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FISH & BITS

The skin of fish such as snapper, tarakihi and blue cod crisps beautifully in the pan and adds great texture and crunch to a dish.

Owner-chef Darren Lovell

FISH & BITS

The skin of fish such as snapper, tarakihi and blue cod crisps beautifully in the pan and adds great texture and crunch to a dish.

Owner-chef Darren Lovell

DARREN LOVELL OF QUEENSTOWN’S FISHBONE MAKES THE MOST OF FISH (AND SHARES MUM’S SPONGE CAKE RECIPE, TOO).

Serves: 4
Preparation: 2 hours
Cooking: 5 min
BLUE COD WITH ROASTED BLUE COD CHOWDER, SMOKED OYSTER CRUMBLE & CRISPY SKIN

BLUE COD WITH ROASTED BLUE COD CHOWDER, SMOKED OYSTER CRUMBLE & CRISPY SKIN

2 hours
Serves: 4
Preparation: 10 min
Cooking: 2 min
BLUE COD BUFFALO WINGS

BLUE COD BUFFALO WINGS

10 min
Serves: 4
Preparation: 20 min plus cooling time
BLUE COD & CITRUS CEVICHE

BLUE COD & CITRUS CEVICHE

Serves: 8
Preparation: 15 min
Cooking: 25 min
MUM’S VICTORIAN SPONGE CAKE

MUM’S VICTORIAN SPONGE CAKE

15 min

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Cuisine Magazine
PO Box 25484, St Heliers, Auckland, 1740

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© 2024 Cuisine – From New Zealand to the World. All rights reserved

Cuisine Magazine
PO Box 25484, St Heliers, Auckland, 1740

Advertise with us | Contact | Site Policies | About | Subscribe
Login|  Logout

© 2024 Cuisine – From New Zealand to the World. All rights reserved

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