Any variety of apple will work but a Granny Smith is good because it remains firm while baking. The more fluffy apples will taste equally good but do not present so well. We used to make our own crème fraîche and mascarpone. Now it is commercially available but it’s fun to make your own and you can flavour it with citrus zest, rum or brandy.
Recipe Category: Guest Chefs
This meat preparation may sound a bit technical but it’s not really once you have tried it for the first time. It’s a great opportunity to have a talk with your local butcher (my local butchers, Lucia and Eddie at Grey Lynn Butchers are my constant collaborators in all my catering and cooking). Take in this recipe and the butcher will explain the cut and show you how to trim, roll and prepare it. This cut is used for a rack of lamb when the bone is in, and the flap and fillet has been removed. But we want the bone out, the fillet and the flap left on, the fat layer intact and the skin removed.
The idea for this entrée was to give it a different twist by creating a new texture. I wanted to keep the original ingredient but also add interesting new tastes.
I wanted to add a fermented touch to this dish, which comes from the rice koji. The natural sweetness of the kūmara is kept in balance by including a pickled element.
I wanted to try and make this dessert vegan for a more sustainable approach but still following the spirit of the original recipe.
I always loved this dish: the bitter witloof, the creamy texture of the livers, and nut oil, an ingredient that had just become available. I’ve added into the original recipe some raspberry vinegar, which was also a newly available ingredient here, one that was made popular by the nouvelle cuisine emanating from the young guns in France who were influencing our cooking.
Bull kelp grows all over New Zealand’s rocky shoreline; harvesting the kelp is easily done at low tide in calm seas, or after a big storm it will wash up on our beaches. For this dish we use the base of the kelp, near where it attaches to the rocks, where the kelp is around 1cm thick and 20cm wide. The top or thinner parts of the kelp go towards enriching my compost which will, in time, be used to enhance the family vegetable garden.
This dish is inspired by the ‘en papillote’ method of cooking, learned during my time in French kitchens, and by the use of bull kelp by ancient Māori to create bags to preserve food like tītī (muttonbird) for many months. It also makes me think of my times as a kid when we baked potatoes in the fire on the beach. This technique gives a special smoky and umami flavour to vegetables and is also a great way to cook fish.