KARENA AND KASEY’S KAIMOANA FEAST
Karena and Kasey Bird share their recipes for a kaimoana feast. All seafood can be ordered via Yellow Brick Road - a sustainable fish supply business that can deliver directly to your door.
OYSTERS AND KONO ROSÉ MIGNONETTE
1 doz of freshly shucked oysters
¼ cup finely diced shallots
¼ cup white wine vinegar
3 tbspn Kono Wines Pinot Rosé
White Pepper
Method
Mix together the shallots, vinegar, wine and pepper and serve with the freshly shucked oysters
GRILLED CRAYFISH TAILS
4 crayfish tails (cut in half)
100gm soft butter 2 garlic cloves crushed
Your choice of fresh herbs (chopped)
1 tsp chilli flakes
Lemon to serve
Salt and pepper
Method
Mix together the butter, garlic, herbs and chilli flakes
Spread the butter mixture on to the cray tails
Heat a pan or bbq and fry until they crayfish is just cooked through, this should only take around 5 mins depending on how big your crayfish are
Finish with extra fresh herbs and season to taste. Serve with lemon
Serve with the Kono Wines Sauvignon Blanc
PAN-FRIED FISH WITH PĀUA AND TUATUA SAUCE
For the fish
4 fillets of fresh fish 1 cup of flour
Salt and pepper
1 tbspn butter
1 tbspn oil
For the Pāua and Tuatua sauce
½ onion diced
1 clove of garlic minced
1 punnet of minced Pāua
½ cup Kono Wines Chardonnay
16 Tuatua ½ cup cream
Method for the Pāua and Tuatua Sauce
Pan fry the onion and garlic and cook until translucent, add the paua and cook until just golden
Add the Kono chardonnay and cook for 1 min.
Add the Tuatua and cover with a lid. Once the shellfish are just beginning to open finish with the cream.
Add fresh chives
Method for the fish
Put the flour on a flat plate and season with the salt pepper.
Dust the fish in the flour.
Heat a pan on medium and add the oil and butter.
Cook the fish for 2-3mins on each side until just cooked through Serve the fish topped with the sauce
Served with the Kono Wines Sauvignon Blanc