wholefood kitchen

Panfried Gurnard fillet, Red Rice with Currants and Toasted Almonds, Pureed Squash, Steamed Rainbow Chard with Toasted Sesame Seeds.

A simple fish cake made with finely chopped Gurnard, sauteed Onions and Shittake Mushrooms, an Egg, Breadcrumbs and Sea Salt. Served with a dipping Sauce of Dashi, Mirin, Shoyu and Maple Syrup reduced in a pan on a high heat, with some grated Daikon, and Daikon pickled with Sea Salt then ‘rinsed’ in Thyme infused Brown Rice Vinegar.

A quick lunch with cousin Adam in my hometown of Kirikiriroa, aka Hamiltron, City of the Future. Panfried Gurnard with homegrown Tomatoes, Baby Spinach Salad with a Strawberry and Balsamic Vinaigrette.

I spent some time at Raglan on the West Coast, an opportunity to enjoy some of the fresh Seafood from the Raglan Wharf Fish shop. I prepared a simple summer dish of panfried Puwhaiau (Gurnard) Goujons; A Kumara salad with Shallots and Sunflower Seeds and a Mustard and Honey dressing; Mescalin, Avocado and Tomato Salad with Balsamic dressing and a Radish and Cucumber pickle.