How to shuck an oyster Wrap a tea towel over one hand and use it to hold the oyster firmly. Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, […]
Serves 4. Recipe by Seafood School Head Chef: Paulie Hooton 500gm mixed Cloudy bay clams 300gm linguine ½ cup Lupi extra virgin olive oil 4 cloves garlic, thinly sliced 1 cup white wine 1 cup cherry tomatoes, cut in ½ 1 tsp red chilli flakes ¼ cup Italian parsley, chopped Sea salt/ black pepper 1 small baguette Method: Fill a large pot […]
Serves 4. Recipe by Seafood School Head Chef: Paulie Hooton 600gm Cloudy Bay clams, cleaned 40gm butter Lupi Extra Virgin Olive Oil 200gm streaky bacon rashers, cut into 1cm pieces ½ red onion, finely sliced 4 garlic cloves, minced 1 tbsp thyme leaves 1 cup corn kernels 125ml (½ cup) dry white wine 60gm crème […]
Serves 4 to 6 people. Recipe by Seafood School chef: John Campbell 50ml Lupi Extra Virgin Olive oil 200gm chicken thigh, chunky diced 200gm chorizo sausage, sliced 1 onion, diced 3 cloves garlic 1 red capsicum, sliced 1 green capsicum, sliced 300gm long grain rice 500ml chicken stock 2 pinches saffron 200ml white wine Salt […]
Nothing beats a freshly cooked mussel fritter served with pickled onions and mayonnaise. Serves: 4. Chef: Paulie Hooton 4 eggs 1 cup flour, sifted 1 tsp baking powder 3 tbsp milk Salt and pepper 150gm smoked bacon 400gm mussel meat, from steamed mussels ½ cup shallots, diced ½ cup Italian parsley, chopped 1 lemon, zest […]
New Zealand mussels are magnificent! They work perfectly with these Mediterranean flavours to create a snack, entree or side dish. Serves: 4. Chef: Paulie Hooton 20 fresh mussels 2 tbsp butter 3 shallots, finely sliced ½ cup white wine 30ml white wine vinegar (chardonnay) 30ml lemon juice 50ml Lupi Extra Virgin olive oil 2 tbsp […]
This Thai style mussel salad makes a great light starter or canape at a gathering if served in lettuce cups. Serves 6 1 kg GreenshellTM mussel meat, debearded 30ml of water 30 ml fresh lime juice (Or use homegrown cold pasteurised lime juice) 100g palm sugar, grounded 50ml fish sauce 60g fresh coriander 50g chopped […]
Scallops take only a couple of minutes to sear on a medium heat before they are ready to eat. Match with crispy haloumi, fresh salsa and micro leaves for a seasonal refreshing lunch or light dinner. Chef: Mark Dronjak Serves: 4. Photo: Jason Burgess 16 scallops, roe on Lupi Extra Virgin Olive Oil 200gm haloumi […]
Use any blend of seafood available to create a delicious medley of flavours. Serves: 4. Chef: Mark Dronjak 500gm fresh mussels 250gm market fresh firm fish eg: hapuku, monk, bluenose, ling – skinned & boned 12 whole raw prawns (3 p/p) 750ml fish stock or chicken stock (to cook the pasta and sauce) 1kg ripe […]
New Zealand mussels are perfectly matched with Mediterranean flavours. Fresh crunchy bread completes the meal. Serves: 4. Chef: John Campbell 2 dozen mussels, cleaned 2 tbsp Lupi Extra Virgin olive oil 1 medium red onion, diced 3 cloves garlic, peeled & diced 300ml white wine 2 large tomatoes, seeded and chopped (or use tinned) 30gm […]
