Bringing zest to your table one DISH at a time

The Limery Paella

The Limery Paella

A crowd favourite and all round summer classic

    • 1–2 tbsp olive oil

    • 2 chorizo sausages, sliced (1cm thick)

    • 200g squid rings (calamari)

    • 1 brown onion, sliced

    • 3 garlic cloves, minced

    • 1 red capsicum, diced

    • 1½ cups paella rice (e.g., "Bomba" or medium grain)

    • ¾ cup canned roma tomatoes

    • 3½ cups chicken stock

    • 1 tsp saffron threads

    • 1 bay leaf

    • 1 cup frozen peas

    • 300g large prawns

    • 1 tbsp The Limery Lemon Juice

    • Salt and pepper

    • Lemon slices for garnish

  • Prep & Cook Base:
    Heat olive oil in a wide pan over medium heat. Sauté chorizo until browned. Remove and set aside. Add squid rings, cook for 1–2 minutes, and set aside.

    Sauté Vegetables:
    In the same pan, cook onion, garlic, and capsicum until softened. Add rice, stirring for 1–2 minutes to coat.

    Simmer the Rice:
    Add roma tomatoes, chicken stock, saffron, and bay leaf. Stir well. Bring to a boil, reduce heat to low, and simmer for 10 minutes.

    Add Protein & Peas:
    Nestle in prawns, cooked chorizo, and squid rings. Sprinkle peas evenly across. Cook for another 10–15 minutes until rice is tender and liquid is absorbed. Avoid stirring to develop a crispy bottom crust (the socarrat).

    Finish with Citrus:
    Drizzle with The Limery Lemon Juice and season with salt and pepper. Garnish with lemon slices.

Plate with stuffed buns topped with cilantro and pickled onions, and a hand holding a bottle labeled "Drizzle me on."

The Limery Prawn Bao Buns

A quick, easy and tasty summer dish

  • @unitedfoodco Bao Buns

    1     thinly sliced Avocado
    1/2 Cucumber julienned

    Coleslaw:
    1/4 cabbage thinly sliced
    1 Tbsp @bestfoodsnz mayo
    1/2 tsp The Limery lemon juice
    1 Tsp chopped fresh parsley

    Pickled Onion:
    1/2 red onion thinly sliced
    1 Tbsp caster sugar
    1/2 cup red wine vinegar
    3 Tbsp water
    Salt and Pepper

    Spicy Prawns:
    400g raw prawns (shell removed)
    1 tsp ground garlic powder, cumin, paprika, salt
    1 Tbsp apple cider vinegar
    2 1/2 Tbsp olive oil
    1 tsp The Limery Lime Juice
    2 tsp Abodo sauce (add a chilli for extra spice)

    Spicy Mayo:
    1/2 tsp Abodo sauce
    4 Tbsp best foods mayo

    Garnish:
    Coriander
    Drizzle of The Limery Lime Juice

  • Bao Buns: Use @unitedfoodco Bao Buns.

    Avocado & Cucumber:
    1. Thinly slice 1 avocado and julienne ½ cucumber.

    Coleslaw:

    1. Thinly slice ¼ cabbage.

    2. Mix with 1 tbsp @bestfoodsnz mayo, ½ tsp The Limery lemon juice, and 1 tsp chopped fresh parsley.

    Pickled Onion:

    1. Combine ½ thinly sliced red onion with 1 tbsp caster sugar, ½ cup red wine vinegar, 3 tbsp water, salt, and pepper.

    2. Let sit for 20 minutes.

    Spicy Prawns:

    1. Marinate 400g raw prawns in 1 tsp each of garlic powder, cumin, paprika, salt, 1 tbsp apple cider vinegar, 2½ tbsp olive oil, 1 tsp The Limery Lime Juice, and 2 tsp adobo sauce (add chili for heat).

    2. Sauté until cooked.

    Spicy Mayo:

    1. Mix 4 tbsp @bestfoodsnz mayo with ½ tsp adobo sauce.

    Garnish:

    1. Fresh coriander and a drizzle of The Limery Lime Juice.

    Assembly:

    1. Steam bao buns as per packet instructions.

    2. Layer with coleslaw, avocado, cucumber, and spicy prawns.

    3. Top with pickled onion, a dollop of spicy mayo, and garnish with coriander and lime juice.

The Limery Thai Seafood Laksa

The Limery Thai Seafood Laksa

Our favourite winter warmer

  • INGREDIENTS
    1-2 tablespoons canola oil
    2 shallots, thinly diced
    3 cloves garlic, minced
    3 coriander stalks, finely chopped
    1-2 cm knob of finely grated fresh ginger
    3 tablespoons Thai red curry paste
    2 x 400ml tins coconut milk
    1½ cups chicken stock
    2-3 teaspoons brown sugar
    2 tablespoons The Limery Lime Juice
    1 tablespoon fish sauce
    1 kaffir lime leaf, whole (removed at the end)
    300 grams butternut, peeled and diced into 1 cm chucks
    200 grams raw jumbo prawn cutlets
    300 grams of firm white fish fillets coated in flour and lemon pepper seasoning then pan-fry in butter until golden.
    250 grams of vermicelli noodles

     TO SERVE/GARNISH
    1 Limery lime, cut into wedges
    The Limery finger limes
    Mung beans
    1 spring onion, thinly sliced
    Red chilli, thinly sliced
    Coriander and Thai basil leaves
    Fried shallots
    Chilli oil

    1. Dice your butternut into 1-2 cm-sized chunks.

    2. Add the oil to a Dutch oven or large pot over medium heat, and cook the shallots until they are transparent.

    3. Add the garlic, ginger, and coriander and cook until fragrant.

    4. Add the Thai red curry paste and mix for 2 minutes.

    5. Add the coconut milk, chicken stock, brown sugar, The Limery Lime Juice, fish sauce and whole kaffir lime leaf and mix while bringing the temperature down to medium-low heat.

    6. Add in the butternut and cook for 10 minutes while preparing the fish.

    7. Lightly coat the fish in a mixture of flour and lemon pepper seasoning. Panfry on medium heat in butter until lightly browned, then set aside until serving.

    8. Place the noodles in a bowl and cover with boiling water for 3-5 minutes until soft. Drain and rinse with cold water to stop the cooking process.

    9. Add the raw prawn cutlets to the laksa and cook for 2-3 minutes more until the prawns are cooked through.

    10. Finally, serve the laksa over the noodles and garnish with mung beans, spring onions, chilli, fried shallots, chilli oil, lime wedges, coriander, and Thai basil leaves with a sprinkle of finger limes over the top.

Sauce being drizzled over tacos in a white bowl on a marble surface.

The Limery Fish Tacos

Tasty, fresh and ready in 15 minutes

  • For the Fish:

    • 700g fish (gurnard, hoki, or any white fish)

    • 1 tsp each: garlic powder, cumin, paprika, salt

    • 1 tbsp apple cider vinegar

    • 2½ tbsp olive oil

    • 1 tsp The Limery Lime Juice

    • 2 tsp adobo sauce (add chili for extra spice)

    For the Wraps:

    • Mini tortillas (lightly pan-fried in leftover fish juices)

    Coleslaw:

    • ¼ cabbage, thinly sliced

    • 1 tbsp @bestfoodsnz mayo

    • ½ tsp The Limery Lemon Juice

    Pickled Onion:

    • ½ red onion, thinly sliced

    • 1 tbsp caster sugar

    • ½ cup red wine vinegar

    • 3 tbsp water

    • Salt and pepper

    To Serve:

    • 1 avocado, thinly sliced

    • Fresh coriander

  • Pickle the Onion:
    Combine onion, sugar, vinegar, water, salt, and pepper in a bowl. Let sit while preparing the fish.

    Prepare & Cook the Fish:
    Blend the garlic powder, cumin, paprika, salt, apple cider vinegar, olive oil, The Limery Lime Juice, and adobo sauce.
    Marinate the fish while you prep the veges.
    Heat a pan over medium-high heat, cook fish for 2–3 minutes on each side until flaky and cooked through. Set aside.

    Make the Coleslaw:
    Toss cabbage with mayo, The Limery Lemon Juice in a bowl.

    Warm the Wraps:
    Use the same pan with leftover fish juices to lightly pan-fry tortillas for about 30 seconds on each side.

    Assemble the Tacos:
    Layer each tortilla with coleslaw, cooked fish, avocado slices, pickled onion, and a sprinkle of coriander.

    Serve:
    Drizzle with additional The Limery Lime Juice if desired, and enjoy!

Lemon Pepper Gurnard with red onion & lemon caper dressing

Lemon, Caper & Picked Onion Gurnard

Our Go to Summer Side Fish Dish

  • FISH
    4 fresh gurnard fillets (approximately 700 grams)
    2 teaspoons lemon pepper seasoning
    ½ cup plain flour
    2 knobs of butter for cooking
    1 lemon sliced

    DRESSING
    3 finely chopped garlic cloves
    2 tablespoons drained capers
    ½ red onion, thinly sliced
    1/3  cup olive oil
    2 tablespoons red wine vinegar
    1 teaspoon The Limery 100% pure lemon juice
    Salt & pepper to taste
    Chopped parsley and lemon wedges for garnish

  • DRESSING:
In a small bowl, combine the garlic cloves, capers, onion, olive oil, red wine vinegar, and lemon juice. Mix until well combined. Season with salt and pepper, then set aside while you prepare the fish.

    FISH:
    Heat the butter in a large pan over medium to high heat. On a plate, mix the flour and lemon pepper seasoning, then lightly coat your fish, tapping off any excess flour. Add your fish to the pan along with the lemon slices. Cook on both sides until golden and just cooked through.

    TO SERVE:
    Place the fish on a large dish and spoon the dressing over it. Season with salt & pepper, and garnish with lemon wedges and chopped parsley.