Recipe Category: Orange Roughy

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 […]

Chef John Campbell creates a light panko or polenta herbed crumb coating for your fish fillet which is then drizzled with syrupy lemon to create a delicious crunchy coated citrus mouthful.  Perfect for any time of the day and a great option for most fish species on hand.  Sitting on a crispy fried kumara/potato cake […]

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