Cabin seafood, packed cold

Deep forest seafood for long cabin evenings

Chowders, grilled catch and bake-at-home trays — packed at the water and sent straight to your door.

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Tonight's pot
Cooked crab legs tossed in a chilli stir-fry on a white plate
Hand-Picked Crab Leg Meat $26.42
  • 24H Packed cold
  • 100% Traceable catch
  • 0–4°C Cold chain kept
  • 5 STAR Cabin table ready
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Three ways to the table

Chowder pots, open-fire fish and oven trays — the three things we cook most when the weather turns.

Sweet shrimp topping a bowl of creamy pasta
01

Chowders

Deep pots for the long evenings
Golden pan-fried beltfish sections on a white plate with scallion
02

Grilled

Whole fish for the open fire
Braised abalone served with bok choy in a dark glossy sauce
03

Bake-at-home

Trays that go straight in the oven
Bowl of shelled clam meat with chilli and lime on dark wood
From the lake

The pot worth planning the evening around

A slow chowder, a warm loaf and a table that keeps filling up. This is the catch we build the weekend around.

  • Made fresh daily
  • Freezes well
  • Ships nationwide
See the clam meat
Cabin favourites

Tonight's selection

View the whole catch
Cabin kitchen

Cook it slowly

Good seafood asks for very little. A hot pan or a low fire, salt, butter and time.

Golden pan-fried beltfish sections on a white plate with scallion 01
15 minute pan

Pan-seared beltfish

Dry the steaks, sear them hard in a hot pan and finish with scallion and a squeeze of lime.

See the idea
Grilled eel glazed with sauce over rice in a lacquer box 02
Weekend fire

Grilled eel over rice

Glaze the fillets with soy and a little sugar, grill until sticky and lay them over hot rice.

See the idea
Cooked crab legs tossed in a chilli stir-fry on a white plate 03
Slow Sunday

Chilli crab stir-fry

Sweet crab meat tossed with chilli, garlic and spring onion, ready in the time it takes to cook rice.

See the idea
Cabin feast Lakeside kitchen
The cabin table

Cabin feast

One pot, one long table, one slow evening. Build the whole feast from the catch and let the fire do the rest.

  • Smoked chowder pot Serves 4 $68
  • Open-fire catch board Serves 2 $46
  • Oven-baked feast tray Serves 6 $92
Plan the feast
Cabin notes

We cook by the weather

Everything tastes better when the fire is lit, the wind is up and the pot has been on since morning.

  1. 01
    At the water

    Brought in small

    Chosen in small lots from boats and farms we know, so nothing sits around waiting.

  2. 02
    Kept cold

    Cold the whole way

    Chilled or frozen at the dock and kept on ice until it reaches your kitchen.

  3. 03
    At the fire

    Ready for the pot

    Packed simply, with plain storage notes, so cooking stays a slow pleasure.

Good to know

Before you heat the pot

Heating, storage and shipping, answered plainly.

01 How do I heat a chowder without splitting it?

Warm it slowly over a low heat and stir now and then. Keep it below a simmer and it stays smooth.

02 How long will it keep in the freezer?

Three months, tightly wrapped. Thaw overnight in the fridge rather than on the bench.

03 Where do you ship?

Nationwide, packed cold with ice. Orders placed before noon leave the same day.