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

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

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

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

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

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

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

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

Mom’s fluffy banana loaf Mom’s fluffy banana loaf The flavour combinations ·         240g (2 cups) cake flour ·         2,5ml (½ tsp) baking powder ·          3,75ml bicarbonate of soda ·         2,5ml (½ tsp) salt ·         115g (½ cup) unsalted butter ·         200g (1 cup) sugar ·         2 eggs ·         5ml (1 tsp) vanilla extract ·         60ml … Read more

Fillet with caramelised onions on a bed of cabbage with butternut sauce The flavour combinations marinade ·         150ml olive oil ·         100ml balsamic vinegar ·         10ml (2 tsp) fresh thyme ·         2 garlic cloves, crushed ·         2 x 250g beef fillets Caramelised onions ·         2 red onions, peeled and cut into 6 wedges each ·         … Read more

Greek salad dressing ·         ½ medium onion ·         5ml (1 tsp) fresh parsley ·         5ml (1 tsp) fresh thyme ·         5ml (1 tsp) fresh oregano ·         5ml (1 tsp) fresh basil ·         400ml olive oil ·         400ml vegetable oil ·         5ml (1 tsp) garlic paste or 1 garlic clove, finely chopped ·         45ml (3 tbsp) … Read more

Confit cherry tomatoes Confit cherry tomatoes ·         8 cherry tomatoes ·         200ml olive oil ·         2 garlic cloves, unpeeled ·         Salt and freshly ground black pepper, to taste How to do it 1.    Add all of the ingredients to a sealable plastic bag and close it, making sure no air is left in the bag … Read more

Gin-pressed cucumber ·         ½ cucumber, peeled ·         25ml gin How to do it 1.    Cut the cucumber into cubes and remove all seeds. Place in a sealable plastic bag and add the gin. Remove all air from the bag and seal. 2.    Set aside in the fridge to infuse, about 2 hours, and then drain … Read more

Deconstructed banoffee pie with Kahlua ice cream Kahlua ice cream ·         150g (¾ cup) sugar ·         10 egg yolks ·         500ml (2 cups) fresh cream ·         500ml (2 cups) milk ·         60ml (¼ cup) liquid glucose ·         50ml double espresso ·         60ml (¼ cup) instant coffee granules ·         50ml Kahlua How to do it 1.    … Read more

Caramel sauce Caramel sauce ·         100g castor sugar ·         40g butter ·         60ml (¼ cup) fresh cream How to do it 1.    Place the sugar in a small pot over medium heat to caramelise. When tested with a sugar thermometer it should reach 155ºC and be light brown in colour. 2.    Stir in the butter, … Read more

Caramelised banana ·         30ml (2 tbsp) sugar ·         2 bananas, peeled and cut into thick slices How to do it 1.    Heat a non-stick pan on medium heat. 2.    Sprinkle the sugar on the banana and add to the pan to caramelise, about 30 seconds. Set aside. Caramelised Banana with Vanilla Ice Cream Croissants ·         … 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

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

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

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