Recipe Category: broadbill

Fish skewers are a great summer BBQ recipe – quick to prepare, can be matched with a variety of flavours plus your choice of (firm fleshed) fish such as Hapuku, Salmon, Kingfish, Monkfish, Gurnard, Rubyfish or Swordfish. Serves: 4.  Chef:  John Campbell 600gm market fresh firm fish (can use 2 different types) Bamboo skewers, pre-soaked […]

Extra chilli in the sauce will add a kick to this fish & squid recipe.  Matched with garlic, palm sugar, fresh turmeric, fish sauce & mint and a crunch from the nuts & vegetables. Serves:  4.  Chef:  John Campbell 60gm squid per person, cleaned 100gm firm white fish per person, skin off 300gm green beans, […]

Something a little different for Sunday brunch…..? Serves:  4.  Chef:  Steve Roberts. 4 x 160gm fish fillets, skin on 4 field mushrooms 1 recipe creamed spinach, below 1 recipe of potato rosti, below 1 recipe of citrus mayonnaise, below Creamy spinach 400gm spinach, washed 40gm butter ½ onion, finely diced 120gm cream cheese 120ml milk […]

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 […]

Perfect for Kingfish, tuna or broadbill, Chef John Campbell has brought together the Mediterranean flavours of olives, tomato, garlic, capers and anchovies and matched them with crunchy cauliflower to create a combination of flavours to sit alongside your game fish catch of the day. Chef:  John Campbell.  Serves 4. 50ml Extra virgin olive oil 1 […]