Moroccan Fish Skewers By Annabel Langbein  The gutsy flavours of smoked paprika and cumin go well with salmon, fresh tuna (skipjack and albacore both get the green light from Forest & Bird) or game fish such as trevally or kahawai (amber rating). If using tuna or game fish sear the kebabs very quickly so the [...]

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Mussel fritters By Angus Allan of The Collective         Ingredients 2 Tbsp fresh lemongrass, chopped 3 cloves garlic, chopped 1 ½ tsp fresh ginger, chopped 1/4 cup fresh coriander 1 ½ tsp paprika ¾ tsp ground cayenne pepper 1/3 cup chopped onion 1 tsp ground turmeric ½ cup cream 200g mussels (de-bedded [...]

Turmeric and lime fish fillets By Lauraine Jacobs Serves 4 Ingredients  4 x 180g fillets firm fish (albacore or skipjack tuna, kahawai, trevally, blue cod) ½ tsp salt 1 tsp ground turmeric 2 limes, juice and finely grated zest 2 tsp finely grated ginger 1 clove garlic, crushed 2 Tbsp flour 4 Tbsp grapeseed oil [...]

Spanish cockles By Julie Biuso Serves 2-3 as a main course, with bread, or more as a tapas dish Sherry makes this dish, but if you don’t have any, use a full bodied white wine such as chardonnay. And for more buzz, use the hot variety of smoked paprika rather than the sweet. Ingredients 1 kg [...]

Peruvian Ceviche (Cebiche Peruano) By Grace Ramirez Ceviche is a national obsession in Peru. My Peruvian friends who live outside of the country are eternally searching for the perfect ceviche. This dish is close to my heart, and I could eat it every day for the rest of my life. Mastering the art of ceviche-making [...]

BBQ Masala Kahawai, with Naan Bread and Cucumber Yoghurt By Shaun Clouston Ingredients 1 kahawai around 800 grams to 1 kilogram (bled, scaled and gutted) 200 grams rice flour 4 tablespoons fresh masala paste 2 tablespoons flaked sea salt 2 naan breads 1 cucumber yoghurt (see recipe below) 2 limes Canola oil for cooking Instructions Pre heat [...]

Fish on a stick By Brett McGregor Ingredients 1 cup flour 1/2 teaspoon salt 1 teaspoon ground fennel 1 egg (beaten) 1 cup beer 500 grams firm-fleshed white fish, cut into 4 centimetre chunks 1 litre cooking oil 20 mini wooden skewers For the sauce 1 cup mayonnaise 1 tablespoon Dijon mustard 1 spring onion (chopped) [...]

Chilli, lime and cockle noodle bowl By Annabel Langbein Ingredients 1 tablespoon neutral oil (such as grapeseed) 2 garlic cloves 1/2 to 1 teaspoon chilli flakes 2 stalks lemon grass (bruise) 2 kaffir lime leaves 2.5 kilograms fresh cockles, clams or mussels 1/4 cup sake 2 cups chicken or fish stock 2 tablespoons lime juice 1 [...]

Barbecued garfish with capers, garlic and herbs By Al Brown Ingredients 18 Fresh garfish 1/2 cup Basil 1/2 cup Parsley 1/3 cup Capers (roughly chopped) 2 Garlic cloves 3 Lemons (zested) 200 grams Butter Canola oil 1 cup All purpose flour Freshly ground black pepper Flakey sea salt Lemon juice Instructions Turn the flat top [...]