Metricon makes its second appearance on Channel Ten’s new series - The Cook’s Pantry. Today’s episode (airing at 4:00pm Friday 20th October) was filmed at our stunning Designer by Metricon – Meridian in Cova, QLD.

This episode is hosted by 2016 Masterchef’s ‘most popular contestant’ and overall runner-up, Matt Sinclair. Matt is passionate about cooking and since his beginnings at Masterchef has successfully opened a restaurant – Sum Yung Guys and operates an Asian inspired food truck – 10 Piece Cutlery.

Matt with the assistance of Senior Interior Designer Melissa Colley, prepare a delicious baked Salmon recipe, while chatting about the key highlights of this beautiful home, particularly it’s enviable grand designer kitchen.

Matt instantly fell in love with the Meridian’s stunning feature tiled splash back, geometric island and contrasting feature breakfast bar, not to mention the stunning wrap around outdoor room with its beautiful horizon pool that looks out to the river vista. Matt was thrilled to see how Metricon truly emphases the kitchens as the hub of the home.

If you were unable to view the episode as it went to air, you can view Metricon’s feature segment below, as Matt and Melissa prepare this incredible baked salmon dish!

This delicious and crispy baked salmon dish is perfect for entertaining, and incredibly simple to prepare- if you would like to cook this dish at home, see the recipe below.

Baked Salmon


Recipe by Matt Sinclair



1 large whole side of salmon, skin on

2 shallots, diced

Cobram Estate Classic Extra Virgin Olive Oil

Pyramid Salt


Buerre Blanc

2 tbsp white wine vinegar

½ cup white wine

1 tbp black peppercorns

Pinch of saffron

2 bay leaves

200g butter

Dill leaves for garnish


Preheat oven to 220C

  • Drizzle a generous amount of olive oil over the skin side of the salmon and a sprinkle a good hit of salt, nice and even, so that the skin crisps up.
  • In a saucepan, add peppercorns, white wine vinegar, white wine, bay leaves and saffron. Place saucepan on the stove on a low heat and allow it to reduce. Strain the reduction over a pan,  bring it to a simmer and gently whisk through the butter, bit by bit.  Once you have a nice smooth consistency, the Beurre blanc is ready.
  • Heat baking tray on the stove and when it’s nice and hot, place salmon on heat, skin side down. Allow the skin to cook and crisp up.  When the skin is a nice golden brown colour, place the salmon into the oven and bake for 10-12 minutes.
  • Place salmon on a large serving tray or wooden board, garnish with some dill and serve with the Buerre blanc sauce. Enjoy!
If you wish to discover more of our beautiful Meridian in Cova QLD, you can do so here. If you wish to visit any of our other incredible displays across QLD, NSW, VIC or SA you can visit the Display Home page on our website.
Stay tuned for more episodes to come, featuring our beautiful homes across the country, including more delicious recipes.