Recipe Category: hapuku

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 […]

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 […]

Colin Doyle creates another delicious dish (you can also use fresh scallops or chunks of fish) full of the flavours of Mexico.  Join Colin in his next Mexican class on Thursday 23rd October. Chef:  Colin Doyle.  Serves:  4. 24 raw prawn cutlets (or use fresh scallops if available) 1 cup raw pumpkin seeds (pepitas) 1 […]

Chef Mark Southon from The Foodstore on Auckland’s viaduct has joined the talented team of chefs at the Auckland Seafood School.  For Mark’s Moroccan class in July he created a spiced sauce with chickpeas to spoon over the fish fillets and served the dish with a fruity flavour filled couscous.  With the bold flavours in […]

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