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 […]
Spiced seafood kebabs are great for summer afternoon bbqs at home or the bach. Ideally use a firmer fish which will hold together well on the skewers. Serves 4 / Chef: Paulie Hooton 400gm Swordfish and Tuna ½ tsp chilli powder ½ tsp ground coriander ½ tsp garam masala ½ tsp turmeric Salt / Black […]
Traditional Mediterranean flavours work well with the roast potatoes adding texture and balance. Serves: 4. Chef: Paulie Hooton Ingredients 600gm red snapper fillets, skinned and boned 300gm baby agria potatoes 1 onion, chopped 2 cloves garlic, peeled and chopped 1 sprig rosemary, a few leaves chopped and rest for garnish 2 tomatoes, diced ½ cup […]
Today we used Hapuku steak for this recipe but you can use any fresh fish you (or your fishmonger) have. Chef: Paulie Hooton. Serves: 4. 600gm market fish fillet steak, 150gm each 350gm gourmet baby potatoes 350gm fresh chorizo sausage (good quality from your butcher) 150ml Lupi Extra Virgin Olive oil 100gm butter, unsalted 2 […]
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) […]
All the flavours you love about Vietnamese cuisine are brought together in this seafood soup. Serves: 4. Chef: Paulie Hooton 8 cups chicken stock 1 cup water 1 lemongrass stalk, crushed 3 cloves garlic, crushed 3 whole star anise 3 inch piece of ginger, crushed 1 birds eye chilli, seeded and chopped 2 tsp sugar […]
A classic chowder brimming with seafood. Any combination of New Zealand shellfish and fish that you have available will work. Serves: 4. Chef: John Campbell. Photo: Sean Shadbolt (The Complete NZ Seafood Cookbook) 20gm butter 100gm bacon, diced 100gm onion, diced 2 cloves garlic, chopped 100gm celery, diced 100ml white wine 1 litre chicken or […]
Sea Perch has a delicate flavour, slightly sweet with a firm texture. Great in a Thai coconut curry or why not try this easy recipe with capers and butter. Serves: 1. Chef: Paulie Hooton Ingredients: 180gm Sea Perch fillet, skinned and boned Sea salt and pepper Olive oil, for cooking 50gm butter 25gm capers 1 […]
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 […]
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, […]
