Nothing beats a freshly cooked mussel fritter served with pickled onions and mayonnaise. Serves: 4. Chef: Paulie Hooton 4 eggs 1 cup flour, sifted 1 tsp baking powder 3 tbsp milk Salt and pepper 150gm smoked bacon 400gm mussel meat, from steamed mussels ½ cup shallots, diced ½ cup Italian parsley, chopped 1 lemon, zest […]
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) […]
A light and refreshing smoked fish recipe with the bite of lemon and caperberry. Serves: 4. Chef: Paulie Hooton 500gm freshly smoked fish 300gm Agria potato, cut into quarters Lupi Extra Virgin Olive Oil Salad: 1 tomato, cut into quarters ½ cup caper berry ½ cup gherkins, sliced ½ avocado, sliced ½ witlof ¼ […]
Use your favourite smoked fish with a pasta of your choice matched with fresh vegetables and herbs. Serves: 4. Chef: Paulie Hooton 450gm hot smoked fish fillet, flaky eg: salmon, trevally or warehou 500gm linguine (or other pasta) Lupi Extra Virgin Olive oil ½ medium red onion, sliced ½ cup cherry tomatoes, halved […]
Kahawai is a perfect match for the bold flavours in a curry. Serves: 4. Chef: Paulie Hooton 500gm kahawai fillets, cubed 2 tbsp Lupi Extra Virgin olive oil 1 tsp yellow mustard seed 1 tsp fennel seeds 2 tsp coriander seeds 1 tsp cumin seeds 1 large onion, finely chopped 1 tbsp crushed ginger 1 […]
A recent Pacific Rim cooking class showcased this monkfish curry (you can use any firm fleshed fish) perfect for the cooler months. Serves: 4. Chef: Paulie Hooton 400gm skinned & boned monkfish, cut into small even cubes 200gm raw prawn cutlets, deveined 1 tbsp good quality vegetable oil 2 shallots, peeled & finely chopped Thumb-sized […]
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 […]
