Running a pub in a sleepy seaside town wasn’t part of the plan for two city sisters. But a sentimental journey changed their minds.

Recipe: Danielle Bowater

• 1 egg
• 1 tablespoon lemon juice 
• 1 cup vegetable oil 
• 1 tablespoon wasabi 
•  sea salt and freshly ground black pepper

In a food processor, blend egg, lemon juice and ½ of the oil. When it has emulsified, slowly drizzle in the remaining oil with the motor running. Add the wasabi and season with salt and pepper.

Recipe: Danielle Bowater

Cucumber cups are light and refreshing, perfect for a summer party. I like to think of these cups as inside-out sushi although there is not a grain of rice in sight.

Prepare them no more than one hour before serving. Cover them with plastic wrap and keep them in the refrigerator so they don’t dry out. Serve immediately once filled.

• 1 long slender telegraph cucumber, approximately 4cm in diameter
• 12 small, thin slices of smoked salmon
• ¼ sheet nori, very finely shredded
• ¼ cup sesame seeds, toasted
• wasabi mayonnaise (recipe in archive)

Slice the cucumber into 15mm rounds. Using a pastry cutter, create rounds out of each slice, removing the skin. If you haven’t the right sized pastry cutter, trim off the cucumber skin with a knife, making sure you get a nicely rounded shape.

Using a melon-baller or teaspoon, make a small hollow in the top of each round to form a cup. Fill each cucumber cup with 1 teaspoonful of wasabi mayonnaise and top with an artfully placed piece of smoked salmon.

For decoration, sprinkle half the cups with the finely shredded nori and the other half with toasted sesame seeds (gently browned in a heavy-based frying pan).

Makes 12

Recipe: Danielle Bowater

• ½ cup sugar
• ½ cup water 
• ½ cup white wine vinegar 
•  1 tablespoon fish sauce 
•  1 red chilli, deseeded and finely chopped 
•  ¼ small cucumber, deseeded and chopped 
•  1 tablespoon peanuts, roasted and chopped (optional)

In a small pan combine the sugar, water, vinegar and fish sauce. Bring to the boil and simmer for five minutes until it thickens a little.

Remove from heat. When the liquid is cool add the red chilli, cucumber and peanuts (optional).

Recipes: Danielle Bowater

Serve these with flair by placing each fish cake in the pincers of take-away chopsticks. Just open the chopstick ends a little and nudge a fish cake into the gap, being careful not to snap the chopsticks in half.

Blend the fish in a food processor until smooth. Add the cornflour, fish sauce, egg, coriander and red curry paste. Process until combined.

Transfer the mixture into a bowl and stir in the spring onions. Using wet hands, mould into flattish patties, about 4cm in diameter.

Heat a generous amount of oil in a frying pan. Cook 6 fish cakes at a time until browned on both sides. Slip them into a paper towel-lined roasting pan, keeping them warm in a moderate oven. Serve warm with chilli dipping sauce.

• 500g firm white fish fillets such as butterfish
• 3 tablespoons cornflour
• 1 tablespoon fish sauce
• 1 egg
• ½ cup fresh coriander
• 1 tablespoon ready-made red curry paste
• 2 spring onions, finely chopped
• vegetable oil for frying

Makes 24

Add ½ cup of toasted desiccated coconut to the fish cake mixture when adding the spring onions for a crunchier texture.

Recipes: Danielle Bowater

A party-food cookbook is not complete without a dish served in Asian soup spoons – they’re all the rage. However, if you don’t have any, use cleaned scallop shells or attractive dessertspoons instead.

• 12 Asian soup spoons
• 12 queen scallops off the shell, with or without coral
• 3 tablespoons vegetable oil
• juice of 1 lime
• 1 teaspoon brown sugar
• 1 dash fish sauce
• 1 tablespoon sweet Thai chilli sauce
• ½ cup soy bean sprouts, finely chopped
• 1 spring onion, finely chopped
• 2cm piece cucumber, deseeded and finely diced
• 4 snow peas (optional), finely sliced

½ cup coriander or mint, finely chopped, plus extra leaves for presentation

If using frozen scallops, thaw them in the refrigerator on a wad of paper towels the day you wish to use them. If using fresh scallops, purchase them the day before or the day of your party.

To make the dressing, mix together the vegetable oil, lime juice, brown sugar, fish sauce and chilli sauce.

For the coleslaw, mix together the finely chopped bean sprouts, spring onion, cucumber and snow peas with the coriander or mint.

Cook the scallops just before you’re ready to serve them. Pour a tablespoon or so of vegetable oil into a heavy-based frying pan. On a moderately high temperature, heat the oil for about a minute. Add the scallops and sear for 2 minutes, then turn them over and sear for another minute. Don’t fuss with the scallops; just let them cook undisturbed.

In each Asian soup spoon, place a small mound of coleslaw. Place a seared scallop on top and drizzle over a teaspoonful of dressing. Place a small mint or coriander leaf on top.

Serves 12

Serve immediately

If you’re going to San Francisco, forget that old song about wearing flowers in your hair. Try to extend your stay instead.

Media mogul Rupert Murdoch and his wife Wendi Deng retreat to their ranch in California whenever they can to relax with their daughters and their extended family.

Queenstown-based antiques and art dealer Gary Mahan has always charted an independent course through life.