aer all, so Iʼll be including poached eggs with some zucchini, ricotta and miso corn fritters.

Guy adds, “My mum taught me a lot about food and inspired me to get started in the industry. Her recipe for homemade vanilla custard and poached fruit is still one of my favourite desserts. Iʼll also be visiting my own mum on Motherʼs Day to give her a big hug!”

Tassal’s delicious and nutritious salmon products, as well as Tassal prawns and Tassal barramundi products are available for purchase nationally at all major grocery retailers or at your local fishmonger or supermarket.

Sunrise Salmon Breakfast

Tassal Smoked Tassie Salmon, Zucchini, Ricotta and Miso Fritters with Poached Eggs

• 2 small zucchinis (or 300g), coarsely grated 1 tbsp miso paste
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 3/4 cup flat-leaf parsley leaves, chopped
• 1/2 cup mint leaves, chopped
• 1/2 cup dill sprigs, chopped, plus extra sprigs for serving 2 eggs, beaten
• 1/4 cup plain flour
• 50g parmesan cheese
• 50g ricotta
• 2 tbsp olive oil
• 150g Tassal Smoked Tassie Salmon
• 2 avocados
• 1 lime or lemon (for juice)
• Salt and pepper
• 6 eggs
• 1 tbsp white vinegar

Let’s make it:

1. Place the grated zucchini in a bowl and sprinkle with 1 tsp of salt. Combine well and set aside for 30 minutes. Strain o excess liquid and discard.
2. Return the zucchini to a mixing bowl. Add miso paste, onion, garlic, parsley, mint, dill, and 2 beaten eggs. Combine thoroughly.
3. Add the flour and stir to combine. Fold in the goat’s cheese and ricotta without overmixing – it’s nice to have big chunks.
4. Heat 1 tbsp of oil in a large non-stick frypan over medium heat. Using 1/4 cup (60ml) of batter for each fritter, add 4 fritters to the pan and cook for 2 minutes or until golden. Flip and cook for a further 2 minutes or until cooked through. Repeat with the remaining oil and batter (if you prefer crispier fritters, place them in a preheated 180°C oven for an extra 5 minutes after frying.)
5. For the poached eggs: Fill a large saucepan with water, adding the vinegar. Bring to a gentle simmer over medium heat. Crack one egg into a small bowl. Using a spoon, create a gentle whirlpool in the water. Drop the egg into the centre of the whirlpool. Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
6. Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and mash with lime or lemon juice, salt, and pepper to taste.
7. Serve the fritters layered with salmon and topped with the poached eggs and avocado on the side. Garnish with the extra dill sprigs.

Coconut Cold Brew Coffee

• 4 cups coffee beans (about 4 cups), coarsely ground
• 1 1/2 cups toasted unsweetened shredded coconut 8 cups coconut water
• 3 cups milk (cow’s, oat, or nut) or water
• 2 tbsp (or more) pure maple syrup

1. Mix coffee beans, toasted coconut, coconut water in a jug or coffee plunger and place in the fridge to infuse for 12 hours.
2. Strain coffee grounds through a fine-mesh sieve into a large measuring glass or bowl. Discard grinds.
3. To serve, pour 1⁄2 cup coffee into an ice-filled glass; add 1⁄2 cup milk and 1 tsp. maple syrup and stir to combine.

Mum-Mosa

• 250ml orange juice
• 250ml St Pellegrino, or flavoured sparkling water
• Fresh raspberries to garnish

1. Add equal amounts of orange juice and sparkling water (or alternative) to a champagne flute.
2. Garnish with berries and serve cold.