Fresh As Recipe Cards

FINE DINING AT HOME RECIPE CARD SERIES

Welcome Welcome to the inaugural collection of fine dining at home recipe cards, we aim to bring you a growing collection of delicious and extraordinary recipes you can try at home to wow your family and dining guests.

We welcome your feedback and are always looking for more great ideas for our expanding range of gourmet freeze dried products.

For more information about our products visit our website www.fresh-as.com

Enjoy,

Tommy Roff Director

FINE DINING AT HOME SERIES

Pineapple Chunk Cheescake w/ Fresh As Pineapple Powder by FINE DINING AT HOME SERIES

Pineapple Chunk Cheesecake Cheesecake Mixture 375g ricotta cheese 160g cream cheese 150g crème fraiche 120g caster sugar 1 tsp vanilla bean paste Finely grated zest of lemon 2 tsp Fresh As pineapple powder 5 sheets gelatine 100 ml cream 100 ml pineapple juice Line a plastic container with gladwrap. In a food processor process the first 7 ingredients till smooth and lump free. Soak gelatine in cold water, squeeze out excess water & heat in small saucepan over low heat till dissolved. Add melted gelatine to processor & process till smooth. Place mixture into a bowl & refrigerate for at least 2 hours. Remove mixture from fridge & whisk in cream & pineapple juice till light and fluffy. Pour into lined container refrigerate till set.

Gingernut Crumbs 368g flour 15g baking soda 2 tsp. Fresh As ginger powder 2g cinnamon 5g salt 2 small eggs 322g butter 15g golden syrup Sift dry ingredients together. Cream butter, sugar & golden syrup together. Whisk eggs into butter mixture & fold in dry ingredients.

Line a baking sheet with baking paper and roll out the biscuit dough to a fine sheet. Bake at 180째C until crisp & golden. When cool crumble the biscuit into a fine crumb.

To Assemble Turn cheesecake out & portion to desired sizes. Place a generous amount of ginger crumbs on a plate & top with cheesecake. Garnish with Fresh As pineapple chunks.

The Restaurant Nestled away in an old chocolate factory is one of Auckland's best keep secrets. Cibo has been moulded by a scrupulous hand, creating an atmosphere of splendour to be enjoyed by all. Unobtrusive professionalism from waiting staff take their lead from MaĂŽtre d' Jeremy Turner.

The award-winning kitchen is presided over by the indomitable Kate Fay. A menu for the pleasure of the palate based on the taste of the ingredients not the whims of the trend magazines allows the blending of exotic and familiar produce in such a fashion as to hint at a home-cooked meal.

Cibo 91 St. Georges Bay Road Parnell, Auckland, NZ Phone 303 9660 www.cibo.co.nz Lunch - Monday through Friday Dinner – Monday through Saturday

www.fresh-as.com

Raspberry Meringues w/ Fresh As Raspberry Powder by FINE DINING AT HOME SERIES

Raspberry Meringues Meringue 4 egg whites 1 tbsp cornflour 2 tbsp Fresh As raspberry powder 120g caster sugar Whisk egg whites whilst slowly adding the sugar till soft peak.

Add cornflour and Fresh As raspberry powder and whisk till firm peak.

Pipe onto a tray lined with baking paper and place into oven at 100째C overnight till crispy.

Filling 1 cup marscapone 1 tsp icing sugar Juice and zest of 1 lemon

Combine all ingredients in a bowl

To Serve Spread marscapone mixture onto 1 meringue and place second one on top.

This will work equally as well with strawberry, blackcurrant or mango powder.

The Restaurant Merediths is located at 365 Dominion Road, Mt Eden Valley. The restaurant seats a maximum of 40 people in our three intimate dining rooms.

A nine course degustation menu is the only menu available on Friday and Saturday evenings at a cost of $130.00. We also offer an optional wine match for $85.00.

Our a la carte menu is available Tuesday to Thursday night and for our lunch service. In conjunction with this menu we also offer a seven course tasting menu at a cost of $120.00 with an optional wine match for $80.00.

Merediths 365 Dominion Road Mt Eden, Auckland, NZ. Phone +64 9 623 3140 www.merediths.co.nz lunch: Friday 12pm – 3pm dinner: Tuesday to Saturday 6pm – 10.30pm

www.fresh-as.com

Buttermilk Panna Cotta w/ Fresh As Lychee by FINE DINING AT HOME SERIES

buttermilk panna cotta with lychee foam & Fresh As lychee panna cotta, makes 8 50g cream 80g sugar zest of 1/2 lemon 2 gelatine leaves 150g natural yogurt 150g buttermilk 50g cream, semi whipped Bring cream, sugar & zest to the boil Bloom gelatine & add, chill to room tempreature Stir in the buttermilk & yogurt & chill till cold Fold in the semi whipped cream

Lychee foam 125 mls pureed lychee 200 mls champagne 2 leaves gelatine, bloomed Warm the puree & dissolve the gelatine Add the champagne & chill over ice Pour into cream whipper Leave to rest in refrigerator for 2 hours

To Serve Unmould panna cotta’s and place in centre of plate.

Load 2 cartridges into whipper and shake vigorously, upside down, for 30 seconds.

Squirt foam onto panna cotta and garnish with crumbled Fresh As Lychees

The Restaurant Located in the heart of Auckland’s Freemans Bay, Clooney is a partnership between restaurateur Tony Stewart and chef Desmond Harris.

Chef Harris’ cuisine melds the tradition of classical cuisine with a contemporary approach to ingredients and technique.

Pastry Chef; Victoria Palmer.

Clooney Restaurant 33 Sale Street Freemans Bay, Auckland, NZ Phone +64 9 358 1702 Information @clooney.co.nz www.clooney.co.nz open for dinner Monday to Sunday from 5.30pm

www.fresh-as.com

Plum Cured Salmon w/ Fresh As mandarins by FINE DINING AT HOME SERIES

Plum Cured Salmon, Mandarin-Fennel Slaw, Green Olive Paste, Green Olive Vinaigrette Plum Cured Salmon: 30g sugar 30g salt 15g Fresh As Plum Powder 200g pin boned salmon fillet 10 Fresh As Mandarin Segments Combine the sugar and salt with the plum powder and rub into the salmon fillet, Cover in cling film and refrigerate overnight.

Next day gently remove the mix with a paper towel and slice fillet into three or four slices as required. Arrange the salmon over the slaw, place a teaspoon of green olive paste alongside and spoon the vinaigrette over. Garnish with pea shoots and Fresh As Mandarin segments.

Mandarin-Fennel Slaw: 5 fresh mandarins, segmented 100g young fennel bulb Olive oil Lemon Juice Place the mandarin segments into a small mixing bowl. Finely shred the fennel bulb and gently toss with the mandarin, olive oil and lemon juice. Season with salt.

Green Olive Paste: 250g green olives, pitted 2tbsp Olive oil Puree the olives with the olive oil until smooth.

Green Olive Vinaigrette: 250g pitted Green olives 1 tsp sugar 1 tsp mustard powder 3 tbsp chardonnay vinegar 250ml Grapeseed oil Puree together the olives, sugar, mustard powder and vinegar.

Slowly emulsify the grapeseed oil into the mixture and refrigerate.

The Restaurant Our food philosophy is based on some very simple beliefs: Eat what’s in season, what’s local, and what’s fresh.

We also believe food should please the eye as well as the palate.

Our fabulous waterfront location, which offers panoramic views of Wellington and its harbour, is the perfect setting for a restaurant that specializes in seafood. Our service is about going the extra mile without thinking it’s the extra mile. It’s about passion and excellence without pomposity. We invite you to join us to experience a truly unique dining experience.

Martin Bosley's Royal Port Nicholson Yacht Club 103 Oriental Parade, Oriental Bay, Wellington, NZ Phone +64 4 920 8302 bookings.mbycr@actrix.co.nz Lunch Monday to Friday Dinner Tuesday to Sunday

www.fresh-as.com

Chocolate textures w/ Fresh As mandarins by FINE DINING AT HOME SERIES

Chocolate textures with Fresh As mandarins (To serve approx. 5)

Chocolate Marquise: • 75g Valrhona caraibe chocolate (melted) • 40g unsalted butter (softened) • 40g castor sugar • 1 1/2 Tbsp Valrhona cocoa powder • 1 egg yolk • 115g cream (whipped to soft peaks)

Method Cream butter with half of sugar in mixing bowl. Add cocoa powder and mix until glossy. In another mixing bowl, combine egg yolks and remaining sugar. Beat until pale in colour. Add egg yolk mix to the creamed butter and mix until smooth. Add melted chocolate, ensuring it is at room temperature. Combine. Add whipped cream and fold through mix. Do not over mix. Set in desired mould.

Refrigerate for at least 3 hours.

Chocolate Fondants: • 100g Valrhona caraibe chocolate • 100g unsalted butter (diced) • 1 whole egg • 1 egg yolk • 50g castor sugar • 30g standard flour (sifted)

Method Pre heat oven to 180˚c. Melt chocolate and butter over double boiler. Meanwhile, whip yolks and whole eggs until they double in size. Add melted chocolate into the egg mixture followed by sugar and then flour, until well combined. Spoon mixture into a small size muffin tray and cook for 3 minutes. Rest for one minute before serving.

To serve: Cook fondants. Place marquise in centre of the plate. Arrange fondants around marquise. Serve with your favourite ice cream and Fresh As Mandarin segments.

The Restaurant SIDART Restaurant is a fine dining restaurant located in the Three Lamps Plaza, 283 Ponsonby Road, Ponsonby, Auckland. We are open Tuesday to Saturday for dinner from 6pm and Friday's for lunch from 12pm. We are closed on Sundays and Mondays.

From Tuesday to Saturday our nine course tasting menu, four course menu and an al a carte menu are available.

We cater for vegetarians with all of these menu options.

Our intimate dining room can accommodate group bookings of up to forty guests, with options of set menus or tasting menus designed to suit your table.

SIDART 283 Ponsonby Road, Ponsonby, Auckland, NZ Bookings: 09 3602122 reservations@sidart.co.nz www.sidart.co.nz Tuesday- Saturday, Dinner 6 pm onwards Friday, lunch 12 pm onwards

www.fresh-as.com