Greg James

Nora Creina flamed crayfish baskets

  • Roughly chop the green meat from a Southern Rock Lobster & mix in a bowl with chilli, crushed garlic, diced Spanish onion and ground cayenne pepper.
  • Heat a pan to high & bring some oil to sizzle point.
  • Throw in the mix & cook on high for 2-3 mins, stirring often.
  • Pour in a small quantitiy of good Scotch & ignite, moving the mix around in the pan.
  • Place mix in some mini bamboo baskets with lime wedges, chopped lettuce & diced tomato.
  • Serve with crusty bread and a glass of Pinot Noir.
  • Bon Appétit!

Sultana Point Seafood Pizza

  • Spread several pieces of wholemeal Pita bread with tomato paste.
  • Gently mix some mussels, tuna pieces, calamari, chopped tomato, chopped kalamata olives & anchovies in a bowl with sprinkles of lemon juice.
  • Add the mix over the Pita bread with some shaved Parmesan cheese.
  • Toast in the oven for 15-20 mins.
  • Serve with a class of claret.
  • Bon Appétit!

Abel Tasman's Seared Scallops with chorizo, mash & soya sauce

  • Sear a scoop of scallops in a very hot pan with butter, crushed garlic, chopped parsley & soya sauce, then set aside.
  • Slice some chorizo sausage & also cook in a hot pan for 3 mins with butter & a splash of red wine vinegar.
  • Drain & place on warm plates over a big dollop of mashed potatoes.
  • Add the scallops over the chorizo & serve with a glass of chilled rose.
  • Bon Appétit!

Mouquet Farm tuna carpaccio with prosciutto and caperberries

  • Heat some light olive oil in a pan and cook a sprinkle of chopped onions and caperberrries for 10 mins.
  • Drain and set aside.
  • Lay out some ultra thin pieces of raw tuna (sashimi) with several pieces of prosciutto in a plate.
  • Sprinkle on the onions and caperberries, followed by the drizzle of the cooking mixture.
  • Add parsley to taste and serve with hot buttered toast and a glass of pinot noir.
  • Bon Appétit!

Oscar Hartvigsen’s Danish sardines & prawn toast

  • Drain a tin of authentic Danish sardines, chop roughly 6-10 cooked prawns & make 6 squares of toast.
  • Smear toast with some wasabi paste, top with a cupped lettuce leaf, a sardine & slightly press.
  • Sprinkle with chopped prawns & some chopped raw bacon.
  • Add a splash of Worcestershire sauce and serve with a glass of iced vodka.
  • Bon Appétit!

Blue Crab Glaze

  • Remove the meat from 6 cooked blue crab claws & mix into a small bowl of chopped quandong pieces (orange peel is a great alternative)
  • Add some Caratino oil, chopped chilli & a dollop of light salad cream.
  • Add a dash of scotch & allow to stand for 30 mins.
  • Take your meat & score (cut) horizontally, then press the Blue Crab Glaze & some rock salt into the meat. Roast or fry according to taste.
  • Serve with a glass of Adelaide Hills Grenache.
  • Bon Appétit!

Garfish Rollmops in Vinegar and Caper Berries

  • Wash the clean fillets of gar and pin with a toothpick
  • adding a bay leaf at the end. Place in glass jar & cover with vinegar
  • adding several gently squashed caper berries.
  • Store in the ‘fridge for at least a week.
  • Serve with some cold squares of toast and a cold glass of Otago Bay Sauvignon Blanc
  • Bon Appétit!

Uncle Charlie’s Old Fashioned Seafood Stew

  • Make a slow stock of carrots, leeks, onions, celery & a fish frame.
  • Drain. Cook a range of seafood pieces of squid, fish, mussels, crab & prawns in a light saucepan with olive oil.
  • Gently heat the stock & add some potatoes, the stock veggies, a few leaves of spinach & some tomato paste.
  • Add the seafood pieces & bring to a simmer. Thicken with arrowroot to taste.
  • Serve with a range of herbs such as coriander, salt & pepper & parsley with a glass of pinot
  • Bon Appétit!

Corny Point Spaghetti Marinara

  • Make a fish stock with the frames/skeletons of snapper & chopped carrots, onions & celery.
  • Prepare a mixture of fish pieces, some rough chopped squid, a few whole prawns & two halves of a blue crab.
  • Cook spaghetti in stock, stirfry all the seafood except the blue crab, adding a tomato & coconut mixed paste.
  • Add some finely chopped chilli.
  • Place warmed blue crabs in base of bowl, cover with cooked spaghetti & pour over the seafood mixture.
  • Serve with a glass of 1998 Margaux Premier Grand Cru.
  • Bon Appétit!

Lighthouse Rice with Seafood & Chicken

  • Dry fry some very finely chopped chicken from the legbone area.
  • Add some coriander & parsley flakes (also chilli to taste).
  • Chop up some green prawns, a piece or two of white fish, some mushrooms & add to the cooked & flavoured chicken with a fine sprinkle of peanut oil.
  • Cook some wild rice in a chicken stock, drain & keep hot.
  • Mix the rice with the seafood & chicken pieces & serve hot with a glass of claret.
  • Bon Appétit!

Sweet & Spicy Chips (with your fish)

  • Cut the spuds (Russet Burbank) into lengths & juggle in a paper bag with the spices of paprika & black pepper with a splash of olive oil.
  • Drain, place the chips on an oven tray (single file) & grill for 5 mins, turning once until golden brown.
  • Sweet potatoes are also a good alternative…serve with any fish & a chilled glass of Plantagenet district sauterne.
  • Bon Appétit!