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 The ties that bindFiona Smith remembers the inspiring women whose recipes shaped her…Read More Stepping upTom Hishon welcomes Stefania Palermo to take the lead at Kingi. Read More Sea GreensEdible algae and seaweed are making a big splash in the culinary…Read More In Season watermelonWhen the weather is scorching, watermelon is the ultimate cooler. But…Read More PrevNext
Serves: 4Preparation: 2 hoursCooking: 5 minBLUE COD WITH ROASTED BLUE COD CHOWDER, SMOKED OYSTER CRUMBLE & CRISPY SKIN