Tray Baked Chatham Blue and Coconut Curry with Lime, Bok Choy and Vermicelli
This one-pan coconut and Blue Cod curry is the perfect mid-week dinner that takes minutes to prepare and is full of fragrant herbs and spices!Prep time: 10 minutesCook Time: 35 minutesServes: 4Recipe by Gretchen Lowe, My Weekend Table INGREDIENTS 2 shallots, thinly sliced1 x 400 ml can coconut milk1⁄3 cup Thai...
IPA Battered Blue Cod Burgers with Crunchy Pickle & Lemon Tartare
This is the perfect Father’s Day treat for Dad. Rich Cod with an aromatic IPA beer batter all bundled into a succulent burger. We’ve used two types of flours and ice-cold beer to ensure the fillets are light and crispy. Get the kids involved by mixing the tartare, and the...
Paua and Brussel Sprout Okonomiyaki with Sesame Seeds and Fried Shallots
Our version of Japanese okonomiyaki is full of flavour and texture, with crunchy brussel sprouts, rich Pure Paua Mince and then loaded with sesame seeds, fried shallots and tangy sauce. Serves: 4-6Prep Time: 30 minutesCook Time: 15 minutesRecipe by Gretchen Lowe, My Weekend Table INGREDIENTSOkonomiyaki Sauce1⁄4 cup oyster sauce3 tbsp caster sugar1⁄2 cup...
Paua, Kimchi and Portobello Potstickers with Gochujang Peanut Sauce
These sour and spicy potstickers are loaded with tangy kimchi, succulent Pure Paua Mince, portobello mushrooms, fresh garlic and ginger. They’re then dipped in an incredibly delicious gochujang peanut sauce. Serves: 4-6 Prep Time: 30 minutes Cook Time: 15 minutesRecipe by Gretchen Lowe, My Weekend Table INGREDIENTS Gochujang Peanut...
Sabato Paua Ferron Risotto
A divine twist on a classic by Jacqui Dixon, co-owner of Sabato, a fine and speciality food store in Mount Eden. Jacqui uses our Pure Paua Mince to pack a briny oceanic punch! Serves: 3Recipe by Jacqui Dixon of Sabato. INGREDIENTS1 cup Ferron Carnaroli Rice or Ferron Vialone Nano Risotto Rice2 cups...
Paua Pies with Roast Pasnip, Butter Bean and Garlic Mash
Silky butterbean and sweet roasted parsnips pair perfectly with our rich ocean-flavoured Pure Paua Pies! Prep time: 15 minutes Cook time: 30 minutes Serves: 4Recipe by Gretchen Lowe, My Weekend TableINGREDIENTS 5-6 large parsnips, peeled 2 tbsp olive oil, plus ⅓ cup 2 tsp cumin seeds ½ tsp chilli flakesSalt to taste400g...
Paua Pies with Fennel, Tarragon & Pecorino Gratin
Caramelised fennel and tarragon add a luscious liquorice hit pairing perfectly with our sweet and buttery Pure Paua Mince Pies.
Blue Cod, Paua & Tarragon Croquettes with Hazelnut Romesco
These crispy morsels are full of buttery Chatham Blue, glistening paua, and licorice-like tarragon served with hazelnut romesco sauce.
Ginger, Soy & Bok Choy Blue Cod en Papillote
This beautiful simple meal cooks the Blue Cod gently in a baking paper parcel until the fish is steamed and succulent. Each person can open their own parcel on the plate and breathe in the fragrant aromas.
Italian Fettuccine with Seared Chatham Blue, Pāua, Anchovies, Capers & Garlic.
This Italian-style pasta packs a super flavour punch with fried anchovies, capers and fragrant garlic, topped with butter seared Chatham Blue & Pāua. Better yet, it’s on the table in less than 30 minutes; a perfect mid-week meal!
Jamaican Jerk Blue Cod & Pāua Tacos with Pineapple, Avocado and Smoked Paprika
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.
Paua Mince Nicoise Recipe
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.