Recipe Category: Recipe Collection

Recipe

MAHURANGI OYSTERS, SHERRY JELLY & PANCETTA CRUMBS

Oysters are a special-occasion treat and while they are often at their best in winter, when they are full-flavoured and meaty, I do like Pacific oysters up until Christmas. Mahurangi Oysters is the family-run operation of Lisa and Andrew Hay, who sell oysters from April through to December and in the lead up to Christmas their oysters are fat and creamy and a more mellow option for those who are a little hesitant.

I can’t bear to cook oysters so they are most often served raw, but I do on occasion like a little topping such as a jelly and if it is paired with a crisp crumb of something salty that, too, is a delight. A crisp, flinty and dry sherry such as manzanilla is a delicious combination with oysters and that is what I recommend to use here.

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Recipe

ESCABECHE OF GREY MULLET

I often think that escabeche should be called the entertainer’s best friend as it’s one of those dishes whose flavour improves with time. Make it early on the day or the day before for a more pronounced flavour, just be sure to bring it up to room temperature before serving. Do use a quality vinegar with a good balance, as something too acidic will make this rather unpleasant. I prefer to use an oily fish here. For a more luxe version add some saffron to the liquid.

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Recipe

CHOCOLATE & BOYSENBERRY SEMIFREDDO ROLL

In this frozen version of the much-loved chocolate sponge roll, I’ve utilised beautiful New Zealand-grown boysenberries to flavour an Italian-style semifreddo which fills a gluten-free chocolate sponge. Can’t find any boysenberries? No worries, use any berry you can get your hands on. For those ice-cream lovers out there who love homemade ice cream but don’t own an ice- cream machine, semifreddo is your new best friend. It is rich, creamy, mousse-like and very addictive.

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