Bookings & Accounts
Bea Bagnall: +64 22 306 5743

Marketing & Video
Kerren Packer: +64 21 858 751



Bookings & Accounts

Marketing & Video


Journey of a Fisherman & Offshore Adventures creates ever lasting fishing experiences.

  • Facebook Social Icon
  • YouTube Social  Icon
  • Instagram Social Icon

- Fishing Charters

- International Fishing Travel

- B&B Accomodation

- Video and Social Content

- Website design

- Personal Fishing Tuition

- Corporate Hosting


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.

Orzo (Risoni) Prawn Salad

Serves: 6


¼ cup olive oil

4 cloves garlic, crushed

1 onion, chopped

1 rib celery, chopped

2 tbsp tomato paste

1 ½ tsp ground cumin

1 ½ tsp ground turmeric

2 tsp sriracha hot sauce

4 cups fish stock

2 bay leaves

1 cup Orzo (Risoni) pasta or other small pasta

500g or ½ kilo snapper, kingfish or trevally fillets cut into bite sized chunks

2 tbsp parsley plus extra for garnishing

2 tbsp lemon juice


  1. Heat oil in a large saucepan. Add the onion and celery and cook for 10 minutes or until soft. Add the garlic and cook for a further minute. Add the tomato paste, cumin, turmeric and hot sauce. Cook stirring constantly for about 30 seconds.

  2. Pour in the fish stock and add the bay leaves. Bring to the boil, then reduce to a simmer for 15 minutes.

  3. Add the orzo or small pasta to the liquid and cook for 3 minutes until al dente. Add in the chunks of fish and cook gently for 4-5 minutes or until the fish is opaque. Gently stir in the lemon juice and parsley. Season to taste. Garnish with extra parsley and serve with warm pita bread. ENJOY