Recipe Category: crayfish

 Serves 4.  Recipe by Seafood School Head Chef: Paulie Hooton 6 medium sized whole scampi, washed, dried and cut in half lengthwise 100gm butter unsalted 3 tbsp Lupi extra virgin olive oil 3 cloves garlic, minced 1 lemon, zested and juiced 1 tbsp chilli flakes ¼ cup Italian parsley 1 cup salad greens 4 dinner […]

NZ summer time diving means crayfish….this recipe utilises the crayfish bodies to create an unctuous full flavoured sauce to serve with the fresh catch. Serves:  4.  Chef:  Mark Dronjak 2 whole crayfish shells/bodies, broken and cut into manageable pieces Oil 1 litre fresh fish stock 4 x 150gm market fresh fish fillets, skinned and boned […]

This recipe never gets old…especially when slightly reinvented with a lemongrass, lime, sweet chilli dipping sauce.  Try making the recipe with your children over the weekend – great fun to make and delicious for everyone to enjoy. Serves:  4.  Chef:  Petra New 8 prawns, raw Splash of non-scented oil (i.e. canola, soy, rice bran) ½ […]

This quick & tasty prawn pasta recipe is perfect for a weeknight meal when time is limited.  Chef Mark Southon created it for his recent ‘Fast & Fresh’ cooking class. Serves:  4.  Chef:  Mark Southon 150gm pasta (Linguine or Spaghetti), cooked in salted boiling water 20 raw prawn cutlets Lupi Extra Virgin Olive oil 2 […]

Seafood School Chef Petra New’s recent move to Mahia has meant an abundance of local seafood to share with family and friends.  Petra has created this recipe as a perfect lunchtime or light evening meal which can also utilise fresh white fish chunks if crayfish is not available.  Lucky for the School, Petra still visits […]