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Bea Bagnall: +64 22 306 5743

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Kerren Packer: +64 21 858 751



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18 Devon Street,
Mangawhai Heads, 0505
New Zealand

2019 Journey of a Fisherman  |  2019 Offshore Adventures - All Rights Reserved

By Bea

Seafood recipes inspired from Bea’s travels around the globe will bring tasty, light, family friendly meals to the table. Bea is a self taught cook who loves the challenge of creating a healthy seafood meal that is not only satisfying and delicious these simple recipees combines fresh produce, commonly-available ingredients and your fresh catch of the day. Please feel free to share these recipes and contact us with any questions and feedback.

Cray, Corn & Smoked Fish Soup

Serves: 2



1 Tbsp canola oil
6 shallots, finely diced, or 2 small red onions finely diced
6 cloves of garlic, crushed
1 ½ Tbsp fresh ginger finely grated or zested.
Zest of 1 lemon
1 can of coconut milk (I like to use Light)
4 cups chicken stock
1 cup fresh cooked Crayfish meat. Alternatively you can use 1 can crab meat, well drained.
1 ½ cups smoked fish, torn into bite size pieces. (I used Kingfish in this recipe).
1 ½ cups frozen corn kernels or 1-2 cans of corn kernels drained and rinsed.
1 tsp soft brown sugar
6 tsp fresh lime juice
6 tsp fish sauce
1 Tbsp fresh chives, finely chopped


  1. Heat oil in a large saucepan on medium heat. Add the shallots or onions, garlic, ginger, lemon zest and cook for 2 minutes.

  2. Add the coconut milk and stock and bring to the boil, stirring occasionally.  Add the corn (if you are using frozen corn, cook for 5 minutes, if you are using canned corn cook for 2 minutes).

  3. Add the crayfish or crabmeat, smoked fish, brown sugar, lime juice and fish sauce. Cook until heated through. Season with salt and fresh ground black pepper.

  4. Serve with a sprinkle of fresh chives and fresh bread or homemade garlic bread. ENJOY!