The Marlborough Sounds - Trip 2

Last weekend I was lucky to be a part of another trip to Resolution Bay in The Marlborough Sounds! Friday morning we left Nelson, stopped off at Saint Clair Family Estate on Rapaura Road and enjoyed a lunch amongst the vineyards.

We then made our way to Picton, jumped on a charter boat and arrived to beautiful blue sky at 'The Slade Jetty' later that afternoon. Goodbye civilisation and hello Piney Cove.

The usual activities took place. There was fishing off the jetty and in the dinghy... thankfully no fish hooks in anyone's leg this time.

Once again there were lots of Wekas and sea creatures keeping us entertained.

This octopus and carpet shark became fond of the dead fish tied to the home made flax rope. I believe the males who came up with this invention were described as looking like 'a bunch of school boys'. Very entertaining.

Despite all the sea creature action I was somehow convinced to get in the water. I REPEAT, I was in the water for a whole 10 seconds.. accompanied with squealing, feeling calm and then slight panic as I paddled back to the edge of the jetty.

Food was a big occasion of course, lunch and dinner being a hot topic before breakfast was even finished! This is the part where I get to comment on how amazing all of the meals were. I can't choose which one was my favourite but I need to mention Ruth's curry (which did not contain any curry powder as there should be no such thing) and Mary's cheese quesadillas with avocado and pear salad, she also made this beautiful looking white fish and grapefruit ceviche. See bellow for some recipes.

For morning tea on Saturday we all sat out on the deck with tea and cake followed by opening of presents for Roger's birthday. There was lots of laughter and some appropriate birthday cards.

Saturday night we celebrated with champagne and birthday cake. All in a days work.

I think everyone can agree that the weekend was lots of fun and very memorable. Tom's family make me feel welcome and I feel privileged to be part of such a wonderful group of people.

I'll say it again, can't wait to go back to The Marlborough Sounds!

If you like this post you can read a post about my first trip here.

RECIPES

White Fish and Grapefruit Ceviche

  • 170g firm white fish, cut into 1cm dice
  • 1 ripe avocado, cut into 1cm dice
  • 5 radishes, thinly sliced
  • 4 spring onions thinly sliced
  • 1 stick celery, cut into 0.5cm dice
  • 1 green chilli, thinly sliced
  • 1 teaspoon fennel seeds, lightly toasted and crushed
  • 1/3 cup chopped fresh coriander leaves, plus extra to finish
  • grated zest 1 lime
  • juice 2 limes
  • 1 garlic clove, peeled and crushed
  • 2 tablespoon olive oil
  • flesh of 1/2 grapefruit, cut into 1cm dice
  • 4 small slices sourdough bread, freshly toasted

Put all but last two ingredients in a large bowl and stir gently. Taste, season with plenty of salt and pepper, adding more lime juice if desired. Chill for up to 60 minutes. Just before serving, fold through grapefruit. Sprinkle extra coriander and serve with toast.

Cheese Quesadillas with Avocado and Pear Salad (serves 2)

Salad:

  • 1 avocado, cut into pea size pieces
  • 1 small cucumber, scoop out centre and finely chop flesh into pieces the same size as avocado
  • 2 pears (or peaches), peel and finely chop
  • 6 stalks coriander, chop into small pieces
  • 1 small red onion, peel and finely chop
  • 1 orange
  • 1 lime
  • 1 tablespoon olive oil
  • 1/2 tablespoon honey

Quesadillas:

  • 4 large tortillas
  • 125g feta or ricotta cheese

Marinate fish in lime juice, keep in fridge for 30-60minuites before serving. Turn on grill. Toss everything together gently and squeeze orange and lime juice over, along with olive oil and honey. Season with salt and pepper. Place two tortillas on flat baking sheet. Crumble cheese over them and top with remaining tortillas. Place under grill for a few minutes, turning them over when golden brown and cooking until cheese has melted. Cut into quarters and serve while still hot.

Fish, Potato and Pea Curry (serves 6 as a main course)

Curry Base:

  • 1/3 cup canola oil or ghee
  • 40-50 curry leaves
  • 4 cardamon pods, split
  • 1 cinnamon stick
  • 2 teaspoons black mustard seeds
  • pinch of dried chilli flakes
  • 2 medium onions, roughly chopped
  • 1 1/2 tablespoons finely chopped ginger
  • 1 1/2 tablespoons finely chopped garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon sea salt
  • 800g whole peeled tomatoes, roughly chopped
  • 35g tamarind pulp
  • 1 cup hot water
  • 425ml coconut cream
  • 2 cups fish stock or water
  • 350g potatoes, peeled and cut into medium dice
  • 300g peas

Basmati Rice:

  • 4 cups water
  • 2 cups basmati rice
  • 2 kaffir lime leaves (optional)

To serve:

  • 1kg fish fillets, 2cm pieces
  • 1 teaspoon garam masala
  • juice of lemon
  • 1/2 bunch fresh coriander
  • yoghurt, cucumber, pickles and relishes to serve

Curry Base: Place large saucepan on medium heat, add canola oil. Once oil is hot add curry leaves, cardamon pods, cinnamon stick, mustard seeds and chilli flakes. Stir for a minute, reduce heat slightly. Toss in onion, ginger and garlic, stir and fry for 5-10mins until vegetables begin to caramelise. Add cumin, coriander, turmeric, garam masala and sea salt, stir. Pour in tomatoes, stir and reduce heat to simmer. Break up tamarind into a bowl then pour the hot water over, sit for 5 minutes. Work the tamarind paste away from inedible pips and husk. Pour through sieve into curry. Add coconut cream and stock, let curry simmer for 30 minutes. Add diced potato and cook until soft (20 minutes). Add peas and turn off heat.

Basmati Rice: Place water into sauce pan and bring to boil. Wash rice under cold water. Add rice and kaffir lime leaves, place lid on saucepan, lower heat and simmer for 20-25 minutes. Remove from heat, cover and set aside for 10 minutes.

To Serve: Heat curry base to a simmer, add fish and cook for 5 minutes until fish is cooked through. Sprinkle garam masala over, add lemon juice and fold in coriander. Serve with condiments such as yoghurt, cucumber, pickles and relishes.

Francesca's Breakfast Cereal

  • 1 cup buckwheat
  • 1 cup quinoa, soaked or washed
  • 1 cup amaranth
  • 1 cup coconut threads
  • 1 cup whole almonds
  • 1/2 or 1/4 cup black sesame seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup linseed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamon
  • 1/2 cup apple cider vinegar
  • 1 1/2 cups warm water