Clam Chowder
Recipes by Neil Sapitula from Saltwater Seafood Grill and Oyster Bar, Images by Brydie Thompson Our play on New England clam chowder and a favourite amongst New Zealanders. We use the tuatua clams, but if you can’t source these any clams will do. 500g tuatua clams 2 litres fish stock 1 litre cream 300g […]
Kokoda
Recipes by Neil Sapitula, Saltwater Seafood Bar a& Grill, Images by Brydie Thompson As we move into spring we get very excited that raw fish dishes come back into season and there’s none better than kakoda. The perfect dish to serve as an entrée at your dinner party. The recipe states that at the end […]
Pan Fried Flounder with Miso Butter Sauce
Recipes by Neil Sapitula from Saltwater Seafood Grill and Oyster Bar Images by Brydie Thompson We love using miso in both our restaurants (Saltwater and Solera). The full flavour of umami and saltiness works well with so many different proteins and vegetables. In this recipe we have paired the miso butter sauce with a whole […]
Blackbeards Mussel Bites with Cathedral Cove Macadamia Nut Cheese
2 cups Cathedral Cove Natural Macadamia Nuts (approx. 250g) 1 tsp salt 4 tsp nutritional yeast 4 tsp apple cider vinegar boiling water 210g packet of Blackbeards Smoked Mussels 10cm chunk of cucumber Cover the macadamia nuts in boiling water and allow to soak for 3+ hours. The longer they soak for, the smoother your […]
Salt District Beer Battered Oysters with Omahu Valley Citrus Lime Marmalade Dipping Sauce
1 cup self-raising flour (ideally cold) ½ tsp Opito Bay Sea Salt 1 cup Salt District Party Wave Pale Ale ¼ cup plain flour 24 oysters canola oil (for frying) Opito Bay Sea Salt 3 tbsp Omahu Valley Lime Marmalade 2 tbsp rice vinegar 1 tbsp soy sauce 2 tsp fish sauce Heat a deep […]
Turning Up the Heat with Picnicka
The food at Picnicka, in Downtown Tauranga’s Thirty Eight Elizabeth, is simple, nourishing, and meant to be shared. The menu plays with the contrast between raw, smoked and grilled dishes featuring distinct worldwide flavours. Head chef Ryan Allen shared with us his Pickled Chillies recipe – the perfect solution to your abundant chilli harvest this […]
Teriyaki Salmon
I’m a sucker for teriyaki, and this recipe is based on a family favourite, chicken teriyaki (which you’ll find in our new Nourish cookbook – out in June). But in this recipe I swapped out the brown sugar for date syrup, with marvellous results. The date syrup is a less in your face sweetness and […]
Kūmara, Cauliflower and Fennel Citrus Salad with Seasoned Fish
The juicy flesh of fish works so well here with the zingy, citrus flavoured kūmara and cauliflower salad. As a stickler for pan-frying fish in butter, I have done so but you could use a little olive oil or a mixture of both butter and oil. Serves 4 600–700g firm-fleshed fish, such as blue cod, […]
Crudo with Citrus Ponzu, Sesame Mayonnaise, Cucumber and Chilli
Bring on Brunch with Hayes Common Brunch, possibly the best innovation in mealtimes! And what better way to spend a leisurely weekend brunch than with some friends at a great spot like Hayes Common. These guys know how to brunch! For the traditionalists who love a big breakfast, their Commoner has free range eggs, thick […]
Spaghetti Vongole
Recipe Bar Centrale, Images Brydie Thompson A glass of Soave and spaghetti vongole on a beautiful summer’s day is a match made in heaven. 150–200g spaghetti kosher salt 4 tbsp extra virgin olive oil, divided 1 garlic clove, sliced ¼ tsp crushed red pepper flakes ¼ cup white wine approx. 1kg cockles, tua tua […]