Crispy skin salmon with tomato and butterbean sauce
Ready in 15 minutes and serving four, this dish from chef Sam Parish using Akaroa King Salmon is the perfect segue to spring cuisine. Ingredients • 4 x 150g fresh Akaroa King Salmon portions, skin on • 1/2 cup rapeseed or vegetable oil • 1 Tbsp extra virgin olive oil • 1 shallot, […]
Akaroa King Salmon Crackle Pie
Akaroa King Salmon is a 100% Kiwi-owned local producer that has been supplying Cantabrians with the world’s best king salmon since 1985. “We are different because we’re about the slow-growing, natural production of fish,” says CEO Stewart Hawthorn. “We’re focused on sustainability and a natural product. We are also the smallest ocean-based salmon […]
Tempura oysters with kelp & miso sauce
Delicate and delicious, this beautiful dish of tempura oysters is great when you want your sharing platters to feel elevated. Ingredients • 1/2 sheet dried nori • 1 tsp sesame seeds • 1 fresh small lime, zest only • 100g flaky sea salt Miso dipping sauce • 60g miso paste • 20ml rice […]
Beer-battered fries
Serves: 4 Ingredients • 4 large potatoes, Agria or russet • Neutral oil for frying (beef tallow, lard, ghee, refined olive oil) • 1 cup all-purpose flour • 2 Tbsp cornstarch • 1 tsp baking powder • 1 tsp garlic powder • 1 tsp paprika (smoked or sweet) • 1/2 tsp onion powder […]
Cabbages and kings
Want to cook cabbage like a chef from a Michelin restaurant? Try this recipe from Simon Levy of Michelin-star Christchurch restaurant Inati. Author Lewis Carroll wrote the now-famous “cabbages and kings” line into his poem, ‘The Walrus and the Carpenter’. In China, the cabbage is a symbol of prosperity, and two cities boast […]
Red wine poached pears in puff pastry
Tracing back to medieval Europe and ancient Rome, when cooks used spiced wine poaching to soften unripened autumn cooking pears, this elegant dessert is a winner if you’re out to impress. Serves 4 Ingredients • 4 small firm pears, peeled • 750ml red wine • 1/2 cup caster sugar • 1 cinnamon stick […]
Gingerbread bundt cake with caramel
Ginger-heavy, deeply treacly, and gorgeously bold, this gingerbread bundt cake with gooey caramel from former Masterchef Australia champion Emelia Jackson is the perfect mid-winter pick-me-up. Closely resembling a pound cake with its tight and buttery crumb structure, Emelia says the heavy spice mixture pairs beautifully with the sweetness of the caramel drip over […]
Ginger winter tonic
A warming and healthy ginger winter tonic that’s easy to make and works well on cold days. Ingredients (serves 2) • 5cm piece fresh ginger, thinly sliced • 2 cups water • 1 cinnamon stick (optional, for extra warmth) • 2-3 whole cloves (optional) • Juice of half a lemon • 1-2 tsp […]
Hāngi time
June is a month for hāngi as we celebrate Matariki, says Angela Clifford of The Food Farm in North Canterbury. Many schools and organisations are embracing hāngi as we start to celebrate Matariki. A Māori method of cooking food, hāngi uses heated rocks buried in the ground. Despite being an Australian, my husband […]
Mānuka Lemon Glow cocktail
Ideal for stargazing nights, celebrate Matariki with a warming winter cocktail that captures the earthy sweetness of Aotearoa native ingredients. Ingredients 50ml whisky (local brands include Whisky Galore, Herrick Creek, and Divergence) 20ml fresh lemon juice 15ml Mānuka honey syrup (equal parts honey and hot water mixed until smooth) Lemon wheel or fresh […]
