These oysters are sure to put a smile on your face. The superb ponzu and ginger sauce takes them next level, and will keep you coming back for more.   

Serves 4 -6
Prep time 10
 
Ingredients
 
     8 tbsp ponzu sauce
     ½ spring onion, thinly sliced
     4 tsp grated ginger
     4 tsp mirin
     2 tsp toasted sesame oil
     ½ tsp salt
     24 fresh oysters, opened, cleaned and chilled on ice
     4 tbsp pickled ginger (optional)
 
Method
 
Combine the ponzu, spring onion, ginger, mirin, sesame oil and salt in a small bowl.
 
Serve oysters in the half shell and drizzle with the sauce. Garnish with a little pickled ginger.
 
Top tip
 
This dipping sauce is also great with dumplings and keeps in the fridge for up to a week, so prepare it early, adding the spring onions just before serving.

Serves 4
Made in 40 minutes
Gluten free

Ingredients

     Paste
     3cm knob ginger, peeled
     3 cloves garlic, peeled
     2 green chillies, cut in half with seeds removed
     ½ tsp salt
 
     4 tomatoes
     1 onion, peeled and sliced
     1 tbsp butter
     1 tbsp ground cumin
     1 tbsp ground coriander
     ½ tsp turmeric
     2 Kaipara kumara -red, peeled and diced
     400g can coconut milk
     350g tarakihi, cut into 3cm pieces


Using a mortar and pestle, mash the 4 paste ingredients together to form a paste. Set the paste aside.

Blend the tomatoes and onion together in the bowl of a food processor until the mixture is smooth.

Heat the butter in a large fry pan and add the tomato mixture. Fry the mixture until most of the liquid has evaporated, then add the paste and cook until it is fragrant – about 3 minutes.

Add the spices, stir to combine and cook for a further 2 minutes. Add the kumara and coconut milk. Reduce the heat and cook gently for 20 minutes, until the kumara is almost cooked. The sauce should thicken naturally.

​Add the fish to the curry sauce and cover the pan. Cook the fish until it is just beginning to flake. Serve with a squeeze of lemon and boiled rice. 

Serves: 4  
Cooking time: 40 mins

This dish was taught to me by a true legend and inspiration Rick Stein at his place in NSW - Bannisters by the sea. It takes your taste buds on an incredible journey simply by using all the flavour available from the prawn shells - it really is next level tasty! 

Ingredients
     60ml Olivado olive oil
     2 cloves of garlic, no need to peel
     12 medium raw prawns, peeled, shells and heads reserved
     2 tbsp tomato paste
     300ml water
     350 linguine
     Salt
     60g squid rings and tentacles
     16 mussels in the shell, scrubbed
     1/4 tsp chilli flakes
     2 handfuls of cherry tomatoes, halved
     10 turns of black peppermill
     Handful of flat-leaf parsley, roughly chopped.

Method

1. Heat half the oil in a pan, add the garlic and prawn heads and shells and fry over heat for 5 minutes, turning them from time to time.
2. Add the tomato paste and water, simmer with the lid on for 10 minutes, then use a stick blender to blitz the mixture. Pass through a sieve and reserve.
3. Cook the linguine in plenty of salted boiling water for 10 minutes or until al dente.
4. Wipe out the pan and then add the rest of the olive oil and fry the squid and prawns over a high heat for 2 minutes. Add the strained prawn and tomato stock, then the mussels, chilli flakes and cherry tomatoes. Bring to the boil with the lid on and boil rapidly for 4 minutes until the mussels have opened. (Discard any that don’t open.)
5. Remove the lid and if necessary reduce the liquor to a sauce consistency, then season with 1/2 teaspoon of salt and pepper.
6. Add the well-drained pasta along with the parsley and toss together well. Serve immediately

Prep time: 20 mins
Cook time: 15 mins
Serves: 4

Great for a grown up party nibble, or a perfect snack when watching the footy. Serve up with some of my home-made tartare sauce and a squeeze of lemon – so good!

Ingredients
       1 cup flour
       ½ tsp salt
       1 tsp ground fennel
       1 egg, beaten
       1 cup beer
       500g firm-fleshed white fish, cut into 4cm chunks
       1 litre cooking oil
       20 mini wooden skewers
       
       For the sauce:
       1 cup mayonnaise
       1 tbsp Dijon mustard
       1 spring onion, sliced
       1 ½ tsp lemon juice
       2 gherkins, finely diced
       1 tbsp capers, diced
       2 tbsp chopped fresh parsley
       salt and freshly ground black pepper to taste.

Instructions

1. Mix the flour, salt and fennel. Whisk in the beaten egg. Slowly add the beer while continuing to whisk.
2. Skewer the fish pieces, then dip in the batter and place on a wire rack. I usually double-dip them if I have some batter left over. Wait until the first layer is dry before battering again.
3. Heat the oil in a deep fryer until a piece of bread turns golden in about 20 seconds or bubbles form around the handle of a wooden spoon when it is placed in the oil. Place the fish in the fryer and cook until the crust is lightly golden, about 3 minutes. Fry the fish in batches, draining each batch on the wire rack or on paper towels.
4. For the sauce: Place all the ingredients in a bowl, mix to combine. (This makes 1½ cups and will keep in an airtight jar for up to 2 weeks in the fridge)

Prep time: 15 min + marinating
Cook time: 15 min
Serves: 8 

Ingredients
       1 tsp vegetable oil

       1⁄2 cup mirin

       1⁄4 cup red miso paste

       1⁄4 cup packed light brown sugar
       1⁄4 cup soy sauce

       2 tbsp grated ginger

       1 kg side of salmon, skin on and pin bones removed, cleaned and dried

       2 spring onions, thinly sliced
       2 tsp sesame seeds, toasted

Instructions

1. Heat your grill to high and arrange a rack in the middle of the oven. Line a large rimmed baking tray with tinfoil and coat the foil with the oil. Set aside.
2. Whisk the mirin, miso, sugar, soy and ginger in a small bowl until combined. Reserve  cup of the miso mixture in a small bowl and set aside. Sieve the remaining miso mixture, discarding the solids, and set aside.
3. Place the salmon on the baking tray skin side down. With
a sharp knife score the salmon with shallow diagonal cuts spaced 4 cm apart. Brush the salmon with the reserved miso mixture. Cover and chill for 30 minutes.
4. Remove the salmon and place under the grill until it’s
just opaque in the centre and golden brown on top, about 10–12 minutes. Remove the salmon and gently place it on a serving platter. Sprinkle with the spring onions and sesame seeds. Place the remaining sauce on the side.

Useful tip

• If the side of salmon is longer than the baking tray, tuck the tail end of the fish under itself after the miso mixture has been applied.

Prep time: 20 mins
Cook time: 10 mins
Serves: 4

Summer in NZ is simply stunning, especially if you have time to do a little fishing. Celebrate your catch with this cracker of a dish, which works well with any firm fleshed white fish. It’s bright and full of flavour, and the addition of macadamia gives it a great texture.

Ingredients
       4 Tarakihi fillets
       3 oranges
       300g green beans
       Asparagus – sliced diagonally
       100g macadamia nuts and/or 100g pistachio nuts
       3 tbsp macadamia oil
       2 tbsp extra virgin olive oil
       ½ red onion, finely sliced
       2 cloves garlic (minced)
       Small handful mint – roughly chopped
       Maldon Flaky Sea Salt
       2 tbsp capers

Instructions

The salad
Boil a large pot of water and plunge beans for 3 minutes. With 1 minute to go, plunge asparagus. After 3 minutes, plunge the lot into cold water to stop the cooking process and keep the vibrant green colour.

Roast the macadamia and pistachio nuts for 5-10 minutes until golden (watch carefully). Take out and let cool. Roughly chop.

Peel oranges and slice into wedges.

Combine drained beans and asparagus in a bowl. Squeeze a little orange juice over, then add orange. Add minced garlic, nuts, red onion, mint and coriander. Gently mix.

Blend oils and dress salad gently, then stack onto warm plates. Season to taste with the flaky sea salt.

The fish
Heat a large pan; add 2 tbsp oil, place fish skin side down for 2-3 minutes depending on size. When skin is golden and crispy, turn over for another 1-2 minutes.

Once turned, add capers to pan, squeeze over orange juice and add a knob of butter.

Place fillets on top of salad, pour pan juices over, season and serve.

​Useful tips

• Perfect with new season potatoes
• If using a thick fillet, dust in seasoned flour before cooking.
• Cook fillets for 2 minutes per side for every 2cm of thickness.