Recipe Category: Orange Roughy

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) […]

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, […]

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 […]

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 […]

Add a little ‘spice’ to your fish with this Mexican inspired dish cooked in banana leaves. Serves:  4.  Chef:  Colin Doyle 4 x 150gm fillets market fish (snapper, terakihi, gurnard) 3cm piece galangal (available from Asian stores), or use dried 3cm piece turmeric (available from Asian stores), or use dried 3cm piece ginger 3 cloves […]

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 […]

A rustic family favourite based on fresh tastes and textures. Nothing better than fresh brussel sprouts, crispy chickpeas and a fresh tomato salsa. Looks great, tastes better. Chef:  Mark Dronjak.  Serves:  4. 500gm brussel sprouts, cleaned, trimmed and sliced in small wedges Lupi Extra Virgin Olive oil 50gm butter 4 x 130gm -150gm market fresh […]

Chef Mark Southon from The Foodstore on Auckland’s Viaduct Harbour shared this recipe with us in a recent lunchtime cooking class at the school.  Pea puree and pancetta is folded through a creamy risotto and topped with a perfectly cooked fish fillet.  Vibrant colours and great flavours make this an essential lunchtime meal. Chef:  Mark […]

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