Author: Cuisine (Cuisine Contributor1)

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Creating Delicious Journeys

Throughout the year, in all corners of the globe, Relais & Châteaux properties present exceptional events which marry fine food and wine with diverse cultural and educational experiences. We present a selection of the upcoming series from our New Zealand lodges.

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PLATE OF ORIGIN

Four years! How did that happen? Little did we know that what we thought would be a little restaurant competition called ‘Plate of Origin’ hosted in the Manawatu would grow into an event that now stretches across two weeks in March and has participating restaurants selling out of their competition dish due to popular demand

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BEAN-TO-BAR MAESTRO

Nestled in the rejuvenated Auckland suburb of Morningside you’ll find an exciting new venture by Miann that is not only pushing the boundaries of New Zealand’s chocolate culture, but demonstrating the absolute cutting edge of what is happening internationally in the chocolate industry

Recipe

CHERMOULA-MARINATED FISH WITH CAULIFLOWER TABBOULEH & DATE SYRUP

There is a bit of preparation here, but most of it can be done ahead. I’ve taken to making a vegan version of mayonnaise using aquafaba, the liquid from a can of chickpeas, instead
of egg. Here I’ve added some preserved lemon too. There are infinite variatons on chermoula, with all kinds of spices and combinations, but I like to add fresh coriander to the mix. This recipe will make more chermoula than you need for the fish, but it’s good for another meal – it pairs well with lamb,
or use it to marinate some haloumi or firm tofu. The date syrup adds a little sweetness to the dish and it’s also
delicious drizzled over a fruit salad or muesli.

PRESERVED LEMON VEGAN MAYONNAISE
Depending on how you like your mayonnaise, you could also use all olive oil here, which will result in a stronger flavour. This will keep well in the fridge for ages.

Recipe

FERMENTED GARLIC & TURMERIC PROBIOTIC PICKLES

Fermented vegetables are easy to make, and you can use absolutely any combination you like – this recipe is just a basic guide. Carrots and cauliflower are my favourite, with a few added spices such as a clove of garlic and some coriander seeds. Fermented radishes are good, too, as are plain carrot sticks – great for kids. Fresh turmeric can be found at farmers’ markets and Asian food stores, as well as in some supermarkets these days, but if you can’t find any, just use the dried powder or leave it out.

Recipe

EARL GREY CHILLI CHOCOLATE CLOUD CAKES WITH MANDARIN CREAM

This recipe is one of my French husband’s family recipes – whipped up literally in a dash, the chocolatey, velvet softness of this cake is champion in our Franco-Kiwi household. Since meeting the effervescent Merrill J. Fernando of Dilmah last year I have been spellbound by the powers of tea and I am using it far less carelessly than before. The addition of bergamot citrus notes from Earl Grey tea touched with a smack on the tongue from fruity ground Guajillo chillies make these darling little cakes jaunty and voguish. Partner them with the perfect, pillowy mandarin cream.

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