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Recipe eBook

2012

WIN

NER

These include:• Lacto-vegetarians eat plant products and include milk and milk products.• Lacto-ovo include milk, milk products and eggs as well as plant products.• Vegans eat only plant products.• A semi vegetarian will eat fish, chicken, milk, milk products and eggs but not red meat.

People follow vegetarian diets for reasons such as religion, philosophy or lifestyle. However, because some food groups are restricted it is important to make sure an adequate and balanced diet is consumed.

Animal product nutrients most likely to be omitted or restricted include protein, calcium, iron, zinc and vitamin B12. Vegetarians need to ensure that they replace these nutrients with plant based food sources such as cereals, grains, legumes, pulses, nuts and seeds which contain valuable amino acids.

However they are not as bio-available as animal proteins because they lack one or more of the essential amino acids required for the body to maintain normal functioning. Therefore vegetarians must include a wide variety of plant proteins in their diet to improve their essential amino acid intake.

A vegetarian diet should include at least:• Five or more serving of vegetables and fruit per day• Six servings of breads and cereals per day• Two servings of peas, beans and lentils per day or one serving of animal protein (eggs, fish as appropriate) plus one serving of peas, beans, lentils per day• Two servings of milk or milk products or calcium-rich non-dairy alternative (e.g. soy milk)• One serving of nuts or seeds (35g), peanut butter (35g) or margarine or oil (20g) per day

Vegetable Based Diets

Congratulations to Jinu Abraham from Heritage Hotel, Auckland

who won with his Macademia cheese and poached baby vegetables with olive,

celeriac and candied walnuts

2 Vegetable based diets

CON

TEN

TS

3CONteNts

4 soft herb and Parmesan gnocchi, roasted baby vine tomatoes, beetroot purée, goats cheese and a polenta crusted cauliflower, hazelnut busse noisette Andrew ClArke

5 Cauliflower risotto, beetroot, brussels sprouts and a Parmesan sauce BerT VAn de STeeg

6 Cabbage rolls on onion polenta cakes with caponata ChAi Seng Ong

7 Marinated eggplant and tofu, beetroot mousse, bok choy and baby carrot, vanilla infused garlic and leek purée with sautéed green beans Cherng-hAnn MA

8 Roasted red capsicum and paprika strudel with walnut skordalia elizABeTh wArd

9 grilled eggplant wraps with senegalese sauce MelAnie JAMeS

10 seasonal vegetable stack eMMA wOOd

11 Pumpkin and cheese doughnuts with beetroot relish JAMeS BAyley

12 Jerusalem artichoke work shop eugene SOkOlOVki

14 Kumara crumble with yellow tomato jam and hazelnut crusted mozzarella grAnT diCker

16 Vegan and gluten free sausage with kumara mash, spinach and eggplant relish JereMy SChMid

18 Macadamia cheese and poached baby vegetables with olive, celeriac and candied walnuts Jinu ABrAhAM

19 Ratatouille in braised pumpkin with celeriac tomato sauce TAi nguyen

20twice cooked beets and roasted shallot tart with minted spinach and poppy seed custard, rumbed tofu topped with textures of mushroom and salad of shaved fennel, apple, radish and pea tendrils MArC SOper

22 Veloute of butternut with goats cheese gnocchi, smoked cherry tomatoes, herbs, vegetables and flowers MiChAel newlAndS

24 Citrus tomato eggplant rolls with orange mash, beetroot and celery jellies nOlAn MurrAy

26 Hardy Kids vegetarian lover’s curry rAChel STOTT

27 Reggie’s radish soup reg Turner

28 beetroot explosion SeBATiAn COMerSO

29 Courgette and pumpkin quiche ViV herAud

Andrew cLArkeVictoria Street Bistro, Hamilton

Soft herb and Parmesan gnocchi, roasted baby vine tomatoes,

beetroot purée, goats cheese and a polenta crusted cauliflower,

hazelnut busse noisetteServes 4

GnOccHi

250 ml milk 100g butter 50g flour 2 eggs 500g plain mash salt and pepper 100g grated Parmesan cheese 2 tbsp each, chopped chervil, parsley, sage

boil milk and butter, add flour, and combine over heat. add eggs one at a time. add rest of ingredients and mix. Roll into disks and chill, then blanch for 5 minutes.

drain and dry. Pan fry to serve.

BeeTrOOT Purée

4 tbsp olive oil 500g beetroot, diced ½ cup red wine ½ cup red wine vinegar ½ cup sugar 2 star anise 1 red onion 2 cloves garlic 2 cups water

Place all ingredients in a saucepan.

Cover and simmer for 1 hour. drain and purée.

POLenTA cruSTed cAuLiFLOwer

½ head cauliflower ½ cup flour 1 egg ½ cup polenta

Cut cauliflower into florets and slice. Flour, egg and crumb with polenta. deep fry.

TOmATOeS

12 small vine tomatoes

blanch and peel, season with salt and sugar. dry in oven at 130˚C for 2 hours.

To serve

50g goats cheese 20g Parmesan cheese, sliced 1 radish, sliced hazelnuts, roasted

swipe purée on plate, add gnocchi and top with cauliflower, add goats cheese and tomatoes. garnish with radish, Parmesan and hazelnuts.

4 sOFt HeRb aNd PaRMesaN gNOCCHi, ROasted baby ViNe tOMatOes, beetROOt PuRée, gOats CHeese aNd a POleNta CRusted CauliFlOweR, HazelNut busse NOisette4 sOFt HeRb aNd PaRMesaN gNOCCHi, ROasted baby ViNe tOMatOes, beetROOt PuRée, gOats CHeese aNd a POleNta CRusted CauliFlOweR, HazelNut busse NOisette

1 tsp olive oil 1 small shallot, finely diced ½ cauliflower, finely chopped salt to taste 1 tsp lemon zest 500 ml vegetable stock 3 tbsp mascarpone 50g Parmesan cheese, grated 2 tbsp gremolata 1 tsp olive oil 1 tsp lemon zest 1 small shallot finely chopped 8 brussels sprouts, outer leaves only 4 field mushrooms, roasted and kept warm 8-12 baby beets, cooked, peeled and kept warm 2 radishes, finely sliced 1 tbsp olive powder, or 4 pitted black olives, sliced

in a large heavy based pan heat olive oil. add shallots and cook, stirring, for 1-2 minutes.

add cauliflower, salt, lemon zest and 150 ml vegetable stock.

Cook cauliflower quickly until ‘al dente’. drain, return to the pot, and add mascarpone.

bring 250 ml vegetable stock to the boil. add Parmesan and gremolata. use a stick blender to emulsify the sauce. Pass through a strainer and season. Keep warm.

Heat remaining 100 ml vegetable stock, olive oil, lemon zest and shallot until boiling. add the brussels sprout leaves and cook until bright green. Remove and season to taste.

To serve

Place cauliflower on a preheated plate, then place mushrooms, baby beets and brussels sprout leaves on top.

garnish with radish slices, olive powder or olives and foamed Parmesan sauce.

BerT VAn de STeeGcullens restaurant, Hamilton

Cauliflower risotto, beetroot, Brussels sprouts and

a Parmesan sauceServes 4

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5CauliFlOweR RisOttO, beetROOt, bRussels sPROuts aNd a PaRMesaN sauCe

16 large green cabbage leaves, blanched 16 celery sticks, 6 cm x 0.5 cm 16 carrot sticks, 6 cm x 0.5 cm sprigs of thyme or parsley

duxeLLe

200g shallots, chopped 600g button mushrooms, chopped salt and pepper to taste 10g chopped parsley

in a hot pan, sauté shallots and mushrooms until cooked and moisture has reduced.

season with salt and pepper, add parsley and mix.

cAPOnATA

100g eggplant, diced 100g red capsicum, diced 100g onion, diced 100g courgette, diced 200g skinned and deseeded tomato salt and pepper to taste pinch of castor sugar 50g pinenuts, toasted 20g capers

Heat oil in a heavy based frying pan, add eggplant, capsicum, onion, courgette and stir fry for 2-3 minutes or until onion is cooked.

add tomato, season with salt, pepper and castor sugar. stir through pinenuts and capers.

cABBAGe rOLL

Roll duxelle with celery stick and carrot stick in cabbage leaves.

Place in a steam basket and steam over hot water for 10 minutes.

OniOn POLenTA cAkeS

100g onion, finely diced 100g butter 500 ml milk 2 bay leaves 300g coarse polenta salt and white pepper to taste

sauté onion with butter in a saucepan.

add milk and bay leaves and bring to the boil. add polenta, reduce heat, and cook until thick. Remove bay leaf and season with salt and white pepper.

Pour onto a flat tray. Cool and portion with a cutter.

sear onion polenta cakes on both sides in a hot plate,

To serve

Place one onion polenta cake on a plate, add cabbage rolls, caponata and garnish with herbs.

cHAi SenG OnGLSG Skychef, christchurch

Cabbage rolls on onion polenta cakes

with caponataServes 4

6 Cabbage ROlls ON ONiON POleNta CaKes witH CaPONata

cHernG-HAnn mAAuT, Auckland

Marinated eggplant and tofu, beetroot mousse, bok choy and

baby carrot, vanilla infused garlic and leek purée with

sautéed green beansServes 2

200g beetroot 100 ml water 1 sprig thyme 3 sheets of gelatine 100 ml soy sauce 200g sugar ½ lemon, juice of 150 ml water 1 star anise ½ eggplant, sliced into 2 cm discs 100g tofu, sliced into discs 1 tsp sichuan pepper, crushed ½ onion, finely diced 1 small chilli, finely diced 5 green beans, diced 1 spring onion, finely sliced 2 cloves garlic, crushed 100g leek, sliced 50g butter 2g vanilla paste salt to season 2 sprigs thyme 2-3 tbsp cream 1 bok choy, halved and pan fried 1 baby carrot, halved and pan fried

BeeTrOOT mOuSSe

Place beetroot in a saucepan with water and thyme sprig and boil until soft. Purée and strain.

soften gelatine sheets in water and dissolve in warm purée. Cool in fridge until almost set then whisk the purée until medium to hard peaks. Pour into a plastic container and set in refrigerator for at least 3 hours.

mArinATed GriLLed eGGPLAnT

bring soy sauce, sugar, lemon juice, water, star anise and sichuan pepper to the boil, reduce heat and simmer and reduce until sauce is a syrup consistency.

add eggplant and cook for 2 minutes. Remove and place on hot grill and grill each side for 30 seconds until grill lines show.

Marinate tofu in marinating liquid for 10 minutes. Remove, season with crushed sichuan pepper and pan fry until golden brown on both sides.

SAuTéed Green BeAnS

in a heavy based pan, sweat onion and chilli, add beans, stir fry and when cooked toss through spring onions.

VAniLLA inFuSed GArLic And Leek Purée

Place garlic, leek, butter, vanilla paste, salt and 2 thyme sprigs in a vacuum pack bag, seal and sous vide until soft. Purée and adjust consistency with cream and season if necessary.

To serve

brush purée over the centre of a plate.

Place an eggplant disk in the middle of the purée. Place a tofu disk on the eggplant disc and top with beetroot mousse.

Place beans in front and arrange bok choy and carrot.

7MaRiNated eggPlaNt aNd tOFu, beetROOt MOusse, bOK CHOy aNd baby CaRROt, VaNilla iNFused gaRliC aNd leeK PuRée witH sautéed gReeN beaNs

rOASTed red cAPSicum And PAPrikA STrudeL

3 red capsicums 2 courgettes, sliced 5 mm strips 2 carrots, sliced 5 mm strips 2 tsp olive oil 1 cup washed spinach leaves 30 ml olive oil 1 cup (70g) grainy breadcrumbs ½ tsp salt ½ tsp ground aniseed 1 tsp smoked paprika 2 cloves garlic, chopped 1 sheet commercial puff pastry 1 tsp tomato paste diluted with 2 tsp water 1 tsp black sesame seeds

Preheat oven to 180°C.

grill capsicums until black, peel, deseed, and cut into 3-4 pieces.

Place courgettes and carrots in a roasting dish, toss in first measure of olive oil and roast in preheated oven on fan bake for 12-14 minutes. add spinach leaves and roast for a further minute. Cool. leave oven on.

Heat the second measure of olive oil in a frying pan over medium heat. when hot, stir in crumbs, salt, aniseed, paprika and garlic. Cook for about 3 minutes, stirring. Cool.

On a floured surface, roll pastry to double the original length then cut to make 2 squares.

scatter crumb mix over squares leaving a 2 cm border at edges. lay courgettes, carrots, spinach and peppers over the top, alternating the colours. Moisten edges with water, roll up, pinching the ends to seal filling in.

Place, seam edge down, on a greased tray. lightly brush with tomato wash and sprinkle sesame seeds over.

bake for 18-20 minutes.

wALnuT SkOrdALiA

1 slice thick white bread, crusts removed 2 tbsp soy milk 1 clove garlic, crushed ½ tsp salt 1 tsp cider vinegar 60 ml canola oil 1 drop sesame oil ¾ cup walnuts 50-60 ml cold water

soak bread in soy milk. Place in small food processor bowl with garlic, salt and vinegar.

with food processor motor running, dribble in canola oil and sesame oil. add walnuts then gradually add water to give a soft hummus type consistency.

To serve

serve hot, warm or cold, thickly sliced with walnut skordalia.

eLizABeTH wArdArana college, dunedin

Roasted red capsicum and paprika strudel

with walnut skordalia Serves 4

8 ROasted Red CaPsiCuM aNd PaPRiKa stRudel witH walNut sKORdalia

SeneGALeSe SAuce

½ red capsicum, deseeded and diced 5 small red chillies, deseeded 1 tbsp olive oil 1 tbsp honey 1 tbsp white vinegar salt and pepper to taste

Place capsicum and chillies in a saucepan and add just enough water to cover. simmer until soft then drain.

Place in a food processor and blend until smooth.

add olive oil, honey, vinegar, salt and pepper and blend. adjust seasoning if necessary. To serve

serve heated with senegalese sauce and garnished with chopped fresh parsley.

eGGPLAnT rOLLS

3 slices eggplant 2 tbsp salt 100g raw spinach leaves 2/3 cup cooked basmati rice 70g feta 70g sultanas ½ cup cooked mashed pumpkin pinch cinnamon 1 tbsp brown sugar pinch salt ¼ tsp pepper 2 tbsp olive oil

Place eggplant slices in a bowl and sprinkle salt over them. set aside for approximately 20 minutes to allow water to drain out.

shred raw spinach and place in a bowl with rice, feta, sultanas, pumpkin, cinnamon, sugar, salt and pepper. Mix together.

Rinse eggplant slices and pat dry.

Pour some olive oil into a shallow frying pan, heat and cook eggplant slices until browned on both sides, for approximately 5 minutes.

Fill each slice of eggplant with pumpkin filling and roll up.

meLAnie JAmeSThe Gardens, manurewa

Grilled eggplant wraps with Senegalese sauce

Serves 1

9gRilled eggPlaNt wRaPs witH seNegalese sauCe

3 agria potatoes, diced 1 orange kumara, diced salt and pepper to taste 2 tbsp flour 100g butter, cubed 1 cup water 1 cup vegetable stock 1 bay leaf 1/3 cup black beans or lentils 1 onion, sliced into rings ¼ cup aioli ¼ cup milk ¾ cup flour ¼ tsp cayenne pepper salt and pepper to taste 1 cup baby spinach 1/3 cup feta, diced 1/3 cup basil pesto 100g watercress

season potatoes and kumara with salt and pepper and toss with first measure of flour in a roasting tray.

add butter and place into cold oven and turn up to 220°C for 25 minutes. shake tray every 5-10 minutes.

Place water and stock in a saucepan, bring to a simmer, add bay leaf, black beans or lentils. simmer for 20-25 minutes or until beans or lentils are cooked. drain into a colander and remove bay leaf.

Mix onion in a bowl with aioli and milk. set aside.

Mix second measure of flour, cayenne pepper, salt and pepper in a plastic bag.

Heat oil in a frying pan to 185°C. when oil has reached temperature, drop wet onions into the plastic bag, and cover with the flour mix. Carefully place a few onions at a time into the oil, cook till golden brown, for about 1 minute then drain on a paper towel.

Combine potatoes, kumara, spinach, beans or lentils, feta and pesto.

To serve

Place a mound of vegetables on a warm plate, top with watercress , drizzle olive oil and pesto around the meal. top with a few onion rings and serve.

emmA wOOdThe Flying cup, christchurch

Seasonal vegetable stack

Serves 4

10 seasONal Vegetable staCK

PumPkin dOuGHnuTS

6 tbsp warm water 2 tbsp dry yeast 1 egg 50g butter 25g brown sugar 1 tbsp cornflour 2 tbsp poppy seeds 2 tbsp sesame seeds 1 tsp nutmeg 4 chillies small bunch thyme 1 tsp baking powder 2 tsp salt 4 cups pumpkin purée 4 cups flour 500g camembert cheese, cut into marble sized pieces

Place water in a small bowl, add yeast and leave for 5 minutes

whisk in egg and remaining ingredients, except the flour.

when mixture is well combined, stir in flour and knead for 2 minutes.

divide dough into mini golf balls, flatten, add a piece of cheese, roll up the dough to encapsulate the cheese, cover and leave to prove for 3 hours.

Heat a deep fryer and drop doughnuts into hot oil. Cook for 2 minutes then turn and cook another 2 minutes.

BeeTrOOT reLiSH

3 cups grated beetroot ¼ cup sherry vinegar 1 cup brown sugar 1 tsp ground white pepper 1 cup water 1 tsp cinnamon 1 tsp ground ginger

Combine all ingredients together in a saucepan and cook gently for 30 minutes or until beetroot is tender. Chill.

To serve

mesclun salad lemon vinaigrette beetroot relish 8 walnuts

dress a handful of mesclun with homemade lemon vinaigrette and place on plate.

add doughnuts and beetroot relish. add walnuts and finish with microcress.

JAmeS BAyLeywhangamata Ocean Sports club

Pumpkin and cheese doughnuts with beetroot relish

Serves 4

11PuMPKiN aNd CHeese dOugHNuts witH beetROOt RelisH

JeruSALem ArTicHOkeS in mAPLe SyruP

20 Jerusalem artichokes, diced 100 ml maple syrup 100 ml white wine 50g honey ¼ tsp turmeric 2 bay leaves salt to taste

Place all ingredients in a sauté pan and cook slowly until soft.

GOATS cHeeSe And JeruSALem ArTicHOke SOuFFLé

300g Jerusalem artichokes 1 clove garlic, crushed ½ tsp turmeric 80g goats cheese 3 egg yolks 150 ml cream, boiled 75g flour salt and pepper to taste butter 3 egg whites

Cook Jerusalem artichokes with garlic and turmeric in boiling salted water for 30 minutes. drain and sieve into a bowl.

add goats cheese, egg yolks, cream, flour and seasoning.

Preheat oven to 130°C.

grease soufflé dishes with butter and place in a large baking dish.

whisk egg whites until soft peaks form, fold into the artichoke mixture, and pour into the soufflé dishes. Place dishes in the baking dish, add water and bake for 30 minutes.

JeruSALem ArTicHOke crOqueT

40g Jerusalem artichoke purée 1 tsp soft goats cheese 50g dried breadcrumbs 50g shredded coconut flour for dusting egg wash

Mix Jerusalem artichoke purée and goats cheese together and form into 4 quenelles.

Place on a tray and put in the deep freeze for15-20 minutes until semi frozen.

Mix bread crumbs and shredded coconut in a bowl.

dust quenelles in the flour, dip in beaten egg, then crumb in bread and coconut crumbs. deep fry until crunchy.

JeruSALem ArTicHOke TOrTeLLini

100g flour 1 egg 5g salt 5 ml saffron emulsion 10 ml olive oil egg wash 30g artichoke purée

euGene SOkOLOVSkiribier restaurant, Huapai

Jerusalem artichoke work shop

Serves 4

12 JeRusaleM aRtiCHOKe wORK sHOP

in a mixing bowl combine flour, egg, salt, saffron emulsion and olive oil. Knead until smooth, then roll out. Cut out discs, brush with egg wash and place Jerusalem artichoke purée in the centre.

Make into tortellini shape. Cook in boiling water for 3-5 minutes.

JeruSALem ArTicHOke cHiPS

1-2 Jerusalem artichokes, thinly sliced cocoa powder for dusting

dust Jerusalem artichoke slices in cocoa powder. deep fry until crispy.

SmOked Prune SAuce

20g butter 1 small onion, diced ½ tsp grated ginger 1 small chilli, deseeded 100 ml red wine 100g smoked prunes 1 lemon, zest and rind salt to taste

Melt butter in a saucepan and sauté onion, ginger and chilli until onion is soft.

add wine, smoked prunes, lemon zest and rind. simmer until all ingredients are soft. blend and sieve and return to stove. season to taste.

To serve

coriander leaves and flowers or microgreens for garnish 12 roasted baby beetroot or beetroot wedges

spread smoked prune sauce on one side of the plate.

add croquet and tortellini, artichokes in maple syrup, roasted beetroot and artichoke chips.

leave a space for the soufflé. when souffle has cooked, remove from soufflé dish and add to plate.

garnish with coriander and micro greens. serve immediately.

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13JeRusaleM aRtiCHOKe wORK sHOP

kumArA crumBLe

1 sheet puff pastry 2 medium red kumara, peeled 1 onion, finely diced 1 clove garlic, crushed 1 thumb ginger crushed knob butter 6 sage leaves, shredded seasoning to taste 3 egg yolks 1 golden kumara, diced and roasted 3 egg whites 100g butter 250g flour basil leaves, shredded

line a 30 cm tart case with the puff pastry, about 2 mm thick.

Preheat oven to 180°C.

boil red kumara in salted water, and when tender push through a fine sieve.

sweat onion, garlic, and ginger in butter without colouring.

add kumara and sage, season and remove from the heat.

allow to cool, and fold in egg yolks.

whip egg whites to medium peak, fold them in gently adding a third at a time.

Pour the mix into the pastry case.

Place the diced golden kumara randomly through the batter in the tart case.

Rub the butter, flour and basil together until the mixture resembles breadcrumbs. add salt to taste.

Cover kumara tart with crumble mix.

bake in preheated oven until the pastry is golden and the filling is firm.

yeLLOw TOmATO JAm

400g ripe yellow tomatoes 1-2 red chillis, deseeded 2 cloves garlic, peeled 10g ginger, peeled 300g castor sugar 90ml white wine vinegar 50 ml sauvignon blanc 100g yellow tomatoes, diced

Place yellow tomatoes, chillis, garlic, and ginger in a blender or a food processor and blend to a fine purée.

Place in a heavy-based saucepan, add sugar, vinegar and wine. bring slowly to the boil, stirring constantly. skim any froth that may develop on the surface.

Cut remaining tomatoes into a rough dice. Reduce heat to a simmer and add diced tomatoes.

simmer for 20-25 minutes, stirring from time to time to lift anything settling on the bottom. Continue until the jam begins to thicken. Pour into sterilised jars and seal.

GrAnT dickermint dining room, nelson

Kumara crumble with yellow tomato jam and hazelnut crusted mozzarella

Serves 8-10

14 KuMaRa CRuMble witH yellOw tOMatO JaM aNd HazelNut CRusted MOzzaRella

cruSTed mOzzAreLLA

½ onion, diced 1 clove garlic, crushed 1 tsp butter 10 sage leaves, shredded 400g mozzarella salt and white pepper to taste flour for rolling egg wash 200g crushed hazelnuts

sweat onion and garlic in butter, add sage. allow to cool, add to mozzarella and place in blender, season and pulse to a paste.

Roll into balls 2-3 cm in diameter, and roll in flour.

dip into egg wash, back into flour, then into egg wash again, and lastly roll in the hazelnuts.

deep fry until golden.

To serve

8 semi dried tomato halves 24 beans, topped and tailed, steamed 12 pieces of mushroom, char grilled

spoon some yellow tomato jam onto the plate. drape a spoon through it to make tear drop shapes. Place a slice of kumara crumble on the plate. arrange mushroom and semi dried tomatoes on the plate around it. Place a ball of deep fried mozzarella on top and place beans on top. serve immediately.

15KuMaRa CRuMble witH yellOw tOMatO JaM aNd HazelNut CRusted MOzzaRella

VeGAn SAuSAGe

250g hard tofu 50g ground almonds 5g garlic, crushed 50g onion, diced 10g smoked paprika 10g sugar 8g salt 100 ml water 20 ml vegetable oil 2g ground coriander seeds 2g ground black pepper 1g ground fennel seed 60g fresh dried tomatoes,chopped 60g diced olives 120g urad flour (pea flour) 5g guar gum

Place all the ingredients, except flour and guar gum, in a food processor and blend until fine then place into a medium size bowl. into this fold the flour and the guar gum to form a soft dough.

Cut 8 pieces of both baking paper and aluminium foil to a size of 10 cm x 20 cm. divide the mix into 8 portions and place a portion onto each of the pieces of baking paper.

Roll each sheet to form a cigar shape and twist the ends. wrap each of the finished shapes in a piece of aluminium foil and twist the ends.

steam the sausages for 50-60 minutes then allow them to cool for 5 minutes. Preheat oven to 175°C.

Place a little oil in a medium sized frying pan and over a moderate heat cook the unwrapped sausages and brown lightly, then put them in the oven for 12-15 minutes to finish.

eGGPLAnT reLiSH

50 ml cooking oil 1 eggplant cut into 1 cm squares 1 small red onion, diced 2 cloves garlic, finely chopped 1 small red capsicum, diced 3 small vine tomatoes 1 tsp tomato paste 25g sugar 40 ml red wine vinegar salt and pepper to taste

Heat oil in a large frying pan and sauté eggplant until golden brown. set aside in a bowl.

sauté red onions and garlic in a little oil until soft but not coloured then add capsicum, cooked eggplant, tomatoes, tomato paste, sugar and vinegar. Cook on a low heat for 10-15 minutes until the mixture has thickened. season to taste.

kumArA mASH

1 kg gold kumara 30 ml olive oil salt and pepper

Jeremy ScHmidTwo Fifteen, Auckland

Vegan and gluten free sausage with kumara mash, spinach

and eggplant relishServes 4

16 VegaN aNd gluteN FRee sausage witH KuMaRa MasH, sPiNaCH aNd eggPlaNt RelisH

Preheat oven to 175°C.

Place kumara on a tray and bake until soft, about 1-1.5 hours depending on the size of the kumara.

Cool slightly and peel, and place flesh in a mixer with a paddle attachment and mix well on a medium speed, season with oil and pepper.

SPinAcH wiTH FreSH GArLic

40 ml olive oil 600g fresh spinach, washed and drained 2 cloves garlic salt and pepper to taste

Over a medium heat in a large fry pan heat oil, add garlic and cook until lightly coloured. add spinach and cook until wilted. season well and serve hot.

To serve

Place a large spoonful of kumara mash on 4 plates, next to this place a portion of spinach. top this with two sausages and top with eggplant relish.

17VegaN aNd gluteN FRee sausage witH KuMaRa MasH, sPiNaCH aNd eggPlaNt RelisH

Jinu ABrAHAmHeritage Hotel, Auckland

Macadamia cheese and poached baby vegetables

with olive, celeriac and candied walnuts

Serves 6

POAcHed BABy VeGeTABLeS

500g baby carrots, peeled 500g baby turnips, peeled 500g baby beets, peeled 200 ml e.V.O.O. 3 sprigs fresh thyme 3 bay leaves salt

Pack each vegetable in separate packets, adding the olive oil, thyme sprig, i bay leaf and the salt.

Carrots/turnips Vacuum pack on program 0. Cook in combi oven at 85°C for 30 minutes.

Remove from oven and place the packets immediately in ice water.

Beetroot Vacuum pack on program 0. Cook in combi steamer at 85°C for 1 hour. Remove from oven and place packets in ice water. deHydrATed BLAck OLiVeS

200g black olives, pitted

Put olives in dehydrator at 70°C for 72 hours, remove and then chop. criSPy ceLeriAc FLAkeS

canola oil 1 celeriac, grated 1 celeriac, peeled salt and pepper to taste

Heat oil and cook celeriac for 10 minutes until golden brown.

Place on a tray with wypall towel to drain the oil, let cool. add salt and pepper. BeeT PAinT

6 roasted baby beets 1 tsp freeze-dried beetroot powder 1 tbsp verjuice salt as needed 1 tbsp glucose, warm

blend all ingredients except the glucose.

Once blended, add the warm glucose and mix to paint consistency. mAcAdAmiA cHeeSe

270g macadamia nuts 6 Probiotic capsules 2 tbsp yeast flakes 1 tbsp onion powder ¼ tsp white pepper pinch of nutmeg

Cover nuts with cold water and soak for 12-14 hours. drain and rinse nuts under warm water.

Puree the nuts with the probiotic mix (removed from capsules) until smooth.

Place in 2 layers of wet muslin cloth and squeeze out more of the whey.

Place in a warm place for 14-16 hours to culture.

Remove from muslin, place in a bowl, and add the rest of the ingredients. Roll into logs.

Variation: the cheese could be crusted with chopped tarragon and chopped chervil. cAndied wALnuTS

90g castor sugar 150g walnuts

Make a caramel with the castor sugar.

add walnuts to the caramel, swirl around, and then place on a drip tray till cooled. TO SerVe

½ cup microgreens 1/3 cup viniagrette

Paint the beetroot paint onto the plate, place baby vegetables after seasoning, and arrange macademia cheese, candied walnuts, crispy celeriac, olive powder and candied walnuts. garnish with microgreens and dress with vinaigrette.

18 MaCadaMia CHeese aNd POaCHed baby Vegetables witH OliVe, CeleRiaC aNd CaNdied walNuts

WIN

NER

TAi nGuyen waipuna Hotel and conference centre, Auckland

Ratatouille in braised pumpkin

with celeriac tomato sauceServes 4

Mix braising stock and honey together and glaze pumpkin tubes. Return to the oven and bake for 5 minutes.

OrAnGe HOney GLAze

2 tbsp orange stock from braising pumpkin 1 tbsp honey

ceLeriAc TOmATO SAuce

100g celeriac, chopped 30g ginger, diced 4 tomatoes, diced 1½ tsp sugar 1 tbsp soy sauce

Heat oil in heavy based saucepan, add celeriac and ginger. stir and cook for 3 minutes.

add tomatoes, sugar and soy sauce and simmer for 10 minutes.

Purée and season to taste.

POTATO AnGeL HAir

1 potato, washed and peeled

grate potato into thin continuous strips. season with salt.

Pan fry until brown and crispy.

GArniSH

1 tbsp celery julienne for garnish

To serve

Paint a teardrop of celeriac tomato sauce on the plate

Place 2 stuffed pumpkin tubes, steamed carrot and courgette balls, potato angel hair and celery julienne.

rATATOuiLLe

1 tbsp olive oil 3 cloves garlic, peeled and sliced ½ onion, peeled and diced ½ carrot, peeled and diced ½ stalk celery, diced 150g eggplant, diced 200g tomato purée 1 tsp fresh thyme 100 ml vegetable stock ½ red capsicum, deseeded and diced

Heat saucepan, add oil, sauté garlic and onion.

add carrot, celery and eggplant. stir to mix well.

add tomato purée, thyme and vegetable stock and cook until just tender.

add red capsicum and cook for another 10 minutes.

BrAiSed And STuFFed PumPkin

Makes 8 portions 500g peeled and deseeded pumpkin 1 orange, juice of 200 ml white wine 1 sprig fresh thyme Preheat oven to 180°C.

trim pumpkin into 8 cylindrical tubes.

use an apple corer to hollow the centre of each tube.

grill the sides of pumpkin tubes.

Place orange juice in saucepan and bring to the boil. Place grilled pumpkin tubes into saucepan.

add white wine and thyme and bring to the boil. transfer to preheated oven for 10 minutes.

stuff ratatouille into the braised pumpkin tubes.

19RatatOuille iN bRaised PuMPKiN witH CeleRiaC tOMatO sauCe

mArc SOPer wellesley Boutique Hotel, wellington

Twice cooked beets and roasted shallot tart with minted spinach and

poppy seed custard, crumbed tofu topped with textures of mushroom and salad of shaved fennel, apple,

radish and pea tendrilsServes 6

minTed SPinAcH And POPPy Seed cuSTArd

20g unsalted butter 55g white onion, peeled and thinly sliced 8g garlic, peeled and sliced 130 ml cream 30 ml milk 150g baby spinach 12g fresh mint leaves 2 No. 6 free range eggs flaky salt and cracked pepper to taste 6g poppy seeds 1 parsnip, peeled and deep fried for garnish

Melt butter in saucepan, add onion and garlic, and soften.

add cream and milk, bring to the boil and pour into a blender.

blend with spinach and mint, add eggs and blend well. season and pass through a fine chinoise into a clean bowl.

stir through the poppy seeds.

Pour mixture into lightly greased dariole moulds, and place in water bath. Cover and cook 30-40 min at 165°C. a knife inserted into the middle will come out clean when the custard is set. Twice cOOked BeeTS And cArAmeLiSed SHALLOT TArT

roasted shallots 25ml olive oil 320g peeled shallots, sliced into large pieces 10g peeled garlic, thinly sliced 37g soft brown sugar 4g picked thyme chopped ½ small lemon, juice of flaky salt and cracked pepper to taste

Beetroot 2 small red beets approx 125g each 10g olive oil flaky salt

1 sheet ready made puff pastry ½ egg, beaten

Place shallots, garlic, oil and sugar into a suitable oven tray lined with baking paper. Cover with baking paper and foil and cook in the oven till soft at 180°C for about 10-15 minutes. when soft, heat a suitable pan and add the shallot mixture to caramelise and colour. add thyme, season to taste and finish with lemon juice.

Place the beets on aluminium foil, drizzle with a little oil and season. wrap into a parcel. bake at 180°C untill firm but soft.

leave to cool and peel away the skin. slice beets thinly.

to make the tart base, cut the pastry with a cookie cutter or similar into 6 circles approx. 60 mm in diameter, prick with a fork several times and lightly brush with beaten egg.

Place on a baking sheet and place baking paper and a light tray on the top to lightly weigh it down so it will only rise slightly.

Cook at 175°C for about 8-10 minutes, and check to see if it is lightly coloured and the base is crisp.

Remove and cool.

20 twiCe COOKed beets aNd ROasted sHallOt taRt witH MiNted sPiNaCH aNd POPPy seed CustaRd, CRuMbed tOFu tOPPed witH textuRes OF MusHROOM aNd salad OF sHaVed FeNNel, aPPle, RadisH aNd Pea teNdRils

Cool, and cut into 6 batons.

dip the tofu into rice flour, then the egg and then the breadcrumbs. Repeat this process twice, and set aside till ready to cook.

deep fry tofu for a couple of minutes at 175°C, leave in basket above fryer, then re fry again to crisp up on the outside. drain on paper towel and season with flaky salt. Keep warm.

2 small flat mushrooms, peeled and thinly sliced 40g small enoki mushrooms, trimmed 5g nut brown butter flaky salt and cracked pepper mushroom foam

deep fry sliced flat mushrooms at 175°C till crisp, drain and place on a paper towel under lights and season lightly with flaky salt.

Heat a sauté pan and add the nut brown butter and sauté enoki mushrooms, season lightly, keep warm

SALAd GArniSH FOr TOFu

1 red radish, sliced thinly on truffle cutter ½ green apple, cut into even sized match sticks 30g fennel bulb, thinly shaved Flakey salt and cracked pepper 12 pieces of fresh crisp pea tendrils

SPiced FOAm

Base essence 700 ml water 100g mushroom off cuts

To assemble

Cut the bases in half, arrange the shallot mixture on top of each piece, and then top with a few pieces of the sliced beets and season with flaky salt just as it is about to go in the oven to re cook.

Place on a grease proof paper lined oven tray and place in oven at 175°C for about 7 minutes, until all components of the tart are hot. Remove.

cArrOT And OrAnGe Pureé

2 large carrots, peeled and thinly sliced 500 ml fresh orange juice ¼ orange whole, chopped with skin on 30g castor sugar salt to taste

Place carrots in saucepan with orange juice and orange. bring to the boil, reduce heat and simmer till carrots are very soft. drain off and reserve liquid.

Place carrots in a blender and blend till smooth, add reserved liquid and blend to a smooth consistency. add salt.

crumBed TOFu wiTH TexTureS OF muSHrOOm And SALAd OF SHAVed FenneL, APPLe, rAdiSH And PeA TendriLS

200g firm tofu 20 ml soya oil 1 egg beaten ½ cup breadcrumbs ¼ cup rice flour

Heat a fry pan and lightly oil, cut tofu into 3 even thickness pieces.

Pan fry on both sides for 30 seconds to give a little colour and to set the protein.

50g white onion, peeled and sliced thinly 5g garlic, sliced 5g kawakawa tea 2g star anise 4 bay leaves 20ml sweet thick soy sauce

Completed foam 40 ml essence 1 egg yolk

Place all ingredients for base essence into a suitable sized pan, except for the soy sauce and bring to the boil. Reduce by two thirds at a simmer, skimming regularly. strain through a fine sieve into clean bowel and add the soy sauce and mix well.

this will make about 110 ml of product. Freeze left over essence and use at a later time.

to complete the foam, place the egg yolk and base essence in a suitable bowl. whisk over a pot of boiling water, when semi thick and doubled in size, remove from heat and keep to the side.

OLiVe GrAPe HAzeLnuT SALSA

40g red seedless grapes 20g green pitted olives 15g hazelnuts toasted and peeled 2g fresh mint 5 ml hazelnut oil ¼ orange, juice of flaky salt to taste cracked black pepper to taste

slice both grapes and olives thinly, crush toasted hazelnuts and add.

Finely slice mint and add to grape mixture, add oil and juice to combine and season to taste.

POrT wine GeLe

100 ml Madeira port wine 1g agar agar flaky salt to taste

Heat port wine till simmering add the agar agar powder and mix well to combine. Pour into a plastic lined dish and set in the fridge. when set, finely chop and season with flaky salt as required.

FiniSHinG TOucHeS

1 medium parsnip, peeled flaky salt Micro herbs

To serve

Place two pieces of tart on top of each other to make a double layer tart and divide between the warm plates.

Place custard at opposite end of the plate, place tofu on an angle in the middle and a place radish alongside. Cross 2 batons of apple at each end of the tofu, carefully arrange the enoki mushrooms and crisp mushroom pieces along the tofu, sprinkle with the shaved fennel and season lightly with flaky salt. top off with fresh pea tendrils.

top tart with salsa and top custard with the parsnip crisps. Place a little spoonful of the carrot puree on the plate. spoon off the foam and arrange on the salad and on the plate. Finish off the tart with some gele, and top with micro herbs.

21 twiCe COOKed beets aNd ROasted sHallOt taRt witH MiNted sPiNaCH aNd POPPy seed CustaRd, CRuMbed tOFu tOPPed witH textuRes OF MusHROOM aNd salad OF sHaVed FeNNel, aPPle, RadisH aNd Pea teNdRils

micHAeL newLAndSBracu restaurant, Bombay

Veloute of butternut with goats cheese gnocchi,

smoked cherry tomatoes, herbs, vegetables and flowers

Serves 4

BLAck OLiVe SOiL

black olives molasses sugar

Pit and wash the black olives, dehydrate in a low oven overnight.

weigh and grind the olives with 50% by weight of molasses sugar to achieve a black olive soil.

BuTTernuT VeLOuTe

1 large butternut, peeled, deseeded, juiced and strained salt and ground black pepper to taste, as needed 1 orange, zest and juice

season butternut with salt, pepper, orange zest and juice.

immediately cook in a thermomix for 8 minutes at 90°C.

Remove, strain, and reserve under a cartouche in a warm place.

GOATS cHeeSe GnOccHi

200g goats milk fromage blanc salt and ground black pepper to taste 20 ml hazelnut oil 1 egg yolk 20g tipo ‘00’ flour 50g fine semolina

in a mixer with a paddle attachment, place the goats milk fromage blanc, salt, pepper, hazelnut oil, egg yolk and flour, and mix slowly until the mixture resembles gnocchi mixture.

Remove, mix lightly and form into thin sausage shapes. Cut with a knife into mini gnocchi and roll in the semolina. allow to rest in a cool room for 20 minutes before freezing.

SmOked cHerry TOmATOeS

12 small cherry tomatoes 25g castor sugar 100g smoker wood chips 150ml water’

Peel cherry tomatoes leaving the calyx intact, sprinkle with sugar, salt, and pepper and leave for 20 minutes. Place tomatoes on some absorbent paper in a small roasting tray, leaving a space for the pie tin.

soak wood chips in water for twenty minutes. Place chips in a pan over a high heat. allow to ignite, then snuff out flames, and immediately place into a disposable 10 cm pie tin. Place pie tin in roasting tray with tomatoes and cover with two layers of aluminium foil to seal tightly. leave for 20 minutes.

22 VelOute OF butteRNut witH gOats CHeese gNOCCHi, sMOKed CHeRRy tOMatOes, HeRbs, Vegetables aNd FlOweRs

ACCOLADE

Accolade—an exciting new commercial crockery range that satisfi es a wide variety of uses from the Classic styles designed for banqueting and functions through to the contemporary and fi ne dining options of Soto and Vibe.

Conditional lifetime chip replacement warranty available on pin-fi red items.

PASSIONATEABOUT FOOD?

SOUTHERN HOSPITALITY LTD0800 503 335info@southernhospitality.co.nzwww.southernhospitality.co.nz

OiL inFuSiOn

10g cumin seeds 10g fennel seeds 10g coriander seeds 200 ml extra virgin olive oil ¼ lemon, peel of 1 sprig of thyme 1 sprig of rosemary 150 ml water

bring a frying pan to low heat, add the whole spices and toast lightly.

Cool the frying pan, add oil, lemon peel and herbs and infuse for twenty minutes.

VeGeTABLeS

such as: turnips, radishes (purple and breakfast), baby yellow carrots, orange carrots, red onions, snow peas, radicchio leaves; enough for two pieces of each per serve

wash and prepare the vegetables.

Preheat oven to 135°C.

slow roast onions in preheated for 45 minutes or until soft.

Peel large carrots and punch out with a small crescent cutter or small melon scoop. Cook small carrots in salted boiling water for 3 minutes, peel while hot before chilling in iced water.

add water to the infused oil and heat until just under boiling.

add radishes and turnips first, followed by carrots. simmer, stirring constantly for 5 minutes.

add red onion, remove from heat and allow to cool for 5 minutes.

Finally add podded snow peas and radicchio and allow to cool completely. Remove herbs and lemon.

POPPed PumPkin SeedS

grapeseed oil pumpkin seeds sea salt

Heat grapeseed oil to 140°C, add pumpkin seeds and fry gently, stirring constantly until they pop like popcorn.

strain and dry on paper towels, season while hot.

TO SerVe

fresh thyme fresh rosemary flowers green olive cheeks

deep fry the gnocchi until lightly crisp, season lightly and drain on paper towels.

using a large ring mould, or the back of a small ladle, smear the butternut veloute around in a large circle on a hot plate.

Place the gnocchi around the veloute and decorate with the marinated vegetables and smoked cherry tomatoes.

garnish with fresh herbs, flowers and pumpkin seeds. Finish with a drizzle of the oil from frying the pumpkin seeds, the olive soil and green olive cheeks. serve immediately.

23VelOute OF butteRNut witH gOats CHeese gNOCCHi, sMOKed CHeRRy tOMatOes, HeRbs, Vegetables aNd FlOweRs

ciTruS TOmATO FiLLinG

½ onion, finely diced 2 cloves garlic, crushed 2 medium tomatoes, peeled, deseeded and diced 100 ml white wine 100 ml vegetable stock 1 sprig fresh thyme 1 tsp orange zest salt and pepper to taste

sweat onion until tender. add garlic and tomatoes, and fry gently.

add white wine, vegetable stock, thyme and orange zest. simmer for 10 minutes. adjust seasoning.

eGGPLAnT rOLL

1½ long eggplants, sliced lengthwise into 4 slices 1 tbsp teriyaki sauce 2 tbsp flour

Marinate eggplant slices in teriyaki sauce, then coat with flour. Pan fry until golden brown.

spread citrus tomato on one side of the eggplant slice and roll up.

OrAnGe mASH

1 tsp olive oil 1 clove garlic, crushed 1 tsp orange zest 100 ml fresh orange juice 50 ml white wine 750 ml vegetable stock 1 red kumara, washed and diced ¼ cup canned white beans, drained and rinsed ¼ cup canned kidney beans, drained and rinsed 1 sprig of thyme

Heat oil in a pan, add garlic and cook until just golden.

add zest, juice, wine, and stock. bring to the boil, add kumara and beans.

add thyme and simmer until kumara is soft. Remove thyme stalk and mash.

BeeTrOOT JeLLy

1 tsp olive oil 1 beetroot, washed and sliced 50 ml white wine 200 ml vegetable stock 1-2 tsp agar

Heat oil in a pan, add beetroot and sweat. add wine to deglaze. when wine has reduced, add stock and simmer until beetroot is cooked. Purée. add agar, stir to dissolve, and pour into a tray. Cool and leave to set in fridge.

nOLAn murrAySkycity, Auckland

Citrus tomato eggplant rolls with orange mash, beetroot

and celery jellies Serves 4

24 CitRus tOMatO eggPlaNt ROlls witH ORaNge MasH, beetROOt aNd CeleRy Jellies

ceLery JeLLy

1 tsp olive oil 100g celery, diced 50 ml white wine 1 sprig fresh thyme 200 ml vegetable stock 1-2 tsp agar

Heat oil in a pan, add celery and sweat. add wine to deglaze pan. when wine has reduced add stock and simmer until celery is cooked. Purée. add agar, stir to dissolve, and pour into tray. Cool and leave to set in fridge.

VeGeTABLeS

4 brussels sprout, steamed and quartered 1 carrot 1 courgette 12 basil leaves, fried 1 tbsp fennel infused olive oil 4 sprigs basil for garnish

Quarter the brussels sprout.

using a very small melon baller, shape carrot and courgette into small balls.

boil vegetables until just cooked, toss with olive oil and season with salt.

To serve

Place mash in the centre of a plate, place eggplant roll on top, garnish with the basil sprig.

add carrot and courgette balls, brussels sprouts, beetroot and celery jellies and drizzle with fennel infused olive oil.

25CitRus tOMatO eggPlaNt ROlls witH ORaNge MasH, beetROOt aNd CeleRy Jellies

2 cups peeled and chunky diced beauregard kumara 2 large red capsicums, chunky diced 2 large onions, chunky diced 4 cloves garlic, finely chopped 2 cups sliced green beans 1kg tomatoes, skin removed and roughly chopped 4 large carrots, grated 6 courgettes, grated 2 cups cooked chickpeas 3 tbsp brown sugar 3 tsp cumin powder 3 tsp paprika powder 3 tsp mild curry powder 2 cups vegetable stock, heated 1 l coconut milk salt and pepper 8 cups cooked steamed Jasmine or basmati Rice 8 portions plain Naan bread and pappadoms ¼ cup chopped coriander for garnish coriander sprigs for garnish

Preheat oven to 180°C.

Heat a little olive oil in a large frying pan and brown kumara, capsicum, onions and garlic.

Remove from pan and transfer to large oven-proof dish with a lid.

add beans, tomatoes, carrots and courgettes.

stir through chickpeas, sugar, cumin, paprika, and curry powder. add heated vegetable stock and mix to combine evenly.

Place lid on dish with lid and cook in preheated oven for approximately 1 hour or until all vegetables are soft.

Heat coconut milk till warm and stir through curry. Return to oven for another 10 minutes.

season dish with salt and pepper to taste.

To serve

serve curry with steamed rice, Naan bread, pappadoms and garnish with chopped coriander.

rAcHeL STOTT Hardy kids Learning centre, nelson

Hardy Kids vegetarian lover’s curry

Serves 6-8

26 HaRdy Kids VegetaRiaN lOVeR’s CuRRy

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FREEPHONE: 0800 503 335

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• A wide range of 5 star dining glasses

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6 radishes and their leaves 1 large red onion, diced 1 medium leek, sliced 2 tbsp butter 4 small new potatoes, chopped water salt and black pepper, to taste ¼ cup chopped parsley ¾ cup cream ¼ cup chopped parsley for garnish

wash and chop radishes, save leaves.

sauté onions and leeks in butter.

Place potatoes in a saucepan and add water to 2.5 cm above contents. add salt and pepper to taste. simmer for 30 minutes or until potatoes are soft.

add chopped radishes, radish leaves and parsley. simmer 5 minutes, let cool, put all in blender, and purée.

transfer blended mix to saucepan, add cream. warm gently – do not boil.

To serve

serve with chopped parsley, bread sticks or crusty bread.

reG Turner Song of the Tui Lodge, Golden Bay

Reggie’s radish soup Serves 4-6

27Reggie’s RadisH sOuP

4 beetroot 300g pasta dough

1 cup rocket 200g sage butter, melted 8 baby beetroot, steamed 8 baby golden beetroot, steamed 100g goats cheese, diced 8 walnuts, toasted ¼ cup baby beetroot leaves or micro herbs, for garnish extra virgin olive oil to drizzle

BeeTrOOT TOrTeLLini

Cook 2 beetroot till tender, peel, mash, strain and measure. For every 100 ml of mash add 1 tsp agar. Mix well and place in bonbon moulds, leave to set.

Make pasta dough into tortellini using the beetroot bonbon as the filling. Cook in boiling salted water until al dente.

BeeTrOOT duST

Peel 1 beetroot. Finely slice beetroot on the slicer machine, place in dehydrator until hard, then grind in a coffee bean grinder to make beetroot dust.

BeeTrOOT cHiPS

Peel 1 beetroot, finely slice on the slicer machine, dry on absorbent paper, deep fry, drain and cool.

To serve

Place rocket leaves in pasta plates, divide tortellini between the plates, drizzle with sage butter.

add baby beetroot, goats cheese, walnuts and beetroot chips. garnish with micro herbs and drizzle with olive oil. sprinkle with beetroot dust.

SeBASTiAn cOmerSOSt moritz Hotel, queenstown

Beetroot explosion Serves 4

28 beetROOt exPlOsiON

2 courgettes, grated 2 x 8 cm wedges pumpkin, peeled and grated 1 onion, finely chopped ½ cup grated Parmesan cheese ½ cup grated tasty cheese ½ cup self raising flour ½ cup oil 1 cup milk 4 eggs salt and pepper to taste 8 sheets filo pastry oil spray 1-2 tbsp grated cheese 2 roasted capsicums, deseeded and cut into slices 1 tbsp each, pumpkin seeds and pinenuts

Preheat oven to 180°C.

Place courgettes, pumpkin and onion in a bowl. Mix in Parmesan and tasty cheeses.

Combine flour, oil, milk and eggs in a food processor.

add to vegetable and cheese mixture and mix well. season to taste with salt and pepper.

spray a little oil on the filo sheets and layer into a greased 20 cm quiche dish or 4-6 individual quiche dishes.

Pour mixture into the dishes. sprinkle with grated cheese, arrange the capsicum slices on top and sprinkle with pumpkin seeds and pinenuts.

bake in preheated oven until golden and set in the middle, for 30-35 minutes for a large quiche and 25 minutes for small quiche.

ViV HerAudPipers café, matarangi

Courgette and pumpkin quiche

Serves 4-6

29COuRgette aNd PuMPKiN QuiCHe