Tandoori-spiced Lake Taupō brown trout seared crisp, served with mint raita, tomato-cucumber kachumber, and cumin basmati rice. Full method and ingredients for four.
Kawakawa and mānuka honey glaze sears Lake Taupō brown trout. Served with kūmara purée, watercress salad, and toasted pumpkin seeds. Full method for four.
Vietnamese claypot caramel braises Lake Taupō Chinook salmon in fish sauce and palm sugar. Served with coconut rice and pickled daikon. Full ingredient list and method for four.
Thai red curry coconut sauce poaches Lake Taupō rainbow trout. Jasmine rice, bamboo shoots, snake beans, Thai basil. Full ingredient list and method for four.
Miso-glazed Lake Taupō Chinook salmon seared crisp, served with cold soba noodles, edamame, quick-pickled cucumber, and sesame dressing. Full method for four.
Baked rainbow trout with lemon, garlic, and dried Greek oregano, served alongside crispy roasted potatoes and a crunchy tomato-cucumber salad. Full ingredient list and method for four.
Chermoula-marinated Lake Taupō rainbow trout baked with preserved lemon, served over saffron couscous with harissa yogurt and fresh herbs. Full method for four.
Korean gochujang-glazed Lake Taupō brown trout with quick-pickled mooli and carrot, steamed sesame rice, and roasted seaweed. Full step-by-step method and ingredient list for four.
Pan-seared Lake Taupō brown trout fillets marinated in chipotle and lime, served with raw tomatillo salsa, cumin black beans, and warm corn tortillas. Full method for four.
Horopito-crusted Lake Taupō Chinook salmon with kawakawa butter, smooth kumara purée, and a sharp watercress salad. Full method and ingredient list for four.
