Wallace Mua
Executive Chef at Trivet
Photography by Manja Wachsmuth
Vanilla Steamed Pudding
This delicate and delicious vanilla steamed pudding provides a warm, comforting embrace on a cool winter’s evening at Trivet, especially when topped with a drizzle of whisky-infused Mānuka Honey.
This classic dessert unfolds across the palette and every spoonful releases a whisper of the pudding’s velvety texture. When creating the pudding I kept the cooking techniques simple, drawing from past ideas and what I enjoy eating or serving to others. The dessert is dressed with a sauce called ‘Karamba’ which draws on my childhood memories of eating little Haribo caramel sticks. The malt banana mousse which finishes it marries perfectly with the combination of the honey and the whisky.
“The flavours were most important when we started imagining what could be done with The Southerly. I wanted the creations to explode but without overpowering the subtleness of the honey and aged whisky. Both managed to complement and highlight the dishes and dessert.”
Wallace Mua
Executive Chef
Trivet
Spanakopita Cannoli
A fun dish combining three different ethnicities into one incredible flavour creation.
I made cannoli and filled them with spinach, feta, onion, walnuts, garlic, nutmeg and topped with fresh cucumber, red onion and hand-cut mint salsa.
They are dusted with cinnamon sugar plus a drizzle of chilli oil and whisky-infused Mānuka Honey to give it a beautiful baklava feel.
Spanakopita Cannoli
A fun dish combining three different ethnicities into one incredible flavour creation.
I made cannoli and filled them with spinach, feta, onion, walnuts, garlic, nutmeg and topped with fresh cucumber, red onion and hand-cut mint salsa.
They are dusted with cinnamon sugar plus a drizzle of chilli oil and whisky-infused Mānuka Honey to give it a beautiful baklava feel.
Chatham Island Blue Cod
I threw in a favourite flavour of mine linking to Asian cuisine (especially BBQ pork).
I glaze the freshly filleted fish and let it sit to marinade 5 minutes.
It’s then cooked at 350 degrees to promote the crispy skin but also slightly charred the glaze to give it another element of flavour.
We finish with a creamy and rich celeriac and apple puree which provides a tartiness and an earthy garlic chive mayo.
The combination of sweet, umami and fragrant five spice paired very well with the whisky-infused Mānuka Honey.
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