Sashimi Geoduck


  • 3 geoducks
  • 2 carrots
  • Kawakawa leaves and dried Kawakawa berries (3 of each)
  • 1 lemon
  • Assortment of garnishes: sliced radish, broccolini florets, borage flowers, truffle oil.


Bring a pot of water to the boil with 3 kawakawa leaves, 3 dried kawakawa berries and half a lemon. Blanche the whole geoducks for 10 – 15 seconds only, depending on size, then lift out with a slotted spoon. Keep the liquid for the chowder stock. To prepare the geoducks, remove the shell, and peel the outside skin layer from the main syphon, then separate into the three main components, cleaning off any sand or silt as you work. The syphon can now be very thinly sliced for the sashimi element, presented and garnished as desired; retain the meatier parts of the clam for the chowder. For my dish I made a very simple carrot puree – two fresh carrots, peeled and finely sliced, just covered in water in a small pot and boiled until soft, modestly seasoned with salt and ground white pepper, then pureed.

Plating Up

Arrange everything beautifully and enjoy!

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.