Cobia Tiradito

Cobia Tiradito

Recipe by Maria Kabal, Head Chef Añada. Prepared exclusively for Flowerdale Farm


20 Minutes



For 1 people

  • 100 grams Fresh Cobia fillet, thinly sliced
  • 1 Orange (to create 3 tablespoons of charred orange juice)
  • 1 tablespoon(s) Fresh lemon juice
  • 1 Fresh chorizo sausage
  • 1 Nori sheet
  • 1 pinch(es) Salt
  • 1 pinch(es) Wild Garlic Flowers
  • 1 pinch(es) Flowerdale Farm Chive Flowers
  • 1 pinch(es) Flowerdale Farm Geraldton Wax

Adjust Quantity


  1. Halve the orange and chargrill it on the flesh side, preferably on a wood or charcoal grill until very charred. Juice the orange and keep 3 tablespoons of juice in a mixing bowl. Juice a lemon and add 1 tablespoon of lemon juice to the mixing bowl.
  2. Roughly chop the chorizo and fry in a skillet with a tablespoon of vegetable oil over medium heat until the sausage is crispy. Strain and keep the oil. Discard the meat or have it as a snack. Add the oil to the mixing bowl with the orange and lemon juice and salt and whisk to combine.
  3. Toast the nori sheet in the oven or on the grill and blitz in a kitchen aid to a fine powder. Toss the finely sliced Cobia slices in the charred orange and chorizo dressing and place on a plate fairly flat – "tiradito" means "lying down".
  4. Dress with a little more dressing and sprinkle the nori powder on top. Garnish with wild garlic flowers, chive flowers and Flowerdale Farm Geraldton Wax.