half a head of lettuce
1 small cucumber
spring onion
3 medium tomatoes
1 tin coconut milk/cream
500 gm crab meat or seafood of your choice
salt and pepper

In a large bowl mix chopped lettuce, peeled, sliced and chopped cucumber, roughly chopped spring onion and tomatoes. Add roughly chopped seafood. Shake coconut milk/cream well, add to salad and toss. Salt and pepper to taste.

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6 large gutted paua
1 can of beer
2 onions
2 cloves garlic
2 cups breadcrumbs
1 egg salt

Mince paua and soak in beer for two days. Add chopped garlic and onions and other ingredients. Form into patties and fry in olive oil.

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250g fish fillets
16 mussels
1 ½ litres water
2 tomatoes
2 tbsp tomato paste
2 tbsp flour
15g butter
2 chicken stock cubes
2 tbsp chopped parsley
2 tsp curry powder
salt and pepper

Put fish fillets into a saucepan, add water, bring to boil, reduce heat and simmer covered for 15 mins. Drain fish and reserve stock. Melt butter in saucepan. Add flour and curry powder, stirring until smooth. Add tomato paste, add fish stock gradually, stirring until smooth. Still stirring, bring to the boil so soup thickens. Add crumbled stock cubes, peeled and chopped tomatoes and simmer one minute. Add flaked fish and cleaned mussels. Add salt and pepper to taste. Cook gently and serve topped with chopped parsley.

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Paua is the only shellfish that should not be fed to cats and dogs.

4 paua
1 onion
2 tomatoes
300 mls cream
salt and pepper

Shell paua by using your thumb. Remove and eat the gall sac (Maori believe it is a gift from Tangaroa, God of the Sea, and should not be wasted). Place the paua inside mutton cloth and, using a hammer or knife handle, tenderise the white muscle. Put pan on low heat (if you boil paua you might as well eat your bootlaces). Add any amount of cream and whole paua. Cook for five minutes, add chopped tomato, chopped onion and salt and pepper. Cook for a further ten minutes, or until onion is cooked, stirring frequently.

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700g ms fish fillets or steaks
1/2 cup butter
3 tbsps tamari or soy sauce
1 tsp crushed garlic
1 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
1/4 tsp thyme
1/4 tsp tarragon
1/4 cup sliced mushrooms
1/4 cup chopped spring onions
1 sliced lemon

Melt butter in a saucepan, add tamari or soy sauce and herbs. Lay fillets in a baking pan and pour sauce over fish. Bake 10 to 15 minutes at 140°C. Take out and arrange mushrooms, lemon slices and spring onions on top of fish. Bake until cooked for another 20 minutes or so.

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