Recipe: Turbot with Oyster & Hollandaise with Broad beans & peas (Foam of Pods)
Serves 4
Ingredients
350 g Turbot - Filet no skin or bones
4 Oysters - out of shell roughly chopped
1 Shallot - brunoises
1 Chives - finely cut
1 tsp Mayonnaise
Pinch Lemon Zest
Hollandaise
2 Egg yolks
100 g Butter - clarified
1 tbsp Vinegar
Pinch Salt
Broad beans
Peas
Pea feathers
Foam
2 Shallots
100 ml White Wine
600 ml Chicken Stock
150 gr Peas
Bean pods
125 gr Butter per 500 ml liquid.
Process
Filling - Fish
Mix oyster, shallot, chives, mayo and zest. Put into pipping bag. Portion the fish into 90 gm pieces, preferably triangles. Cut a pocket into the pieces and fill with the oyster mix.
Hollandaise
Wisp a sabayon in a bain-marie with yolk, vinegar and salt. Add butter little by little while whipping. Season at the end.
Beans
Break the beans out of the pods by pushing it through the shell. Blanch the beans for 10 seconds and squeeze the inner bean out of the skin.
Foam
Sautee shallot in a large based pot. Deglaze with the wine, then add stock. Bring it to boil and add the peas and bean pods. Cook for 2 mins and strain. Spread the green stuff on the tray and cool it down. When cold, blend it all. Strain and season. Add 125 g butter per 500 ml.
At Service
Bake the fish at 80 degrees for 16 minutes.
Add the beans and peas to the hollandaise with a bit of fine cut chives.
Spoon the hollandaise in the base on a large serving bowl.
Put the fish on top and garnish with pea feathers.
Poll: Should the government levy industries that contribute to financial hardship?
As reported in the Post, there’s a $30 million funding gap in financial mentoring. This has led to services closing and mentors stepping in unpaid just to keep helping people in need 🪙💰🪙
One proposed solution? Small levies on industries that profit from financial hardship — like banks, casinos, and similar companies.
So we want to hear what you think:
Should the government ask these industries to contribute?
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59.9% Yes, supporting people is important!
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25.8% No, individuals should take responsibility
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14.4% ... It is complicated
Flower Pressing Workshop
Step back in time and discover the delicate Victorian art of flower pressing at Howick Historical Village.
Explore the gardens, gather flowers and foliage, and learn how to press and preserve them as keepsakes, just as the Victorians once did. Historical interpreter Ruth Page will guide you through the process and share tips for the best results.
📅 Dates:
• Saturday 21 March
• Saturday 28 March
• Saturday 11 April
• Saturday 18 April
⏰ 1:30–3:30pm
💲 Cost:
$28 (bring your own heavy book)
$42 (flower press included – yours to keep)
🎟 Includes entry to explore the Village (open 10am–4pm)
📩 Bookings essential – places are limited
A relaxing, creative afternoon surrounded by history and gardens — perfect for nature lovers and craft enthusiasts alike
Late Summer Harvest!
Experience a sun-kissed day at Howick Historical Village, celebrating the last of summer's bounty. Explore how the season’s harvest was gathered, preserved, and enjoyed in the 1800s, before the season changed.
The end of summer was a time to enjoy long, warm, dry days but also to prepare before autumn crept in. Pantries were filled as food was preserved, boots were waterproofed, curtains rehung. Honey made by busy bees all summer, was extracted from the hives.
Join us to experience the gentle turning of the seasons, where work and pleasure met, and the closing days of summer were truly cherished! Churn cream into butter or attend a Victorian school lesson. See the blacksmiths and woodturners at work and learn the art of bookbinding. Meet the Village beekeeper in a talk at 2 pm. Taste fresh baking, hot from the coal range in Puhi Nui Homestead and the bread oven. Visit the sweet shop filled with old-fashioned lollies and fudge!
With games, crafts and performances by Morris dancers at 11:00 & 12:00, and the bagpipe band at 12 pm and plenty to entertain all ages, this will be a Live Day not to miss!
Admission: adult $18, student/senior $14, child $10, family $46. Child under 5 years, members & annual pass holders - free entry.
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