Soul is in the heart of Auckland's Viaduct Harbour. It is a hugely popular bar and bistro with views out across the water that take in America's Cup boats, super yachts, water taxis and even fishing boats. Its elegant all-weather terrace faces west to catch the spectacular sunsets, and is enjoyed by the many business people, tourist and local diners who enjoy the distinctive location and the fresh, stylish food.

Chef Gareth Stewart prides himself on the use of the finest, freshest local ingredients and an emphasis on seafood.

(Serves 4)
4 180g snapper fillets with skin on
2 Medium sized agria potatoes diced
500ml Chicken stock
1 sprig of thyme
2 cloves of garlic
1 pinch of saffron
4 small vine tomatoes
4 Chorizo sausages
2 Squid tubes
200ml milk
100ml Extra virgin olive oil
Handfull of Italian parsley

Cut the vine ripened tomatoes in half and lay onto a tray, combine the crushed garlic, chopped anchovy, and thyme and mix well. Brush this mixture over the halved vine tomatoes. Leave in a relatively warm place for up to 12 hours to 'semi dry'. This will intensify the flavor.
Peel and dice the agria potatoes into a 3/4 inch and boil in chicken stock with garlic, saffron and thyme until just cooked, then strain and allow to cool naturally.
Cut the squid through on one side so that the whole tube opens up. Score the inside of the squid making inserts 1/2 inch apart going across the whole of the squid and then turn the squid180 degrees and repeat the scoring so that you cover the whole of the squid in a crisscross pattern. Cut the squid into bite sized rectangles and marinade the squid in the milk for up to 12 hours before cooking to ensure it s tender.
Dice the chorizo into roughly the same size as the potato and pre heat the oven to 400°F.
Season the snapper with salt and pepper and pan fry the snapper skin side down in a hot frying pan with a little olive oil. The skin will take approx 2 mins on medium to high heat.
In the mean time in a separate frying pan sauteed the squid in the extra virgin olive oil for 1 minute then add the diced chorizo and cooked saffron potatoes.
When the snapper is nice and crispy and cooked through on one side turn the snapper over for a few seconds just to finish off the cooking.
Add the Italian parsley to the squid, potatoes and chorizo along with the semi dried tomatoes and dress on a serving plate and place the snapper on top.

Enjoy with Wither Hills Sauvignon Blanc and your friends.

Cheers,
Gareth Stewart, Soul Bistro