Recipe Category: Guest Chef March 2021

Recipe

CRAYFISH GRILLED ON MARLBOROUGH SALT WITH BLACK GARLIC & WILD PEPPER BUTTER

The Murphy family’s black garlic (Garlic Noir) was a real game changer in the way I looked at the flavour of garlic. It is rich and deep with sweet and savoury umami characters. Its uses are endless so add it to your pantry and make it your secret ingredient. Wild pepper is abundant all year round and offers a flavour similar to Sichuan pepper, but you could use any herbs and spices you like in your butter and salt mix. Crayfish has to be the ultimate luxury. Serve as part of a dinner party or add fresh bread and a simple salad to create a beautiful Sunday lunch.

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Recipe

CLOUDY BAY CLAMS, WAKAME, CITRUS & CHILLI

I love Cloudy Bay Clams. Synonymous with Marlborough seafood, their ‘home’ is the bay that gives me so much creative inspiration. Sustainably harvested by a kind and generous family, these clams are a unique and versatile product you can have ready at home in minutes. We are lucky enough to have Cloudy Bay Clams supply us directly, but you can buy these as a great-quality snap-frozen product. This can be served as a dish within a dinner party, or if you want a fast, tasty dinner at home add more of your favourite greens and serve with steamed rice or noodles.