This week we have Tamar from Zak and Tamar’s Fishy Bits giving us a sneak peek at Season 2! When she’s not cooking up a storm in front of the camera, Tamar is Seafood New Zealand’s Principal Policy Manager for Inshore – so she’s as comfortable talking fisheries policy as she is frying fish.
Well, this definitely wasn’t my typical start to the week. Instead of spreadsheets and strategy, I was in possibly the fanciest kitchen in Tāmaki Makaurau Auckland (massive thanks to Blum for hosting us), surrounded by cameras, lights and my favourite partner in culinary chaos, Zak Olsen, former fisherman and now Quota & Supply Support at Moana New Zealand.
We spent two hilarious, full-on days shooting Season 2 of “Zak and Tamar’s…TBD.” Nope, I’m not telling you what the name of this series is just yet – but if you look closely at the photos, you might just spot a clue.
As a former chef, it was a real treat to throw the apron back on, cook some stunning kaimoana, and, of course, torment Zak – an absolute legend behind a BBQ and a silly sausage.
There was a lot of whisking with a mini whisk, BBQ-ing, seasoning, laughing and more than a little sass. Most importantly, there was a lot of amazing food! Honestly, how good is our kaimoana? We’re so lucky here in Aotearoa to have such an incredible range of species – in our recipes we used a real variety, from FloMo-caught kingfish to underrated beauties like pōrae and gemfish – all generously supplied by the awesome Moana New Zealand.
I can’t give away all the sea-crets yet, but the first few recipes will be revealed in the Summer Edition of Seafood New Zealand Magazine. Let’s just say Season 2 is going to bring the heat to your summer cooking.
