Recipe Category: Blue Cod

Chef Mark Southon from The Foodstore on Auckland’s Viaduct Harbour shared this recipe with us in a recent lunchtime cooking class at the school.  Pea puree and pancetta is folded through a creamy risotto and topped with a perfectly cooked fish fillet.  Vibrant colours and great flavours make this an essential lunchtime meal. Chef:  Mark […]

Thanks to Chef Marco Edwardes from Te Whau Vineyard for sharing his Frutta de Mare recipe in his recent Mediterranean cooking class at the Seafood School.  The flavours of tomato, bay leaf and orange match with most seafood so whatever your ‘catch’ is – it will work perfectly…just mix and match the seafood available.  Serve the […]

Chef Marco Edwardes from Te Whau Vineyard shares the freshness of mango with a touch of spiced vegetables alongside fresh seasonal fish fillets. Chef:  Marco Edwardes.  Serves:  4. 720gm market fresh fish, skin on 300gm agria potatoes, peeled and diced into cubes 150gm green beans, sliced 120gm small field mushrooms, quartered 3 vine tomatoes, quartered […]

Awesome Chef Marco Edwardes from Te Whau Vineyard shares his freshly made curry sauce recipe matched with seasonal crispy skinned fish.  The lightly spiced curry matches perfectly and is topped with a crunchy coconut sambal topping. Chef:  Marco Edwardes.  Serves:  4 2 tbsp ghee or butter 4 180gm fish fillets (seasonal) To serve: steamed basmati […]

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