Recipe Category: Guest Chef March 2021
Cooking the salmon with the stone fruits and mushrooms is not only efficient, it infuses them with flavour. Make sure to buy the salmon in one piece, with the skin on; portioned pieces will cook too fast, before the fruits are tender. Serve this with a side dish of ripe tomatoes.
Troy Smith from Immersion Fishing is a man on a mission. He uses Dutch hand lines to fish in the Cook Strait for hāpuku, which is always of the most immaculate quality and a joy to use. The deceptively simple sweetcorn succotash is rich, fresh and vibrant, the perfect accompaniment for a beautiful piece of thoughtfully harvested hāpuku.
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.
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.
This, to me, is the flavour of Marlborough’s winding coastal waterways. If you can’t find samphire or native spinach use anything crunchy that you enjoy such as cubes of cucumber, diced raw carrot, fresh sweetcorn or small cos lettuce leaves.
Tim Barnett from Ocean Speared is a true inspiration. Passionate, driven and innovative, Tim and his team free dive and spear each butterfish individually, meaning zero bycatch. Forward thinkers like Tim are the future of the New Zealand fishing industry.