Seafood Recipes

Chef Steve Roberts shared this fabulous paua recipe in his recent ‘Stunning NZ Seafood’ class at the Seafood School.  You can purchase minced paua at the Auckland Fish Market (if no snorkellers in the family….) Makes:  12 fritters (approx.)  Chef:  Steve Roberts Fritter batter base mix 3 large eggs ⅓ cup self-raising flour 2 tbsp […]

A flavoursome way to use any fresh white fish you have available. Serves:  4.  Chef:  Petra New 150gm fresh market fish eg: gurnard, terakihi 200gm prawn meat 2 garlic cloves, crushed 2cm ginger, grated 2 tbsp chives, chopped 2 tbsp coriander stalk, chopped 1 tbsp fish sauce 1 tbsp Kikkoman soy sauce 24 Gyoza wrappers […]

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 […]

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, […]

Our Night Market and Asian Fusion classes are proving incredibly popular.  Chef Mark Dronjak shared his prawn & pork dumpling recipe in his July Night Market class.  Why not try it? Serves:  4.  Chef:  Mark Dronjak 250gm pork mince (lean) 200gm raw prawn meat, finely diced 6 Chinese garlic chives, finely chopped 3 garlic cloves, […]

Chef Marco Edwardes created a little something special in his recent ‘Fizz & Fins’ Masterclass. Serves:  4.  Chef:  Marco Edwardes 480gm Snapper fillets, skin on 1 lemon, quartered for garnish Salt and pepper Tomato and Olive Salad 40ml Lupi Extra Virgin Olive oil 1 punnet mixed red and yellow cherry tomatoes, halved 60gm green and […]

Use any firm/chunky white fish for this recipe. Serves:  4.  Chef:  Marco Edwardes Fish skewers 400gm Monkfish or other firm and chunky fish, e.g. Blue Moki, Kingfish, Hapuku, Bluenose 4-8 bamboo skewers, soaked 1½ tsp turmeric powder 1 tsp ground coriander 1 tsp ground cumin 1 tbsp light palm sugar, grated 400ml coconut milk 1 […]

The flavours of the Mediterranean work well with fresh gurnard or mullet fillets in this recipe.  SO quick to prepare! Serves:  4.  Chef:  John Campbell 3 gurnard or yellow eyed mullet fillets per person, skin on 1 eggplant, sliced 30ml Lupi Extra Virgin olive oil 20 olives, mixture of green, black and Kalamata 1 tbsp […]