Seafood Recipes

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 […]

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 […]