First day of the last tour group of the season at Hotel Chatham’s. We await the guests who are due to arrive on Air Chatham’s this afternoon provided the plane can land.. It’s the PLANE its the PLANE!

I rush to the Moana Fish Factory next to the hotel where Wai, Shey and others are having a smoko break and ask with a smile for some fresh fish! Cod processing has been under way all morning with a catch straight off the boats.

We take the large Cod fillets and wrap the large fillet side round the small side and back under to tie a Cod Knot. Carefully we tray up twenty-five Knots and season with salt, pepper and squeeze of lemon to be baked on tonight’s set menu!

The menu is simple fare with two entrees, Seafood Chowder and Paua Rolls made here in the kitchen. The Paua is collected fresh by our tour guide and dive instructor Shaun, this morning and Joan cranked up the mincer. The Paua is collected and sold to the Hotel through the Croone quota.

The mains are Baked Blue Cod on basmati rice with lemon butter sauce and the house salad (fancy lettuce, red onion, cucumber, shredded carrot, sango sprouts and cherry tomatoes) the meat option tonight Chicken wrapped in bacon (Mignon) with local grown Ilam hardy potatoes, fresh veges (carrot, courgette, cauli, broc, and bokchoy) and gravy.

Will the plane arrive? fingers crossed!