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 […]
Use a whole flounder per person if small or share a large one between two. The flavours are kept simple to highlight the flounder. Serves: 4. Chef: John Campbell 1 whole small flounder, per person 1 dsp cumin seeds 1 tsp garam masala 1 tsp cajun spice 30ml Lupi Extra virgin olive oil Little butter […]
Chef Mark Dronjak shared this dumpling recipe in his recent ‘Friday Night Market’s’ cooking class. Serves: 4. Chef: Mark Dronjak 250gm pork mince (lean) 250gm prawn meat, finely diced 6 garlic chives, finely chopped 3 garlic cloves, finely chopped 2 tbsp fresh ginger, peeled and grated 50ml hoisin sauce 1 packet dumpling wrappers 1 large […]
Italian style mussels that are incredibly quick to prepare. Serves: 4. Chef: John Campbell. 1kg medium-sized mussels 100ml water or white wine 50gm butter 50ml olive oil 2 tbsp fresh parsley, finely chopped 2 cloves garlic, finely chopped Sea salt and freshly ground black pepper 100gm parmesan, finely grated 1. Preheat grill. 2. Wash and […]
Caramelised palm sugar balanced with fish sauce, chilli and spring onion creates a rich sauce to coat fish fillets in Chef Colin Doyle’s Vietnamese recipe. Use a firm fleshed fish like bluenose, hapuku or monkfish as they will handle the bold flavours. Serves: 4. Chef: Colin Doyle For the caramel 1 disc light palm sugar […]
A blend of flavours matched with fresh Snapper fillets from Chef Marco Edwardes’ Asian Fusion cooking class. Serves: 4. Chef: Marco Edwardes 480gm snapper fillets, skin on 20gm butter Pinch of sugar Seeds of ½ vanilla bean ½ large leek, washed and cut into fine julienne 1 tsp long pepper 1 tsp curry powder Lupi […]
Chef Steve Roberts brings the flavours of Thailand into this quick and flavoursome patty recipe. Serves: 4. Chef: Steve Roberts 100gm white fish fillet, skinned & boned 300gm raw prawn meat 1 tsp Kikkoman light soy sauce 1 tsp oyster sauce 1½ tsp red curry paste 2-3 kaffir lime leaves, finely diced 50gm green beans, […]
Freshly made piri piri sauce and grilled citrus add a spicy citrus kick to the prawn skewers. Serves: 4. Chef: Steve Roberts 24 prawn cutlets 3 chorizo sausages, cut into 24 rounds Lupi Extra Virgin Olive Oil, for brushing 12 skewers, soaked in water 2 lemons, cut in half Piri piri sauce 1 clove garlic, […]
