Recipe Category: Chefs Collections

Recipe

NIC WATT, MASU BARBECUED KINGFISH FILLET WITH BLACKENED TOMATO SALSA

I have chosen to cook kingfish, as it was my childhood goal to catch one when heading out on the family boat. Being a third-generation boatie, fishing, diving and foraging for kaimoana is instinctive and a great family passion – whether I was trawling for kahawai as young lad, or now teaching my kids the fun in catching yellowtail at dusk.

Kingfish are very elusive, however when caught they are so versatile with stunning flavour and texture. As kids it was more about the hunt, while today it is more about the flavour. Kingfish sashimi cut atsuzukuri-style (thick-cut fishermanstyle) is one of my favourites, and another is this recipe; a prime thick tranche to be cooked over the open-charcoal robata barbecue.

Recipe

DEBORAH CHAIT & ANDY TSE 4&20 BAKERY GRILLED HAM & CHEESE SANDWICH

Food has the power to comfort us, help us feel calm, looked after, loved and filled up, physically and emotionally. This sandwich, crafted on our organic sourdough oozing with a selection of cheeses and ham off the bone, was inspired by this poem but is decadent, delicious and very tasty. It has the power to nourish, fortify and strengthen us in the face of anything we may encounter – no grieving here!

Recipe

ED & LAURA VERNER, PASTURE SOURDOUGH WITH WHERO PEA MISO, MACADAMIA & SUMMER PRESERVES

Patrick Evans’ passage made us think of the early days of preparing for Pasture. When we returned to New Zealand we lived in a couple of older rural houses with big hot-water cupboards. So we appreciated the aspect of checking in and tending to the progress of a ferment – it is so fascinating to make things from scratch and utilise a scoby, mother or bug passed down or begin ferments with ambient yeasts. We both find the progress of ferments interesting and inspiring – the flavours and philosophies of Pasture are based around this.

Ed has been working with koji (Aspergillus oryzae) for many years now. So his interpretation of this passage is a breakfast with some ferments using local produce; this is the kind of rustic, savoury food we love to eat – and we always have a loaf of Ed’s sourdough at home.

We understand most people may not be able to make a batch of miso, but hopefully the miso-macadamia butter on griddled sourdough is inspirational for a warm, autumnal breakfast, even if you use bought miso.

"At breakfast we always ate porridge with a yeast curd I made from a germ someone had given me long ago and which I persuaded to renewed life in my hot-water cylinder cupboard each evening." - Patrick Evans

Recipe

TOM HISHON, DAILY BREAD & ORPHANS KITCHEN ORPHANS SLOWPOACHED EGGS

I’m not a “signature dish” type of chef, and for years I have avoided that question entirely. But there are certain things about a breakfast that just shouldn’t be messed with. Here’s a dish that has been on our brunch menu from the first day we opened and will remain until the day we don’t. This dish is all about layering the ingredients in the right order. Timing is key, especially at breakfast.

Recipe

KATE FAY, CIBO ROASTED LAMB RUMP, SCHNITZEL CRUMB, LAMB-SHOULDER CIGAR & LEEK ASH

This extract demonstrates both how good and how bad food can be. Preparing a meal for family and friends is an expression of love, and it would have been an easy choice for us to make a great handmade pasta with an intense pesto, or a wildly exuberant seafood platter. But where’s the love in that unwanted schnitzel slung out of a uncaring kitchen? We’ve reinvented this, added a dollop of imagination and a spoonful of fun. We hope you won’t send it back to the kitchen uneaten.

Recipe

MISTER D’S BONE-MARROW RAVIOLI, SALSA VERDE & RED WINE JUS

Napier’s Mister D’s is the perfect showcase for one of this country’s finest chefs. An inner-city bistro with an Italian feel to the menu, the food is taken seriously and the importance of a classical training proves there is strength in technique. The sheer brilliance of the bone-marrow ravioli, the deeply flavoured broth that could be the elixir of life, the brightness of the salsa verde: this is confident cooking. It’s rich and meaty, though there’s no meat in it. While other dishes come and go on David Griffiths’ menus, this will always be there. It’s a dish that amply rewards the time and effort it takes.

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