Thursday, 28 August 2014

The Whale

Flying Wok trips involve card playing (Black Bitch) and the telling of jokes. Most of the jokes should not be repeated here as they are usually rather rude. The jokes are repeated regularly, and so many of them now have numbers.
The joke teller says "Number #17 " and all laugh out loud.

However this joke has a nautical flavour and is CLEAN! :-

Once there were three men in a boat. A whale came along and swallowed them The situation was serious.

"We must get out of this situation. "

The first man, an Englishman said "I know. I will smoke my pipe and the whale will cough us out." 

This plan failed as the whale refused to cough,

"I know" said the second man, a Scotsman, "I will play my bagpipes and the whale will get sick and vomit us out" 

This too failed to produce the desired result as the whale tolerated the bagpipe sounds without vomiting. It was made of stern stuff!

The third man was Welsh.

 "I know. Let us all sing" he said. 
"And what will that do?" asked the other two.

"I don't know but we always sing in W(h)ales"

Wednesday, 27 August 2014

Ship Cove

Captain Cook came here in 1770. We followed up in 2014 - a little late for the party, but the weather in Cook Strait was not very conducive to fishing.

Nimrod at Ship Cove

Ship Cove jetty

History 101

Ship Cove is the start of the Queen Charlotte walkway.

Strait ahead 2014

The Flying Wok team decided to try another fishing spot, and so booked a trip with Dave Fishburn - two days fishing with grouper the target species and three nights stay at Endeavour Lodge. The FW team were a bit tardy in replying to the summons for a trip in August and so the numbers were filled out by gentlemen from the Motueka RSA fishing club and Jim, another Nelson ring-in. 







The team set sail on a Tuesday afternoon and drove to Picton, stopping in Havelock for our usual lunch at the Brick Oven. 

We drove on to Picton, where we met Dave Fishburn and FV Nimrod at the wharf, next to the ferry terminal. We unloaded our gear (food, booze, and the Wok) aboard the boat and sailed to the Endeavour Lodge in Endeavour Inlet. 

Along way we caught scallops for tea in the Bay of Many Coves

We met Corky's cousin beside the path as we walked from the jetty to the motels. 

Our Accomodation - Endeavour Lodge

Cooking on the Wok

Lunch sandwiches
We started out on Nimrod early (0700hrs) the next day for Cook Strait and a spot of Grouper fishing. The fish were not very forthcoming and the weather was packing up so we retreated to catch some Blue Cod - in "the slot" (30-35cm in size) After catching many cod that were either too small or too big we filled our quota of 2 per person and tried for "other species" The Gurnard, Tarakihi and Snapper were not very forthcoming. 

Grouper in Cook Strait


Filleting Grouper


What is it?

Scallop opening

Grouper cheeks

Boys with their toys

Calmer waters

Captain collander

Hello little crab!

Nimrod at Endeavour Lodge jetty

Mode 1

Bruce takes a picture

Packing up the Wok

Arriving back at Picton

Dividing the spoils at the dead centre of Nelson

Tuesday, 1 April 2014


At Waitata Bay there were once three little (?) pigs. 2 Kune-kune pigs and a Captain Cooker. 
The Captain Cooker got a little stroppy and ended up in Micheal's freezer. One of the Kune-kune pigs became sick and eventually died in March 2014.
The pigs were described as being the most photographed pigs in the world. They would greet the mail boat at the jetty each week and would take dog biscuits from the hand of the numerous tourists who came on the boat. 
The Kune-kune pigs were always hungry and would eat every bit of food offered to them (except limes). Leaving the door of the lodge open would result in anything edible (like a bag of spuds) being eaten.
The remaining pig is now quite old and will be missed when she goes. 
All scraps gratefully received

Waiting at the jetty.
Once there were two Kune-kune pigs.

Pig snout.

Monday, 31 March 2014

Recipes 2014

Harissa BBQ Whole Fish
Blend the following ingredients together.
50g fresh red chillies, seeds removed, roughly chopped
2 tsp ground cumin
2 tsp ground caraway seeds
1 tbsp smoked sweet paprika
2 garlic cloves
2 tbsp tomato purée
3 tbsp red wine vinegar
4 tbsp olive oil
Cover fish well with paste. 
Tinfoil, BBQ

Thai fish cakes
400g boneless white fish fillets, some roughly chopped, some wizzed
1 tablespoon Thai red curry paste
2 teaspoons grated Palm or Brown sugar
2 teaspoons fish sauce
1 teaspoon tamarind extract
1 egg optional
4 kaffir lime leaves, chopped finely
80g snake or round beans, thinly sliced
1 small red capsicum, cut into a small dice, optional
½ tspn  Baking Powder
100 g Rice Flour
4 Spring Onions (all)
Thinly slice most of fish, wizz remainder.
Mould into small patties and deep fry.

Dipping Sauce.
Mint Jelly,  
Sweet Chili Sauce
Sesame Oil
A little Fish Sauce


Panko Crumb Fish with Wasabi Cream
250g Sour Cream
1 Tbsp Wasabi Paste
Pickled Pink Ginger, chopped
Chopped Parsley

Mussels in  Black Bean and Chilli Sauce

Mussels, steamed open, shelled
3tsp cornflour
1 Tbsp Salted Blck Beans
2 small Chopped Red Chillies
2 Clove Garlic chopped
2 Tsp Grated Ginger
3 Tsp Oyster Sauce
2 Tsp Soy Sauce
1 Tsp Sugar
3 Tsp Veg Oil
1 Med Sliced Onion
1 Sliced Red Capsicum
200g Baby corn halved
3 Spring Onion cut 1in.
 Combine cornflour with 1/2 cup (125ml) of water. Place black beans  in a bowl and mash with a fork. Add chilli, garlic, ginger, oyster and soy sauce, sugar and cornflour mix and combine.
Heat oil in a wok or frying pan over high heat and stir fry onion for 1 minute.
Add the capsicum and baby corn and stir for another 2 minutes.

Add Mussels to wok and stir fry about 1 min. Add the sauce and bring to the boil, stirring constantly until sauce thickens. Stir through spring onion.

Flying Wok Fish Cakes (Crumbed)

250 g Fish or Mussels
2 Tbsp Rice Flour.
½ tspn  Baking Powder. 
1 Cup Fresh Breadcrumbs
2 Kaffir Lime Leaves (finely shredded)
1-2 tspn Red Curry Paste
 4 Spring Onions (all) sliced
Fish Sauce.
Coriander. Chopped.
 1 Egg
 Thinly slice most of fish, roughly chop remainder. Mix everything.
Mould into small patties and pan fry in oil and serve with Dipping Sauce or for Flying Wok decadence, pan fry on low heat to set, cool, flour egg and Panko Crumb, then Deep Fry.

Dipping Sauce.  
¼ Cup. Mint Jelly.  
¼ Cup. Sweet Chili Sauce 
 2 Tsp. Sesame Oil.  
1 Tbsp. Fish sauce