BBQ Snapper

With these beautiful long summer days drawing to an end, many keen fishermen are eager to spend us much time out on the boat before winter sets in. Having exhausted their BBQ repertoire over the past couple of months, here is a great way to enjoy the catch of the day!

Begin with a whole snapper, gutted and descaled.

Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.

Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.

Oil two large sheets of foil, place the fish on one of the oiled sheets, and place the other sheet of foil over the top, oiled side facing down.  Crimp the edges of the foil to seal.

Crimp the edges of the foil to seal

Place the fish on the hot plate in a hooded oven and cook on medium heat for approximately 20-30 minutes.

Peel back the foil!

Once cooked, peel back the foil and place the fish on a platter and scatter with coriander.

Panfry off Asian pancakes (Paratha) until crispy. These can be purchased from most Asian supermarkets.

Prepare accompaniments such as kimchi, coriander, lime wedges, sprouts, Japanese mayo, sushi rice and Nam Jim dressing.

BBQ Snapper, nam jim dressing and accompaniments

Dress the fish with lashings of Nam Jim, then place fish and accompaniments in the middle of the pancake and fold in half.  Enjoy!

1x red chilli

Recipe for Nam Jim Dressing

1x garlic clove

1x tbsp fresh ginger

¼  cup coriander

150 gr brown sugar

4 tbsp fish sauce

4 tbsp lime juice

Chop chilli finely (remove seeds).  Peel and finely chop ginger, garlic and coriander.  Mix all ingredients together.  Set aside and leave for 12 hours before using.

BBQ Snapper

Here in the Hawkes Bay we have been enjoying some beautiful summer weather with temperatures soaring above 30 degrees, and it therefore seems very fitting to be cooking outside and making the most of these glorious mild evenings.  Even though the mere male is very comfortable his place in front of the BBQ grill, here are a few friendly tips to seal in all those delicious flavours and keep your meat succulent and flavoursome;

  • Start with a very hot grill
  • Remove your Protein from the fridge in advance, because meat is best cooked at room temperature
  • Season the meat with salt, pepper and a little oil. (Avoid oiling the grill because it can burn and char the meat).
  • Turn the protein only once.  Leave it on the grill until you can remove it easily to cook the other side.  If it sticks, it isn’t quite ready to be turned, so leave it for an extra minute.
  • The protein is Medium Rare when blood starts coming to the surface.
  • Good old Watties are a staple at most kiwi barbeques, however there are many different options to add flavour to your BBQ. Above all, you will impress your friends!

Chimichurri sauce is the perfect way to add flavour and freshness to proteins without over powering them.  This sauce is traditional of Argentinean BBQs, similar to pesto and is gluten free!


Chimichurri Sauce

1 cup Flat leaf parsley

2 Tbsp fresh oregano

2 tsp crushed garlic

¼ cup olive oil

2 Tbsp red wine vinegar

Salt and pepper to season

1 tsp fresh chilli or ½ tsp dried chilli.

Put all ingredients in blender and blitz, season to taste.

This sauce is beautiful served with BBQ Lamb rump, fresh lettuce, coriander, and pomegranate seeds with a drizzle of fresh lime juice.


BBQ Snapper

Spice dusted lamb, Indian potato cake, pea herb dressing tomato jam and Quinoa Feta balls

This beautiful dish currently features on the Summer menu at Church Road Winery Restaurant, Taradale, Napier, and was created by our Executive Chef, Jenny Parton.

The Quinoa feta balls are a delightful accompaniment to the dish.  The crispiness of the quinoa and the soft “melt in your mouth” texture of the feta is a pleasure on the palate.

Quinoa Feta balls are a perfect accompaniment to your Antipasto platter, a tomato and basil salad, a cheeseboard or  a beef or lamb dish.  Try out this simple recipe, and wow your guests at your next dinner party!

6 garlic cloves, peeled and crushed

1 tsp Rosemary

150gr Feta

1/2 cup quinoa

Cook black quinoa.  Dry off and fry in deep fryer or a pot of hot oil with a metal sieve until popped.

Whip feta with a fork, mix with crushed garlic and rosemary. Chill down.  Roll into balls and before placing on your plate,  coat in crispy black quinoa.


BBQ Snapper

Peanut Butter Ice cream recipe

Peanut Butter Ice cream Recipe Courtesy of “Duck and Waffle” by Daniel Doherty

Here at Dish, we are always experimenting, trying new recipes, combining tastes and ideas to create new and tasty menus. And this is one of our new favourite recipes….

The recipe for this sumptuous and highly addictive Peanut Butter Ice cream is out of one of my all time favourite cookbooks “Duck and Waffle” by Daniel Doherty , and it is a compilation of recipes and dishes at the infamous 24/7 London Restaurant “Duck and Waffle” .

We are well and truly addicted to this ice cream and wanted to share the recipe with you!  Here we have combined it with a rich White Chocolate mud cake, Berry Coulis and Fairy Floss.  You could also make it into an Ice-cream sundae for the kids topped with caramelised nuts such as hazelnuts, almonds or peanuts, drizzled with chocolate sauce and topped off with a healthy dollop of whipped cream! Yum!!


500ml milk

500ml double cream

1 vanilla pod

190g caster sugar

4 tablespoons good quality smooth peanut butter

10 egg yolks


To make the ice cream, bring the milk, cream and vanilla to the boil in a large saucepan.  Meanwhile, put the sugar, peanut butter and egg yolks into a bowl and whisk very well. (Sugar absorbs moisture, and if you don’t mix straight away you will have pieces of dried egg yolk where all the moisture has been removed by the sugar, so beware!)


Once the milk and cream comes to the boil, pour half in to the yolk mix and whisk together.  Pour this back into the remaining milk and cream in the saucepan and heat until gently thickened.  You can use a thermometer to check this. (84°C is the correct temperature – any higher and the eggs will scramble and the ice-cream will be lumpy) Alternatively if you don’t have a thermometer, cook until the mixture coats the back of a wooden spoon and stays there without running off straight away.

Strain the mixture and transfer to another bowl to stop it cooking, then cool and churn.


If you don’t have an ice-cream machine, freeze the mixture in four batches and once frozen, blend in a food processor. Return to the freezer after blending.

BBQ Snapper

Barbeque Spiced Pig's Ears

A strange recipe I know, but these crispy, salty, sweet and smokey pigs ears are incredible! I love challenging people out of their comfort zones with food, and recently did so with these at a dinner party. Reluctant to try them at first, my guests were all brave and needless to say, there were none left over!

Try the recipe, it is well worth it.  This recipe is out of one of my favourite cookbooks “Duck and Waffle” by Daniel Doherty , and it is a compilation of recipes and dishes at the infamous 24/7 London Restaurant “Duck and Waffle”

The spice mix is also fantastic on chicken, lamb or beef.


Serves: 6 as a snack

Day 1

Preparation Time: 20 minutes

Cooking time: 3 hours


Day 2

Preparation Time: 5 minutes

Cooking Time: 4 minutes


For the pig’s ears

6 pig’s ears, washed

1 onion, peeled

2 sticks of celery

2 carrots, peeled

2 bay leaves

1 sprig of fresh thyme

10 peppercorns

Vegetable oil, for deep frying

Plain flour, for dusting

Sea salt


For the spice mix

60g smoked paprika

20g onion powder

20g garlic powder

40g table salt

60g light brown sugar


Day 1

Give the ears a good scrub in cold water.  Place them in a saucepan and cover them with cold water.  Bring to the boil, then pour off the water and transfer the ears to a clean saucepan.  Fill with fresh, clean, cold water and add the whole vegetables, herbs and peppercorns.  Slowly bring to the boil, skimming constantly.  Once at the boil, lower the heat to a simmer and cook for 3 hours.

Allow to cool in the cooking liquid, then lift out and place on a baking tray lined with grease proof paper.  Place another sheet on top, and lay another tray on top of that.  Place in the fridge, and put anything heavy you may have on top – this could be a few tins or a couple of plates.  Leave overnight.


Day 2

Heat the oil to 180`C in your deep-fat fryer or in a heavy based saucepan.

When the ears are cold, they will be nice and firm; this makes them much easier to cut.  Slice them as thinly as you can, aiming for 1-2mm thick, and dust with four. Shake off the excess and place in the fryer for 3-4 minutes, or until crisp.  Be careful of any spitting fat here, and have a lid or splatter screen ready to slip on top of the fryer once the ears go in.

Keep an eye on the temperature of the oil, as it can sometimes drop when you add the ears.  If it does, just tweak it up to 190`C so it regulates itself.

Remove from the fryer, place on a plate lined with kitchen paper to drain any excess oil, then transfer to a mixing bowl. Mix all the spice mix ingredients together. Add 2 teaspoons of the spice mix to the ears, shake them around until all of them are coated, and add a little sea salt too.

If you would like a copy of this fabulous book for yourself, you can find it at the Book Depository following the link.

BBQ Snapper

We are excited to share the recipe for our Thai Style Market Fish Salad which is currently featuring on the menu at Church Road. We love this Dish, it has delightfully crisp fresh flavours, making it the perfect meal this summer!
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