Recipe Category: Blue Cod

Our recent ‘Best of the Pacific Rim’ cooking class brought fresh and subtle flavours drawing inspiration from a blend of Europe, Asia and the Pacific Islands. Chef:  Paulie Hooton.  Serves:  4. 600gm market fresh fish, skin on, bone out 400gm artichokes, peeled 200ml vegetable stock 100ml water 150gm butter 300gm wild mushrooms (shiitake, Swiss brown) […]

Have you tried fish wings before?  Crispy, crunchy texture with a touch of salt and pepper spice served with a sweet and sour dipping sauce. Serves:  6 (taster).  Chef:  Paulie Hooton Ingredients 1kg blue cod or snapper wings 1 tbsp black peppercorn 1 tbsp white peppercorn 1 tbsp Szechaun peppercorn 3 tbsp sea salt 1½ […]

Caramelised palm sugar balanced with fish sauce, chilli and spring onion creates a rich sauce to coat fish fillets in Chef Colin Doyle’s Vietnamese recipe.  Use a firm fleshed fish like bluenose, hapuku or monkfish as they will handle the bold flavours. Serves:  4.  Chef:  Colin Doyle For the caramel 1 disc light palm sugar […]

Crunchy panko crumbed seasonal fish goujons with tartare sauce and seasonal leaves – a perfect lunch or light evening meal. Serves:  4.  Chef:  Marco Edwardes. 500gm white fresh fish fillets, skinned and boned 5 tbsp plain flour 2 eggs, beaten 100gm Japanese panko crumbs Oil for frying Method: 1. Cut the fish fillets into even […]

Whole fish cooked on the bone creates a variation on both look and flavour.  With the addition of citrus and fresh herbs, whole fish is a great way to share your catch with friends and family and is incredibly easy to cook.  The flesh will easily pull away from the bone when cooked.  Served with […]

This recipe is one of Chef John Campbell’s most requested – use any fresh seasonal white fish fillet. Serves:  4.  Chef:  John Campbell Risotto 50ml Lupi Extra Virgin Olive Oil ½ onion, finely diced 2 garlic cloves, chopped 200gm Arborio rice 50ml white wine 600ml Foundation chicken stock 2 tbsp basil, chopped 2 tbsp parsley, […]

Simple & fresh flavours done well. Serves:  4.  Chef:  Marco Edwardes. 480gm Snapper fillets (or other fresh seasonal fish fillets), skin on 360gm jersey benne or new season potatoes, washed 120ml Lupi Extra Virgin Olive Oil 1 tbsp wholegrain mustard 2 tbsp red wine vinegar Zest and juice of 1 lemon Salt and pepper 20gm […]

Citrus, chilli, sesame, fish sauce and palm sugar add vibrant flavours to your fish fillets.  Served with sticky white rice to soak up all the delicious juices. Serves:  4.  Chef:  John Campbell 4 x 170gm market fresh white fish eg: Snapper or Tarakihi fillets, skin on 2 tbsp sesame oil ½ red onion, diced 100ml […]

This vibrant looking dish is matched by the incredible flavours.  We have made extra roasted red pepper dressing for you to keep in the fridge and use alongside your favourite steak or chicken. SERVES:  4 | CHEF:  MARK DRONJAK 600gm Market fresh seasonal fish fillet Lupi Extra Virgin Olive oil Salt and cracked pepper 1 […]

A rustic family favourite based on fresh tastes and textures. Nothing better than fresh brussel sprouts, crispy chickpeas and a fresh tomato salsa. Looks great, tastes better. Chef:  Mark Dronjak.  Serves:  4. 500gm brussel sprouts, cleaned, trimmed and sliced in small wedges Lupi Extra Virgin Olive oil 50gm butter 4 x 130gm -150gm market fresh […]

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