Menu Inspiration | March 2018 by Review Publishing Ltd

ISSUE 7: March 2018

menu inspiration . . .

National Food Distributor 100% New Zealand Cooperative

menu inspiration . . . Pink Ribbon Breakfast is such a wonderful way for cafes and restaurants to get behind a great cause and invite their customers to show their support for New Zealand women There are so many ways to get behind the Pink Ribbon Breakfast campaign, from simple to more ambitious, and we’ve given some ideas over the page. Either way, your contribution will be very much appreciated. Customers recognise the pink ribbon and are super-supportive because, sadly, breast cancer

Embracing hospitality is about more than running a restaurant or cafe, it also is about being involved in the community and giving back. That’s where community partnering comes in, and the hospitality industry has a great opportunity to support the Breast Cancer Foundation by getting involved in the Pink Ribbon fundraising campaign. Create one pink dish or a whole menu, for a day or a month, get involved and spark engagement with your customers. Going Pink in your restaurant or cafe is an opportunity to give back, create interest in your restaurant and your menu. With this, our special Pink Ribbon issue of Menu

contents 06

Poached Frenz Eggs with Salmon and Asparagus

08 Peanut Butter Choc Shake 09 Cali Berry Bliss Balls 11 English Summer Mocktail 12 Blackberry and Star Anise Friands 14 Beetroot & Rose Truffle 17 Quince Cupcakes with Raspberry Icing on the cover . . .

Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Editorial Director: Sarah Mitchell, sarah@reviewmags.com Staff Writer: Mark Fullerton,mark@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com

ISSUE 7 : March 2018

touches the lives of so many New Zealanders. Each year, 3,300 people are diagnosed, and more than 600 die. So, please help us raise much-needed funds for breast cancer research and support. Let’s all come together for a great cause. Evangelia Henderson Chief executive Breast Cancer Foundation NZ

Inspiration we hope to inspire you to get involved. Our team at Restaurant & Cafe are delighted to be able to show our support for the Breast Cancer Foundation, we recognise too the importance of building connections between the hospitality industry, customers and the Pink Ribbon appeal, championing the cause, and helping to improve the lives of those diagnosed with breast cancer. Tania Walters Publisher Restaurant & Cafe magazine

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Giant Macaron Cake Sour Beetroot Dip and Spiced Crackers Crispy Skin Salmon Crab & Watermelon Crown Beetroot Tart Strawberry & Cream Cheesecakes Gold Dome Pastry

“Menu Inspiration” Supplement RESTAURANT & CAFE MAGAZINE ISSN 1179-500x Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland. Tel (09) 304 0142 or Fax (09) 377 2794 Menu Inspiration, a supplement of Restaurant & Café, is published under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Menu Inspiration are not necessarily those of the publishers unless specifically stated. All material appearing in Menu Inspiration is copyright and may only be reproduced with the consent of the publisher. Copyright 2018.

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Here’s a deliciously easy wa get behind a great cause. Come together for good with Breast Cancer Foundation NZ and enhance your customer experience with Pink Ribbon Breakfast. Promote Pink Ribbon Breakfast at your café or restaurant. Boost exposure by aligning with a trusted charity and help raise much-needed funds for breast cancer research and support.

Make a month of it Engage with your customers throughout May. You could: • Donate a % of every coffee or beverage sold • Nominate an existing dish and donate a portion of sales • Create a special pink item

SIGN UP NOW Register as a Pink Ribbon Breakfast café at www.pinkribbonbreakfast.co.nz or by emailing fundraising@bcf.org.nz 2Freephone menu inspiration 0800 902 732

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ay to

Go all out with a one-off event

This is one breakfast your customers won’t want to skip

• Choose the perfect day for you • Boost publicity with a one-off event

National media and PR will drive campaign awareness:

• Build rapport with your customers by holding a special Mother’s day event

• TV advertising

• Radio

• Online advertising

• PR in women’s magazines

• Influencer campaigns

• Website listing

• Social media engagement

As a registered host, you’ll receive: • A listing on the Pink Ribbon Breakfast website as an official participating outlet. • A free Pink Ribbon Breakfast Host pack to help promote your café’s involvement. • www.restaurantandcafe.co.nz The option of buying quality Pink Ribbon Breakfast aprons for your staff.

Stylish P Ribbon B ink rea café apro kfast ns just

$20 each

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Restaurant Association advt

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Whole Fish 1 whole fish, 1 – 1.5kg, already scaled and gutted Suitable fish: Tarakihi, Snapper, Travally, Gurnard, Moki, Flounder, Pan soles, Mackerel. Remove fins, tail and spikes with a pair of scissors or a heavy knife if desired (not necessary).

food that food lovers love Flavour suggestions:

1) 100g butter and any combination of chopped fresh herbs such as dill, chervil, parsley, chives and slices of lemon inserted into the fish. 2) 100ml of olive oil and any combination of chopped fresh herbs, marjoram, oregano, thyme,to sage and slices of lemon inserted into Worldbasil, Class “ready bake” the fish. French viennoiseries using You can also add olives, tomatoes or capers so get creative!

the finest traditions of French

BBQ heat: medium baking. Pre-proved and pre-egg Cooking time: 10 – 15 minutes per side Cut slashes intofor the fish apartabsolute for the length of the fish. washed your

convenience!

Flavour outside the fish with salt and pepper and lemon slices or desired flavour, making sure you rub the flavour into the cuts. Place a large sheet of tinfoil onto the bench and place the fish in the centre. Fold up the sides to create a parcel with all sides well secured so that it does not leak. To tell if it is cooked through, use a fork to gently push the flesh away from the backbone. Cooked fish should pull away from the bones easily and have no rubbery feeling to it.

11 Vega Place, Rosedale, Auckland 0632 menuHarbour, inspiration PO Box 302 581 North Auckland50751

Our eggs are so good on the inside, so we make sure the outside is too!

Poached Frenz Eggs with Salmon and Asparagus

Frenz Kitchen Safe practices mean each and every egg is gently washed, naturally sanitised and sealed to ensure they are as safe as they can be when handling in the kitchen or food service environment. With Frenz Free Range Eggs you certainly get the best of both worlds!

• 2 Frenz Certified Free Range Eggs • 6 spears Asparagus, trimmed • 100g Smoked Salmon • 2 Slices Sourdough • Hollandaise Sauce to serve

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Fill two medium saucepans with water and bring to the boil. Salt the water in one sauce pan and cook asparagus on a fast simmer for 1 minute, or until just tender. The time may vary slightly depending on thickness of the spears. When tender drain in a colander and pour a cup of cold water over to stop the cooking process. Reduce heat in 2nd saucepan to a light simmer and Poach the eggs for around 3mins. Using a slotted spoon remove the cooked eggs and drain on a paper towel. Lightly grill both sides of the sourdough and top with asparagus, sliced smoked salmon and poached eggs. Drizzle with hollandaise sauce and serve with freshly cracked pepper.

www.restaurantandcafe.co.nz HEX 832904 HEX 832904

Breakfast

made easy

Hash Browns with Mr Chips

Also available: Mr Chips Hash Brown Ovals and Mr Chips Hash Nuggets For more information about what Mr Chips can do for your business, contact us:

+64 9 2747598 | INFO@MR-CHIPS.CO.NZ | WWW.MRCHIPS.CO.NZ

@ mrchipsnz

PEANUT BUTTER CHOC SHAKE So Good™ Almond milk Peanut butter choc shake is a deliciously tasty smoothie that’s perfect as a morning or afternoon hunger buster or even after a good workout at the gym. It’s a nutty, chocolate hit with a serve of fruit, making it a source of fibre and protein.

INGREDIENTS 2 frozen bananas 2 tbs Sanitarium Smooth Peanut Butter 2 tbs honey 1½ tbs cocoa 1½ cup So Good™ Almond Milk Unsweetened

METHOD 1. Place all ingredients in a blender and blend until smooth. 2. Pour into glasses to serve. (Serves 2).

TOP TIP Top with a sprinkle of shredded coconut and chia seeds.

NUTRITION INFORMATION PER SERVING Energy

1370kJ 328Cal Protein 8g Fat, Total 11g Fat, Saturated 1g

Carbohydrate, Total Carbohydrate, Sugars Dietary, Fibre

50g 46g 3.7g

Sodium Potassium Calcium Iron

82mg 612mg 150mg 10mg

Cali Berry Bliss Balls

INGREDIENT GRAMS • Cashews 300 • Coconut chips 200 • Dates (medjool) 150 • Goji berries 30 • Freeze-dried raspberry powder 5 • Vanilla powder 2 • Cali Press Golden State cold-pressed juice 80 • Maple syrup 40 • Maca powder 6 • Makes 25 (approx.) METHOD: Briefly blitz cashews and 150g coconut chips together and then with the

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food processor running add in dates half a date at a time, followed by goji berries. Stop processor to add remaining ingredients (just 1/2 tsp freeze dried raspberry powder – reserve remainder for coconut rolling mix). The mixture will be quite soft and sticky. Chill for 15 minutes before rolling into balls. You may then need to freeze the balls for about half an hour before rolling in coconut/raspberry mix.

By Annelise Wolt Cali Press

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English Summer Mocktail

Rhubarb syrup • 300g Chopped rhubarb • 360ml Water • 45g Sugar 1. Place all ingredients in a pan and cover 2. Cook over a low heat until the rhubarb is soft 3. Allow to cool and strain

• 1 Dilmah Single Region English Breakfast tea bag • 220ml Water at 100˚C • 60ml Rhubarb syrup • Fresh strawberries 1. Steep the tea bag in water for 3 minutes. Then leave to cool. 2. Muddle 3 strawberries with the rhubarb syrup 3. Add ice and 220ml of tea 4. Shake well and strain into dacquiri glasses 5. Garnish with fresh strawberries Photo courtesy of Dilmah NZ Ltd

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Blackberry and Star Anise Friands These look splendid when iced – destined for top ranking on any tiered cake stand – but also work un-iced, in the cookie tin, for grabbing on a whim. They’ll lose their slightly chewy edge after the first day or so, but still taste great. Blueberries or raspberries can be used instead of the blackberries. Don’t use strawberries, though: they are too watery. MAKES 12 • 180g unsalted butter, plus an extra 10g, melted, for brushing • 60g plain flour, plus extra for dusting • 200g icing sugar • 120g ground almonds • 1½ tsp ground star anise (or 3 whole star anise, blitzed in a spice grinder and passed through a fine-mesh sieve) • ⅛ tsp salt • 150g egg whites (from 4 large eggs) • finely grated zest of 1 small orange (1 tsp) • 18 whole blackberries (about 120g), cut in half lengthways ICING (optional) • 60g blackberries (about 8), plus an extra 24 small blackberries, to garnish • ¾ tbsp water • 1 tsp lemon juice • 165g icing sugar Preheat the oven to 220°C/200°C Fan/Gas Mark 7. Brush the 12 holes of a regular muffin tin with the melted butter and sprinkle all over with flour. Tap the tray gently to ensure an even coating of the flour, then turn upside down to remove the excess. Place in the fridge to chill while you make the batter. To brown the butter, place in a small saucepan and cook over a medium heat until melted. Continue to cook until the butter is foaming, gently swirling the pan from time to time, to allow the solids to brown more evenly. You will see dark brown sediments begin to form on the sides and bottom of the pan. Continue to allow the butter to bubble away until it turns a rich golden brown and smells of toasted nuts and caramel. Remove the pan from the heat and let it stand for 5 minutes, to allow the burnt solids to collect at the bottom of the pan. Strain through a finemesh (or muslin- lined) sieve, discarding the solids. Allow the browned butter to cool slightly before using. It should still be warm when folding into the mix later: if it is too hot, it will ‘cook’ the egg whites; if it is too cool, it will be difficult to incorporate into the mix. While the butter is cooling, sift the flour, icing sugar, ground almonds, star anise and salt into a bowl. Place the egg whites in a small bowl and use a whisk or fork to froth them up for a few seconds – you do not need to whisk them completely. Pour the egg whites into the sifted dry ingredients and stir until they are incorporated. Add the orange zest and browned butter and mix until the batter is smooth. Remove the muffin tin from the fridge and fill the moulds just over

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two-thirds of the way up the sides. Place three halved blackberries on top, cut side down, and bake for 10 minutes. Reduce the temperature to 210°C/190°C Fan/Gas Mark 6 – starting with a high oven temperature and then bringing it down is the way to achieve the lovely brown crust you want – turn the tray around in the oven for even cooking, and continue to cook for another 8 minutes, until the edges of the friands are golden brown and the centres have a slight peak and spring back when gently prodded. Set aside to cool before removing them from their moulds: you might need to use a small knife to help you release the sides. If you are icing the cakes, place 60g of blackberries in a small bowl with the water and lemon juice. Use a fork to mash them together, then pass the mixture through a fine-mesh sieve to extract as much fruit juice as possible: you should get about 60ml. Sift the icing sugar into a medium bowl, pour in the blackberry juice and combine to make a light purple runny icing: it should just be thick enough to form a thin glaze on the tops of the cakes. Spoon the icing over the cakes, spreading it to the edges so that it runs down the sides. Do this on a rack, if you can, as icing them on a plate or sheet of paper means that the icing will pool at the bottom. Place 2 small blackberries on each friand, set aside for 20 or 30 minutes to set, then serve. We use a regular muffin tin here, but all sorts of moulds work: large muffin tins, mini-muffin tins, rectangular or oval moulds (as shown in the photo). Un-iced, these will keep for up to 4 days. If the weather is warm, store them in the fridge and zap them in the microwave for a few seconds (literally 3 seconds!) to restore their buttery moisture. They can also be frozen for up to 3 months, then thawed in the fridge and warmed through in a 170°C/150°C Fan/Gas Mark 3 oven for 5 minutes; this will restore their crisp edges, as well. Once iced, they’re best eaten on the same day. Extracted from Yotam Ottolenghi and Helen Goh’s book, Sweet (Ebury Press, $65). Photography by Peden + Munk

By Yotam Ottolenghi & Helen Goh

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Beetroot & Rose Truffle

This recipe will become your secret weapon chocolate cake. Earthy baby beetroots are roasted until juicy to lend a dense, fudge-like texture to an already deep, dark chocolate base. The real highlight, though, is the addictive beetroot and rose truffles dusted in cocoa, which happen to be a cinch to make. Just try not to scoff them before you decorate your cake. SERVES 8–10 • 10 baby beetroot (beets) (about 1.5 kg/3 lb 5 oz) • 60 ml (2 fl oz/¼ cup) extra-virgin olive oil • 340 g (12 oz) unsalted butter • 370 g (13 oz/2 cups) soft brown sugar • 340 g (12 oz/1½ cups) caster (superfine) sugar • 4 large eggs • 2 teaspoons vanilla extract • a few drops of rosewater, to taste • 600 g (1 lb 5 oz/4 cups) plain (all-purpose) flour • 4 teaspoons baking powder • 160 g (5½ oz/1 cups) Dutch (unsweetened) cocoa powder • 4 teaspoons salt • 625 g (1 lb 6 oz/2½ cups) sour cream BEETROOT AND ROSE TRUFFLES • 3 beetroot (about 150 g/5½ oz) • 1 tablespoon extra-virgin olive oil • 400 g (14 oz) good-quality dark chocolate (approx. 60% cocoa solids), broken into chunks • 400 ml (13½ fl oz) thick (double/heavy) cream • 40 g (1½ oz/1 cup) edible dried rose petals, plus extra to decorate • a few drops of rosewater • 100 g (3½ oz) Dutch (unsweetened) cocoa powder BEETROOT ICING • 3 tablespoons finely grated roast beetroot (see method) • 225 g (8 oz) unsalted butter, softened • 225 g (8 oz) cream cheese, softened • 500–625 g (1 lb 2 oz–1 lb 6 oz/4–5 cups) icing (confectioners’) sugar • ½ teaspoon vanilla extract • 50 ml (1¾ fl oz) milk This recipe makes one tier with two layers. To pump up the tiers and recreate the cake tower pictured, as a guide you’ll need to quadruple the ingredients; as well as a 20 cm (8 in) cake tin, you’ll need one 23 cm (9 in) and one 25 cm (10 in) cake tin. Preheat the oven to 175°C (345°F). Lightly grease and line two 20 cm (8 in) round cake tins with baking paper. Toss the whole beetroot in the oil. Wrap each one separately in aluminium foil. Roast 1 hour or until soft, then remove from the oven and cool. Once cool, peel off the skin and finely grate. Set aside. To make the truffles, cook the beetroot as per the method above, then add to a blender or food processor and blitz to a fine purée. Transfer to a

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saucepan set over a low heat for 2–3 minutes (this will dry up any excess moisture and help bring out the flavour, so don’t skip this step). Remove from the heat and set aside. Place the chocolate pieces in a heatproof dish. Bring the cream to the boil in a heavy-based saucepan, reduce the heat to a simmer, add half the dried rose petals and cook gently for 15 minutes, or until the flavour of the rose petals has fully infused into the cream. Strain the cream over the chocolate pieces and stir slowly until melted and glossy, then add 110 g (4 oz/¾ cup) of the beetroot purée and the rosewater and mix well. Refrigerate for 1 hour until firm. Once set, take teaspoons of the mixture and shape them into bitesized balls, then roll them in the cocoa powder and the remaining dried rose petals to coat. Transfer to the refrigerator and leave to chill until needed. Cream the butter and sugars together in a bowl using a hand-held mixer, or a stand mixer fitted with the paddle attachment, until light and fluffy. Beat in the eggs, vanilla and rosewater and mix in half the flour, baking powder, cocoa powder and salt. Stir in the sour cream, then mix in the remainder of the dry ingredients before gently folding in 300 g (10½ oz/1½ cups) of the grated roast beetroot until well combined (save the rest for the icing). Pour the batter evenly into the prepared tins and bake for 35 minutes, or until a skewer inserted into the centres comes out clean. Remove from the oven and leave to cool slightly in the tins for 5 minutes, then carefully turn out onto a wire rack and leave to cool completely. To make the icing, beat all the ingredients together in a bowl using a hand-held mixer or a stand mixer until well combined. Place one of the cooled cakes on a serving plate or stand and spread with half the icing. Place the second cake on top and spread with the remaining icing. To decorate, top with the truffles and scatter over a few more dried rose petals or team the truffles up with fresh garden roses. BEETROOTS ARE TEAM PLAYERS Just like radishes and carrots, beetroot’s growing style helps break up and aerate soil, which lets more nutrients reach the roots of neighbouring vegetable patch friends. Members of the cabbage family will be most grateful. This is an edited extract from Sticky Fingers, Green Thumb by Hayley McKee published by Hardie Grant Books $29.99 and is available in stores nationally. Photographer: © Tara Pearce

By Hayley McKee

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Quince Cupcakes with Raspberry Icing

MAKES 16 INGREDIENTS • 160g Quince Paste • 2 tbspn Verjuice • 125g unsalted butter, softened • ¾ cup caster sugar • 3 free range eggs, at room temperature • 1 tspn vanilla paste • ½ cup sour cream, at room temperature • ½ cup buttermilk, at room temperature • 1 cup plain flour • 2 tspn baking powder ICING • 120g unsalted butter 1 ½ cups icing sugar • 3 tbspn raspberry pulp (blended from frozen berries), strained • 16 whole raspberries, to decorate METHOD Preheat a fan forced oven to 180C. Cut the paste into cubes and add to a small saucepan with the Verjuice.

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Warm together over a gentle heat until melted, then whisk to combine and set aside to cool slightly. Place the butter and sugar into a mixing bowl and using a hand beater, beat until pale in colour and the sugar has almost dissolved. Add the eggs, one at time, followed by the vanilla, sour cream and buttermilk. Beat until well combined. Sift the flour and baking powder into the butter mixture and gently fold through. Line 2 muffin trays with 16 paper muffin cases and spray with cooking oil. Place a teaspoon of the batter mixture into the base of each case, followed by half a teaspoon of the paste mixture, and then fill with another heaped teaspoon of batter. Place trays into the preheated oven and bake for 20 – 25 minutes. Remove from the oven and place onto a rack to cool completely. To make the icing, beat the butter and icing sugar together with an electric beater until well combined, then add the raspberry puree slowly and continue to beat until well incorporated, light and fluffy. Refrigerate until necessary. Ensure the cupcakes are completely cool before icing. Top with the whole By Maggie Beer raspberries to decorate. Serve.

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Giant Macaron Cake MACARON LAYERS • Almond flour or ground almonds 300 g (10½ oz) • Icing sugar 300 g (10½ oz) • Baking powder 1 teaspoon • Egg whites 8 large, about 220 g (7½ oz) total • Red food colouring paste 3 drops, as needed • Granulated sugar 300 g (10½ oz) CAKE LAYER • Plain flour 130 g (4½ oz), • plus more for tin • Baking powder ¾ teaspoon • Flaky sea salt ⅛ teaspoon, plus more for sprinkling • Granulated sugar 150 g (5¼ oz) • Salted butter 70 g (2½ oz), at room temperature, • plus more for tin • Large egg 1, at room temperature • Vanilla pod 1 • Double cream 100 ml (3½ fl oz) FRUIT LAYER • Double cream 475 ml (¾ pint) • Strawberries 450 g (1 lb) • Raspberries 170 g (6 oz) 1. Make the macaron layers: Place a sieve in a large bowl and add the almond flour, icing sugar and baking powder. Sift the dry ingredients into the bowl, using your fingers to rub the almond flour through the mesh if it is stubborn. Whisk 4 of the egg whites (110 g/4 oz) with the food colouring in a medium bowl just until the mixture is evenly coloured. Set it aside. Don’t be timid with the food colouring. You want the macaron to be a bright, bold pink. 2. Combine the granulated sugar with 75 ml (2½ fl oz) water in a small saucepan. Bring to a boil over high heat, stirring to help dissolve the sugar. Attach a sugar thermometer to the pan and cook until the syrup reaches 118°C (244°F), 3 to 5 minutes. 3. While the syrup is cooking, use an electric mixer set on high speed to whip the remaining 4 egg whites (110 g/4 oz) in a large bowl just until they form soft peaks. Still beating on high, slowly pour a stream of the hot syrup into the bowl – do not pour directly into the beaters, or the syrup will splash. Keep beating on a high speed until the egg whites form stiff, glossy peaks. 4. Let the meringue cool until it is warm but not hot (about 48°C/ 120°F), which can take about 20 minutes. Add the coloured egg whites to the almond flour mixture and use a big rubber spatula to stir them together until blended: Scrape the meringue into the bowl and fold it all together, reaching down to the bottom of the mixture with the spatula and bringing it up and over the rest of the mixture. Turn the bowl one quarter turn and repeat until the mixture is evenly coloured but still light and fluffy. 5. Cut 2 sheets of baking paper. Using a 23 cm (9 inch) round cake tin as a template, draw a circle on each baking paper sheet with a dark pencil. Turn the paper over so you can see the circle from the opposite side. Spoon half of the meringue mixture into the centre of each circle and use the spatula to spread it evenly towards the edges with a slight dome in the centre. Let

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the shells stand, uncovered, at room temperature for about 1 hour while you make the cake layer. Letting the macaron shells stand before you bake them is important! The skin that develops on the surface will keep them from spreading as they bake. 6. While the macaron layers are standing, make the cake layer: Preheat the oven to 180°C (160°C Fan), with the oven racks in the top third and centre of the oven. Lightly butter a 23 cm (9 inch) round cake tin, line the bottom with a baking paper round. 7. Sift the flour, baking powder and salt together into a medium bowl. Beat the sugar and butter in another medium bowl with an electric mixer until it is pale, about 3 minutes on high speed. Beat in the egg, until light. With the tip of a small knife, split the vanilla pod lengthwise, then scrape the vanilla seeds into the bowl, saving the pod for another use. 8. With the mixer on low speed, add the flour mixture in thirds, alternating with two equal additions of the cream, and beat until smooth. Spread the batter evenly in the tin and sprinkle with flaky salt. 9. Bake on the centre rack until the top of the cake is golden brown and springs back when pressed with a fingertip, about 20 minutes. Leave the oven on. Let the cake cool in the tin on a wire rack for about 10 minutes. Run a knife around the inside of the tin to loosen. Invert and unmould the tin onto the rack and discard the paper. Turn the cake right side up and let cool completely. 10. Now, back to the macaron layers. By this time a thin crust should have formed on the surface. Bake the shells until they feel mostly set underneath the crust, about 30 minutes. Turn off the oven, prop the door open slightly with a wooden spoon, and let them slowly cool and crisp, 45 minutes to 1 hour. Remove from the oven and cool completely. The macarons may form browned ‘feet’ around the edges as they bake. You can trim these off if you prefer after they cool. 11. Make the fruit layer: Whip the cream in a large bowl with an electric mixer on medium speed until the cream just begins to hold its shape. Hull the strawberries, cut them in half lengthwise and put them in a bowl. Do not overwhip the cream – it should barely hold its shape. 12. No more than 30 minutes before you plan to serve the cake, assemble the components. Carefully peel the paper from one of the macaron shells and place the shell on a cake plate flat side up. Spread it with half of the cream and scatter the strawberries evenly on top. Gently set the cake layer on top. Cover with the remaining cream and the raspberries. Carefully remove the paper from the second macaron, and place it on top of the raspberries, domed side up. Use the lessperfect of the two macaron shells for the base layer, saving the prettier one for the top. Don’t worry if there are cracks, it will still taste great. 13. Let the cake stand for 15 to 20 minutes to slightly soften the meringue. Use a thin, sharp knife to cut into wedges.

By Nadine Levy

Extracted from Nadine Levy Redzepi book, Downtime (Ebury Press, $60.00). Photography by Ditte Isager.

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Sour Beetroot Dip and Spiced Crackers

BEETROOT DIP • 2kg cooked red beetroot. • 120ml sherry vinegar • 150ml EVO olive oil (We use Takatu as it borders with our property) • 12g flaky sea salt • 8g cracked black pepper • Blend on high until smooth, check seasoning and sourness, add more vinegar if you want it tarter. SPICED CRACKER • 220g high grade flour • 3g flaky sea salt • 50ml EVO olive oil • 25ml water (more as needed) • 15g mixed spice ( we use cracked cumin, cracked fennel and cracked coriander seed mixture) Add dry ingredients into a mixing bowl, mix until a firm paste starts to form. Place onto a clean work bench and knead for 5 minutes or until it becomes smooth. You may need to add more water – add 1 tspn at a time.

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Roll out onto floured bench and cut into 8cm by 3cm lengths then place onto baking paper lined trays. Brush with olive oil and bake at 200 degrees for 6-8 mins or until brown and crispy. ROASTED WALNUT • 100g walnut pieces • Place onto baking dish and bake for 8-10 minutes at 150 degrees TO ASSEMBLE • Place beetroot dip in the bottom of a bowl, crumble goats curd over the top. Top with picked thyme leaves, roasted walnut pieces, cracked black pepper and a generous amount of olive oil. Serve with the olive oil cracker on the side.

By Jarrod McGregor Rothko

Crispy Skin Salmon BEETROOT GEL • Red beetroot 400gm • 2gm agar agar • 25ml balsamic vinegar • Salt to taste METHOD Boil beetroot in salted water until soft Drain and blend to make puree add vinegar and agar agar. Blend further to get a smooth consistency. BRAISED QUINOA • 150gm quinoa • 600ml water • Half lemon • 10ml extra virgin olive oil Boil quinoa for 16 minutes Drain add olive oil, lemon juice and chopped parsley, season.

ROASTED BABY BEETROOT Wrap the beetroots in aluminium foil, roast in ovet at 250c for 20 minutes. Peel and mix with 1 tbsp olive oil and salt. ANGELICA MAYO • Angelica -100gm • Olive oil 300ml Blend for 1-2 minutes until the oil is bright green. Strain the oil. Use the green oil to make mayonnaise. SALMON De bone and de scale the salmon fillet. Season and sear on the skin side fist in a hot pan for 1 minute. Once the skin is crispy flip the fish sear further for 30 seconds. Once the fish is seared cook in the oven for 2 minutes for medium rare.

GRILLED WHITLOOF Cut the whitloof in half, marinade in olive oil and salt, cook on the grill for 1 minute then oven at 250c for 45 seconds.

By Shaun Tyagi (Himnashu) Harbourside

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Crab & Watermelon Crown

INGREDIENTS: • Crab Meat 120G • Crème Fraiche 80G • Shallots 20G • Watermelon 1 Piece • Lemon 2 Pieces • Mozzarella 250G • Cream 150G • Milk 100G • Basil 100G • Olive oil 100ML • Agar Agar 2G • Chardonnay vinegar 20ML • Sugar 150G • Water 0.5L • White vinegar 0.3L • Yellow Mustard seed 1TSPN • Black pepper (whole) 1TSPN • Salt • Pepper

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CRAB MEAT MIX Mix the crab meat and 80g of mozzarella with 50g of basil and 20g of shallot. All finely chopped. Add the juice of lemon and its zest. Season with salt and pepper. Keep refrigerated until use. WATERMELON CROWNS Cut four circles of watermelon, one for each guest. Marinated the watermelon crowns in 70 ml of olive oil, 2 table spoon of chardonnay vinegar and the juice of 2 lemons, for 2 hours. Dry the watermelons crowns using drying paper and burn the top part using a blow torch or sear it on a smoking hot pan. Keep refrigerated until use. MOZZARELLA SYPHON In a pot simmer 150g of cream, 100g of the milk with the rest left of basil and 200g of mozzarella in big chunks. Simmer for 5 minutes, add 2g of agar agar and simmer for an other five minutes Season with salt and pepper. Strain into a syphon and use just one whip cream bulb. Keep refrigerated until use.

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our story is about true connection true provenance, true to nature, true for generations

Crab & Watermelon Crown

WATERMELON CARAMEL Blend the off cuts of the watermelon and strain the pulp with a chinois to extract the water. Use 400g of watermelon water and add 150g of sugar. Reduce it to a glazing consistency. WATERMELON PICKLE RINDS Prepare a brunoise with the watermelon rinds only the white part of the skin and let it pickle in the following recipe for at least 2 hours: 300ml white vinegar 500ml water 3 tbsp sugar 1 tbsp salt 1 teasp black peppercorns 1 teasp yellow mustard seeds Bring everything to boil and leave it to cool down before use. Now that everything is ready it’s time to plate up the dish. Start to put the watermelon crown on your plate and glaze it with the watermelon caramel. In the middle of the crown you can put a nice amount of the mozzarella syphon it needs to get over the top of the crown. Quenelle the crab preparation on two sides of the crown and garnish it the pickle rinds. Garnish it with some brioche croutons, radish and micro herbs to give taste and texture. Don’t forget to sprinkle some flaky salt on it before serving.

Bringing you New Zealand’s most sought after species of blue abalone, wild abalone, fin fish, lobster and oyster. Seafood as good as it can be, brought to market with a lightness of touch that preserves and protects its pure taste and rare magic. Like you were there and caught it yourself. View our story about true connection at www.moana.co.nz

By Christophe Carrisan La Fourchette

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Beetroot Tart MERINGUE STICKS • 100gm egg whites (fresh) • 200gm caster sugar • Rose pink colour gel- 2 drops METHOD Whisk egg whites until foamy, add sugar gradually. Whisk until stiff peak, scraping sides in the process, add colouring. Whisk further for 2 minutes. Pipe in form of sticks, bake at 105c 1 hr 5 minutes. BEETROOT CURD • Sugar 300gm • Egg yolk-3no. • Lemon juice- 125ml • Freeze dried Beetroot powder – 50gm • Diced butter 190gm • Gelatine sheets- 1.5 • Whipped cream 175 gm

Take off the heat and Set aside for 2 hours in chiller. Fold the mix with whipped cream. Keep chilled PATE BRISSE (TART CASE) • Cold Butter 300gm • Icing sugar 180gm • Whole eggs 100gm • Ground almonds 65gm • Salt pinch • Flour 435gm METHOD In a mixing bowl mix together flour and butter using rubbing in method. Add in icing sugar ground almonds and salt, mix eggs. Blind bake tart at 165c for 15 minutes. Remove weight and cook further for 4-5 minutes.

METHOD On baine marie cook sugar and yolk until thickened, add lemon juice, diced butter let it melt and add soaked gelatine sheets.

By Shaun Tyagi (Himnashu) Harbourside

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Strawberry & Cream Cheesecakes

Cute and oh-so-sweet, these mini Strawberry and Cream Cheesecakes are a welcome addition to have on hand when you feel like something indulgent. We have used rice malt syrup in this recipe; however, you can use any liquid sweetener you like.

SOAK TIME: 30 minutes PREP TIME: 10 minutes FREEZE TIME: 3 hours MAKES: 12 INGREDIENTS • Base • 6 Medjool dates, pitted • 1 cup almonds • a pinch of salt • ¼ cup coconut oil, melted STRAWBERRY LAYER • 1 cup strawberries, hulled • ½ cup cashews • ⅓ cup rice malt syrup • ¼ cup coconut oil, melted • juice of ½ lemon CREAM LAYER • 1 cup cashews • ½ cup coconut milk • ⅓ cup rice malt syrup • ¼ cup coconut oil, melted TOPPING • ½ cup strawberries, sliced in half

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METHOD Soak the 2 measures of cashews in warm water for 30 minutes. Drain and rinse. Line a 12-hole muffin tray with baking paper. Except for the coconut oil, place all of the base ingredients in a food processor, and blend for a few minutes. Slowly add the coconut oil to the food processor, and blend until combined. Press the base into the muffin-tray holes and put into the freezer. Rinse out the food processor, then place all of the strawberry layer ingredients in the food processor, and blend until smooth and creamy. Add more lemon juice if you prefer the mixture to be tart. Take the muffin tray out of the freezer and pour the strawberry mixture over the bases. Place the muffin tray back in the freezer. Rinse the food processor again, then place all of the cream layer ingredients in the food processor, and blend until smooth and creamy. Take the muffin tray out of the freezer and pour the cream mixture over the strawberry layer. Place muffin tray back in the freezer for 3 hours to set. Before serving, top with the fresh strawberries. Cheesecakes can be stored in the freezer in an airtight container, where they will keep for up to 1 month.

By Julia & Libby

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When life needs more caramel,

spoil with GOLD

New caramel chocolate. Same legendary workability. • An intense well-balanced caramel chocolate taste, with rich notes of toffee, butter, cream and an exciting dash of salt • A colour to melt for: warm caramel and pale amber, with a golden hue • Works perfect in every application, tested and approved by chefs Order ref.: CHK-R30GOLD

For enquiries please contact Resó Foods (exclusive NZ Distributor for CALLEBAUT) sales@reso.co.nz

ph: 09 414 2522

www.reso.co.nz

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Gold Dome Pastry Almond-hazelnut sponge cake Ingredients

Preparation

132 g egg whites Make a meringue. 132 g sugar 214 g eggs Mix together. 82 g egg yolks 297 g sugar 181 g almond powder 165 g hazelnut powder 33 g cocoa powder Callebaut® CP 82 g flour 181 g melted butter Add to the egg mixture and mix in the meringue. Spread on a 2-cm high Flexipan® silicone mat. Bake for 20 minutes at 160°C.

Iced coffee ganache Ingredients

Preparation

25 g milk powder (1%) Mix together and heat up to 70°C. 110 g cold espresso 110 g milk (3%) 2 g vanilla 25 g gelatine mass Combine all ingredients in a recipient. 30 g Callebaut® Caramel Fill Pour the previous hot mixture onto the mixture to melt. 326 g Callebaut® Finest Belgian Caramel Chocolate Gold CHK-R30GOLD 10 g Callebaut® Finest Belgian Milk Chocolate POWER 41 1 g salt Add and emulsify. 3 g orange zest 385 g cream (35%) Add, cover and leave to rest in the refrigerator overnight. Pass through a sieve and whip to achieve the right consistency. Immediately pipe into flexible half-sphere moulds of 4 cm Ø and freeze.

Citrus jelly Ingredients

Preparation

132 g sugar Mix together 14 g pectin NH 230 g lemon puree Mix in and bring to a boil. 395 g orange puree 148 g water 82 g invert sugar Allow to cool down for a few minutes and spread out evenly onto the almond-hazelnut sponge cake. Leave to cool in the refrigerator.

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Sao Thomé chocolate mousse Ingredients

Preparation

196 g whole milk Heat up to 60°C. 35 g invert sugar 204 g dark chocolate Callebaut® Pour previous mixture over the chocolate. Single Origin Sao Thomé Emulsify with a stick blender. 350 g whipped cream (35%) Mix in the previous mixture when its temperature is at 40°C. Pipe into half-sphere moulds of 7 cm Ø to ¾ of the height and press a frozen half-sphere of iced coffee ganache in the centre. Finish with a layer of chocolate sponge and freeze.

Caramel glaze Ingredients

Preparation

282 g sugar Heat up to 103°C. 141 g water 282 g glucose 188 g sweetened condensed milk Combine the ingredients in a high recipient. 103 g gelatine mass Pour the previous hot mixture over the ingredients 282 g Callebaut® Finest Belgian and emulsify. Caramel Chocolate Gold CHK-R30GOLD 100 g Callebaut® Finest Belgian Milk Chocolate® Recipe N° 823 100 g Callebaut® Caramel Fill Leave to rest in the refrigerator overnight. Glaze the Sao Thomé chocolate mousse at 28-30°C.

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Why Gold? caramel is 1 everywhere

ers see caram el sum as n Co

OUT OF

COMFORT/CHILDHOOD FLAVOURS2

Gold chocolate glaze

te + Caram ocola el h C

2 the best of both worlds

When consumers find

caramel chocolate in your counter

They are more likely to buy3

Gold ganache for moulded pralines

They are willing to spend 50% more to caramel chocolate3

A Golden opportunity to create happy customers 1) Source: 2016 research by Dataessential 2) From internet desk research 3) Source: Barry-Callebaut consumer research in 2016 UK, France and Germany in retail. Conclusions valid for UK and France, not for Germany.

For enquiries please contact Resรณ Foods (exclusive NZ Distributor for CALLEBAUT)

sales@reso.co.nz

ph: 09 414 2522

www.reso.co.nz

Gold chocolate mousse

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MIN ORDER 500

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