Sticky five spice duck and water chestnut steamed buns Sticky five spice duck and water chestnut steamed buns The flavour combinations dough · 240g (2 cups) cake flour · 12,5ml (2½ tsp) baking powder · 30ml (2 tbsp) castor sugar · 5ml (1 tsp) salt · 180ml (¾ cup) warm water · 30ml (2 tbsp) … Read more
Apple tarts · 30g unsalted butter · 2 tablespoons maple syrup · ½ teaspoon ground cinnamon · 6 sheets filo (phyllo) pastry · 1 red apple, very thinly sliced using a mandoline · White sugar, for sprinkling · 1 quantity whipped vanilla ricotta, to serve Apple tarts How to do it 1. Preheat oven to … Read more
White chocolate and fig mousse The flavour combinations · 9 (15g) gelatin leaves · 300g white chocolate · 325ml fresh cream · 4 extra large egg yolks, whisked · 8 ripe figs, puréed · Powdered gold food colouring, to serve · Fresh figs, to serve How to do it White chocolate and fig mousse 1. … Read more
Brussels sprouts and ricotta gratin Brussels sprouts and ricotta gratin · 1½ cups (300g) ricotta · 2/3 cup (50g) finely grated Parmesan · 2 eggs · 1½ cups (375ml) milk · Sea salt and cracked black pepper · 18 Brussels sprouts, trimmed and halved · 2 teaspoons lemon thyme leaves How to do it 1. … Read more
Apple rose tartlets Apple rose tartlets The flavour combinations: 125g shortcrust pastry Lemon mousse filling · 250ml (1cup) double thick cream · 20ml (4 tsp) fresh lemon juice · 20ml (4 tsp) lemon zest · 50g castor sugar Apple rose petals · 2 Granny Smith apples, peeled and cored · 125ml (½ cup) rose water … Read more
Olive mousse with candied olives, pineapple sorbet and seasonal fruit Olive mousse with candied olives, pineapple sorbet and seasonal fruit The flavour combinations olive mousse · 250ml (1 cup) full cream milk · 4 egg yolks (reserve the whites for the olive baiser) · 50g (¼ cup) sugar · 50ml extra virgin olive oil/good olive … Read more
Poached peach and rosé trifle Poached peach and rosé trifle The flavour combinations meringues · 90g egg whites · Pinch of salt · 180g castor sugar · 100g honeycomb Peaches · 6 white-flesh peaches, halved and stones removed · 750ml (3cups) dry rosé wine · 1 cinnamon stick · 9 (15g) gelatin leaves Crème anglaise … Read more
Oxtail with chicken stuffing and pinotage sauce Oxtail with chicken stuffing and pinotage sauce The flavour combinations · 45ml (3 tbsp) sunflower oil · 1,6 – 2kg oxtail (bone in), cut into 3cm slices · 2 large onions, cut into 1cm cubes · 2 medium carrots, cut into 1cm cubes · 1 leek, cut into … Read more
Cranberry Bavarian creams Cranberry Bavarian creams The flavour combinations · 180g frozen cranberries, thawed +100g extra, to serve · Juice of 1 lemon · 30ml (2tbsp) cold water · 2 egg yolks · 100g castor sugar · 100ml milk · 6 (10g) gelatin leaves · 100ml whipping cream How to do it 1. Grease 4 … Read more
Chicken wings stuffed with prawns The flavour combinations stuffing · 4 large free-range chicken wings · 20g carrots, leek and celery stalks, cut into 1cm cubes (reserve off-cuts for the sauce) · 45ml (3 tbsp) olive oil · 100g raw prawns (reserve heads and shells for the sauce) · 50ml fresh cream · Salt and … Read more
Watermelon poached pears with sabayon The flavour combinations · 6 pears, peeled and cored · 1L watermelon juice · 1 vanilla pod, split · 200g (1 cup) sugar · 4 egg yolks · 60ml (¼ cup) castor sugar · 125ml (½ cup) sparkling wine Watermelon poached pears with sabayon How to do it … Read more
Marinated trout with purslane and guacamole Marinated trout with purslane and guacamole The flavour combinations marinade · 200g mixed vegetables (carrots, celery stalks and white onion) · 30g salt · 15g white sugar · 5 fresh bay leaves · 20g freshly ground black pepper · 1 x 800g rainbow trout, filleted Purslane Dressing · 50ml … Read more
Vanilla and rose mini cakes Vanilla and rose mini cakes The flavour combinations sponge · 250g butter · 250g castor sugar · 5ml (1tsp) vanilla extract · 4 extra large eggs · 250g cake flour · 7ml baking powder · pinch of salt · 60ml (¼ cup) milk Icing · 125g butter · 500g icing … Read more
Crispy alfonsino, chorizo and chickpea salad Crispy alfonsino, chorizo and chickpea salad · Place a pan over medium heat and sauté chorizo until browned. Remove from heat and drain on a paper towel. · Return pan to the heat and place fish skinside down in the pan to cook in the oil from the … Read more
Hubbard squash is always a good indicator that cold weather is on its way Hubbard squash profiteroles with creamy mushrooms The largest of the winter squash, hubbards are often cut up and sold in chunks because of their size. Their hard skin means they store well though–up to six months if the temperature is low … Read more
We are incredibly privileged to be able to catch our own seafood in New Zealand – whether through fishing, diving or snorkelling. And for those who spend a lot of time at the gym, fish is a quick, easy and healthy meal option. New Zealand is blessed with many different species of fish but some … Read more
Rum flambéed prawns with tamarind and caramel dip Rum flambéed prawns with tamarind and caramel dip The flavour combinations tamarind and caramel dip · 120g brown sugar · 150g smooth seedless tamarind paste · 175ml coconut milk · 25ml fish sauce · 2,5ml (½ tsp) fresh chilli, chopped + extra, to serve · 18 jumbo … Read more
Spiked lemon and gingerade Spiked lemon and gingerade · 5 minutes · Serves 8 · Easy Ingredient • Ice • Vodka 240ml • Ginger liqueur such as the king’s ginger • 120ml • Sugar syrup 4 tbsp • Lemons 3, juiced • Ginger ale 1 bottle • Lemon slices to serve Recipe Fill a jug … Read more
Valentine hearts Valentine hearts I adore these chocolate hearts, and what makes them even better in my book is that they are so easy to make, they barely require a recipe. You will, however, need to be snappy and catch the chocolate at the right moment: if you try to pipe it before it’s firm … Read more
Ham ‘n’ egg picnic pies Ham ‘n’ egg picnic pies · 45 minute · Makes 12 · Easy Ingredient • Short crust pastry 500g • Smoked thick-cut cooked ham 100g, • Cut into little pieces • Double cream 100ml • Gruyère 50g, grated • Chives a few, snipped • Eggs 12 small Recipe 1. Heat … Read more