Pushing the Boat Out

New Zealanders typically have an abiding affinity with the sea. The ocean has influenced the commercial, cultural and recreational lives of Kiwis for generations, and our love of seafood – or kaimoana, ‘food of the sea’ – knows no bounds.

While fish and chips wrapped in newspaper, eaten on the beach with a bit of sand for good measure, will forever be one of our national culinary treasures, chefs around the country are pushing boundaries in restaurant kitchens as they put their creative twists on seafood dishes.

To mark this 21st edition of Waterfront magazine, editor Jody Robb asked three leading New Zealand chefs to create a celebratory seafood-themed dish for readers to try at home.

So, next time you want to push the boat out in the kitchen, try your hand at these fabulous dishes and get ready for the accolades that will follow…

Soul Bar and Bistro - Grilled scampi, shaved cauliflower salad with lemon butter sauce

Depot Eatery and Oyster - Whole barbeque kahawai with baba ganoush and tarator salsa

Hopgood’s - Crispy prawns, melon, goat’s chees and green gazpacho

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