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May 16, 2022
Our beautiful Chatham Blue takes on the flavour of this spicy and smoky jerk marinade with ease. Paired with our briny Pāua, ripe avocado and pineapple, topped with a smoked paprika sour cream, these tacos make a delectable weekday lunch or dinner.
March 01, 2022
Perfect for long summer evenings try this ingenious twist on a French salad nicoise. We’ve swapped traditional Tuna for luxurious Pāua Mince and added smoky charred asparagus and creamy mozzarella for a stunning salad you’ll make time and time again.
January 27, 2022
A guaranteed crowd-pleaser, Gretchen Lowe’s succulent sticky pork and paua meatballs with a glossy hoisin glaze make the perfect dish to share with friends.
Delightfully crispy, with a delicious Chinese-inspired paua mince and crayfish filling.
January 07, 2022
Homegrown, hearty & healthy. This ‘Chatham Kina & Kūmara Okonomiyaki recipe from food respected writer, Fiona smith, is a real winter warmer.
December 17, 2021
For instant kudos with your foodie friends, try this showstopper of a dish that incorporates the delicate flavour of wild Chatham Blue, with the salty, decadent tang of Chatham Island Paua, topped off with a fresh, zesty salsa verde for extra zing.
November 19, 2021
The dish uses whole Pāua tenderised and sliced to add a salty, yet sweet flavour to this asian-inspired salad.
October 21, 2021
Chatham Blue and Paua Mince Potato Cakes heroes two of our award-winning seafood favourites to create a simple, yet decadent twist on humble potato cakes.
September 26, 2021
A mouth-watering linguine recipe featuring our very own Pure Paua, from New Zealand food influencer and stylist Gretchen Lowe.
September 13, 2021
Does it get any more kiwi than this Chatham Island ‘kina dip’ recipe? Created by internationally renowned chef and pioneer of fusion food, Peter Gordon.
September 12, 2021
Here’s a super simple recipe and a New Zealand twist on the UK’s beloved fish and mushy peas recipe. The peas are delicious and fragrant and don’t even require a stovetop.
August 29, 2021
It’s chowder but not like you’ve ever tasted. Smoked paprika and sweet kumara pair perfectly with buttery Chatham Blue Cod and salty Paua Mince.
