Saturday 6th May 2017
10:00 am - 4:00 pm, Coromandel town
photo: © Geoff Ball
With its pristine waters our Coromandel Harbour is renowned for its mussel and oyster farms, as well as being a great place to haul out your line and catch some fish.
Come up and share in this festival celebrating our wonderful culture around seafood. This year sees the inaugural event right in our town, with a great variety of offers. Don't miss out!
This is a family friendly event, rain or shine.
Taste the local delicacies, find out about great ways to cook them, and watch the local chefs create their own unique dishes. FInd out abou sustainable practices.
Pacific Oysters grown right here at our doorstep. See how to best open them, find out when ther best season is and be able to say the world is my osyter.
Snapper, or tamure in Maori, is our most popular food fish. It is found throughout the country, but is most abundant in the north.
Try this delicious recipe by our celebrity chef - Derek the Chef!
1 ¼ - cup Milk
1 x small Onion
2 – Masterfoods Whole Cloves
1x Masterfoods Bay leaf
6x Black peppercorns
30 grams Flour
2x Tbsp. Cream
60 grams Cheese (Gruyere)
Pinch Masterfoods Paprika (Garnish)
Fresh salad Greens
6x Plum Tomatoes
Masterfoods Sea Salt.
Masterfoods Fresh black pepper grinder.
Olivado Lemon infused Avocado Oil
Cut the Lobster in ½ and remove the blue vein, next remove the meat from the tail. Cut into cubes. Remove all of the body matter leaving just the shell. Wash, Pat dry and set aside. Place the cloves, onion, bayleaf and milk into a pot and bring to the boil. Remove from the heat and cover. Leave for 30 minutes while you prepare the rest of the dish. Place the butter into a fry pan and melt, then add the flour. Cook until foaming stirring all the time. Pour the milk mixture through a sieve and add to the flour and butter mixture. Return to the heat and cook until the mixture starts to thicken. Check the seasoning and add Masterfoods freshly ground black pepper and Sea Salt if required add nutmeg and simmer. Fold in the diced lobster tail meat and warm through. Spoon into the shell of the body and tail, then sprinkle with cheese and place under grill until cheese is golden.
Sprinkle the paprika over the top and serve with fresh salad greens, plum tomatoes and an Olivado Lemon infused Avocado Oil.
Derek the Chef
A great day to come and join in the festivities & taste the local delicacies.
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