Fish dish
Fish:
Sashimi cut fish
Squeeze lemon juice, lightly season the fish with salt. Add the fish to lemon and marinate for 15 minutes. Then dry the fish. Reserve for serving.
Foam:
Micro grate garlic and ginger. Add water, rice vinegar, fish sauce, sugar and mix. Taste for balance of sweet, sour, salty. Leave for 30 minutes for garlic and ginger to infuse, strain. Add lecithin and hand blend for foam.
Kombu Sauce:
30 grams of Kombu per litre of water.
Half an onion finely chopped, double onion amount of leek.
Soak kombu in water for 30minutes plus, the longer the better. Bring water and kombu to 90degrees (just before water starts to boil). Remove the kombu from the water, add onion and leek and reduce. Season with salt, add teaspoon of tapioca flour and 1gram (pinch) of xanthan gum. Blend and reduce to a gloopy sauce.
Katsobushi Oil:
Add katsobushi to oil and bring to heat until the katsobushi begins to bubble, keep on heat for 10 seconds and remove to cool. Strain the oil.
Red Rocks:
Make croutons, spray with red colour, drizzle with katsobushi oil, bake until crunchy.
Greens:
Sea asparagus: quickly blanch and submerge in ice water, do the same for the succulent.
Garnish:
Garnish with radish, turnip flowers
Soil dish
Soil:
Roast almonds, walnuts, macadamia and pine nuts. Cool, blend nuts until a soil texture (fine blend, loose texture like salt).
Blend dried mushrooms until a powder, sieve to remove any big pieces.
Roast onion, garlic, leek until it has blackened and can crumble into ash, blend and sieve.
Cook Portobello mushrooms then mince them to a smooth consistency.
Add some mushroom mince to a bowl and add equal amounts of nuts until the soil becomes loose. Add a big pinch of ash, taste making sure a subtle bitterness from the ash is comes through, if not add more.
Mayonnaise:
With the remaining dried mushrooms (may need to fine chop some more) infuse into oil. Add mushrooms to oil and bring to a bubble then remove from heat to cool, sieve.
Blend egg yolk and a bit of vinegar, add some boiling water to make the mayonnaise white. Add the mushroom oil. Season with black salt and ash.
Vegetables:
Roast baby beetroot with salt, cacao, olive oil, pepper.
Cook baby carrot, baby turnip in vacpac bag with butter, salt, pepper.
Garnish:
Nasturtium
Wild sorrel
Chickweed
Truffle snow
Poultry Dish
Potato confi:
Cut potato into a cylindrical shape, add to duck fat. Cook in oven until potato is soft. Strain, lightly roll in ash, sprinkle with a little bit of salt.
Popcorn grits:
Heat the pot, add teaspoon of oil and corn kernels. Gently heat the corn kernels over a high heat, leaving the pan on the heat then lifting it above and mixing it(repeat process several times). Put a cover over the pot and leave over heat. Once the corn begins to pop shake every 3-5 seconds as to not burn the popcorn. If any popcorn is burned start again.
Heat cream, add the popcorn to the cream, cook for 10 seconds, strain. Keep the liquid. Sieve the popcorn through a wide mesh as to leave texture. Add butter, salt and cream if grits need to be loosened.
Sauce:
Pheasant sauce
- add mushroom stock and reduce
Greens:
Blanch maori spinach in boiling water then cool in ice water, repeat again twice. Dry.
Heat olive oil in a pan, add grated garlic and mushroom powder, cook for 5 sec then add spinach and season, toss for around 10-30 seconds.
Protein:
Make a salt pastry crust with soil, cover the poultry with hay and envelop in the salt crust.
Insect:
Deep fry, season with paprika, tiny pinch of chilli and salt
Mushrooms:
Saute oyster mushroom in butter and small amount of finely chopped parsley.
Garnish:
Chickweed
Nasturtium
Garlic flowers
Venison
Kumara Croquet:
Hippo recipe
Venison sauce:
Hippo recipe + horopito
Venison:
Cooked venison, rolled in cacao and mushroom powder.
Greens:
Piko piko lightly cooked in olive oil.
Sorrel Twigs:
Mix egg whites and icing sugar, dip twigs in mixture then coat in ash and cacao. Leave out till dry.
Kawakawa:
Dehydrate for crunchy.
Or microwave for 2-3 minutes until dry, then deep fry for 1 second.
Leek twigs:
Cut leek lengthwise in 1cm width and around 10cm in length. Bake until it has turned brown.