Award winning shore support service provider

Contact Duthie Lidgard Managing Director +64 21 409 802 duthie@asia-pacific-superyachts.com
 

Recipe: Lamb Loin, Cape Kidnappers Garden Vegetables, Olives & Salsa Verde

28 May 2015
Asia Pacific Superyachts New Zealand is partnering with some of New Zealand's leading luxury providers to bring you their recipes, recommendations and more.

Here James Honore, Head Chef at The Farm at Cape Kidnappers in Hawke's Bay, shares his recipe for Hawke's Bay inspiredLamb Loin, Cape Kidnappers Garden Vegetables, Olives and Salsa Verde.

"
This dish is inspired using produce from our region, the beautiful Grass Fed Lamb we have in the Hawke's Bay, olive oil from Matapiro and also our own vegetable garden at Cape Kidnappers," says Honore. "When using local products we like to let the food taste as natural as it should. "
Recipe: Lamb Loin, Cape Kidnappers Garden Vegetables, Olives & Salsa Verde
Serves 4

Ingredients


4 Hawkes Bay Natural Lamb Loins, all fat and sinew removed (have your butcher do this for you)
1 bunch spinach washed
4 scaloppini
4 Baby Onions
8 Young Spring Onions

Salsa Verde

2 tablespoons capers 
1⁄3 cup gherkins 
1 tablespoon anchovies (optional)
1⁄3 cup finely chopped parsley 
1⁄4 cup finely chopped mint 
1⁄4 cup finely chopped basil 
1⁄2 tablespoon finely chopped tarragon 
zest of 1 lemon 
2 tablespoons lemon juice
1⁄2 cup Matapiro olive oil


Heat a medium pan over a high heat, season your lamb and sear on all sides, remove from pan and place on a cool oven tray, put into a 200˚c oven for two to three minutes for medium rare or 4-5 minutes for medium.

Rest the lamb in a warm place while you assemble the dish.

Trim the spring onions and blanch in boiling salted water, also blanch the spinach

Cut the scaloppini into lengths half centimeter in thickness and roast in oven until tender

Roast the peeled and halved baby onions cut face down in a preheated oven safe pan at 200˚c oven until tender, about 10 minutes.

Place all the ingredients for the Salsa Verde in a blender and puree. Check the seasoning and add a little more lemon juice if you think it’s required.

To Assemble:

Pan fry the onions on the cut face, add the olives and put in the oven for three minutes, drain on kitchen paper.

Reheat the vegetables and season.

On four heated dinner plates arrange your salsa verde, vegetables and olives.

Carve the lamb and serve.

Potatoes can be added to make a more substantial meal


About James Honore

Recipe: Lamb Loin, Cape Kidnappers Garden Vegetables, Olives & Salsa Verde
New Zealand born and bred James Honore began his training in Northland, New Zealand and completed his studies in Auckland, after this he moved to Sydney to gain hands-on cooking experience at the Park Hyatt.

James then landed a position at The Lodge at Kauri Cliffs, returning to New Zealand and joining the lodge’s brigade as Chef de Partie, a position he held for three years. This was followed by a stint cooking at Pure Tastes, a restaurant in Paihia opened by former Kauri Cliffs Executive Chef and well renowned New Zealand chef Paul Jobin.

However, in 2007, James was lured back to the lodge fold by then Executive Chef Dale Gartland, who was looking for chefs to join the brigade at the expanding groups soon to open Hawke’s Bay lodge-The Farm at Cape Kidnappers.

James jumped at the great opportunity, adding strength and experience to the opening team at The Farm at Cape Kidnappers. After a few years there and helping the lodge receive top accolades for its food, room for advancement saw James return to The Lodge at Kauri Cliffs as Sous Chef working with Kauri Cliffs Executive Chef Barry Frith.

Today James is the Head Chef at The Farm at Cape Kidnappers, and with the support of Group Executive Chef and mentor Dale Gartland, he is thriving. He is truly inspired by the vast array of local produce available both at The Farm’s own vegetable gardens and within the greater Hawke’s Bay region.

During his time with the lodges James has worked alongside some inspirational chefs at our food and wine events, these include Peter Gilmore, Rick Stein, Neil Perry and Guillaume Brahimi.

Spotlight on: The Farm at Cape Kidnappers

28 May 2015
The Farm at Cape Kidnappers , in the North Island’s famed Hawke’s Bay wine country, is renowned for its fabulous 'farm luxe' vibe. We love the lodge for its mastery of the relaxed luxury vibe, and incredible views; perfect both in summer and for holing up in front of a roaring fire in winter.

This stunning lodge majestically sits high on a hill amidst a working 6000 acre sheep and cattle property, with breathtaking views over idyllic pasture to the Pacific Ocean.  With just 22 ultra-comfortable and spacious “cottage” suites and a grand four bedroom Owner’s Cottage, a stylish spa and a spectacular and dramatic Tom Doak designed golf course, a stay at The Farm at Cape Kidnappers is a special experience.

Spotlight on: The Farm at Cape Kidnappers
Hawke’s Bay’s renowned food and wine inspire outstanding menus as does the farm’s own fruit and vegetable garden’s fresh seasonal offerings. The farm property also offers a multitude of leisure activities including farm tours, walking trails, Can-AM tours, mountain biking and trout fishing, and visits to the property’s renowned gannet colony. Some of the country’s best wineries are also on the doorstep in Hawke’s Bay.

The Farm at Cape Kidnappers is a member of Relais & Chateaux, and is sister property to The Lodge at Kauri Cliffs and Matakauri Lodge.

Try Head Chef James Honore's recipe for
Lamb Loin, Cape Kidnappers Garden Vegetables, Olives and Salsa Verde.

Review: Harry, Ponsonby

09 May 2015
Auckland is always producing new watering holes, and new kid on the block is Harry in Ponsonby. Offering a great range of cocktails, wines and beers, it also has such greatness on offer as 'HARRYOKE' karaoke nights, trivial pursuit evenings and all round good banter from the owners and staff alike. Opened by three friends, Harry is intended to be a small and friendly local and has hit the nail on the head. Food can be ordered from neighbours on Ponsonby Rd including Ponsonby Central and the Ponsonby Road Bistro.
Review: Harry, Ponsonby
Good for nights out, yarning with friends and singing your heart out.

HARRY
155 Ponsonby Road
Auckland

Review: Harry, Ponsonby

08 May 2015
Auckland is always producing new watering holes, and new kid on the block is Harry in Ponsonby. Offering a great range of cocktails, wines and beers, it also has such greatness on offer as 'HARRYOKE' karaoke nights, trivial pursuit evenings and all round good banter from the owners and staff alike. Opened by three friends, Harry is intended to be a small and friendly local and has hit the nail on the head. Food can be ordered from neighbours on Ponsonby Rd including Ponsonby Central and the Ponsonby Road Bistro.
Review: Harry, Ponsonby
Good for nights out, yarning with friends and singing your heart out.

HARRY
155 Ponsonby Road
Auckland

Spotlight on: COAST New Zealand

06 May 2015
As agents for COAST, it's no surprise we love their entire range. The epitome of Kiwi-made luxury, this lifestyle brand, designed by husband and wife team Alex and Nicola Webster, offers quality goods from their signature beanbags, to bespoke luggage and beautiful hand finished New Zealand woolen textiles and more. The team regularly supply superyachts with bespoke items from their range.
Spotlight on: COAST New Zealand
Perfectly suited to superyachts, the COAST range is inspired by the rewards and challenges of life by the sea: simple, relaxed and beautiful, but rugged and unforgiving.

www.coastnewzealand.com
 
Experience New Zealand and South Pacific Destinations With Asia Pacific Superyachts New Zealand