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, […]
Chef Steve Roberts created something special for his recent Valentines Day cooking class. Serves: 4. Chef: Steve Roberts 1 small or ½ large cauliflower, chopped 250ml cream 700ml Foundation Foods chicken stock 20gm butter Salt and pepper, for seasoning 4 x 180gm snapper fillets, skin on, bone out 4 whole scampi Lupi Extra Virgin Olive […]
A little something special…. Serves: 4. Chef: Marco Edwardes 4 x 120gm Salmon, skin on 4 scampi tails, de-veined and shell removed (1 per person) 20gm butter ½ large or 1 small leek, sliced and washed Lupi Extra Virgin Olive oil Salt and pepper Lemon potato, recipe below Vanilla Beurre Blanc, recipe below Method: 1. […]
Chef Marco Edwardes from Te Whau Vineyards shares the perfect BBQ fish recipe served with a summer salad. Serves: 4. Chef: Marco Edwardes 4 x 160gm snapper fillets (or other fresh white fish fillets), skin on 1 tsp smoked paprika Salt and pepper 3 tbsp Lupi Extra Virgin olive oil 1 lemon, quartered for garnish […]
Chef, foodwriter, judge and advisor Ray McVinnie shared this home smoked salmon and seasonal salad recipe with us. Perfect for summer brunch, lunch or evening. Serves: 4. Chef: Ray McVinnie Salmon 4 tbsp brown sugar 3 tbsp extra virgin olive oil 1 tsp flaky sea salt 600gm fresh salmon fillet, skin on 1 handful natural […]
NZ summer time diving means crayfish….this recipe utilises the crayfish bodies to create an unctuous full flavoured sauce to serve with the fresh catch. Serves: 4. Chef: Mark Dronjak 2 whole crayfish shells/bodies, broken and cut into manageable pieces Oil 1 litre fresh fish stock 4 x 150gm market fresh fish fillets, skinned and boned […]
The flavours of the Caribbean are brought to life in a pineapple salsa served alongside crispy coconut prawns. Serves: 4. Chef: Colin Doyle 24 large raw prawn cutlets, cleaned ¼ tsp cayenne pepper ½ cup cornflour 1 egg, beaten ¾ cup unsweetened threaded coconut ½ pineapple, cored & finely diced 2 tbsp brown sugar 2 […]
The Mediterranean style vegetables complement the grilled salmon fillets perfectly. Serves: 4. Chef: John Campbell 600gm salmon, skin on & pin boned Lupi Extra Virgin Olive oil ½ onion, finely diced 2 garlic cloves, chopped 100gm button mushrooms, sliced 100gm peeled broad beans (fresh or frozen-thawed) 250gm pearl barley 600ml Foundation Foods chicken stock (or […]
