Flying Wok Dive Charters

Tuesday, 17 May 2016

The Great Chardonnay Drought of May 2016

The Wokkers set out on a fine May day from Havelock marina in "mv Live Wire" for Waitata Bay for yet another spell of fine dining, a little drinking, card playing and even some fishing.

We brought along a diver (George) to get us some crayfish, paua and other fish species. This he did.

We had a few "events" along the way. On the first evening, all the Chardonay wine was drunk and one member was forced to drink "grass clippings".

Long lines were set on arrival day (Saturday) in Waitata Bay and the next day (Sunday) at the Chetwoods. Both places were a disaster - the run of Spiny Dogfish was only broken by a few Carpet Sharks. Neither species were of any use for eating.

The long lines, empty air cylinders and other assorted sundries were sent home by road with the gentleman who returned by road on Monday evening to his beloved Chardonay.

There were a few other lessons to be learned. Sous Vide paua does not produce tender flesh, even after 30 hours. Use the device for other foods - or stick with the wok.

Watch out for the pig, Brian.

A good excuse to depart, if you are a Woofer is to claim allergy. George (from Chile), his friend Wynton and a pair of Woofers came to tea with us on Monday evening but the woofers departed the next day because of cat allergy.

Waiting for food.

Weather

The forecast for the trip was not all that favorable. However, the weather was (mostly) good.

Sunrise Sunday

We had a calm cruise on Saturday from Havelock to Waitata Bay and (fairly) calm crossings on Sunday, Monday & Tuesday to Chetwood Islands. However, we left the Chetwoods early on Monday and arrived back at the jetty the same time as a vicious front arrived, with driving rain, strong winds and thunder & lightening.
The boat could not be motored to it's mooring and so braved the storm for about an hour until the wind abated sufficiently to moor.

"Live Wire" in a squall.

Clear and calm (though somewhat colder) the next morning.

Next morning

We had a couple of hours fishing at the Chetwood Islands before cruising back to Waitata Bay and then back to Havelock Marina.

Homeward Bound.

Food

Part of the trip is for eating gourmet food.

Vietnamese Caramelised Fish

SERVINGS 3-4
INGREDIENTS

· Fish Fillets cut up into about 4 inch pieces.
· 1⁄3 cup Castor sugar
· 1⁄4 cup fish sauce
· 4 shallots, thinly sliced
· 1 tablespoon chopped fresh chili pepper
· 2 slices ginger, julienned
· Ground black pepper
·
DIRECTIONS

In a heavy 2-quart saucepan, cook the sugar over low to medium heat, swirling the pan constantly, until brown and caramelized.
Remove pan from heat and stir the fish sauce into the caramel.
It will smoke slightly.
Return the pan to low heat and gently boil for about couple minutes while stirring until the sugar is completely dissolved.
Stir in the shallots, chili and ginger.
Add the fish in the caramel sauce and sprinkle with black pepper.
Bring to a boil.
Reduce the heat to low and cover the pan.
Simmer for 10-15 minutes, turning the fish occasionally and carefully.
Serve with rice.

Tandouri BBQ Mussels

Place Mussels in shells on BBQ till open.

Discard top shell, save Mussel liquid from shell.

Clean up Mussels to liking ( eg. Hard tongue, detritus)

Mix Plain Yoghurt with a few Tsp. of Tandouri Paste, Mussel liquid, finely chopped Mint.

Place a Tsp. of mix onto each shell, and back on the BBQ until the sauce just begins to bubble.

Sauce should turn a dark red.

Garnish and serve.

Tandouri Paste

• 1/2 teaspoon sweet paprika

• 1/4 cup lemon juice

• 5cm fresh ginger, peeled and coarsely chopped

• 2 garlic cloves, skinned, chopped

• 1 tablespoon salt

• 1 teaspoon chilli paste

• 1 tablespoon garam masala

• 3 teaspoons ground cumin

• 2 tablespoons oil

• 3 teaspoons chilli powder

• 1 tablespoon natural yoghurt

Spicy Fried Chicken or Fish

Mix 3 Cups buttermilk with salt (2 Tbsp.)
Hot Sauce to make marinade.
Add the chicken or Fish, turn to coat, cover and refrigerate for at least 4 hours or overnight.

2 cups all-purpose flour
1 tbpn. onion pwdr.
1 tbpn. Cumin Pwdr
1 tablespoon sweet paprika
1 teaspoons cayenne
Freshly ground black pepper
Sunflower oil, for deep-frying

For the Honey Peppercorn Drizzle
3/4 cup honey.
2 Tbsp. Pink Peppercorns.
Salt
Zest and Juice of 1 Lime.

Grind Peppercorns and mix all to make drizzle.
Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.
Drain the fish in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off.
Dredge in the second plate of flour and pat off the excess.
Put the fish pieces on a baking rack set over a baking sheet while the oil heats.
Fry in batches till crispy.

Serve hot drizzled with the honey peppercorn drizzle.

Bon Appetit!

Friday, 19 February 2016

2015 - Waitata

Porky gets a facelift (or hatlift)

Painter's assistant

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.

Monument

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.

Bruce

Geoff

Jim

Mark

Pat

Mike

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.