Serious salmon

One of the best things about living in Chinatown – other than the street karaoke – is the wet market, where Kai Ora bought huge, luscious salmon fillets for $10 a pop this week. Joseph poached them in New Zealand Oyster Bay sauvignon blanc (thanks Duty Free Shopping) with shallots, garlic, peppercorns and Thai basil and served it up with bok choy in oyster sauce and a fluffy kumara mash.

For some in the Whare, it served as the perfect starter to a night of “refreshing” cocktails in the Arab quarter (more on this later), and for others, to a night on the couch. Bliss.


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