Kumera pancakes with tea smoked cobia, herbs and crème fraiche

1. Wrap the kumera in a tea towel and squeeze as much of the moisture out as possible.
2. Combine the flour, mustard powder, sugar and salt in a large bowl.
3. Add the kumera and mix to combine the ingredients.
4. Slowly mix in the milk until you have a nice batter consistency.
5. Allow the batter to rest for 15 minutes before frying.
6. Turn the BeefEater® BUGG® to medium heat.
7. Once hot place a Teflon sheet on top of the cooking surface.
8. Spray with olive oil then spoon tablespoons of kumera fritter mixture onto the sheet and cook for 2 minutes.
9. Turn the fritters over and cook for another 2 minutes.
10. Repeat this process until you have used all of the batter.

Tea smoked cobia

1. Combine the salt and the brown sugar in a bowl.
2. Place the fish in the bowl and coat it well with the mixture.
3. Place the fish in the fridge to marinate for 1 hour.
4. To cook remove the fish from the fridge and allow it to come to room temperature.
5. Turn one burner of the BUGG® up to a high heat.
6. Place a Teflon sheet on this end of the cooking surface then scatter the tea and sugar mixture over the Teflon sheet.
7. Close the lid and let the tea smoke.
8. After 5 minutes place the fish on another Teflon sheet at the other end of the cooking surface (the end with no direct heat) and smoke for 5 minutes.
9. Remove the fish from the BUGG and allow to cool.
10. Once cool slice the fillet into fine pieces approximately 2 mm wide.

To assemble the kumera pancakes

1. Place the pancakes on a tray.
2. Place a dollop of crème fraiche on top of each pancake then arrange a piece of smoked fish on top of the crème.
3. Squeeze a drop of lemon and a drop of olive oil over the fish.
4. Finally garnish with the chives and parsley.