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Recipe: Wild Fiordland Venison with turnip, kale and cocoa nibs.

30 June 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 Jonathan Rogers, Head Chef at The Farm at Matakauri Lodge in Queenstown, shares his recipe forWild Fiordland Venison with turnip, kale and cocoa nibs , a stunning dish that makes the most of the beautiful produce available in the Lodge's vicinity.

"
Famed Fiordland wild venison is the inspiration for this dish, where herds of red deer roam the National Park forests just beyond the mountain ranges from Matakauri Lodge," says Rogers. " The dish isaccompanied by seasonal ingredients of kale & turnip which have been sourced locally to guarantee quality in flavor, and complemented by the flavouring of the warming cocoa nibs, it is the perfect dish to linger over on long winter evenings."

Recipe: Wild Fiordland Venison with turnip, kale and cocoa nibs.
Serves 4

4 Fiordland Wild Venison Tenderloins
1 tablespoon canola oil
Salt & Pepper
2 tablespoon butter
2 garlic cloves
Thyme sprigs
Rosemary sprigs
Sage

Heat a medium size frying pan over high heat. Season the venison lightly with salt & pepper. Sear the meat on all sides, add the herbs and baste with the butter.

Place in the oven preheated to 200.c and roast for 6 minutes. Remove from the oven and rest in a warm place.

Turnip Puree

250g turnips, peeled and diced
2 tablespoons butter
Cream
Salt
White pepper

Sweat the turnips in a covered sauce pan with the butter until cooked, season lightly with salt and pepper. Puree until silky smooth in a blender, adding cream to adjust the consistency. Pass through a fine mesh sieve.

Kale Chips

Kale Leaves
Olive oil
Sea salt

Remove the stems from the leaves and rub with olive oil and sea salt. Dehydrate until they are crispy in a food dehydrator or in the oven at 80.c

To Assemble

4 Blanched Baby Turnips, quartered
Cocoa Nibs
Venison Jus

Reheat the turnip puree and venison tenderloin. Carve the venison tenderloin into medallions. Spoon 3 tablespoons of the puree onto the plate. Arrange the venison and turnips around the puree. Garnish with the hot baby turnips and cocoa nibs. Spoon 2 tablespoons of jus onto each plate.  

I recommend matching this dish with Mt Difficulty Single Vineyard Long Gully Pinot Noir 2010, with its perfumed boysenberry and red cherry really shining through to complement the overall warmth in flavouring of this dish, perfect for those wintery evenings.

About Jonathan Rogers

Recipe: Wild Fiordland Venison with turnip, kale and cocoa nibs.
New Zealand born Jonathan Rogers began his training studying professional cookery at Manukau Institute of Technology from 1998 -1999. His early formative years of his career were spent working for renowned Auckland restaurateur Tony Adcock at Orbit and Harbourside Seafood Bar & Grill.

Eager to gain overseas experience, Jonathan relocated to Canada in 2005 and worked under one of Canada’s top chefs, Melissa Craig at Bear Foot Restaurant in Whistler, B.C. Jonathan cites this as the time that he really began to develop as a chef and forge a cooking style of his own. Working under Melissa’s tutelage and alongside the incredibly talented team she assembled, and the opportunity to work with diverse and quality produce all had a profound effect on Jonathan.

Returning to New Zealand in 2007, Jonathan worked in Queenstown at The Spire Luxury Hotel under Chef Rex Morgan. Rex appointed Jonathan to his first Head Chef opportunity and he remains a valued mentor.

In 2009 Jonathan helped the owners of the Bay of Many Coves Resort in Marlborough Sounds set up their property as a dining destination.

A career opportunity came in October 2011 when Jonathan was invited to join the kitchen brigade at Matakauri Lodge in Queenstown under group Executive Chef Dale Gartland. With Dale relocating to sister property Kauri Cliffs in 2012, Jonathan was appointed Head Chef at Matakauri Lodge.


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.

Recipe: Legendary Seafood Chowder. Courtesy of the Head Chef at Eichardts

23 April 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 Will Eaglesfield, Head Chef at Eichardts in Queenstown, shares his beautiful recipe forEichardts Legendary Seafood Chowder.
Recipe: Legendary Seafood Chowder. Courtesy of the Head Chef at Eichardts
Serves 4 as main or 8 as starter

Ingredients


1 tbsp bonito flakes
½ a red capsicum
1 stick celery
1 white onion
½ a fennel bulb
1 bay leaf, preferably fresh
250ml milk
250ml cream
60g flour
60g butter
100ml vermouth
8 clams
8 scallops
8 tiger prawns
8 mussels
100g blue cod fillet or similar, chopped into 2cm chunks
Wakame saweed, hydrated, to garnish

Chowder base:

  • Cover the bonito flakes in 100ml boiling water and leave to infuse for 5 minutes.
  • Meanwhile, coarsely chop the vegetables and pulse in a food processer until they are evenly finely chopped to pieces around 2mm across. Strain the bonito water through a fine sieve into a large pot. Add the milk, cream, bay leaf and minced vegetables. Bring to a simmer over a medium heat, stirring regularly.
  • While the cream mixture is heating, melt the butter in a saucepan over a medium heat and stir in the flour to form a roux. Turn the heat down to low and gently cook it, stirring constantly, for 1-2 minutes
  • Once the cream mix is simmering whisk in your roux. Keep whisking till evenly thickened then turn heat down to low and cook, stirring regularly, for 5-10 mins.
  • Season to taste with salt and white pepper, and fish out the bay leaf. This is your chowder base. Let it cool till warm then chill until needed. Ideally this should be done the day before you need it to allow the flavours to develop. This will also make your life easier when it comes time to serve the soup.

To serve:

Put a large pot on a high heat and add the vermouth. Once it starts to steam add all the seafood, then the chowder base. Turn the heat down to medium and bring to a simmer, stirring regularly. Once all the clams and mussels have opened, all the other seafood will also be cooked. Check the seasoning and adjust if necessary. Garnish with the wakame and serve with a wedge of lemon and hot crusty bread.

About Will Eaglesfield

Most recently at Amisfield prior to Eichardt’s; Will brings British, European and Mediterranean influences to Eichardt’s menu, having spent years in the Med and Alps refining his style.
Recipe: Legendary Seafood Chowder. Courtesy of the Head Chef at Eichardts

Recipe: Taupo Trout Confit in olive oil with horseradish cream. Courtesy of the Executive Chef at Huka Lodge

26 March 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 Paul Froggatt, Executive Chef at the award-winning Huka Lodge, shares his beautiful recipe forTaupo Trout Confit in olive oil with horseradish cream, fresh and pickled cucumber, capers, Granny Smith applies and a finger potato
Recipe: Taupo Trout Confit in olive oil with horseradish cream. Courtesy of the Executive Chef at Huka Lodge
Trout
- Wash and clean the trout, remove the bones and skin from the fish
- Lightly season with salt and roll in cling film to a nice shape
- Trim the end to make sure the cling film is open but still holding shape

Olive oil for poaching
Ingredients
-       2litres good olive oil (not too peppery)
-       18 grams peeled garlic
-       10 grams rosemary
-       10 grams thyme
-       30 grams black pepper 
Method
1. Mix all together 
2. Vac Pac in a large bag
3. Place in to stesmer at 70’C for 1 hour  
4. Leave to infuse for 2 hours before using

Cooking of the Trout
1. Pass the olive oil to take out any of the herbs
2. Warm the oil back up to 41’C
3. Poach trout for 21 minutes

Pickled Cucumbers
Method
1. Cut the cucumbers to the size needed - 1cm by 1cm
2. Place in a vac pac bag and cover with pickling liquid

Pickling Liquid
Ingredients
-       150 grams white wine vinegar
-       50 grams sugar
-       300 grams water
-       100 grams sushi vinegar
Method
1. Bring to the boil
2. Leave to cool down
3. Use as needed

Mixed dice of capers, Granny Smith apples, raw cucumbers
Ingredients
-       Equal parts of diced capers, Granny Smith apples and cucumbers
-       Add the same amount of pickled cucumbers to the rest
-       Note the apple needs to be done at the last minute

Horseradish Cream
Ingredients
-       90 grams egg white
-       20 grams sushi vinegar
-       60 grams white wine vinegar
-       10 grams yuzu juice
-       295 grams sunflower oil
-       45 grams sour cream
-       50 grams freshly grated horseradish
-       25 gram good olive oil
-       10 grams English mustard powder
Method
1.     Blend all together like a mayonnaise
2.     Add the sour cream
3.     Fold in the grated horseradish
4.     Leave to stand for 45 min
5.     Pass and check the seasoning with salt and white pepper

Agra Potato finger
-Peel the potatoes and wash
-Using a mandolin cut the potato in to matchsticks and then season with salt
-Shape in to the molds and fry until golden brown and crispy.
 
Recipe: Taupo Trout Confit in olive oil with horseradish cream. Courtesy of the Executive Chef at Huka Lodge
Recipe: Taupo Trout Confit in olive oil with horseradish cream. Courtesy of the Executive Chef at Huka Lodge
About Paul Froggatt
British-born chef Paul Froggatt initially trained in the UK and in France where his career highlights included working at Gidleigh Park Hotel* (Two Michelin-Star), Bernard Loiseau en Bourgogne*(Three Michelin Star) and Château de Courcelles (One Michelin Star). Paul followed this by stints at two of Singapore’s most popular leading European restaurants, San Marco and Saint Pierre*. Most recently Paul has been the Chef de Cuisine at the Landmark Mandarin Oriental Hotel's Amber Restaurant (Two Michelin Star), in Hong Kong. During his time at Amber the restaurant was voted as one of the Top 10 restaurants within the annual San Pellegrino 50 Best Restaurants awards.
 
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