300g Mt Cook Alpine Salmon, Mushroom & Nori Wellington 

Preheat the oven to 220c 

Place a heavy based cast iron tray into the oven and allow to preheat for 10 mins.

Carefully place the wellington onto the hot tray and roast for 10 - 12mins until evenly golden brown. 

The internal temperature should be approx 25 degrees celsius when removed from the oven.

Leave to rest for 5 - 6 minutes to get the internal temperature up to approx 38 degrees celsius before carving. 

If you don't have a probe thermometer then insert a thin metal skewer into the centre of the wellington and test on your lip for warmth. If it is still cool, rest longer.

These times and temperatures are to achieve a slightly underdone degree of cookery which we suggest. 

Alternatively cook for further 5mins to ensure it is completely cooked through

Cut in half and serve 

Dutch Cream Potato Puree

To heat the potato puree, decant the contents of the bag into a microwave safe container or dish and heat through thoroughly in the microwave, being sure to stir the puree well before serving. Alternatively it can be warmed in a saucepan on the stove

Creme Fraiche & Chive Sauce 

This sauce can be simply decanted into a microwave safe container and heated through. Stir once hot to ensure a smooth consistency. Alternatively it can be warmed in a saucepan on the stove.

Spinach - Anchovy Garlic & Lemon Oil to saute 

For the spinach, set a cast iron skillet over a medium heat & add the anchovy, garlic & lemon oil. Warm the oil till you start to hear a light sizzle coming from the garlic. Add the spinach and a pinch of salt & freshly cracked black pepper. Toss the pan or stir the spinach to ensure the spinach wilts evenly. This will only take approx 1 min over a medium heat. Remove from the pan onto serving plates

To Assemble

Position the sliced wellington onto warm plates and serve alongside the potato puree, sauce and seasoned spinach. Best served straight away with a glass of Chardy!



400g Marinated Murray Cod Fillet Skewers

For the skewers, start by heating a grill pan over a medium heat or ideally work over a preheated charcoal grill. Brush the cod skewers with a little olive oil and season lightly with salt. Grill for approx 2 mins on each side totalling 8 mins to ensure the fish is just cooked. Allowing them to rest post cooking is critical to achieve an even degree of doneness. Set aside warm.

1 Whole Avocado 

For the avocado, it is entirely up to you, my preference is always to slice or cut into pieces and season lightly with salt & add to tortillas, alternatively it can be mashed with lime juice as a condiment.

1 Whole Lime 

Again, the user's choice here. I would lightly season the finished taco with a squeeze of lime, but entirely up to you!

Onion, Coriander, Shaved Cabbage & Jalapeno Condiment 

These four simple fresh ingredients can be simply spooned over the finished tortilla to add freshness, crunch and a bit of heat. 

BBQ Pineapple in Fish Sauce Vinaigrette 

This pineapple is cut and marinated ready to spoon over the finished tortilla as a delicious salt, sweet sour accompaniment that works so well with the robust savouriness of the murray cod. Leave room temperature, there is no need to heat this up

Smoked Adobo Beans

These beans need only to be warmed through in a microwave safe container until thoroughly heated. They can be served in a separate bowl as an accompaniment

8 Corn Tortillas 

Using the same hot grill pan that you will cook the fish in or charcoal grill, pop these corn tortillas onto the hot surface and warm through for approx 30 secs on each side, being mindful that all that needs to happen, is for them to soften and toast slightly. The longer they cook the crispier they will become. A little water can be flicked over them as they toast to aid in softening. Once you remove from the pan cover with a damp tea towel and allow to steam for a few minutes before serving.

To Assemble 

Divide the cooked skewers of murray cod across the 8 tortillas and top with some of the onion, cabbage, lime juice & jalapeno along with the avocado & pineapple. Serve with beans & enjoy!


4 Martin's Potato Rolls

These bread rolls need only to be opened in half as they are already split, and then lightly toasted until tan brown approx 30 secs in a pan set over a medium heat. Cover with a tea towel and hold warm till ready.

4 Yellowfin Tuna Patties 

Ideally the tuna patties are cooked on a charcoal grill for best flavour, or alternatively in a cast iron grill pan set over a medium heat. Brush the patties with a little oil and season with flake sea salt. When the pan has a nice hot haze going across it, place the patties in the pan and grill for 2 mins on both side. When you flip the patty, place the cheese over each patty and allow to melt for a minute or so whilst it finishes cooking. 

100g Smoked Murray Cod Bacon

Heat a frypan on a medium heat with two tablespoons of oil. When the oil is at a light haze, add the bacon and fry until crisp and golden approx 90 secs. Set the bacon across the tops of the cheeseburger patties

BBQ Sauce, American Mustard & Pickles

Use these condiments to season the burger to your liking.

Twice Cooked Potato Chips 

Preheat the oven to 200 degrees celsius. For the chips, prepare an oven tray lined with baking paper inside and decant the chips onto the tray. Bake in the oven for approx 20mins or until golden brown. Season with salt to taste and set aside on serving dishes 

Cabbage, Hazelnut & Currant Coleslaw

Decant the salad ingredients into a mixing bowl and dress well with the buttermilk dressing. 

To Assemble 

Build the cheese & bacon topped patties onto the bread rolls. Add sauces and pickles and close the top of the bun. Serve alongside hot chips & coleslaw. YUM….




24 Royal Red Prawn Dumplings Set

Place a large saucepan half full with water onto a high heat & bring to a boil. Add a liberal pinch of salt to the water and stir with a spoon to create some movement in the water to ensure the dumplings don't fall to the base and stick. Decant the dumplings into the water and boil for 3 mins with a fitted lid. Remove from the water using a slotted spoon and lightly oil, then set aside in warm serving dishes.

400ml Soy Ginger - Shallot Broth 

This broth can be decanted into the same saucepan as the one you cook the dumplings in to avoid washing up two pots! Bring the broth to a simmer then ladle over a generous amount over the dumplings & tofu

250g Silken Tofu 

Cube up the tofu and position it in the serving dishes alongside the dumplings. The hot broth will warm the tofu through

Chilli Tamari Paste 

This little condiment can be added at your discretion to the dumplings and tofu.

Hot & Numbing Eggplant

This eggplant is absolutely delicious served at room temperature as an accompaniment or alternatively can be heated through in the microwave if you’d prefer.

To Assemble

To assemble, place the cooked dumplings into a serving bowl and top with cubes of tofu. Dot around some of the chilli paste and ladle a little of the ginger shallot broth over the top. All this with a delicious side of the hot & numbing eggplant. Enjoy!




Smoked Fish, Corn & Tarragon Pie

Salad of Cabbage, Hazelnuts & Buttermilk Dressing

To Cook The Pie

Preheat your oven to 180 degrees and then bake the pie for approx 25-30 mins until the pastry is golden brown.

Remove from the oven and rest for approx 5mins before serving.

To Serve 

Simply pour the buttermilk dressing over the salad. Toss & serve alongside your beautiful pie!