Paired with the Black Oystercatcher Sauvignon Blanc.

“As for a paring with our Sauvignon Blanc, we pan fry the fish, already filleted and portioned, just in a little olive oil with salt, pepper and a dusting of maize flour.  Playing the wine acidity off to the subtle creaminess of the sauce and highlighting the gooseberries, a fruit that we are now picking by the bucket in the garden.


Place the leeks, lemongrass and Sauvignon Blanc into a saucepan and bring to the boil and reduce by half. Strain the liquid and discard the leeks and lemongrass. Place the liquid back into the saucepan and add the cream, reduce by half again. Add the gooseberry puree and season with the salt and pepper.

Remove from the heat and whisk in the butter one block at a time until melted and you have a glossy thick consistency. Add in some fresh gooseberries as desired and pour over the Yellowtail. Serve with a fresh seasonal salad and garnish with more fresh gooseberries.



6 leeks, sliced

1 bottle of Black Oystercatcher

Sauvignon Blanc

1 stick of lemongrass, bruised to release the flavour

1 cup cream

200g butter, cut into cubes

150g gooseberries, pureed

extra gooseberries for garnish

salt and white pepper