Simon Gault
Executive Chef at Gault’s Deli
Photography by Manja Wachsmuth
Porcini Risotto with Truffle & Lamb
A heart-warming winter dish about balance. Earthiness, richness and just enough sweetness to pull everything together perfectly on the plate, including Périgord truffle from Paengaroa.
The risotto’s made with porcini from the South Island, Ciprian Capatina southern mushrooms, finished with butter and parmigiano to give it that creamy texture we all want in a good risotto. Paired with three tender lamb cutlets from Mapari Meats which have been brushed with whisky-infused Mānuka Honey after cooking, for a glossy finish and a gentle sweetness. The dish is finished with generous shavings of black Périgord truffle.
“My goal was to create dishes that could be recreated at home. Food with flavour and a bit of soul. The Southerly has real depth, structure and the whisky finish is incredibly smooth. A brush, a drizzle or a swirl but it has the ability to transform any dish.”
Simon Gault
Executive Chef
Gault’s Deli
Balsamic Apple Crumble Gelato
We folded apple compote through gelato with crunchy crumble and a splash of Pukara Estate Caramelised Balsamic and then drizzled it with The Southerly.
This creation is a collaboration with the legends at Little Lato and this flavour actually won Gold at the Outstanding NZ Food Producer Awards.
It’s nostalgic but like the luxurious whisky-infused honey itself, more grown-up.
Balsamic Apple Crumble Gelato
We folded apple compote through gelato with crunchy crumble and a splash of Pukara Estate Caramelised Balsamic and then drizzled it with The Southerly.
This creation is a collaboration with the legends at Little Lato and this flavour actually won Gold at the Outstanding NZ Food Producer Awards.
It’s nostalgic but like the luxurious whisky-infused honey itself, more grown-up.
Cigar Bleu
A crispy Cantarelli 36-month aged Parmigiano-Reggiano tuile rolled into a cigar, filled with whipped Gorgonzola dolce mousse, brushed with whisky-infused Mānuka Honey and topped with Prelibato white balsamic caviar.
One end’s dipped in a mix of charcoal and porcini powder to give it that gentle nod to an ash tip.
“The Southerly is one of those ingredients that opens doors to new ideas and now that I’ve cooked with it I keep thinking of new ways to use it. Watch this space.”
MORE CREATIONS
