DARREN LOVELL OF QUEENSTOWN’S FISHBONE MAKES THE MOST OF FISH (AND SHARES MUM’S SPONGE CAKE RECIPE, TOO). Serves: 4Preparation: 2 hoursCooking: 5 minBLUE COD WITH ROASTED BLUE COD CHOWDER, SMOKED OYSTER CRUMBLE & CRISPY SKIN Serves: 4Preparation: 10 minCooking: 2 minBLUE COD BUFFALO WINGS Serves: 4Preparation: 20 min plus cooling timeBLUE COD & CITRUS CEVICHE Serves: 8Preparation: 15 minCooking: 25 minMUM’S VICTORIAN SPONGE CAKE SEE MORE FROM CUISINE In Season pineappleFrom luxury exoticism to pizza topping, let’s go full out with…Read More In Season radishesRadishes are fiery on the tongue, beautiful to the eye and quick to…Read More Give a man a fish… tunaIf there’s a fish more beloved by chefs and more misused by menus…Read More Orange is the new hackThe bright and zesty tones of citrus boost the flavours of early…Read More PrevNext
Serves: 4Preparation: 2 hoursCooking: 5 minBLUE COD WITH ROASTED BLUE COD CHOWDER, SMOKED OYSTER CRUMBLE & CRISPY SKIN