Annabel Langbein is set to go head-to-head with some of the world's top chefs in an America's Cup challenge in Bermuda this month.
But the star chef and Weekend Herald foodie won't be on the water - instead she will be looking for the tastiest solution to eliminating a poisonous fish wreaking havoc in our oceans.
The Chefs' Throwdown is aimed at eliminating lionfish, which have invaded reefs and preyed on native fish in the Atlantic and Caribbean Sea, by putting the predator on a plate and creating a market for the fish.
Each of the six countries competing in the 35th America's Cup will be represented by a top chef competing to concoct the best lionfish dish, to be judged by the team skippers.
As one of New Zealand's top names in home cooking and a director on the Sustainability Council, Langbein is excited about being involved in the initiative.
"Sustainability is very close to my heart. I am consciously aware of issues around things like keeping our oceans clean and all sorts of issues about how we consume."
Langbein believes the competition is a great way to show people that lionfish is a sustainable and delectable seafood choice.
"Lionfish are a predatory fish that breed like crazy and eat up all the good fish that help protect the coral," she said.
A single lionfish can reduce the fish on a reef by 80 per cent in just five weeks and with no known predators and females capable of producing up to 2 million eggs a year, their population has exploded.
Lionfish have venomous spines, which must be removed before cooked. But the white, buttery flesh is safe to eat and is high in heart-healthy omega-3 fatty acids and low in saturated fats and heavy metals.
Langbein, who has never cooked the "prickly fish" before, would not reveal her secret recipe until game day but said she might just have one up on her rivals.
"The only advantage I've got is I'm a home cook, not a chef, so I'm interested in ideas that are accessible," she said, as well as focusing on "maximum taste".
In addition to tasting delicious and unique lionfish dishes, guests will be able to learn about the latest innovation to mitigate the predator.
"These fish actually exist in quite deep water making it difficult for recreational divers to hunt them," Langbein said.
As a result, underwater robots are being developed to harvest lionfish on a wide scale and at depths up to 1000ft.
Other chefs selected to compete because of their stance on sustainability include winner of the 2016 Ocean Award and San Diego Union-Tribune's 2016 Chef of the Year, Rob Ruiz from America.
Gael Orieux, owner of Michelin-star Parisian restaurant Auguste, and Chris Kenny, head chef on Richard Branson's private island, will also be competing for France and the UK respectively.
The winner will receive a trophy and $10,000 will be donated to a charity of their choice.
The #EatLionfish Chefs' Throwdown takes place at the National Museum of Bermuda on April 19.