Mussel and Wakame Fritters with Wakame Salsa and Wasabi Aioli

Chef: Melody Penton

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Aged Kahawai Sashimi

Chef: Tom Hishon

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Seared Gurnard with Scallop and Salsa Ceviche

Chef: Peter Gordon

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Bourbon Smoked Brown Trout

Chef: Alistair Wilson

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Crayfish Agnalotti

Chef: Rob Cullen

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Maple Miso marinated Rainbow Trout, grilled on a cedar board

Chef: Anthony McNamara

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Kina and Paua Chawanmushi

Chef: Shawn Coulston and Josh Ross

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Paua Ravioli with Porae and Rukau

Chef: Nathaniel Blomfield

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Nappe Hapuku with Sweetcorn, Otago Cockles and Yuzu

Chef: Ryan Moore

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Truffle Poke

Chef: Nakoa Pabre

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Kiwi Fish and Chips

Chef: Nicole and Dana

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Squid Luau (8 Servings)

Chef: Eddie Mafnas

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Masak Santan Lemak Ikan Cili Cekur

Chef: Shyleena Faridah Hope

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Geoduck Chowder

Chef: Fred Archer

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Sashimi Geoduck

Chef: Fred Archer

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Charcoal Papio

Chef: Michael Mu San

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Poisson Cru Au Lait Coco & Sashimi Tahitian Style

Chef: Poerani Durand

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Crispy Skinned Trumpeter with Paua Bonbons and Smoked Bluff Oysters

Chef: Simon Henry

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Traditional Niuean Umu

Chef: Vic and Tony

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Kingfish with Kawakawa Chimichurri

Chef: Dean Thompson

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Trevally Fish Curry

Chef: Dudley Tevata

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Nori Crusted Wild Salmon On An Escabeche Of Pickled Vegetables

Chef: James Draper

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Pan fried Snapper With A Smoked Tomato Butter Sauce

Chef: Mark Southon

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Coconut Snapper Ceviche and Snapper with Tomato Butter Sauce

Chef: Mark Southon

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Crispy Skin Hapuku, Kamokamo, Corn and Tomato Salsa And Kawakawa Hollandaise

Chef: Jono Marr

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Spicy Pan Fried Parrotfish

Chef: Thomas Koteka

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Crispy Skin Pink Mao Mao Fillets In Kelp Butter

Chef: Tom Boyce

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Wai Tom Donu (Water, Dip, Coral Trout)

Chef: Lance Seeto

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Steamed Surf Clams With Spicy Sausage & Peas

Chef: Anthony McNamara

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Seared Scallops With Greek Yoghurt & Chilli

Chef: Anthony McNamara

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Fish Tacos With Corn Tortilla-Crumbed Kahawai

Chef: Anthony McNamara

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Snapper W/ KawaKawa Salsa Verde, Kina Beurre Blanc & Urenika Potatoes

Chef: Dan Fraser

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Lemon Pepper Carpaccio W/Sweet Soy Sachime, Orange Jus & Wasabi Mayonasie

Chef: Javed Khan

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Pan Fried Wahoo W/Prawn & Chilli Salsa & Vanilla Coconut Sauce

Chef: Mike Fosbender

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Steamed Mahimahi With Coconut Rice & Tempura Crab

Chef: BJ Rex

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Cerviche, Solomon Island Style

Chef: Local tribe

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Whole Rainbow Trout W/Prawns & Confit Potatoes

Chef: Gary Savage

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Seared Tetaki Dogtooth Tuna On Kecap Manis Sauce

Chef: Russ Housby

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Blue Cod & Green Shell Mussels With Black Garlic Cioppino

Chef: Bradly Hornby

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Preparation Techniques For Perfect Sashimi

Chef: Yuichiro (Hage) Kishi

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Chargrilled Flathead & Squid-Noodle Salad W/Genmaicha Fish Tea

Chef: Zeb Gilbert

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Ray McVinnies’ Brazilian Fish Soup

Chef: Ray McVinnie

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Fijian Style Scallop Vakalolo

Chef: Aaron Gascoigne

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Tealeaf Trevally Fish Tacos

Chef: Dan & Steph Mulheron

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Pan Seared Blue Cod, Garlic Ribbon Vege, Marscapone And Herb Crushed Potatoes With Beurre Blanc

Chef: Ryan “Muzza” Murray

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Crayfish Kokoda

Chef: Ryan “Muzza” Murray

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Zuppa Di Pesce Alla Siciliana (Fish Soup Of Sicily)

Chef: Luca Villari

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Peter Gordon’s Kingfish Tofu Curry

Chef: Peter Gordon

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Crayfish Risotto

Chef: Anthony McNamara

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