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Favourite recipes seafood simple meals

Fresh mussels steamed in coconut broth

November 27, 2013

Fresh mussels are a tasty, healthy and inexpensive meal here in New Zealand. This recipe has awesome flavours and is a favourite of mine – and well worth a try. Have them for a weekend lunch or summer later afternoon light meal with white wine. Enjoy!


1 tablespoon coconut oil
3 spring onions, sliced
1 large garlic clove, crushed
1/2 a kaffir lime leaf, finely chopped
1/2 a red chile, seeded and finely chopped
1 cup unsweetened coconut cream
1/2 a cup of water (add more if you like a thinner broth)
20 fresh mussels, rinsed, scrubbed & de-bearded
Zest and juice of half a lemon
1/2 cup whole coriander leaves
1/2 cup of chopped parsley

Heat the oil in the bottom of a large pot until hot. Add the spring onion, garlic, kaffir lime and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut cream, water and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, half the coriander and parsley into the pot.

Scoop the mussels into a large serving bowl. Pour the remaining sauce on top. Sprinkle over the rest of the coriander and parsley. Season with salt and pepper.
Serve with crusty sour dough bread to soak up the tasty juices.





seafood simple meals

Fresh scallop fettuccine

August 2, 2013

Having grown up constantly gathering shellfish from Northland West Coast Toheroa to Waihau Bay mussels, I have developed a lifelong love of New Zealand seafood. I’m not sure whether it has been the gathering aspect or the taste that has fueled this culinary passion more. Scallops are a personal favourite though and I have dived for them many times over the years (not so much in recent years). My fondest memory of the best scallops ever is from a trip to Little Barrier island where the scallops were big, fat and plentiful.

This recipe was originally created by friend and chef, James Broad of Cuisine Concepts. It’s a fantastic recipe, simple and flavoursome. If you love scallops it’s really a must to try this recipe!



500g cooked fettucine
200g sliced, fried chorizo sausage
200g chopped, fried bacon
12 fresh scallops quickly pan fried
100g baby spinach
50g capers

Combine the chorizo, bacon, scallops, spinach and capers.

50mls lemon juice
50mls olive oil

Shake the lemon juice and olive oil together. Serve the pasta on a large platter. Top with the scallop mixture and then pour over the dressing.
Season and serve.

seafood simple meals

Prawns with soba noodles and lime dressing

July 1, 2013

This is a favourite recipe of mine created by Tauranga chef James Broad from Cuisine concepts. It’s simple and delicious. If you can’t find soba noodles then you can use udon or ramen.

500 grams soba noodles
500 grams prawns
Spring onions, sliced
Fresh coriander

80 mls Japanese Soy sauce
1 lime – juice and zest
10 mls Fish sauce
50 grams palm sugar
20 mls Bestow Beauty Oil (optional)

Cook noodles till soft, cool.

Add dressing ingredients to saucepan except the Bestow Beauty Oil (if you are using it), heat to dissolve palm sugar, cool, add Bestow Beauty Oil. Combine with noodles and sliced spring onions.

Quickly pan fry prawns in a hot pan with a tbsp of olive oil and a knob of butter. Add to noodles, toss together, season and serve with fresh coriander.



Favourite recipes seafood

Tahitian fish recipe

December 16, 2012

It would seem that Summer is finally here! Tahitian fish is a favourite Summer dish of mine so I wanted to share. You can use any white fish, in this case I had caught Kahawai and Snapper the day before so used a mix of both. Here is my simple recipe.

2 medium sized fish fillets chopped into cubes
Juice of 2 medium sized lemons
1 small tin of coconut cream
1/2 finely chopped red onion
1/2 finely chopped green capsicum
1-2 tablespoons of finely chopped coriander
Salt & Pepper

Marinate your fish in the lemon juice for 2 to 3 hours of overnight in the fridge. Drain off the lemon juice, add the coconut cream, most of the onion and capsicum and mix. Serve on plates, garnish with the rest of the onion, capsicum and coriander. Season with salt and pepper.