Macraes-born and raised, Gwen Harvie (32) spent more than three years working her way through the ranks at Michelin-starred restaurant Aubergine, in London.
From there, she ventured to Wellington where she was Chef de Partie at Martin Bosley's award-winning restaurant.
She then became head chef at the Bunker, in Queenstown.
"Whitebait represents holiday and family time for many Kiwis who went whitebaiting in their childhood," Ms Harvie said.
"Eating whitebait evokes these special memories and is part of the reason for its popularity.
"It has quite a delicate flavour, so I prefer it simply pan-fried with a squeeze of lemon juice. Garnish with some fresh parsley and serve with homemade brown bread and watercress salad and verjus vinaigrette."
Gwen Harvie's ideal whitebait combo
Whitebait salad
Ingredients
Whitebait
Salt and pepper
Parsley
Watercress
Brown Bread
Butter
Lemon
Verjus vinaigrette
Ingredients
50ml verjus
50ml olive oil
100ml grape seed oil (or any other salad oil)
1 tsp manuka honey
1 tsp Dijon mustard
Blitz together with a stick blender.
Dress watercress with verjus vinaigrette and serve with sauteed whitebait, brown bread and butter.
