ISSUE 8: January 2019
menu inspiration
menu inspiration 2019 covers.indd 3
FRONT COVER
30/11/18 4:11 PM
WE THINK THE
BEST CHEFS
TRAIN
ON-JOB We also think the best front of house people upskill when working in a real front of house. And great maître d’s and waiters craft their superb skills while serving real guests in real hotels, restaurants and cafés. If you think the same, find out how our apprenticeships and workplace programmes can bring out the best in your people.
Talk to us
0800 863 693
www.ServiceIQ.org.nz menu inspiration 2019 covers.indd 4
Ba
INSIDE FRONT
30/11/18 4:11 PM
menu inspiration The upcoming year is forecast to be the year of frugality by many pundits. It’s not frugality because the economy is failing but rather that consumers are looking to make more sustainable choices. Consumers are pressing for sustainability alongside affordability and quality as they see global resources depleting. They may choose not to eat out at a restaurant but to eat in, or buy from delivery services, ghost restaurants or through the continuing rise of grocerants. 2019 may well be the year that restaurants and supermarkets go head-to-head, from healthy convenience options which continue to trend, to food to go and cook in store. The oil channel particularly is set to disrupt the market next year with a range of food to go and eat-in options with a lot of instore changes coming up that will directly affect the QSR sector. A critical factor for both FSR and QSR will be the ability to obtain, train and retain staff, build a loyal customer following, and most importantly respond to consumer demand and identify trends well in advance. Listening to your customers will never be more critical than in a year of frugality. The ability to manoeuvre like a speedboat and not the Titanic will see who thrives.
Tania Walters Publisher, Restaurant & Café magazine
ISSUE 8: January 2019
While we read about a new foodie revolution every day, one interest group that is tipped to stay is the ‘locavore’ movement, with diners making an effort to eat food that is “grown, raised or produced locally, usually within 100 miles of home”. Such is the growth in numbers that the term was awarded Word of the Year by the Oxford American Dictionary with the key idea being that “the further food or beverage travels from its origin, the worse it is for the environment and the local economy.” Horticulture New Zealand says that more than 70 percent of New Zealanders want mandatory Country of Origin Labelling (CoOL) while another 70 percent said they also wanted to buy New Zealand-grown. I believe that our hospitality industry takes this view just as seriously when it comes to purchasing fresh and delicious produce for its kitchens. New Zealand has been way ahead of the pack for years. We are fortunate to be living on this immense farm in the middle of the Pacific Ocean where we can still refer to our food sources as authentic, sustainable, organic, fresh, traceable and pure. Our kaimoana comes from that magical place where sea and sky embrace, and we can tell people exactly where their food comes from. Kiwis and tourists genuinely want to support local businesses or buy what is in season and grown locally. They want to make these choices based on their own beliefs and values, and they know that these decisions will have an impact on job creation within the growing artisanal space.
Janine Quaid Executive Officer, NZChefs
contents
02 Corn Fritters with Poached Egss, Prosciutto and 04 06 07 08 08 09 10
topped off with delicious Maggi Hollandaise Sauce Beekist Tomato, Ricotta, Basil Tartlet Spring Stack Loaded Sidewinders Mussel Shell with Smoked Salmon and Broccoli Mousse Black Mussel Shell with Cream Sauce Pidy Vege Flower Cups Pan Seared Snapper with New Potato, Garlic Shoots, Cherry Tomato, Caramelized Shallots, Carrot Puree and Enoki Mushroom
on the cover Photo credit: MAREE CONNOLLY Speights Alehouse, Blenheim
Marisa Bidois CEO, Restaurant Association of New Zealand
11 Littleneck Clams with Canterbury Saffron Cream 14 John Dory with New Season Asparagus, Citrus Fruit and
Chorizo Salad Ora King Salmon Ceviche with Avocado and Quinoa Salad Japanese Style Escabeche, Crisp Sushi Rice, Yuzu Mayo Omega Mussels with Herb and Wine Sauce Bloody Mary Oysters Broadbill with Hibiscus Watermelon Froth and Puha Greens 20 Free Range Chicken Breast with Butternut and Amaretti Biscuits
15 16 17 18 19
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
The latest Restaurant Association Hospitality Report finds that nationwide sales for the hospitality industry have continued to grow, with takeaway food recording the highest growth. In 2018 New Zealand’s hospitality sector achieved record sales of over $11.2 billion. This represents sales growth of 3.6 percent over the previous year, which after two years of significant growth, settles at a more stabilised level in 2018. Over the past five years, there has been a slowdown in year-on-year supermarket sales growth from 4.9 percent in 2014 to 3.9 percent this year. A recent My Food Bag and Stuff survey showed that only 52 percent of parents now eat at home every night. Statistics NZ data shows that more than a quarter of all food-spending is now spent in restaurants and on ready-to-eat meals, such as takeaway hot drinks and takeaway pizzas. Hospitality business owners rank their number one challenge as the lack of skilled employees, followed by managing wage costs, and operators are looking for creative ways to retain employees to ensure labour costs are kept under control. Wages have the potential to rise beyond customers’ expectation of price rises, and that’s a balancing act that hospitality business owners face. The hospitality industry has performed exceptionally well in recent years, and the industry is well positioned to face the challenges of the competitive operating environment. There are also opportunities for operators, particularly for those that deliver an exceptional offering to customers and for those that embrace changing consumer dining trends and developments in technology, to help grow their business.
24 25 26 27 29 30 31 32 32
Wagyu with Grilled Baby Gem Lettuce and Gremolata Summer Lamb Salad Spicy Kimchi Burger Veal and Mushroom Fettucine Blueberry and Lemon Tart Passionfruit & Yuzu Tartlet Fruit Silk Eclairs Rhubarb Martini Aretha’s Garden
“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 2019.
menu inspiration 1
2 menu inspiration
www.restaurantandcafe.co.nz
www.restaurantandcafe.co.nz
menu inspiration 3
Beekist Tomato Ricotta Basil Tartlet Ingredients: • 250g ricotta • 375g short pastry sheet • 50g parmesan (or veggie alternative) finely grated • 1 egg, beaten • 1 garlic clove, crushed • 4 Beekist® cherry tomatoes, thickly sliced • Olive oil • Fresh basil or basil pesto for garnish Method: Tip the ricotta into a sieve and leave to drain over a bowl while you prepare everything else.
4 menu inspiration
Heat the oven to 200˚C. Unroll the sheet of pastry onto a baking tray and score a border 2cm in from the edge. Prick all over inside the border with a fork then put in the oven for 15 minutes. Remove the pastry from the oven and gently press the middle down if it has puffed up. Leave to cool a little. Tip the ricotta into a bowl and add the parmesan, egg and garlic. Mix and season. Evenly spread the mixture into the tart shell then lay over the tomatoes. Season the tomatoes then put back in the oven for 15-20 minutes or until the pastry is deep golden brown and crisp, and the tomatoes have started to colour a little. Serve warm with a drizzle of olive oil and scattered with basil. As seen at NZFW 2018, created by The Mint Kitchen.
www.restaurantandcafe.co.nz
We get a real buzz from working with Mother Nature and friendly human helpers to grow sweet, tasty Beekist® tomatoes. We keep busy buzzing around the vines freely pollinating flowers for growers across the New Zealand countryside.
Try the moreish, bite-sized Sweets tomatoes, our Chef’s Selection which includes an abundant array of flavour or the exotic Kumato®.
DISCOVER MORE AT BEEKIST.CO.NZ www.restaurantandcafe.co.nz
BEEKIST and T&G are registered trade marks of T&G Global Limited. Kumato is a registered trademark of the Syngenta Group.
menu inspiration 5
Asparagus, Chorizo, Baby Spinach • 16 fresh asparagus spears – medium thickness, (or long green beans if asparagus is out of season) with woody ends snapped off • 4 Verkerks chorizo sausages, quartered lengthways • 4 cups fresh baby spinach, packed loosely Prepare the ingredients as stated above. Set aside for assembly stage. Roasted Tomato • 4 large fresh tomatoes • 4 tsp olive oil • Salt and white pepper Trim out eye of the tomato and cut in half through the equator. Place on a tray, season with salt and white pepper and drizzle with olive oil. Roast in oven 200˚C for 15 minutes. Keep warm for assembly. Avocado Crème • 1 cup chunky avocado pulp • 1 cup fresh sour cream Combine together with a whisk and season with salt and white pepper. Place in a container in fridge and allow to re-set.
Spring Stack Starter Bug (Prepare two days in advance) • 1 cup flour • 1 cup water Combine flour and water in a bowl. Cover and sit in a cool dark place for two days. Fresh Ciabatta • 125g starter bug • 250g plain flour • 25g gluten flour • 8g instant dried yeast • 215g water • 5g salt In a mixer with a dough hook attached add starter bug, flours, yeast and water. Mix on medium speed for 10 minutes. Add salt and mix for a further 10 minutes. Tip into a large oiled bowl and prove till doubled. Carefully tip onto a floured bench and stretch the mixture into a rectangular loaf shape and transfer to an oiled tray. Bake in a preheated oven 200˚C for 20 minutes.
6 menu inspiration
Assembly • Radish Cress • Balsamic reduction • Paprika infused olive oil • 8 slices toasted ciabatta • 3 litres water • 60ml white wine vinegar • 8 free range eggs • 8 tbsp avocado crème • 4 tbsp olive oil In a large pot bring to the boil water with white wine vinegar. When water begins to boil, turn heat down to medium-high and crack eggs into water. Cook until they feel soft, but slightly firm. Remove with a slotted spoon and drain on a paper towel. Heat olive oil in a pan and sauté asparagus and chorizo until golden. Finish off by tossing through baby spinach, season with salt and white pepper and remove from heat. Place toasted ciabatta in the centre of a warmed plate. Place roasted tomato on top of ciabatta. Stack sautéed mix on top of tomato and bread. Place eggs side by side on top of sautéed mix. Top with 2 tbsp dollop of avocado crème. Garnish the top of the stack with radish cress and drizzle two circles around the outside of the serving plate – one with balsamic reduction and the other with paprika infused olive oil.
By Ryan Olsen Ironic Café, Dunedin
www.restaurantandcafe.co.nz
www.restaurantandcafe.co.nz
menu inspiration 7
Mussel Shell with Smoked Salmon and Broccoli Mousse • 16 Pidy Black Mussel Shells • 150g smoked salmon • Lumpfish eggs • 1 broccoli • 100ml cream • 2 eggs • 2 spoons of mustard • Salt, pepper and nutmeg Fill a cook pot with water. Add a tiny pinch of salt and bring the broccoli to the boil. Cook for 4 to 5 minutes and then drain over the sink into a colander. Mix the broccoli with the cream, eggs and mustard. Season with salt, pepper and nutmeg. Finish with a slice of smoked salmon and lumpfish eggs.
Black Mussel Shell with Cream Sauce • 16 Pidy Black Mussel Shells • 16 mussels, cleaned in water • ½ cup dry white wine • 2 tbsp butter • 250ml cream • A small bunch of thyme • ¼ cup minced shallots • 1 tbsp minced garlic • ¼ cup minced parsley • Salt and pepper Put the mussels in a bowl of salted water (1 tbsp salt per litre of water) for 10-15 min. Put ½ cup of dry white wine in the bottom of a large pot. Add the mussels to the pot and bring to a boil and then reduce the heat to low. Melt the butter in a medium-sized saucepan. Add the shallots and cook a couple minutes until translucent. Add the garlic and cook a minute more. Slowly add about a ½ cup of the filtered mussel cooking water and cream to the saucepan, stirring to create a smooth sauce. Add the minced parsley to the sauce and season with salt and pepper. Fill the Pidy Mussel Shells and decorate with a small twig of thyme.
www.emmajanes.co.nz
8 menu inspiration
www.restaurantandcafe.co.nz
www.emmajanes.co.nz
Pidy Vege Flower Cups Grilled Onion with Ham Mousse
Pidy Vege Flower Cup Carrot with squid fish mousse and saffron
• 20 pcs Vege Flower Cups Grilled Onion • 200g chopped cooked ham • 50g bechamel sauce • 100g dried ham • 50g lightly whipped cream
• 20 pcs Pidy Vege Flower Cup Carrot • 250g fillet of cod, poached and chopped • 65g milk • 65g fish fond • Saffron • 20g roux • 2 gelatin leaves • 180g lightly whipped cream • Black fish eggs
Mix the chopped ham with the bechamel sauce and the whipped cream. Divide over the Vege Flower Cups. Decorate with pieces of dried ham.
Make a velouté with the milk, fish fond, saffron and roux. Cool to 50˚C and add the soaked gelatin leaves. Cool further to 30˚C, mix with the chopped fish. Gently fold in the cream. Using a piping bag, divide the mixture into Vege Flower Cups and decorate with black fish eggs.
Pidy Vege Flower Cups Spinach with Mascarpone Guacamole and Salmon Caviar
Pidy Vege Flower Cups Beetroot with Tarragon
• 20 pcs Vege Flower Cups Green Spinach • 200g mascarpone • 70g guacamole • Salmon caviar
• 20 pcs Pidy Flower Cups Beetroot • 250g cream cheese • Salt and pepper • 10g freshly chopped tarragon • Diced tomato or tarragon leaves to decorate
Mix the mascarpone with the guacamole and beat firmly together. Divide the Vege Flower Cups and decorate with some salmon caviar.
Mix the cream cheese, tarragon, season with salt and pepper. Divide the mixture between the Vege Flower Cups. Decorate with diced tomato or tarragon leaves.
menu inspiration 9
Pan Seared Snapper with New Potato Garlic Shoots Cherry Tomato Caramelized Shallots Carrot Puree and Enoki Mushroom • 4 snapper fillets • 1 cup cherry tomatoes, halved • 1 bunch garlic shoots, cut into 10cm • 6 shallots, whole • 350g carrots, peeled and cut • 160g butter, divided into 40g • 3 new potatoes, medium • Lemon juice • Enoki mushroom, washed, for garnish • Basil leaves, for garnish • Olive oil In a pot add 40g butter, 2 sliced shallots, carrots and then sweat. Stir occasionally until the onion is soft. Add water, just enough to cover the carrots, and simmer until the carrots are soft. While the carrots are cooking, in a separate pot add the new potatoes, water and salt. Simmer until just tender. Remove them from the pot and set aside. Leave the water on simmer to blanch the garlic shoots later. Once the carrot is cooked strain the excess liquid into a bowl to save.
10 menu inspiration
Put the carrots into a blender to puree, adding the liquid to adjust the consistency. Once puree is smooth, season to taste. Set aside. Melt 40g butter in a pan, on medium heat. Cut remaining shallots in half and cook cut-side down until caramelized. Set aside. In a separate pan, add 3 tbsp oil on a high heat. Add the seasoned snapper fillet skin side down, pan frying till the skin is crispy. Turn to the other side and add remaining butter and cook for 2-3minutes. Blanch the garlic shoots in boiling water until tender. Add the cherry tomato, basil leaves and garlic shoots into a bowl. Drizzle with olive oil, squeeze lemon juice and add salt and pepper to taste. Thickly slice the potato and assemble the components on the plate.
By Mark Wilson Diu Saint Clair Vineyard Restaurant, Marlborough
www.restaurantandcafe.co.nz
Littleneck Clams with Canterbury Saffron Cream • 2 large pinches saffron • 200ml freshly boiled water • 1 tbsp canola oil • 200g finely chopped shallots • 200ml dry white wine
• 500ml cream • 2kg littleneck clams • Salt and pepper • Freshly chopped soft herbs, for garnish
The day before you plan to cook, soak the saffron in the water and leave to steep overnight. Heat oil in a large frying pan over a medium heat. Add shallots and cook for 10-12 minutes until soft and translucent, stirring occasionally. Add the saffron and soaking water and simmer until liquid is reduced by half. Add wine and simmer again to reduce by half. Stir in cream and then immediately add the clams to let them cook as the cream heats in the sauce; don’t let the sauce boil, or it will split. As sauce begins to thicken, remove the pan from the heat and season with salt and pepper as needed. Serve immediately, garnished with fresh soft herbs.
By Josh Rogal Little Bistro, Akaroa
menu inspiration 11
Authentic, handmade foods from around the world. Designed to go from freezer to table in under 10 minutes. They’re ideal for your food service customers.
12 menu inspiration
www.restaurantandcafe.co.nz
menu inspiration 13
John Dory with New Season Asparagus Citrus Fruit and Chorizo Salad
• 400g John Dory or other white fish • 12 spears of New Zealand asparagus • 1 ugli fruit (can be substituted for orange) • ½ chorizo • 1 tbsp chives, chopped • 100ml pomace oil • 1 tin of chipotle in adobo sauce • 2 egg yolks • 250g clarified butter • 2 tbsp tarragon vinegar or white wine vinegar • Micro coriander or coriander leaves • Rice flour • 1 lemon
14 menu inspiration
Put the egg yolks into a heatproof bowl with the vinegar, a tbsp of water and a pinch of salt. Place over a pan of boiling water and whisk until it is thick and creamy and warm to the touch. Remove the bowl from the heat and very slowly whisk in the warm clarified butter until it is thick and creamy. If it is too thick add a little hot water to loosen. Reserve in a warm place. Hand blend the chipotle to make a paste. If you don’t have a hand blender then finely chop the chipotles and mix back through the adobo sauce. Mix into the hollandaise to taste. Remove the woody ends from the asparagus and blanch the spears in boiling salted water for 30 seconds before plunging them into iced water. When cold, drain them on a paper towel. Chop the bottom ends of the asparagus spears and separate the asparagus tips. Take the ugli fruit or orange, remove the skin and segment the flesh. Chop the segments and reserve. Squeeze the juice from the leftover fruit and reserve. Mix the chopped asparagus bottoms with the chopped ugli fruit segments, chopped chives and a pinch of salt. Chop the chorizo into small dice and lightly fry with the pomace oil. Cool and mix with the asparagus and ugli fruit add the leftover juice from the citrus fruit and reserve. Place a non-stick frying pan onto a medium to high heat and add a little oil. Season the fish with salt and then dip the skin side into a little rice flour and pat to remove excess. When the pan is hot lay the fish fillets away from you one by one (skin side down) and reduce the heat to medium. Give the fish a little shake to make sure it is loose in the pan and leave to fry gently. Take the asparagus tips and ideally BBQ or use a chargrill pan to colour a little and finish cooking. Toss these with a little oil and salt. When the fish is golden brown on the skin and the skin feels crisp (around 3-4 minutes) add a tbsp butter. When it bubbles turn the fish over and leave to cook for about 1 minute. Squeeze a little lemon juice into the pan, remove the fish and drain. Arrange the salad onto a plate and arrange the grilled spears next to this. Drizzle a little of the hollandaise around this and then place the fish on top. Garnish with micro coriander or coriander leaves if not available.
By Ben Batterbury True South Dining Room, Queenstown
www.restaurantandcafe.co.nz
Ora King Salmon Ceviche with Avocado and Quinoa Salad • 500 grams Ōra King Salmon (medium diced) • Juice of 5 lemons (3 for marinating, 2 for dressing) • ½ red capsicum, finely diced • ½ yellow capsicum, finely diced • 1 red onion, finely diced • ½ bunch fresh coriander, chopped • 1 clove of garlic, crushed • 3 tbsp olive oil • 1 medium avocado, finely diced • Salt and pepper • 100 grams mixed quinoa • 500 ml water
For quinoa: Rinse quinoa under cold running water, add drained quinoa to the pot with 500 ml water and pinch of salt. Bring to boil. Cover and reduce temperature. Simmer for 10-15 minutes until water is absorbed and grains are cooked. For salmon: In a bowl combine the diced salmon and juice of 3 lemons. Mix and cover, rest in the fridge for 20 minutes. In a second bowl combine the capsicums, onion, garlic, olive oil, coriander, salt and pepper. Reserve half of this mixture to be combined with the cooked quinoa. Season to taste. After 20 minutes, drain the salmon and combine with the other half of the capsicum mixture. Add avocado and juice of two lemons with seasoning to taste. To serve: In a glass or bowl place the quinoa in the base, ceviche on top and garnish with coriander leaves.
our story is about true connection true provenance, true to nature, true for generations
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 Norka Mella Munoz Mangapapa Hotel, Hawke’s Bay
menu inspiration 15
Japanese Style Escabeche Crisp Sushi Rice Yuzu Mayo Escabeche Pickling Liquid: • 50g palm sugar • 100ml soy sauce • 200ml rice wine vinegar • 1 thumb ginger • 1 lemongrass stalk • 1 lemon zest and juice • 1 red onion sliced Warm all together until sugar has dissolved. Cool, then add lemon juice, zest and sliced red onion. Sushi Rice: • 250g sushi rice washed and soaked in cold water for 20 minutes • 350g cold water • 25g pickled ginger juice and ginger • Togarashi • Sea salt Strain rice. Add to wide bottom pot with water cover and bring to simmer over a low heat – do not stir. Simmer for 15 mins or until excess water is absorbed. Turn heat off and let steam for a
16 menu inspiration
further 15 minutes. Add togarashi, salt, and pickle juice, mix well and set into small trays and press until firm and chilled. Yuzu Mayo: • 2 tbsp lemon juice • ½ tbsp mustard • ½ tbsp kosher salt, plus more to taste • 2 egg yolks • 2 cups vegetable oil • ¾ tbsp yuzu juice • ¾ tbsp yuzu kosho paste In a medium bowl, whisk together the lemon juice, mustard, sugar, salt and egg yolks until smooth. While whisking, slowly stream in the oil until a thick mayonnaise forms. Whisk in the yuzu juice and yuzu kosho paste until smooth. Escabeche: • 500g firm white fish • Togarashi seasoning • 1 radish • Small micro herbs to garnish
Place the fish in a dish big enough to be covered by the pickling liquid. If not, turn fish after three hours. Place in fridge for six hours before serving (can hold up to 12 hours). For serving cut the pressed sushi rice into desired shapes. Heat up some cooking oil in a pan then add the rice shapes and turn on all sides until crisp and golden. Slice the pickled fish in roughly 50g slices and place on the rice. Smear the Yuzu on the plate. Season with togarashi, thinly sliced radish and some of the red onion. Garnish with a touch of micro herbs.
By Riki Day Urban Eatery, Nelson
www.restaurantandcafe.co.nz
Omega Mussels with Herb and Wine Sauce Serves 20 • 1 bottle of white wine • 1L of water • 1 cup of fresh chopped parsley • 2 tbsps minced garlic • 1 tbsp fresh chopped coriander • 1 tsp black pepper • Juice of 4 lemons • 10 x 1kg of Omega mussels Combine all ingredients (except Omega mussels) and portion into squeezy bottles. Allow for 2 serves per 1kg Omega mussels. Open the pack, drain the mussels, arrange in a microwaveable bowl and check for any beards, pea crabs or seaweed. Squirt on the sauce and microwave for 2 minutes, then dress with a gremolata of finely chopped parsley, lemon zest and garlic. So easy as a bar snack, room service or main meal option for busy cafes and bars (especially those near water).
No fuss
Mussels & Clams No hidden costs
• Less labour • Less waste • Easier food safety • Easier quality control • 12 month chilled shelf life – no additives
For more recipe ideas visit
www.omegaseafood.com menu inspiration 17
Bloody Mary Oysters • 250ml tomato juice • 40g gherkins • 25g horseradish • 40g Worcestershire sauce • 1 tsp cumin powder • 1 tsp coriander powder • ½ tsp cayenne pepper • ½ tsp Szchuan or black pepper • ½ tsp chilli powder • 2 tsp flakey sea salt • 1 lemon zest and juice • 2 anchovy fillets
18 menu inspiration
Toast all the spices and grind them fresh for maximum flavour. Finely dice the anchovies and gherkins, add all other ingredients apart from the salt and lemon. Whisk together then alternate adding the lemon and salt to get the seasoning correct. Shuck the fresh oysters, spoon the dressing on, garnish with crispy shallots, coriander and enjoy.
The Oyster Inn, Waiheke
www.restaurantandcafe.co.nz
Broadbill with Hibiscus Watermelon Froth and Puha Greens
• Broadbill loin • Puha • Radishes • Fresh turmeric • Ginger • Lime leaf • Fish sauce • Bloom Tea (Forage & Bloom) • 50g sugar • 30ml apple cider vinegar • 300g watermelon • 6g xanthan Make a poaching liquor with fresh turmeric, ginger, lime leaf and fish sauce, simmer 30 mins to infuse. Make 300ml hibiscus tea with Bloom from Forage & Bloom. Add 50g sugar and 30ml apple cider vinegar. Strain and blend in 300g watermelon, no pips. Strain again. Blend in 6g xanthan. Charge twice in cream siphon. Cut the broadbill loin into 100g pieces. Poach the broadbill 4 minutes in the liquor and finish in the pan or on a grill for colour and to take it to medium. Blanch the puha for 15 seconds, strain and season. Plate the puha and arrange fresh herbs with grilled, dressed radishes to create a salad. Cut broadbill and present on plate. Finish with watermelon froth and a simple reduced fish cream.
By Timo Dicker Blue Baths, Rotorua
Ind e pendent
Serve 100% Real
New Zealand Fish
SOUTHERN BLUE WHITING FILLET Skinless fillets, ideal to add your own crumb or batter.
Independent Fisheries A real fishing company. 100% Kiwi family business. We only sell what we catch ourselves. menu inspiration 19
Free Range Chicken Breast with Butternut and Amaretti Biscuits For the Free Range Chicken Breast: • 200g free range chicken breast, skin on • 50g butter, unsalted • 2 sprigs of thyme • 2 garlic cloves • 2 tbsp neutral oil • Salt Preheat the oven to 180˚C. Put an ovenproof pan on the stove over high heat, then take the chicken breast and season it with salt on both sides, skin and flesh. When the pan starts to smoke add the oil, then the chicken, skin side down. Turn down the flame to medium-high and leave the chicken to cook for 3 minutes, then put the pan in the oven for 15 minutes without turning the chicken. Remove the pan from the oven and flip the chicken so it is skin side up. Push to the side and on the empty side put the butter, thyme and garlic. This will reduce the temperature of the pan, so put it back on the flame on medium heat and start basting the skin side of the chicken with the butter which will have been infused with the thyme and garlic. Do this for 3 minutes before taking the chicken from the pan. Leave it on a resting rack for 5 minutes before carving. For the Roast Pumpkin: • ½ Butternut Squash, seeds removed • 2 tbsp olive oil • Salt Preheat your oven to 160˚C. Cut the half butternut squash into four pieces, in the shape of a quarter moon. Put the pumpkin on an oven tray, season with salt and drizzle with olive oil. Roast in the oven for 30 minutes. You should be able to cut through the pumpkin without feeling any resistance. If it’s still hard put back in the oven and check every 5 minutes. Once cooked put aside.
Carefully peel the pumpkin half and cut into big, dice sized pieces. Put onto a tray and season with olive oil and salt. Cover with aluminium foil and cook it in the oven at 160°C for 40 minuntes. Once cooked, the pumpkin should have a really soft consistency. Put the diced pumpkin into a food processor and as it is starting to blend, add the butter dice by dice. This will create an emulsion with the water inside the pumpkin and the fat of the butter, so you should end up with a silky smooth puree. For the Toasted Seeds: • 50g pumpkin seed • 50g sunflower seed • Salt Put all the seeds on a tray and roast in an oven for 20 minutes at 160°C. Once they have roasted, season them with fine salt while they are still warm. To Plate: Cut the chicken in half, lengthwise, and put one side skin side up and one side skin side down on the left of the plate. Put a big spoonful of puree in the middle of the plate, and on the right, put a slice of roasted pumpkin. Garnish the roasted pumpkin with the toasted seeds, a fried sage leaf and crushed amaretti biscuit. Serve with red wine jus.
By Emanuele Aversa Jervois Steak House
For the Pumpkin Puree: • ½ butternut squash, seeds removed • 100g diced butter, unsalted • 2 tbsp olive oil • Salt
20 menu inspiration
www.restaurantandcafe.co.nz
menu inspiration 21
INTENSE FLAVOURS
AT ANY STAGE OF CREATION
22 menu inspiration
www.restaurantandcafe.co.nz
MORE POSSIBILITIES, MORE FREEDOM TO CREATE CHEF® liquid concentrates are created to be as easy to work with as possible. In a rich liquid form, you can add them drop by drop to a dish until you get the precise flavour you want. They’re designed to deliver flavour immediately in any dish. Use them in countless ways, as a base or to add top notes. Each bottle of CHEF® liquid concentrate makes at least 6.3 Litres of stock ready to use. This allows you to make as much as you need to add to your cooking in as many different ways as you like. • STOCKS • BOUILLONS • SEASONINGS • DRESSING, VINAIGRETTES & MAYONNAISE • MARINADES & GLAZING • TO ENHANCE SAUCES
NO PRESERVATIVES | NO ARTIFICIAL COLOURS | NO ARTIFICIAL FLAVOURS | NO ADDED MSG | LOW IN FAT
To request a product demonstration with sampling contact us on 0800 830 840 For more information on the Chef Liquid Concentrates range and for inspiring ideas go to www.nestleprofessional.co.nz/chef ® Registered Trademark of Société des Produits Nestlé S.A www.restaurantandcafe.co.nz
menu inspiration 23
Wagyu with Grilled Baby Gem Lettuce and Gremolata
Wagyu • 1kg Wagyu Leave at room temperature for several hours. Season with oil and salt before cooking on the BBQ. Baby Gem lettuce • 3 pieces of Baby Gem lettuce Caramelise on the BBQ with oil and salt. Dress with Gremolata. White onion puree • 1kg onions Slice onions and cook down over a medium heat until they are translucent and soft. Blend until smooth. Gremolata • 80g flat leaf parsley • 5g Ortiz anchovy fillets
• 2 cloves garlic • 100ml good quality extra virgin olive oil • Salt to taste • 1-2 lemon’s juice and zest
Blend until smooth. Adjust seasoning and acidity to taste. Smoked bone marrow sauce • 2 shallots finely diced • 20g flat leaf parsley • 50ml red wine vinegar • 250ml reduced beef stock Soak the bone marrow for 3 days. Change water frequently. Pop out from the bones and run under water until pale white. Dice it into half-cm cubes.
When everything is ready heat up a pan until nearly smoking and put all the bone marrow in. Add shallots and parsley before the beef stock. Adjust seasoning with red wine vinegar and salt to taste. Serve when everything is hot.
By Josh Barlow The Sugar Club, Auckland
Quality Products • Customised Cuts • Outstanding Service
Call Paul or Alex on 09 634 0597, our City & Guilds Qualified Chefs or E-mail: sales@jrwholesale.co.nz or visit www.jrwholesale.co.nz
24 menu inspiration
www.restaurantandcafe.co.nz
Summer Lamb Salad Lamb • Slices of Farmland Cooked Smoked Leg Lamb
• 1 clove garlic, crushed • 1 cup basil leaves, very finely chopped
Salad • 3 cups baby spinach leaves • Seeds from 1 pomegranate • 1 bunch asparagus, chopped into thirds • 1 red onion, thinly sliced • 3 large orange kumara, steamed or roasted • 200g haloumi cheese, cut into triangles • 1 punnet cherry tomatoes, halved • ¾ cup pine nuts, lightly toasted
Whisk the ingredients together until combined. Season as required. Toss the lamb with the baby spinach, pomegranate seeds, asparagus, red onion, kumara, tomatoes and half the nuts in a bowl with half the vinaigrette. Arrange on plates and add the haloumi. Sprinkle with toasted nuts and drizzle with a little more vinaigrette. Season with salt and pepper.
Add a dash of oil to a frying pan and bring to a high heat. Fry the kumara pieces for a few minutes until golden. Set aside and add the asparagus to the pan with a squeeze of lemon juice. Just before serving, cook the haloumi in the pan. Brush the slices with a little oil and fry until crispy and golden. Vinaigrette • ¼ cup oil • 2 tablespoons red or white wine vinegar
menu inspiration 25
Spicy Kimchi Burger Ingredients: • Brioche burger bun • Angel Bay Special Reserve Simply Beef Burger Patty • ¼ cup of kimchi • ¼ telegraph cucumber • ½ carrot Burger Baste: • 1 tablespoon soy sauce • ½ tablespoon brown sugar • ½ teaspoon sesame oil • ¼ teaspoon ground ginger Sriracha Mayo: • ¼ cup mayonnaise • 2 teaspoons sriracha • 1 ½ teaspoons lemon juice • Salt
Method: Heat your hot plate – medium to high heat. Mix the burger baste ingredients in a small bowl and set aside. Julienne the carrots, ribbon the cucumber and set aside. Mix the sriracha mayo ingredients in a small bowl, season and set aside. Brush the Simply Beef Burger Patty with half of the burger baste and put on the hot plate, continuing to baste throughout cooking. Cook until the centre of the burger patty reaches 75°C. Brush the brioche bun with butter and toast on the hot plate. Layer sriracha mayo on the bun base, followed by Simply Beef Burger Patty, carrots, cucumber, kimchi and another dollop of sriracha mayo on the bun lid to finish.
Made from nothing but premium grass-fed, prime steer, these patties are made for chefs that want to save on time and waste without compromising on quality. With no added flavours these patties are ready for you to add your own seasoning and sauces to create a gourmet burger unique to your menu. • 100% premium grass-fed NZ beef • Raw frozen • No prep required • 200g patties, 24 per carton
NEW RAW FROZEN PRODUCT
www.angelbay.co.nz
26 menu inspiration
www.restaurantandcafe.co.nz
Veal and Mushroom Fettucine
For the pasta: • 350g of Ghiotti fettuccine For the dressing: • 100g of lean veal • 30g of dried mushrooms • 30g of butter • 100ml of cream • ½ onion • 2 tablespoons of white flour • 1 bunch of parsley • 1 clove of garlic • 1 cup of white wine • Vegetable broth • Salt and black pepper
For the sauce: • 200ml of milk • 20g of butter • 1 tablespoon of white flour • Nutmeg • Salt Soak the mushrooms in warm water to revive them and cut the veal into thin strips. Cover the meat strips in a layer of flour. In a saucepan, melt the butter, wither the onion and finely chopped garlic; add the meat and chopped drained mushrooms. Fry, add salt and pepper, add the wine and let it evaporate. Cook for about an hour and a half, basting with a little broth from time to time when necessary. At the end of cooking sprinkle finely chopped parsley and stir.
Prepare the bechamel by melting the butter and combining the flour, stir until the mixture is smooth; pour the milk, stirring constantly, add salt, season with nutmeg and bring to a boil. Add the bechamel to the meat mixture, add the cooking cream and mix well. Cook the fettuccine in boiling salted water, drain and stir in with the sauce. Sprinkle grated parmesan to taste and serve immediately.
menu inspiration 27
NEW FL AVOURS INDULGE YOUR CUSTOMERS THIS SUMMER
BLUEBERRY & LEMON 84590
PASSIONFRUIT & LYCHEE 84591
ENGLISH TOFFEE 84593
Available nationally from BIDFOOD 28 menu inspiration
BLUEBERRY & LEMON TART INGREDIENTS:
METHOD:
Crust
In a food processor blitz the waffle cones to a roughly chopped crumb. Add the melted butter and mix until combined. Lastly add the chopped mint and pulse to mix through.
170gm crushed waffle cones (approximately 12 waffle cones) 60gm melted butter 1 tbs chopped fresh mint
Filling 500ml Killinchy Gold Blueberry & Lemon Ice Cream – lightly softened 125gm blueberries (1 punnet)
Topping 125gm blueberries (1 punnet) Âź cup toasted almond slices
Press crumb mix into a 23cm tart case and refrigerate for 15 minutes. Scatter 1 punnet of blueberries onto the crumb base and then cover with the softened Killinchy Gold Blueberry & Lemon Ice Cream. Smooth to an even surface and scatter the other punnet of blueberries over the top surface lightly pressing them in to the ice cream. Scatter the toasted almonds over the blueberry topping. Using a fine grater or microplane grate the zest of the lemon over the top of the blueberries. If not using immediately cover or seal before placing in freezer (to stop icing over).
1 lemon
Prior to serving remove from freezer and place in fridge for 5 minutes to lightly soften.
Icing sugar to dust
Dust with icing sugar prior to serving.
menu inspiration 29
HOTSETT® CRÈME These delicious tasting fillings are both bake and freeze thaw stable and pour or pipe easily from the piping bag into your unbaked pie shell. Please also note these can be used as a general filling without being baked.
• • •
30 menu inspiration
www.restaurantandcafe.co.nz
•• •• ••
menu inspiration 31
Rhubarb Martini Ingredients • 60ml Juno Gin • 5ml Rhubarb Syrup • Ice (for mixing) • A dash of Orange Blossom Water To garnish: Rhubarb Ribbon
Method Chill your cocktail glass. The easiest way is to fill it with ice. Add plenty of ice and the rhubarb syrup to your shaker/stirring glass and stir to make sure the ice is coated with rhubarb syrup, then use your strainer to pour away the excess. Add the Juno Gin to the shaker/stirring glass and stir the mixture for about 30 seconds to chill and dilute. Strain into the chilled cocktail glass and garnish with a rhubarb ribbon and a dash of orange blossom water.
Aretha s Garden Charlie Gery, Funky Claude’s Bar – Switzerland • 45ml Nginious Swiss Blended Gin* • 15ml Green Chartreuse • 40ml Pear Juice • 20ml Homemade Parsley Syrup • 15ml Lemon Juice • 2 dashes of The Bitter Truth Grapefruit Bitters • 1 Egg White Put all ingredients into shaker and shake vigorously. Double strain into glass. * We substituted Juno Gin
For more information email admin@junogin.co.nz or visit www.junogin.co.nz
32 menu inspiration
www.restaurantandcafe.co.nz
Apple cider kombucha infused with hibiscus and rosehip. Crisp and refreshing, with a tangy fruit flavour, serve icy cold.
Apple cider kombucha infused with pear, lemongrass and Nelson hops. Crisp and dry with a little spiciness. Best served icy cold.
Banjo Brews, 795 Old Renwick Road, Marlborough I www.banjobrews.co.nz I Office: contact @banjobrews.co.nz I 03 574 2534 or 0274 900 509 I www.banjobrews.co.nz
menu inspiration 2019 covers.indd 5
INSIDE BACK
30/11/18 4:11 PM
UNIQUE PEOPLE MAKE UNIQUE WINE We take our wine seriously but not ourselves. For great tasting unique but approachable wines look for Saint Clair at your nearest fine wine retailer.
WWW.SAINTCLAIR.CO.NZ facebook.com/saintclairfamilyestate twitter.com/saintclairwine
100% FAMILY OWNED 100% NEW ZEALAND WINE 100% SUSTAINABLE
HAMISH CLARK: Winemaker
menu inspiration 2019 covers.indd 2
BACK COVER
30/11/18 4:11 PM