Green Goddess Dressing

½ cup plain yoghurt ½ cup sour cream, 2 cloves garlic, crushed

3 tablespoons capers, well drained zest 1 lemon

½ cup tightly packed herbs, use any combination of parsley, coriander, mint and basil

sea salt and ground pepper

Place all the ingredients in a food processor, season generously and blend until smooth and bright green. Makes about 1¼ cups PROPS: Kombucha Cured Fish with Horseradish Dressing: Bowls from Taylor Road (taylorroad.co.nz). Napkins from Flo & Frankie (floandfrankie.com). Cutlery from Alex & Corban (alexandcorban.co.nz). Carafe from Bob & Friends (bobandfriends.co.nz). Lemongrass and Tarakihi Pot Stickers: Sushi plates from Taylor Road. Bison jug from Bob & Friends. Coasters from Superette (superette. co.nz). Glasses from Alex & Corban. Placemat from Indie Home Collective (indiehomecollective.com). Oven-roasted Fish with Herb and Pinenut Relish: Placemat from Indie Home Collective. Cutlery from Tessuti (shop.tessuti.co.nz). Bison plates from Bob & Friends. Pink plate from Citta (cittadesign.com). Moroccan Fish Tagine: Bowls from Alex & Corban. Serving dish from French Country (frenchcountry.co.nz). Glasses from Indie Home Collective. Napkins from Flo & Frankie. Carafe from Bob & Friends. Fabric used as background from The Fabric Store (thefabricstore.co.nz). Raw Salmon Fresh Spring Rolls: Board from Alex & Corban. Crispy-skinned Snapper with a Spring Salad: Pink plate from Citta. Green plate from Alex & Corban. Glass from Tessuti. Salt and pepper shakers from Indie Home Collective. Fabric used as background from The Fabric Store. Ginger and Kecap Manis Steamed Fish: Wonkiware bowls from Indie Home Collective. Menu glasses from Superette. Cutlery from Alex & Corban. Wooden dish from Indie Home Collective. Pink plate from Citta. Puffed Quinoa and Dukkah Fish Fingers (gf): Platter and bowl from Country Road (countryroad.co.nz). Bison jug from Bob & Friends. All uncredited props from The Props Department. Ingredients from Farro Fresh (farrofresh.co.nz).