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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.

Smoked Fish Risotto

Serves: 4


50g butter

1 onion, diced

1 ½ cups Arborio rice

4 cups fish stock

150ml white wine

1 cup frozen peas

200g smoked fish – I used smoked Kingfish in this recipe

150g raw prawns, peeled and deveined

1 cup silver beet or spinach shredded


  1.  In a large frying pan melt the butter and sauté the onions.

  2. Add the rice and cook stirring to coat in the butter and onions for 3 minutes.

  3. Gradually add the fish stock ½ a cup at a time.   When adding the liquid stir until all the liquid is absorbed before adding more.  Stir constantly to prevent the rice sticking.  Reserve 1 cup of fish stock.

  4. Gradually add the wine and stir until all the liquid is almost absorbed. Test your rice, if it is too tender add more of the fish stock or if you are happy with the texture discard the remaining stock. You don’t want the rice to be too gluggie. Season to taste with salt and pepper.

  5. Add the frozen peas and cook for 2 minutes

  6. Add the prawns and cook for 4 minutes until they start to change color.

  7. Add the smoked fish and silver beet/spinach and cook until wilted and fish is heated through.8. Served the risotto with a slice of fresh lime and crusty bread. ENJOY!