Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson Spring is scallop season in New Zealand, so make the most of these delicacies from the sea as they should be—served super fresh. ¼ cup fresh orange juice 2 tbsp fresh lemon juice 2 tbsp extra virgin olive oil 1 small chilli, thinly sliced 1 tbsp sherry vinegar…
Words by Kate Wilson (Prof’s at Woodlands), Images by Ashlee DeCaires If we catch less than perfect eating fish (e.g. kahawai), then the default is to hot smoke it and turn it into fish cakes. I use a mix of ⅓ flaky salt to ⅔ brown sugar which I slather on top of the filleted…
While in Borneo we were wowed by the abundance of fresh seafood, from rainbow fish to giant tuna, prawns to clams. This simple dish illustrates there is no need to be complicated, especially when the seafood is so fresh. If only we could get fresh prawns in New Zealand. Serves 4 1 tbsp oil 1…
Recipe: Megan Coupland, Red Kitchen, Te Awamutu | Photography: Ashlee DeCaires This is ridiculously good. We make a similar version at RedKitchen, but at home I make this salmon one. You can make individual sizes and pop them in the freezer. This uses a béchamel base – I make mine at home in the microwave.…
Recipe: Megan Coupland, Red Kitchen, Te Awamutu | Photography: Ashlee DeCaires 1x baguette (I use a rustic Volare baguette) 9 anchovies 1 clove garlic crushed ¼ tsp salt 100ml olive oil 200g hot smoked salmon 1 small packet fresh salmon 150g cream cheese 100g sour cream cracked pepper to taste zest 1 lemon 2 tbsp…
Recipe: Megan Coupland, Red Kitchen, Te Awamutu | Photography: Ashlee DeCaires This is an easy weeknight go to. We use Tamari or shoyu instead of soy sauce. They are fermented, less salty alternatives to soy sauce and naturally gluten free. 2 tbsp Tamari 1 tbsp honey 1 tbsp water 1x portion salmon 1x packet of…
Recipe: Hayes Common | Photography: Brydie Thompson Serves 6 500g piece smoked salmon (we smoke ours in-house) Beetroot Hummus 2 cups (or 1 can) cooked chickpeas 1 cup chickpea cooking water (or 3 tbsp liquor from can with ¾ cup water added) 2 cups roasted peeled beetroot, diced (approx 3 medium beetroot) ½ cup tahini…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires Much like fish en papillote, cooking fish wrapped in banana leaf results in a tender fish steamed in an aromatic parcel. The banana leaf will add a little flavour but is not meant to be eaten. If you can’t find banana leaves (we got ours from Bidfresh Hamilton…
Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires Serves 6 | Gluten and dairy free There is little wonder Kokoda features on menus throughout Fiji. Kokoda exemplifies everything that is great about Fiji. ½ kg very fresh fish (in Fiji we loved Spanish mackerel but in NZ warehou, tarakihi, snapper will all work) juice of 6-8…
Fish cakes are a super simple way to turn last night’s mashed potato into a completely different meal. I used hot smoked salmon but any smoked or steamed fish for that matter will work. You can substitute the spring onion for regular onion, you just need to sauté it first. 150-200g hot smoked salmon 2…
