Joe Lam Recipes

SPASIFIK issue 30
Get Stuffed
There are two main reasons why I use stuffing, first: to make the meal bigger than what it is. The second and my favourite: is to enhance the flavour of the meal. The stuffing also prevents the poultry from drying out during the roasting. I say poultry now but for my Christmas-New Year’s twist this year I am stuffing a pork belly instead of turkey.
CLICK ON PIC TO READ MORE

SPASIFIK issue 29
Out for a Duck
Joe Lam is better at watching cricket than playing it, but his exquisite lunch offering is not a duck out of water.
CLICK ON PIC TO READ MORE

SPASIFIK issue 28
Fritter me timbers
When the kids act up, JOE LAM swaps his chefs toque and dons his other hats; cop, doctor, whatever it takes to bring back order. Enter the pirate captain and his Seafood Fritter pacifier.
CLICK ON PIC TO READ MORE

SPASIFIK issue 27
Colocasia Esculenta
SPASIFIK food columnist JOE LAM discovers the origins of a staple food for Polynesians, the taro, and includes it in his latest dish.
CLICK ON PICTO READ MORE

SPASIFIK issue 26
Pudding of Poi
Poi (pronounced pour – ee) is a Samoan dessert made from bananas that are mashed in coconut cream, sugar and a touch of lemon juice or zest.
CLICK ON PIC TO READ MORE

SPASIFIK issue 25
The Lamburger
Pop quiz: When is a hamburger, not a hamburger? Answer: When it is a Lamburger. JOE LAM comes up with an alternative to the takeaway joints even the kids can make at home.
CLICK ON PIC TO READ MORE

SPASIFIK issue 24
Seared Yellow Finned Tuna on a Taro, Bean and Choy sum salad
Joe Lam creates a delcious, light lunch using the winning combination of wine, tuna and a summer day.
CLICK ON PIC TO READ MORE

SPASIFIK issue 23
Just a nibbling reminder  
When hosting parties over the coming festival season your guests are sure to have plenty to drink. But make sure there’s something to nibble on too, advises SPASIFIK food columnist JOE LAM, who has conjured up some delectable treat ideas.
CLICK ON PIC TO READ MORE

SPASIFIK issue 22
Joe's old school lamb 
Memories of his school days in Nelson flood back as JOE LAM cooks up an old Sunday roast lamb classic, with the spuds but minus the taro.
CLICK ON PIC TO READ MORE

SPASIFIK issue 21
Home made pasta
This issue SPASIFIK’s food columnist JOE LAM shows us how to make and cook delicious fresh pasta for all your winter dishes.
CLICK ON PIC TO READ MORE

SPASIFIK issue 20
Feijoa Puligi
Making a delicious and fancy looking dessert is easy, providing you follow the basic rules.
CLICK ON PIC TO READ MORE

SPASIFIK issue 19
The Fast Fish Dish 
A delicious Snapper recipe
CLICK ON PIC TO READ MORE