Bloody Mary Oysters
The Oyster Inn, Waiheke 250ml tomato juice 40g gherkins 25g horseradish 40g Worcestershire sauce 1tsp cumin powder 1tsp coriander powder ½ tsp…
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Catch of the Day
By Matthias Beer, Scenic Matavai Resort, Niue 220g wahoo fish fillet 100g cassava 80ml coconut cream 40g onion brown 8g garlic 5g…
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Hemp Lavosh
By Adam Dickson, The Hemp Chef This recipe will make 60-65 crackers. 2 cups of your favourite plain flour 1/2 cup Pure Hemp…
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Scampi ceviche, avocado, microgreens, scampi oil
By Quentin Ville-Renon, Ortega Fish Shack, Wellington 10 large whole scampi Dressing: 65ml water 65ml white vinegar 65g sugar 95ml fish sauce…
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RASPBERRY SOUFFLÉ
By Paul Smart 250ml of raspberry purée 25g of cornflour 100g of sugar 180g of egg whites FOR THE SAUCE 150ml of cream…
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Ōra King Salmon Ceviche with Avocado and Quinoa Salad
By Norka Mella Munoz, Mangapapa Hotel, Hawke’s Bay 500 grams Ōra King Salmon (medium diced) Juice of 5 lemons (3 for marinating,…
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Pan seared snapper with new potato, garlic shoots and cherry tomato
By Mark Wilson Diu, Saint Clair Vineyard Restaurant, Marlborough 4 snapper fillets 1 cup cherry tomatoes, halved 1 bunch garlic shoots, cut into 10cm…
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Broadbill with Hibiscus Watermelon Froth and Puha Greens
By Timo Dicker, Blue Baths, Rotorua Broadbill loin Puha Radishes Fresh turmeric Ginger Lime leaf Fish sauce Bloom Tea (Forage & Bloom)…
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John Dory with new season Asparagus, citrus fruit and Chorizo salad
By Ben Batterbury, True South Dining Room, Queenstown 400g John Dory or other white fish 12 spears of New Zealand asparagus 1…
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Chef’s Table // Jax Hamilton
Celebrity chef Jax Hamilton loves all cheese, but her personal favourite is dolcelatte. “I love a blue-veined cheese,” she said. “However this sweeter, softer…
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Japanese style Escabeche, crisp Sushi rice, Yuzu mayo
By Riki Day, Urban Eatery, Nelson Escabeche Pickling Liquid 50g palm sugar 100ml soy sauce 200ml rice wine vinegar 1 thumb ginger 1…
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Littleneck Clams with Canterbury Saffron Cream
By Josh Rogal, Little Bistro, Akaroa 2 large pinches saffron 200ml freshly boiled water 1 tbsp canola oil 200g finely chopped shallots 200ml…
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