Recipes: What's New
The New Zealand food landscape is constantly changing with new specialty products and wineries constantly sprouting up throughout the country. In this programme we seek out some of the more recent interesting and innovative ideas. Featuring Auckland's striking new Fish Market, The Big Picture Wine Adventure in Cromwell, Bolderson's Urban Food Store in Havelock and Camla Farm Apple Juice in Dunsandel.
The Auckland Fish Market
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Corner of Jellico and Daldy Street
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PO Box 443 Auckland
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Tel: 09 379 1490 General Enquiries
The Auckland fish market opened in May 2004. The 15 million dollar complex was designed to showcase the best of the New Zealand fishing industry and is the creation of seafood company Sanfords. The complex comprises of three main areas;
The Retail Market
Auckland Fish Market is home to four individual seafood retailers, a specialist green grocer and a fully stocked deli. Add to this a Grade 'A' sushi and sashimi bar, a great café, and a licensed fish 'n' chips shop. All open from 7.00am every day of the year except Good Friday and Christmas day.
The Seafood Auction (for buyers)
The Auckland fish market operates a Dutch auction for trade only every weekday morning commencing at 6.00am. This means that the auctioneer is silent and the buyers place their bids electronically as the price drops with each tick of a giant digital clock screen on the front wall. Buyers must register with Auckland Fish Market and will be issued a personal chip card for bidding. Registered buyers can view the product available for auction each morning just prior to the auction starting.
The Seafood Auction (for sellers)
Any fisherman can sell his catch as the auction. The supplier must grade and sort their product in accordance with the grading specifications supplies by AFM. Deliveries will be received 3am to 5am and 10am to 2pm on Mondays, 4am to 5am and 10am to 3pm on Tuesday, Wednesday, Thursday and 3am to 5am on Fridays.
The Cookery School
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Contact: Lynne Fernandez
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Email: lfernandez@afm.co.nz
The Auckland Fish Market Seafood School holds over 200 classes each year hosted by Auckland's top chefs. There's a huge range of classes from Cajun to Mediterranean but all are designed to teach people how to prepare and cook a wide variety of fresh seafood. Classes are "hands on" which means the participants roll up their sleeves and create their own gourmet treats before dining on a seafood feast with a complimentary glass of wine. See website for a full list of programmes.
Pan-baked monkfish or leatherjacket, roast parsnip and pear
and soft spinach with orange honey dressing
dukkah
Spinach
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500gms large washed spinach leaves
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1 orange, jested and juiced
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Salt and pepper
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Oil for frying
Blanch spinach and put into iced water to halt the cooking,
drain and squeeze out water. Fry zest for one minute. Add
spinach and orange juice and cook until dry.
Cool and form into balls
Parsnip and Pear
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3 medium parsnips
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2 firm pears
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1 clove garlic crushed
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8 fresh thyme sprigs
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Olive oil
Top and tail parsnips, cut lengthways and remove core. Toss parsnips in olive oil, thyme and crushed garlic. Toss peeled and quartered pear with olive oil and roast until tender. Season and set aside.
Dressing
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1 cup orange juice
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Juice from quarter of lemon
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2 tsp honey
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20mls extra virgin olive oil
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Salt and cracked pepper
Reduce the orange juice by about a third, whisk all the ingredients together.
Dukkah Spice
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Quarter cup hazelnuts
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One sixth cup white sesame seeds
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One eighth cup coriander seeds
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1 tbsp cumin seeds
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Salt and pepper
Roast hazelnuts and remove their skin. In separate pan toast the other ingredients then whiz in a processor to a course texture
To Finish and Assemble:
Pan bake Monkfish or Leatherjacket
Reheat parsnip and pear in oven and reheat the spinach. Lay
parsnip and pear on the plate, then add spinach on top, drizzle
with a little dressing and then lay fish on top of this.
Sprinkle with dukkah.
The Big Picture
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Corner State HWY 6 and Sandflat Road
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Cromwell
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Tel: 03 445 4052
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Email: phil@wineadventure.co.nz
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Contact: Phil Parker
The brainchild of winemaker Phil Parker, The Big Picture is a one stop wine experience for visitors to the Central Otago wine country. The Big Picture comprises of four main areas; a purpose built auditorium seating 48 which screens an 18 minute 'flight' across the spectacular landscape and vineyards that are unique to Central Otago. Throughout the flight five winemakers will lead the viewer through a personalised tasting of their wines. There is also an aroma room where you can learn about the aromas a wine might exhibit, as well as café and wine shop. The Big Picture is open from 9.00am until 8.00pm 7 days.
Bolderson's Urban Food Store
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33 Porter Drive
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Havelock North
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Tel: 06 877 7198
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Email: food@boldersons.co.nz
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Contact: Vicki Bolderson.
Vicki Bolderson is a Hawke's Bay chef who two years ago hung up her hat and turned her hand to retailing. At her village store in Havelock Vicki stocks a wide range of imported gourmet products from dried pastas, to vinegars, pastes and chocolate. A wonderful assortment of specialty items and niche product from the Hawkes Bay and around New Zealand is also on offer. Vickie and husband Kevin also produce their own delicious range of natural breads in flavours such as roast beetroot and fermented apple. Bolderson's is open 7 days until 7.00pm.
St Andrews Limes
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164 St Andrews Road
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Havelock North
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Tel: 06 877 4683
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Email: limes@limes.co.nz
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Contacts: Anthony (Ant) and Allison Williams
Allison and Ant Williams grow fresh limes and produce a range of delicious and unique lime products at their orchard kitchen in Havelock. Ant and Allison develop the recipes themselves with a total of 14 different lime tastings on offer from dressings to chutneys and cordials and our favourite Allison's saffron and lime curd. St Andrews products are available at specialty food stores around the country as well as Ant and Allison's orchard store, or you can purchase online at www.limes.co.nz
Saffron and lime curd
Ingredients
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375g butter
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750g sugar (white)
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750g lime juice
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13 eggs
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2 pinches of saffron
(Recipe can be doubled)
Method
Boil water in a large pot. Place butter and sugar in a microwave proof bowl then melt in a microwave. Dry roast 2 pinches of saffron (watch carefully, do not burn) then crush with a mortar and pestle. Beat eggs in stainless steel bowl. Add lime juice to butter mixture and heat in a microwave for 5 minutes. Add lime juice and butter mixture to eggs while beating. Fold the saffron into the mixture then sieve the mixture into a stainless steel bowl. Place the bowl on top of boiling pot for about 10 minutes stirring regularly. After 10 minutes beat with clean beater blade and continue to cook until the mixture coats the back of a spoon. Be careful not to overcook.
To Bottle
Warm jars in the oven. Pour the curd into jars using pouring
jug, seal lids after a few minutes and invert jars for 1 minute to
seal the inner lid. The curd should last for four months if
bottled this way.
Rio Dolores Mexican Sauces
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PO Box 382
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McIntosh Road
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Alexandra
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Tel: 03 449 2808
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Fax 03 449 2805
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Email: riodolores@paradise.net.nz
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Contacts: Bill and Barbara Barrett
When Americans Bill and Barbara Barrett moved to New Zealand they missed the authentic Mexican salsas available in the States, so they decided to make and market their own. Their Rio Dolores range of traditional Mexican sauces and salsas are handcrafted from the freshest local produce and selected imported chillies from Mexico. Dolores products are available at retail outlets nationwide, check their website for a full list of stockists. You can also order online at www.riodolores.co.nz.
Camla Farm Apple Juice
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Dunsandel Hororata Road
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Dunsandel
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Tel: 03 325 4037 (Store) 03 325 4387 (home)
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Email: camla@xtra.co.nz
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Contacts: Annabel and Peter Graham
Annabel Graham is passionate about apples. She grows 27 different varieties on her orchard outside Dunsandel and 7 of which she uses to produce her range of delicious single variety apple juices. There's Granny Smith, Pacific Rose, Cox's, Fiesta, Royal Gala, Fuji and the most popular of all, Braeburn. Camla Farm Apple Juice is a totally natural product, no sugar, apple concentrate or water is added. Camla Farm Juice is available at selected specialty food stores around the country.
Peta's sweet story: Cheese and apple syrup
gougeres
Ingredients
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250 mls (1cup) water
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Apple syrup
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1/2 tsp salt
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100gms butter, chopped up
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130gms flour
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4 small eggs
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100gms gruyere cheese, finely diced
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100gms tart apple, finely diced
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Pinch of freshly grated nutmeg
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Pinch freshly ground pepper or cayenne
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Gusto Apple Syrup for drizzling
Method
Preheat oven to 220C. In a medium sized saucepan bring the
water, butter and salt to a boil. When the water has boiled and the
butter melted, remove pot from the flame and immediately add all
the flour. Beat enthusiastically with a wooden spoon until the
paste is smooth and pulls away from the saucepan to form a
ball. Put the pan back on a low heat and continue beating for
five minutes to dry out the paste. Remove from heat and beat
in the eggs, one by one, incorporating each egg thoroughly before
moving onto the next. The dough should be shiny and just able to
drop from the spoon. Stir in diced cheese, diced apple,
cayenne and nutmeg.
Grease a baking sheet or cover with baking paper and drop the gougeres onto it with a teaspoon so they look like little rock cakes. Leave plenty of room for them to puff out. Bake for ten minutes, then turn oven down to 180oC and cook for another ten minutes or until golden and crisp. Turn off the oven, open the door and let the gougeres sit for a further five minutes to dry out.
Serve immediately and drizzle with apple syrup or have a bowl of apple syrup on the side for dipping.
