Geoduck Chowder


For the spice paste:
  • 1 stalk of lemongrass, roughly chopped
  • 2 keffir lime leaves
  • 2 cloves garlic
  • 1 chili, seeds included or not, depending on preference
  • 30mm chunk of galangal, peeled
  • 30mm root of ginger, peeled
  • Zest of 1 lime
  • Splash of coconut cream to blend (open a 400gm tin and save the rest)
  • Small bunch of coriander
For the chowder:
  • Meat from 3 geoducks
  • Two dozen cockles, quickly cooked in white wine and shelled (save the cooking liquid for the stock)
  • Fillets from 2 or 3 medium white fish (blue cod, gurnard or snapper), roughly chopped
  • Meat picked from the fish heads and frames, cooked in the leftover stock
  • 8 urenika potatoes, cooked in the fish stock
  • 1 onion, diced
  • 1 carrot, diced
  • 2 stalks of celery, diced
  • 30gm knob of butter
  • 25gm flour


For the spice paste: Mix all of the above in a food processor till a paste consistency. Add a little more coconut if needed. For the chowder: In a heavy bottomed pot cook off the onion, carrot and celery in a good splash of olive oil with a pinch of salt, on medium heat. After 2 minutes add the blended spice paste, and cook for a further 3 minutes. Now add the butter, and once that has melted, the flour. This will form a roux, or the base for thickening the sauce, and the consistency should be sticky, but not too dry. You can now start pouring in the stock, a cup at a time, and stirring constantly as the chowder begins to thicken. Once the soup base has the desired consistency, add the potatoes, fish, geoduck and cockles, and cook gently for a few minutes until the white fish has just cooked through. Finally squeeze in half a lemon, season generously with black pepper, adjust salt if necessary (although with the saltiness of the shellfish, not much additional salt should be needed).

Plating Up

Serve with a sprinkling of chopped coriander and large chunks of warm, buttered white bread.

Chef Fred Archer

Fred is all about sustainability; growing and producing his own food and his work at Zatori reflects that commitment to everything organic and permaculture farming methods. His cooking is about fusion with influences from his time in India, UK and as a Sous Chef at Le Bruit Qui Court, Toulouse, France. From Superyachts in the Med to managing the kitchens of two highly successful and well-known restaurants in Nelson, Fred’s skill and passion for cooking is reflected in the way he caters to modern Kiwi dietary trends including vegetarian, vegan and gluten free options. Fred also implemented a food donation programme of fresh baked products for the Nelson Food Bank concentrating strongly on reducing food waste. Having settled in Golden Bay he is now concentrating on expanding his repertoire and pursuing new challenges.

Wine Match

Yealands Pinot Noir
Yealands Pinot Noir
Lifted notes of cherries and ripe red berries with toasty aromas and savoury spice.  The juicy, red fruit flavours lead into a supple palate, with soft tannins. This lovely Pinot Noir won Silver at Mundus Vini 2018 and is vegan friendly!

Zatori Retreat

Looking for the perfect venue for holidays, get-away weekends and special occasions? Located in beautiful Golden Bay, you couldn’t wish for a better location for your wedding, retreat, conference or family reunion. Whether you love adventures and adrenaline-fuelled activities in Golden Bay or nearby Abel Tasman National Park, or seek a peaceful retreat to relax and unwind, Zatori is a great base to stay and go play.