Tag Archives: Waiheke Island

IN PRAISE OF FRESH LOCAL PRODUCE NEW ZEALAND, WAIHEKE ISLAND and the NORTH

I do like New Zealand and every time I visit I praise and enjoy its extraordinary food culture. Not to mention the amazing scenery.

There is so much fresh and flavoursome produce in shops, farmers markets and roadside stalls – ‘gate to the plate’, so as to speak.

Kumera (Sweet Potato ) baked in local Waiheke honey and thyme.

Restaurants and eateries where the owners or chefs grow or source their produce locally are not scarce.

Fish too is local and staff in shops or in restaurants seem ready and eager to answer questions about their suppliers.

…that is if the produce is not already labelled or written about in the menu i.e. line caught tuna supplied by a trusted small fishery.

Menus highlight the production of New Zealand’s local and wide-ranging supply of produce and fine wines.

We have friends on Waiheke Island so Auckland and Waiheke are always a must on each visit.

On this occasion we  were able to view the amazing sculptures on Waiheke Island (Headland Sculpture on the Gulf). Above, artist=Paora Toi-Te Rangiuaia.

Below , artist=Robert Jahnke Kaokao

Who needs the Venice Biennale…they have their own!

Below , artist= Virginia King

On this trip we hired a campervan and travelled to the Bay of Islands. Ever since my first trip to NZ I have been impressed by the apparent and increasing awareness and appreciation of organics and of locally-produced produce.

Of course great and diverse produce is more apparent in places like Waiheke but as we travelled around we found satisfactory local produce in the 4Squre stores and in supermarkets….local sweetcorn or avocados were  5  for $5.00.

Below  New Zealand Spinach (also known as Warrigal Greens) growing on Waiheke in our friend’s garden.

We even bought local fresh produce from the local garage, opportunity shop or news agent in country locations.

On beaches around Opononi I found some samphire and some wild fennel near Rawene.

We bought some local fish, picked some blackberries and I used all those ingredients that night for a meal.

I picked some blackberries and we ate them with some fresh cream.

Pity the prickly pears weren’t ripe! We could have pretended to be in Sicily!

It is amazing how in limiting circumstances, how little one needs to make food flavourful and healthy.

I cooked the above fish (very simply…what else can you do in a campervan!

Fish sautéed in red wine

I pan fried in a light amount of extra virgin olive oil, fish turned once – it will only need about one minute on each side,  add salt, pepper, a few herbs. Remove fish and then add about 3 tablespoons of red wine and evaporate. Return the fish to the pan, add a few more herbs if necessary. If I had some butter I may have whisked a little into the sauce.

Below, simple lunch at the New Zealand Gallery… a bed of spinach leaves, cured meat, soya beans, raw beetroot, radishes, and a Japanese soy/sesame sauce. Light, fresh and simple.

 

 

FISH IN MINI CASSEROLES WITH SICILIAN FLAVOURS

Two of my friends live on Waiheke Island in the Hauraki Gulf of New Zealand, located about 17.7 km from Auckland. They both have kayaks and when time and weather permits one or two of them go fishing and it seems that every time they do, they catch fish.

They catch mainly snapper off Oretangi Beach where they live, but if they go to some of the other bays they catch John Dory, Kingfish and Hapuka. The fish in the three photos were caught on two separate occasions and when I stayed with them we enjoyed eating fresh fish very much .

My friend boned one of the fish, a Kawhai, a New Zealand fish which needs to be bled. He smoked it using a simple smoker and manuka wood smoking chips.

We cooked some of the snapper in colourful, enamelled, cast-iron mini “casseroles” or “dutch ovens” using simple Sicilian flavours: tomatoes, capers, garlic, olives and some Sicilian common herbs.. They are brought to the table straight from the oven so do tell your guests to be ultra careful when they eat from them. Also protect your table with mats.

Of course the ingredients can go into one large casserole, covered and baked for 25-30 minutes.

For 4 people

INGREDIENTS
4 pieces of fish (1 serve per person)
4 peeled red tomatoes (or tinned)
1 tbs capers
2 cloves garlic, chopped finely
½ cup of fresh herbs, use 1 or more: parsley, basil, oregano, chopped
2 tablespoons extra virgin olive oil
8 green olives or black olives, stoned

PROCESSES
Preheat the oven to 220°C.
Heat the extra virgin olive oil in a frying pan and pan-fry the fish lightly.
Add a little salt. Remove the fish and set aside.
Add the other ingredients and sauté, until the juice of the tomatoes is
reduced.
Spoon some of the tomato mixture into each mini-casserole. Place 1 piece of
fish in each and top with more tomato.
Either cover with a lid or if using a different type of ovenproof small baking dishes cover with metal foil and bake for 7-10 minutes, depending on how cooked you like your fish.

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