So if fish and seafood are high on your list of favourite things to eat then youre sure to enjoy this latest batch of recipes from Kraft Kitchens.

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1 Easter Eating Autumn - my favourite season is upon us, and soon the Easter Bunny will be on our doorstep to help us celebrate Easter with friends and family!! Easter time is always a popular time for seafood so may I suggest the Seafood Chowder for a cooler night or possibly the Salt and Pepper Calamari with the Hot and Smokey Mayo for a light lunch or terrific appetiser. So if fish and seafood are high on your list of favourite things to eat then youre sure to enjoy this latest batch of recipes from Kraft Kitchens. Did you know that the shape of TOBLERONE is synonymous with the Matterhorn, Switzerlands best known landmark? Something everyone does know is how good TOBLERONE is to eat! At Kraft Kitchens we love to cook with it too, so for a simple and fun the TOBLERONE Froth with Fruit Skewers is a winner, but my personal favourite is the Coconut Crusted TOBLERONE Tart for its pure decadence mmmmmm Qui ck Tob ler one Cr epe s w ith Br andied Ch err ies es.

2 Fish, get to know it better... and enjoy it even more. What fish is better for grilling? And for frying? With these suggestions and juicy recipes, fish will become your fresh ally. Purchase Whether you buy it at a fish market or in the supermarket, watch that the fish counters are clean, and that there isn't a smell of ammonia. The fish should be on plenty of ice and should look and smell good. When buying whole fish: The eyes should be clear and shiny and the gills should be pink or red. The flesh should be firm and unmarked, with no browning. Cheesy Tuna Croquettes SERVES: 4 PREP: 30 mins COOK: 20 mins 400g Desiree potatoes, cooked and mashed 415g can tuna in brine, well drained 2 cups KRAFT Italian 4 Cheese Blend 1 onion, finely chopped 1 garlic clove, crushed Salt & freshly ground pepper 1 cup flour 2 eggs, lightly beaten 1-2 cups dried breadcrumbs Oil for frying 1 large avocado, sliced for serving Salsa, for serving Salad, for serving 1. Combine the mashed potato with the tuna, cheese, onion, garlic, salt and pepper in a bowl, mix well. Chill. 2. Divide the tuna mixture into 12 x ¼ cup portions, shaping each into a croquette. Dust each with flour, coat in beaten egg, then press on breadcrumbs. Refrigerate until firm. 3. Shallow fry the croquettes in batches over a medium heat for 5-8 minutes until cooked through and golden, drain well. 4. Place the croquettes onto serving plates, top with avocado slices and salsa. Serve immediately with salad. Parmesan Crusted Baked Fish with Ratatouillle SERVES: 4 PREP: 20 mins COOK: 35 mins 1 eggplant, cut into 2-3 cm cubes 1 zucchini, cut into chunks 1 red capsicum, cut into 2-3 cm cubes 1 red onion, chopped 2 tomatoes, each cut into 6 wedges 4 cloves garlic ¼ cup KRAFT Balsamic Italian Dressing 2 tablespoons tomato paste Freshly ground black pepper ½ cup coarse breadcrumbs (ciabatta or turkish bread) ¼ cup flat leaf parsley, roughly chopped 2 teaspoons thyme leaves Grated rind of ½ a lemon ¼ cup KRAFT Grated Parmesan 60g melted butter 4 thick white fish fillets or cutlets eg. rockling (approx 150g each) 1. Toss together the vegetables, tomato and garlic with the combined dressing, tomato paste and pepper, mix well. Bake covered in a moderate oven 180 C for 20 minutes. Remove cover and cook a further 15 minutes, or until vegetables are tender. 2. Combine the crumbs with the parsley, thyme, lemon, Parmesan and butter. 3. Season the fish with salt and pepper and place onto a lined oven tray. Top each fillet evenly with the crumb mixture. Bake in a moderate oven 180 C for 15 minutes or until fish is cooked through and crumbs are golden. Spoon Ratatouille onto serving plates, then top with the fish. Serve immediately.

3 Fish is cooked when it turns opaque and flakes easily with a fork. Never put cooked fish on the same platter used before it was cooked. Fresh Fish Tips Fresh cut fillets or steaks: They should be bright and free of discolouration. Spots of pink, grey or brown may indicate the fish is not in good condition. The flesh should be firm. When sold in markets, it should sit on top of the ice, not buried beneath it, as this causes "burn". Packaged Fish: Always check the "use by" date. Do not buy the fish if it is expired, even if only by a day. Smell the package. If you can detect a "fishy" smell through the plastic, don't buy it. Fresh Fish Tips Frozen Fish: Make sure frozen fish is free of ice crystals and white spots, which indicate freezer burn. All frozen fish should be well wrapped. You should thaw it slowly in the fridge, or prepare according to package directions. Storage Purchase fresh fish just before checking out of the supermarket. Frozen fish should be placed in the freezer immediately. Salt and Pepper Calamari with Hot Smokey Mayo SERVES: 4 PREP: 20 mins COOK: 10 mins 3 large calamari hoods ( g) ¼ cup rice flour ¼ cup cornflour 1 tablespoon salt flakes 1 tablespoon cracked black pepper Oil for frying ½ cup KRAFT Classic Mayonnaise 1-2 teaspoons chilli paste ½ teaspoon smoked paprika Grated rind of ½ a lemon Salad for serving Coriander leaves, for garnish 1. Halve the calamari hoods lengthways, wash well and pat dry. Score diagonally with a sharp knife and cut into 4 cm squares. 2. Combine the flours, salt and pepper and toss through the calamari until well covered. Shake off the excess. Heat the oil in a wok or deep fryer and fry the calamari in batches over a medium heat until lightly golden in colour. Drain well and keep warm. 3. Combine the mayonnaise with the chilli, paprika and lemon rind. 4. Place the calamari onto serving plates with salad and a dollop of the mayonnaise. Serve immediately. Creamy Seafood Chowder SERVES: 6 PREP: 10 mins COOK: 20 mins 2 tablespoons oil 1 leek, sliced 2 celery stalks, thinly sliced 1 garlic clove, crushed 1 tablespoon flour 2 cups hot milk 350g new potatoes, cut into 1cm chunks 1½ cups fish stock ½ cup brandy 1-2 teaspoons chopped thyme 100g canned corn kernels, undrained 600g mixed seafood eg. white fish cut into chunks, prawn cutlets, scallops, mussels 150g PHILADELPHIA Light Spreadable Garlic and Herb 2 tablespoons chopped flat-leaf parsley, to garnish 1. Heat oil in a large saucepan and sauté the leeks, celery and garlic for 3-4 minutes to soften. Add the flour and cook for 1 minute. Stir in hot milk, potatoes, stock and brandy then simmer 10 minutes or until potatoes are just tender. 2. Add the thyme, corn and seafood, simmer for 5 minutes until seafood is cooked through. 3. Stir in the Philly, season with salt and pepper and simmer a further 5 minutes. Ladle into serving bowls, sprinkle with the parsley. Serve immediately.

4 TOBLERONE was created by Theodor Tobler and Emil Baumann in Bern, Switzerland in The product's name combines Tobler's name with torrone (a type of Italian nougat). Cooking fish tips Grilling and Broiling: Place fish 10-14cm from heat source. Turn fish halfway through the cook time. Baste with an oil-based marinade for moistness and always coat the grill or broiling rack with non-stick cooking spray. Try: Orange roughy, red snapper, tuna, barramundi, swordfish, salmon, sea bass, trevally, prawns, lobster tails, scallops. Baking: Bake fish between 180ºC to 210ºC, skin side down. While you cook it, brush it with butter, oil or unused marinade. Add 5 minutes to the cooking time if the fish is still frozen. Try: red snapper, barramundi, sea bass, ling, ocean trout, salmon and trevally. Storing Chocolate Chocolate can keep at room temperature for a year if stored under appropriate conditions. It should be wrapped in a few layers of plastic wrap to be sure it is airtight. To keep chocolate at its very best, follow these simple rules of thumb: Keep chocolate in a cool place, below 20 C if possible. At high temperatures, chocolate will grey in colour (called "blooming"). Do not refrigerate chocolate. It will turn dull and grainy in texture with the humidity. Fluctuations in temperature can cause the chocolate to bloom. Creamy Curried Seafood SERVES: 4 PREP: 15 mins COOK: 15 mins 40g butter 1 onion, finely sliced 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon ground chillies ¼ teaspoon turmeric 200 green prawn cutlets, deveined 200g scallops, cleaned 200g white fish fillets cut into 4cm pieces ¾ cup white wine 125g PHILADELPHIA Spreadable Cream Cheese ½ cup fish or chicken stock 3 teaspoons cornflour ½ cup flat leaf parsley, roughly chopped ½ cup coriander leaves, roughly chopped Rice, to serve 1. Melt butter in a large frying pan. Add onion and spices, cook until onion has softened, and spices are fragrant. Add seafood and sauté for 3-4 minutes, until just cooked. Remove from pan. 2. Pour wine into the hot frying pan, allow to reduce slightly. Stir in the combined Philly and stock. Mix together the cornflour with some of the Philly liquid, to form a smooth paste. Return to pan, with the seafood. Bring to the boil, reduce heat and simmer until thickened and seafood is cooked through. 3. Stir through the herbs and serve immediately with rice. TOBLERONE Dacquise Stacks SERVES: 8 PREP: 25 mins COOK: 45 mins 4 egg whites 1 cup caster sugar 2 tablespoons cocoa, sifted chopped ¾ cup cream 2 punnets raspberries, for serving Icing sugar, for dusting Extra pouring cream or ice cream, if desired 1. Beat the egg whites until soft peaks form, gradually beat in the sugar a tablespoon at a time until dissolved, then fold in the cocoa. 2. Spread the mixture onto trays lined with baking paper to make 16 x 7.5 cm circles. Allow a little room for spreading. Bake in a slow oven 150 C for 45 minutes or until dry. Allow to cool in the oven. 3. Melt the chocolate and cream together. Whisk until glossy and slightly thickened. Refrigerate until just firm enough to spread. Spread liberally over half the meringues, top with the berries and reing meringues, then dust with icing sugar. Serve immediately with cream or ice cream if desired.

5 Melting Chocolate Tips Hot Water Method Chop chocolate into small pieces. Place them in a heatproof bowl and set over a pan of simmering, but not boiling, water. Be careful not to get water into the melting chocolate or it will become grainy. Melt chocolate, stirring constantly, until about two-thirds is melted. Remove from heat and continue stirring until completely smooth. Flourless Chocolate and Orange Cake SERVES: 12 PREP: 30 mins COOK: 95 mins 2 oranges 6 eggs 11 3 cups (300g) caster sugar chopped, melted 100g butter, chopped, melted 3 cups (300g) almond meal chopped, melted and cooled, extra ¾ cup cream 1. Place oranges in a saucepan, cover with water and a lid. Bring to the boil then reduce to a simmer for 20 minutes. Remove and roughly chop the oranges then process in a food processor until a course paste forms. 2. Beat eggs and sugar in a large bowl with an electric mixer until well combined. Add the melted Toblerone, butter, orange paste, almond meal and egg mixture and stir until will combined. Pour mixture into a greased and lined 23cm (9") round tin. Bake at 180ºC for 1¼ hours or until skewer comes out clean. Cool in the tin. 3. Combine the melted chocolate with the cream and whisk until glossy and slightly thickened. Refrigerate until firm enough to spread. Spread liberally over the cold cake, slice and serve. Coconut Crusted TOBLERONE Tart SERVES: 10 PREP: 20 mins COOK: 30 mins 2 cups desiccated coconut 2 egg whites, lightly beaten 1 4 cup caster sugar 250g PHILADELPHIA Spreadable Cream Cheese 300mL pure cream 1 4 cup caster sugar, extra 1 2 teaspoon vanilla extract chopped 2 egg yolks Whipped cream, to serve Berries, to serve 1. Combine the coconut, egg white and sugar in a bowl. Press into a 26cm non stick flan tin. Bake at 150ºC for 30 minutes or until golden. Allow to cool. 2. Heat the Philly, cream, sugar and vanilla in a small saucepan over a medium heat until smooth. Add the chocolate, stirring until melted over a low heat. Whisk egg yolks through until smooth. 3. Pour chocolate mixture evenly into the coconut base. Refrigerate 3 hours or until set. Slice and serve with cream and fresh berries. Serve immediately.

6 Did you know that the shape of TOBLERONE is synonymous with the Matterhorn, Switzerlands best known landmark? Something everyone does know is how good TOBLERONE is to eat! Melting Chocolate Tips Microwave Method Unwrap, chop and place chocolate in a microwaveable bowl. Ensure that the utensils and bowl are completely dry. Just one drop of water can make the chocolate grainy. Melt on MEDIUM power for about 1 to 1½ minutes for 100g, stirring after the first minute. Add about 1 minute for each additional 100g. Take special care when melting TOBLERONE in the microwave as the nougat may burn if it is not stirred frequently or overheated. For more recipes and cooking tips go to: Quick TOBLERONE Crepes with Brandied Cherries SERVES: 4 PREP: 15 mins COOK: 5 mins 250g tub PHILADELPHIA Spreadable Cream Cheese 100g TOBLERONE Milk Chocolate, melted and cooled 1 pkt frozen crepes (8), thawed 1x 425g can pitted cherries in syrup 2-3 teaspoons cornflour 1-2 tablespoons brandy or kirsch Vanilla ice cream, if desired 1. Whisk together the Philly and the chocolate until smooth and fluffy. Place the crepes onto a plate, cover with plastic wrap. Heat in the microwave on HIGH for seconds until crepes are warmed through. Fold each crepe in half, spread each of the halves with the chocolate cream then fold again so the crepes are quartered. 2. Combine a little of the cherry syrup with the cornflour to make a paste then add to the cherries with the brandy. Simmer in a saucepan until the syrup has thickened. Allow to cool. 3. Place 2 crepes onto each serving plate and drizzle with the cherry sauce. Serve immediately with ice cream if desired. TOBLERONE Froth with Fruit Skewers SERVES: 6 PREP: 20 mins COOK: 4 mins 2 x 100g TOBLERONE Milk Chocolate, roughly chopped 2 x 55g eggs, separated 1 cup cream, lightly whipped 1-2 tablespoons Tia Maria or Kahlua, optional 18 marshmallows 18 strawberries, hulled 18 grapes or slices of banana 1. Melt chocolate in a heat proof dish over simmering water. Alternatively microwave on MEDIUM for 4 minutes. Allow to cool. 2. Add egg yolks and cream to chocolate, mix until smooth. Beat egg whites with an electric mixer, until stiff peaks form then fold gently into the chocolate mixture. Pour into serving dish. Refrigerate 1 hour or until firm. 3. Thread a piece of each fruit and a marshmallow onto 18 short bamboo skewers. Serve Toblerone Froth on a large platter with skewers.