Recipe Category: John Dory

Serves 4 Chef: Paulie Hooton 600gm market fish, skin on 50gm butter diced Lupi Extra Virgin Olive Oil 2 tbsp crispy shallots, to garnish 1 lemon, quartered Vietnamese slaw ½ daikon, julienned ½ carrot, julienned 1 cup bean sprouts ¼ wong bok, sliced thin ½ cup coriander leaves, picked ¼ cup mint leaves, picked Dressing […]

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) […]

Chef Marco Edwardes from Te Whau Vineyards shares the perfect BBQ fish recipe served with a summer salad. Serves:  4.  Chef:  Marco Edwardes 4 x 160gm snapper fillets (or other fresh white fish fillets), skin on 1 tsp smoked paprika Salt and pepper 3 tbsp Lupi Extra Virgin olive oil 1 lemon, quartered for garnish […]

Feel free to use any freshly caught/purchased white fish fillets in this recipe. Serves:  4.  Chef:  Petra New 4 x 180gm market fresh fillets, Skin on eg: Alfonsino, Tarakihi, Snapper 1 lemon, zested Splash of Lupi Extra Virgin Olive Oil 1 tbsp Italian parsley, chopped Juice from the zested lemon 1 tsp fennel seeds 1 […]

The flavours of Italy are showcased in Chef Petra New’s recipe.  Fresh seasonal fish is matched with tomato, oregano, lemon & feta and presented in a baked aubergine shell.  Serve with fresh seasonal salad and crunchy bread. Serves:  4.  Chef:  Petra New 2 aubergine (eggplant) ½ onion, diced 2 garlic cloves, crushed 100ml white wine […]

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 […]

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 […]

Chef Steve Roberts created these cute fish sliders for his recent ‘Fast & Fresh’ cooking class at the Seafood School.  The polenta coating gives them a great crunch and texture alongside the creamy aoili. Serves:  4.  Chef:  Steve Roberts 500gm white market fish, skinned and boned 50gm plain flour 2 eggs, lightly beaten 200gm medium […]

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 […]

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