“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)…”

When you crave a curry, nothing else will do. But, you know. Making a ‘proper’ curry, whether Indian or South East Asian, involves loads of ingredients and making a paste from scratch. (Except a Japanese curry, where you just throw a few of those curry roux thingos…