Ōra King Salmon Ceviche with Avocado and Quinoa Salad
By Norka Mella Munoz, Mangapapa Hotel, Hawke’s Bay 500 grams Ōra King Salmon (medium diced) Juice of 5 lemons (3 for marinating,…
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Pan seared snapper with new potato, garlic shoots and cherry tomato
By Mark Wilson Diu, Saint Clair Vineyard Restaurant, Marlborough 4 snapper fillets 1 cup cherry tomatoes, halved 1 bunch garlic shoots, cut into 10cm…
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Broadbill with Hibiscus Watermelon Froth and Puha Greens
By Timo Dicker, Blue Baths, Rotorua Broadbill loin Puha Radishes Fresh turmeric Ginger Lime leaf Fish sauce Bloom Tea (Forage & Bloom)…
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John Dory with new season Asparagus, citrus fruit and Chorizo salad
By Ben Batterbury, True South Dining Room, Queenstown 400g John Dory or other white fish 12 spears of New Zealand asparagus 1…
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Chef’s Table // Jax Hamilton
Celebrity chef Jax Hamilton loves all cheese, but her personal favourite is dolcelatte. “I love a blue-veined cheese,” she said. “However this sweeter, softer…
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Japanese style Escabeche, crisp Sushi rice, Yuzu mayo
By Riki Day, Urban Eatery, Nelson Escabeche Pickling Liquid 50g palm sugar 100ml soy sauce 200ml rice wine vinegar 1 thumb ginger 1…
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Littleneck Clams with Canterbury Saffron Cream
By Josh Rogal, Little Bistro, Akaroa 2 large pinches saffron 200ml freshly boiled water 1 tbsp canola oil 200g finely chopped shallots 200ml…
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Aretha’s Garden
Charlie Gery, Funky Claude’s Bar – Switzerland 45ml Nginious Swiss Blended Gin 15ml Green Chartreuse 40ml Pear Juice 20ml Homemade Parsley Syrup…
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Kingfish, Daikon and Green Apple Dashi
By Nobu Lee, Clooney, Auckland 1 whole sashimi-grade wild kingfish, fillet removed, skinned and bloodline removed. 600g New Zealand fine sea salt…
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Coconut Strawberry Smoothie Bowl
With summer going the way it is, any excuse to put strawberries and ice cream together is a good one. Using Wahiki’s award-winning ice…
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Summer Protini
The mixologists at Seaside Auckland and PECS coffee have teamed up to create a protein-rich coffee cocktail. PECS Coffee contains 35 percent protein with…
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Fiesta Guacamole
3 medium avocados, halved and pitted (about 625 grams) 3 tablespoons fresh lime juice 1 (57 ml) bottle TABASCO® Green Sauce 15…
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