Serves 4 200gm Gamefish eg: Kingfish 1 chorizo, diced 250gm little clams ¼ cup white wine ¼ cup green olives ¼ fennel bulb ½ onion, chopped 1-2 garlic cloves, finely chopped 1 chilli, finely chopped 1 tsp chilli flakes 1 tomato, diced 1 cup tomato juice 1 lemon, juiced 10gm sea salt 10gm white pepper […]
Serves 4. Recipe by Seafood School head chef: Paulie Hooton 600gm salmon fillet, skin on and bone out 50gm Black Market Spice – BBQ ¼ tsp coriander ground Lupi Extra Virgin Olive oil, for cooking ½ lime, to serve for garnish 1 cup baby kale, to serve Black Bean Corn Salsa 1 cup corn or fresh […]
How to shuck an oyster Wrap a tea towel over one hand and use it to hold the oyster firmly. Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, […]
Serves 4. Recipe by Seafood School Head Chef: Paulie Hooton 6 medium sized whole scampi, washed, dried and cut in half lengthwise 100gm butter unsalted 3 tbsp Lupi extra virgin olive oil 3 cloves garlic, minced 1 lemon, zested and juiced 1 tbsp chilli flakes ¼ cup Italian parsley 1 cup salad greens 4 dinner […]
Serves 4. Recipe by Seafood School Head Chef: Paulie Hooton 400gm large prawn cutlets 250gm rice noodles 5 tbsp grapeseed oil ¼ cup fish sauce ¼ cup Kikkoman soy sauce – gluten free 2 tbsp brown sugar 4 cloves garlic, minced 1 cup baby corn, drained 1 red chilli, thinly sliced 1 capsicum, thinly sliced […]
Serves 4. Recipe by Seafood School Head Chef: Paulie Hooton 3 tbsp Lupi Extra extra-virgin olive oil 1 lime, juiced 1 tsp chilli powder ½ tsp ground cumin 500gm gurnard fillets ½ tbsp vegetable oil salt Freshly ground black pepper 8 flour tortillas 1 avocado, cubed Lime wedges, for serving Slaw ¼ cup mayonnaise 2 tbsp lime juice 2 tbsp coriander, chopped 1 tbsp honey […]
Serves 4. Recipe by Seafood School Head Chef: Paulie Hooton 400gm white fish, gurnard, cut into slider bun-sized pieces 8 slider buns 1½ cups breadcrumbs, pounded fine in a pestle mortar 1 tsp cumin 1 tsp sweet smoked paprika salt/ground black pepper 2 eggs, lightly whisked 1 tbsp lime juice 2 tsp sugar ½ chilli, deseeded and finely chopped 1 tbsp coriander, finely […]
Serves 4. Recipe by Seafood School Head Chef: Paulie Hooton 500gm mixed Cloudy bay clams 300gm linguine ½ cup Lupi extra virgin olive oil 4 cloves garlic, thinly sliced 1 cup white wine 1 cup cherry tomatoes, cut in ½ 1 tsp red chilli flakes ¼ cup Italian parsley, chopped Sea salt/ black pepper 1 small baguette Method: Fill a large pot […]
Serves 4. Recipe by Seafood School Head Chef: Paulie Hooton 600gm Cloudy Bay clams, cleaned 40gm butter Lupi Extra Virgin Olive Oil 200gm streaky bacon rashers, cut into 1cm pieces ½ red onion, finely sliced 4 garlic cloves, minced 1 tbsp thyme leaves 1 cup corn kernels 125ml (½ cup) dry white wine 60gm crème […]
Serves 4 to 6 people. Recipe by Seafood School chef: John Campbell 50ml Lupi Extra Virgin Olive oil 200gm chicken thigh, chunky diced 200gm chorizo sausage, sliced 1 onion, diced 3 cloves garlic 1 red capsicum, sliced 1 green capsicum, sliced 300gm long grain rice 500ml chicken stock 2 pinches saffron 200ml white wine Salt […]
