This is a fun, grown-up jelly which you can make quirky by adding home-made jetplane gummies or sophisticated by using fresh summer fruit. We made a few of each but you could stick to just one.
Recipe Category: Chefs Collections
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KINA CREAM
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FISH PIE
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WOK LOBSTER
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NANA BRIDGET’S STEAMED PUDDING WITH KAWAKAWA BUTTERSCOTCH
This is our grandmother’s steamed pudding recipe, which our mum taught us. It is one of those timeless recipes that we always come back to. Our addition of kawakawa to the butterscotch gives the dish an added herbal note which we think makes this dessert even more special. It is amazing how easy it is to find kawakawa growing all over New Zealand. Google the plant and you will be able to keep an eye out for some when you’re on your next walk.
Recipe
PIPI & SAMPHIRE WITH BLACK VINEGAR
Pipi can be found in estuaries where the river meets the sea. Once you have collected your pipi we suggest leaving them in a cool place in salt water for at least two hours so they purge the sand, which stops them from being gritty when eaten.
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HĀNGĪ
This stove-top version of a hāngī is something we have been making for guests for a few years now. The combination of steaming and then smoking the pork gives it a really authentic flavour and texture.
Recipe
BLUE COD WITH ZUCCHINI, FERMENTED CHILLI, LEMON & DIAMOND SHELL CLAMS
This is simple but delicious. The only tricky bit is the fermented chilli, but it gives you a crazy umami bomb, so it’s worth it.