Judith Cullen Dunedin foodies Judith Cullen and Greg Piner succumbed to their craving for fresh seafood last week, taking advantage of home delivery services. Here they share their favourite recipes.

IREALLY have a positive feeling that although lockdown has tragically been detrimental to so many hospitality businesses, it has also given so many people the confidence to ‘‘have a go’’ in the kitchen. In another life, I was a home economics teacher and I look back thinking then most children passed through my room at some stage and left high school with some cooking skills

For those who do not get that opportunity to learn about food or cooking methods it’s tough. It is all about skills and confidence and once you have mastered those two you get satisfaction, enjoyment and best of all the ability to share with friends and family around a table.

I also agree with one of my favourite celebrity food heroes Anthony Bourdain who said ‘‘I think food, culture, people and landscape are all absolutely inseparable’’.

I think lockdown has incorporated all of these and hopefully we can hold on to this new found respect.

We also have so many talented people working incredibly long hours and tirelessly, not only to maintain their own businesses, but to provide a deliverable service for everyone under level 3 whether they are in the city or in the countryside like us.

I needed my fix of seafood — something we usually eat 23 times a week. Dunedin’s Harbour Fish are meeting the demand for fresh fish, chilled and ready to cook.

Over the past few days I have had fun cooking traditional fish and chips, panfried whole flounder and, with a little more work, crepes filled with smoked seafood.