This dish is packed with pizzazz from big, bold flavours. Hake fillet is coated in Cajun spice, charred to smoky perfection, and surrounded by a lemony pea and coconut milk purée. With a warm side of saucy butter beans, garlic, roast cauliflower, and crème fraîche.
This warm and flavourful Balti coconut sauce compliments the flakey trout beautifully. The Balti curry paste has hints of ginger, garlic, fennel and cardamom. Served over silky noodles with pak choi and spring onion.
Set off on a Cape Malay taste adventure with these warm, decadent flavours. The meaty texture and mild sweetness of Swordfish is enhanced by crispy lentils, fluffy basmati, and a sweet, spicy sauce.
The perfectly light, protein-packed centerpiece for a hearty meal, this line-caught hake is basted and baked in a yoghurt, harissa, and lemon sauce. With dazzling flavours from basmati cooked in Morrocan Rub, roast leeks, almonds, and dried cranberries.
A mound of bouncy black rice speckled with flavourful charred corn, cabbage, and carrot, and covered in fresh and zesty edamame bean slaw. All topped off by the star of the show: moreish smoked trout fish cakes, pan fried in a sticky sesame-soy glaze.
After a nourishing, easy dinner? Get all that and more with this beauty! Hake fillet is brought to life by a classic sesame-soy marinade, then coated in seeds and fried to crisp perfection. With sushi rice, the zing of a veg pickle, and a kewpie-wasabi kick.
What better way to enjoy your favourite fish than in the style of Neill Anthony! Cooked low and slow, we’re giving this tender trout the flair it deserves with a salad of green beans, crispy lentils, and citrus dressing, as well as decadent dollops of That Mayo infused with chilli and lime.
We love that Vietnamese cuisine embraces big, bright, and dazzling flavours. This Vietnamese-inspired marinade certainly is a good example; packed with fish sauce, honey, lime zest and chillies, it hits all the right notes. As it thickly coats the chicken it has a major flavour impact in a short amount of time. Served with a … Read more
This dish takes one’s palate on a flavour journey – from the fresh turmeric & curried yoghurt, the toasted whole spice-coated hake, to the oven roasted smoky aubergine & onion medley with pops of sweet sultanas and crunchy flaked almonds. Enjoy the ride, Chef!
Packed with omegas, this trout dish will leave you totally ‘in the pink’. Here, your favourite fish is enhanced by Cajun spice and served with fresh leaves, creamy hummus, flaked almonds, and a tangy honey and sherry dressing.