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 Our French connectionNick and Sina Honeyman invite us to one of France’s most beautiful…Read More Comfort classDoing French dishes the Kiwi way, Ginny Grant picks up all the…Read More 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 PrevNext
Serves: 4Preparation: 2 hoursCooking: 5 minBLUE COD WITH ROASTED BLUE COD CHOWDER, SMOKED OYSTER CRUMBLE & CRISPY SKIN