Goat Island is only 10 minutes drive from home and the first marine reserve in New Zealand established in 1975. Even though overcast and a little drizzly that day, it was a rewarding, short (45-minute return) walk with a wonderful look out and bench to marvel and ponder at the choppy sea. Little Barrier island is faintly seen in the distance.
The University of Auckland’s Leigh Marine Laboratory is based next to the reserve.
- Homemade guacamole (see below)
- Fresh rocket leaves
- 1 fillet of grilled snapper (cheated, bought from local chippy)
- 1 rice wrap (sadly only 70% rice flower, rest is wheat)
- 1 avocado
- 3 cloves of smokey garlic
- juice of 1 lemon
- 3 cherry tomatoes
- cracked black pepper
- himalayan salt
This is a quick lunch for when you’re starving and you happen to have an amazing Fish & Chip shop up the road who can grill the fish while you’re checking email:)
Once home all you have to do is prepare the guacamole. I like using smokey garlic because it gives it more flavour and bite. I’m lucky to be able to purchase this garlic from the local Saturday farmer’s market. The fish is also locally sourced and fresh, an advantage of living by the sea.
This is more of a special treat as I’m mostly vegetarian.
For those calorie-conscious, this rice wrap which is an Australian brand is only 68 calories and tastes really good.
- 1 tbs organic raw cacao powder
- 1 banana
- 1 cup chilled yogurt with live cultures
- 1 pack of fresh organic berries
- a handful of frozen organic mixed berries
- 3 ice-cubes
If you like things sweet you could add a tsp of honey. Once all processed in a high speed blender I pour in a large glass that I have previously placed in the freezer. I’m still in the lookout for the perfect straw. This one is made out of paper and looks pretty but sadly suction is poor:(
Good energy booster and filling. Ideal for 4pm to keep you going till dinner.
- 1 pack halloumi (preferably goat’s cheese)
- 1 cup black rice
- 1 packet of wild rocket
- A handful of sesame seeds
- 1 avocado
- Juice of one lemon
- Iliada Extra Virgin Greek olive oil
- Cracked black pepper & himalayan salt
- 3 cloves of smoky garlic
- Fresh basil
First cook the rice. This particular kind requires more water than the usual 1 cup of rice to 2 cups of water; more like 3-4 cups of water. Meanwhile, in a large bowl mix the avocado, rocket leaves and crushed garlic. Add the juice of one lemon and set aside. Once the rice is cooked (takes about half an hour), grill the halloumi. I use a non-stick heavy frying pan, no need to add oil. Keep turning till it’s nice and golden on both sides. Put the halloumi aside and in the same frying pan toast a handful of sesame seeds. Add the rice, halloumi and toasted sesame seeds in the salad bowl and springle a generous amount of Greek olive oil, cracked pepper and salt. Toss well. You could display a couple of pieces of halloumi with basil leaves on top otherwise it’s impossible to detect the halloumi till you taste it:)
Serves 2 (hungry people)