“We’re a long way from the sea — but luckily, we know a couple of good fishermen who frequent the waters around Stewart Island. We trade lamb or Swifty beer for fresh fish and the occasional cray, and when we do, this chowder is on the menu. It’s one of Carlos’ most requested dishes: rich and creamy, loaded with mussels, prawns, chunks of fresh fish (and cray if we’re lucky enough)…”

"Keep the silverbeet stalks for a spring minestrone. Mum always said it was the stalks that were the secret to her minestrone, adding flavour without complicating the other vegetables…"