By Trent Watson, Head Chef at No5 Church Lane.


For the Lamington

  • 8 egg yolks
  • 50g olive oil
  • 70g milk
  • 1 cup of self-raising flour
  • 2 tbsp cornflour
  • 150g peas
  • 3 tbsp dry Kawarau tips
  • 1 cup of sugar


  1. Cream egg yolks and 2 tbsp sugar
  2. Blend peas, Kawakawa, oil, and milk. Add to creamed sugar and eggs mix.
  3. Add cornflour and flour
  4. Whisk egg whites to soft peaks, then whisk in sugar
  5. Fold in egg whites 1/3 at a time
  6. Bake at 160°C for 20-40 minutes
  7. When cool, portion and dip into truffle oil jelly and dust with finely chopped pine nuts

For the truffle oil jelly

  • 1 litre of water
  • 20ml of truffle oil
  • 15g of vegetable gelling agent


  1. Bol together and cool until just setting
  2. Use to coat cooled lamingtons