Paua burgers recipes

Taste of Auckland 2016 – the run down

Taste of Auckland 2016 – the run down

Monique Fiso was the chef for Thursday’s sessions and her paua porridge with barley and cuttlefish ink was a delicious take on this often overlooked (or placed in the “too hard basket”) New Zealand ingredient
Indian Summer

Indian Summer

 One tip I got before I went was to order the Paua Ravioli, if it was on the menu, and it was so amazing I still dream about it now

Monteith’s wonderfully wild feasts

The Tasting Room, Wellington – chefs Len Baldwin and Janet Grey’s Never Deer to Poach a Paua features venison wellington with mushroom and porter duxelle, alongside paua tortellini, braised savoy cabbage and served with truffle pinot and porter jus