2 0 1 6 M E A L R E C I P E S C R E A T E D B YM I C H A E L M E R E D I T H &P E T E R G O R D O N

T A S T I N G P L A T E T R I OK I N G S A L M O N , C U C U M B E R , C R É M E F R A Î C H E , S E A W E E D A N D R O E M U S H R O O M W I T H B U C K W H E A T , R I C O T T A A N D T R U F F L E W H I P S M O K E D D U C K , R H U B A R B , B E E T R O O T & M A C A D A M I A

E N T R É ES E A R E D Y E L L O W F I N T U N A , S E A W E E D , A V O C A D O , S E S A M E

M A I NS P R I N G L A M B , R O A S T E D V E G E T A B L E S , K U M A R A A N D M I S O , Y O G H U R T A N D M I N T E D G R A V E L

D E S S E R TP E A N U T B U T T E R P A R F A I T , B I S C U I T C R U M B S , S A L T E D C A R A M E L , B E R R I E S

A N Z W A R E C I P E S 2 0 1 6

A N Z W A R E C I P E S 2 0 1 6

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T A S T I N G P L A T E T R I O T A S T I N G P L A T E T R I O

K I N G S A L M O N , C U C U M B E R , C R É M E F R A Î C H E , S E A W E E D A N D R O EM I C H A E L M E R E D I T H R E C I P E

1 Lebanese cucumber, peeled

40g smoked salmon

5g chopped chives

Lemon oil

30g créme fraîche

20g salmon roe

Use a round cutter to hollow out the cucumber then cut evenly into rounds. Fill cucumber cylinders with a mixture of diced salmon, chives and lemon oil. Smear the top with créme fraîche and top off with the salmon roe.

M U S H R O O M W I T H B U C K W H E A T , R I C O T T A A N D T R U F F L E W H I P M I C H A E L M E R E D I T H R E C I P E

4 medium size Swiss brown mushrooms (stalk removed)

1/2 cup sprouted buckwheat

40g ricotta

40g grated cheddar cheese

10g chopped chives

Salt and oil

4 round sourdough, lightly toasted

Season the mushrooms with salt and oil then place in a roasting tray stalks side up. Cover with tin foil and roast in the oven for 13 minutes at 170 degrees. Remove from oven and leave mushrooms to rest, keeping them covered. Remove foil, and fill mushrooms with buckwheat after it has been blanched in water for 20 seconds. Add ricotta, salt and chives, and top with grated cheddar. Place back into the oven for five minutes.

Remove from the oven, and allow time to cool to room temperature. Place mushrooms on top of a lightly toasted sourdough.

S M O K E D D U C K , R H U B A R B , B E E T R O O T & M A C A D A M I A M I C H A E L M E R E D I T H R E C I P E

1 duck breast

50g baby beetroot

40g macadamia purée

1 macadamia nut

8 red chard leaves

Macadamia purée

1 cup macadamia nuts

1/4 cup water

Juice from 1 lemon

1 tbsp savoury yeast

Salt to taste

Baby beetroot:

Preheat oven to 160 degrees. Season baby beetroot with salt and pepper, and add a bit of oil. Roast for 30 minutes.

Roasted duck:

Preheat oven to 160 degrees. Trim the duck breast. Place in a preheated pan skin side down to render a bit of the fat out. Roast for 8 minutes then take out to rest before slicing.

Macadamia purée:

Soak nuts in water for three hours then place in a high-speed blenderand blend till very smooth. Adjust seasoning to taste then place in a piping bag.

To serve:

Slice roasted duck breast. Smear macadamia purée on the breast then add baby beetroot. Use a micro plane to grate macadamia nuts on top and top off with red chard.

A N Z W A R E C I P E S 2 0 1 6M I C H A E L M E R E D I T H R E C I P E S

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rsE N T R É EE N T R É E

P E T E R G O R D O N R E C I P E S

S E A R E D Y E L L O W F I N T U N A , S E A W E E D , A V O C A D O , S E S A M E P E T E R G O R D O N R E C I P E

4 x 150 – 180g portions yellow-fin tuna loin – best quality of course

1 tbsp light cooking oil

2 avocados

1 1/2 tbsp lime (or lemon) juice

1/4 tsp finely grated lime (or lemon) zest

1 tbsp toasted white sesame seeds

2 medium carrots, peeled, topped and tailed, then peeled into ribbons

2 handfuls picked and washed watercress tips, wild rocket or mixed salad leaves

4 tbsp flaked almonds, toasted until golden

1 tbsp extra virgin olive oil

1 sheet toasted nori seaweed, cut into strips about 5cm wide

Have a large bowl of iced water ready.

Pat the tuna pieces dry with kitchen paper. Brush each piece with the oil and lightly sprinkle with salt.

Heat a heavy-based, ideally non-stick, pan. When it’s smoking, place 2 of the tuna portions in and cook for 10 seconds. Then roll them over to sear and colour on all sides, cooking for no more than 10 seconds a side. Remove from the pan and plunge into the iced water to prevent the fish cooking any further. This sounds mad – but you’ll have to trust me here. Cook the remaining 2 portions in the same way. Leave in the iced water for 5 minutes, then remove, pat dry, and place in the fridge. This step can be done up to 6 hours in advance.

Just before serving, remove the flesh from the avocados and cut into chunks. Toss with the lime juice and zest, sesame seeds, 1/2 tsp flaky sea salt and carrot peels and gently toss everything together.

To serve:

Divide the avocado salad among 4 plates and scatter with the watercress. Slice the tuna 5mm thick and lay this on top. Sprinkle with the flaked almonds. Drizzle with the olive oil and sprinkle with a little flaky sea salt. Stack the nori pieces on top of each other, then using scissors snip them into strips a few mm thick over the tuna.

For the Air NZ Wine Awards dinner we served seared yellow-fin tuna, but you can use salmon instead. In fact, this recipe is based on one from my latest book ‘Savour – Salads for all Seasons’, and in that I use salmon. This way of searing the fish may sound complicated, but it produces a fabulously textured fish and the plunge in the iced water prevents the heat from penetrating into the flesh and cooking it too much.

At the Awards we served this with a seaweed sauce but to make it somewhat simpler, you can snip toasted nori seaweed with scissors over the dish. Likewise, I’ve replaced the toasted buckwheat with toasted flaked almonds.

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M A I N M A I N

M I C H A E L M E R E D I T H R E C I P E S

S P R I N G L A M B , R O A S T E D V E G E T A B L E S , K U M A R A A N D M I S O , Y O G H U R T A N D M I N T E D G R A V E L M I C H A E L M E R E D I T H R E C I P E

600g lamb belly (bone out)

2 loins lamb

150g baby carrots, roasted

100g shiitake mushrooms, cut

4 baby onions, roasted and trimmed, and flaked out

200g kumara miso purée

100g drained yoghurt into piping consistency

8 gloves fermented garlic

20g upland cres to garnish

Rub mix

1 tsp chopped rosemary

1 tsp fennel seeds

1 tsp chopped thyme

2 chopped cloves of garlic

Olive oil

Kumara and miso purée:

1kg golden kumara

White miso to taste

Cream

Lamb and mint sauce

100ml lamb gravy

10g chopped mint

Lamb loin:

Preheat oven to 160 degrees. Place loin in the oven for 10 minutes. Leave to rest before cutting into medallions.

Lamb breast and rub:

Score lamb 1cm deep. Mix the rub ingredients together and rub into scored gaps. Pre heat oven to 160 degrees. Place belly in roasting tin, add two cups of water then cover with tin foil. Leave to roast for 1 1/2 hours. Remove tin foil, place belly under grill and leave until skin has crisped. Slice to serve.

Baby carrots and baby onion:

Place whole baby carrots and baby onions in a roasting tray and season with salt. Place in oven for 30-40 minutes until browned.

Mushrooms:

Cut mushrooms into quarters, and sauté with oil. Season to taste then add fermented garlic cloves after they have been lightly roasted to reheat. Once baby onion and carrots have finished cooking, add mushrooms to the mix.

Warm lamb sauce in a sauce pan. Add mint to infuse.

Cook kumara in plenty of salted water until soft then drain. Place kumara in a food processor and blend until smooth. In a sauce pan add the miso to the cream. Once this is done add mixture to the processed kumara. Remove and keep warm.

To serve:

Place kumara at the bottom of plate. Place lamb on top - one belly and three medallions of lamb per serving. Arrange mixed vegetables on plate. Then add a few dollops of yogurt. Top off with the lamb gravel and garnish with the cres.

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D E S S E R T D E S S E R T

P E T E R G O R D O N R E C I P E S

P E A N U T B U T T E R P A R F A I T , B I S C U I T C R U M B S , S A L T E D C A R A M E L , B E R R I E SP E T E R G O R D O N R E C I P E

150g chocolate biscuits

50g unsalted butter

4 eggs, separated

50g runny honey

2 tbsp. caster sugar

100g crunchy peanut butter

500ml double cream

Salted caramel sauce

600g mixed berries

2 tsp icing sugar

Salted caramel sauce

80g caster sugar

400ml double cream, heated to just below boiling

1/2 tsp soy sauce or 1/4 tsp flaky sea salt

Line a 1.5 litre loaf tin with either a double layer of cling film or baking parchment. Place in the freezer.

Smash the biscuits into coarse crumbs (you can use the pulse on a food processor). Melt the butter over medium heat, then mix with the crumbs. Tip into the loaf tin and press flat into the base and return to the freezer.

Whisk the egg yolks with the honey in a metal bowl to break them up then cook over a double boiler, whisking gently constantly, until they thicken like a soft mayonnaise. Give the peanut butter a stir to break it up then gently fold this into the yolks. Beat the egg whites in a separate bowl with a pinch of salt and the sugar until soft peak stage. Tip onto the peanut mixture. Using the same bowl, whisk the cream to soft peaks and add 1/3 to the egg mixtures and gently fold in. Add the remaining whipped cream, and fold this in, making sure there are no lumps. Tip this mixture onto the biscuit base and flatten the top. Lay a sheet of baking parchment or cling film over the surface and return to the freezer. Freeze for at least 6 hours. To portion, invert the terrine onto a board and remove the cling film or parchment then turn right side up so the biscuit base is at the bottom. Cut into portions with a large knife, warmed in hot water and wiped dry. Lay the slices on a lined tray and return to the freezer until needed.

To make the salted caramel, place the sugar in a medium sized heavy based or non-stick saucepan. Place over medium heat and cook until the sugar begins to melt. It’s ok to shake the pan keeping it on the heat, but don’t stir it as it can cause it to caramelise. Once melted leave it to darken to a deep caramel colour. Slowly pour in 1/4 of the cream – but be careful as it will bubble away and give off a lot of steam. Stir the sauce to loosen the caramel. Add the rest of the cream and bring to a simmer then cook for 5 minutes. Add the soy sauce or salt then take off the heat and leave to cool.

Cut any large berries in half and mix with the icing sugar.

To serve: Spoon 1 tbsp salted caramel sauce across a plate and lay a slice of parfait on top. Spoon on the berries then drizzle with some more sauce.

For the Air NZ Wine Awards dinner, the dessert we served had many components. Here’s a simplified version that will give you the sense of that dessert – which we serve at The Sugar Club. It’s hard to make this for just 4 portions, so this will serve closer to 8.

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