Whitebait chawanmushi recipe
Delicate tasting whitebait are the highlight of this chawanmushi recipe, a silky smooth Japanese egg custard. The dashi in the chawanmushi enhances these delicate whitebait flavours.
Ramen with tastes of the ocean
Building upon a pork and chicken bone broth, this seafood ramen adds some tastes of the ocean. The seafood flavours are engaging, making the shoyu broth more complex yet so satisfying.
Seafood soba with mentaiko
Pink soba noodles, stir-fried with pink surimi and topped with mentaiko, a spicy cured cod roe, makes this seafood soba a visually striking dish – especially if you like pink! More importantly, it’s delicious.
Recipe for gazpacho with a seared scallop
The fresh yet earthy chilled gazpacho beautifully complements the sweet, succulent seared scallop. This recipe for gazpacho with a seared scallop is a little like a surf and turf dish – replacing the meat with much healthier vegetables.
Salmon wrapped in bacon with charred corn puree
Cooking the bacon-wrapped salmon using the sous vide method allows the flavours to meld while keeping the salmon delicate and moist. The charred corn puree and the braised endive bring some wonderful diversity to the plate.
Salmon avocado burger with a honey mustard mayo
Salmon and avocado are one of those perfect matches. Whether salmon and avocado sushi or adding avocado to a salmon burger recipe such as this, the combination is divine!
NZ green mussels steamed in sake and miso
Departing from the typical white wine-based sauce, these NZ green-lipped mussels are steamed in sake and miso. Sorry white wine – this is some serious competition!
Grilled octopus on baked beans
Great with sourdough bread or green salad, this grilled octopus on baked beans is simple to prepare yet truly delicious and visually engaging.
Abalone (or NZ paua) sautéed with soba noodles
When you crave New Zealand paua but can’t get any, what do you do? Tasmanian abalone is a very close relative of NZ paua. This sautéed abalone noodles recipe is a great way to get the best from this ocean delicacy. Or use NZ paua for a more intense flavour.
New Zealand Mussels in a Spicy Sichuan Broth
The bold flavour of New Zealand green-lipped mussels melds well with the intensity of the spicy Sichuan style broth. Together they deliver a taste experience as delectable as it is unusual.
Spicy soba noodles with XO sauce and confit egg yolk
An appetiser should excite the palate. And these spicy soba noodles with XO sauce and confit/sous vide egg yolk does just that. Umami packed, velvety egg yolk, and a nice edge from the chilli. Delectable.
Paprika crusted salmon on spinach hummus
Salmon’s versatility invites experimentation. This paprika, citrus, and honey crust complements the succulent and creamy baked salmon, resulting in a complex symphony of flavour and texture that sits well on the spinach hummus.
Seafood pie with scallops and fish roe
There is something both decadent and comforting about pie. In this fish pie recipe, scallops, white fish, and hot smoked salmon are encased in crisp, flaky pastry and topped with fish roe—a deeply satisfying seafood pie experience.
Fish and dill rice paper rolls
These Vietnamese rice paper rolls, packed with fried fish and dill, were inspired by the first thing on the menu of a Highway 4 restaurant in Hanoi – Catfish Spring Rolls. Simple and so delicious.
Salmon confit with tomato consomme, zucchini, and charred asparagus
Melt-in-your-mouth sous-vide salmon confit is topped with explode-in-your-mouth salmon eggs. The fresh-tasting yet intense tomato consommé is a perfect compliment. Crisp fresh vegetables add some sweet, sour, and bitter notes.