It is primo to eat a paua whole - wrap it in clingfilm, bash with a rolling pin to tenderise, dust with flour and finely grated parmesan cheese and then and pop it onto the barbecue. Serve with lemon ...

Roughly chop paua and throw all ingredients except oil and lemon in a blender. Heat oil in a hot pan, grab spoonfuls of the paua mixture and plonk them in the hot pan, squashing them gently to make ...

Amisfield - Food, Wine and Stories from Central Otago celebrates 25 years of the iconic Queenstown winery, and 10 years of the bistro 45 minutes down the road. We speak to head chef Jay Sherwood in ...