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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.

Orzo (Risoni) Prawn Salad

Serves: 6


½ kg prawns, peeled and deveined

½ cup olive oil

1 tsp chili flakes

1 Tbsp fresh basil, torn

4 cloves garlic, roughly chopped

1 ½ cup orzo (risoni)

2 cloves garlic, minced

4 Tbsp lemon juice

1 ½ tsp lemon zest

1/3 cup olive oil

¼ tsp ground black pepper

1 tsp salt

Pinch of cayenne pepper

3 green onions, white and green parts, sliced

3 tomatoes, seeded and diced

1 small cucumber, halved, seeded and diced

2 medium kumara or sweet potatoes, diced and cooked

2 Tbsp fresh flat leaf parsley, chopped

4 Tbsp fresh basil chopped


  1. Cook the orzo (risoni) for 1 minute less than the packet instructions. Rinse,drain well and set aside.

  2. In a bowl mix together the garlic, lemon juice and zest, olive oil, salt, pepperand cayenne.  Add the orzo (risoni) and stir to coat.

  3.  Add the remaining ingredients to the orzo (risoni) and toss to combine. Add more salt and pepper for seasoning if desired.  Refrigerate until ready to use.

  4. Heat ½ cup olive oil in a medium fry pan.   Add the chili flakes, basil and garlic and fry for 3 minutes.  Add the prawns and cook for 5-8 minutes until prawns are cooked and pink.

  5. Serve prawns on a bed of the orzo (risoni) salad. ENJOY!