glasssalmonsproutdressing, cucumbersMETHOD:

rest.overnight, sugar
white10oml Mint
To 100gn pineapple
1handful
Sprout a INGREDIENTS:
fresh Ired DIFFICULTY:
200gm1 SaladCOOKING EASY
prepare cucumber
ofAssernble and onion
arlborough on apple mix
mix, blend coriandercoconut of
top, torn Sear and the like (thinly
(halvedRegal TIME:
cider
sprinkleingredients by
mint, pineapple repickle
d alfalfa
Regal
combining onions, vinegarleaves flakes sliced) and Cold 15
nix, MINUTES
Sauvignon with and or
radish or Smoked de
Smoked
coriander. slabs boil shavings seeded)
coconut pickled or pour
finely on vinegar, Salmon
Blanc. cooled
BBQ
flakes, Dress dice
cucumber, SALMON
KING
MARLBOROUGH
pickle
or sugar, Salmon
kaffir REGAL
serve with in
a and
enough red lime pan, mix
and water;
onion, and then over and
enjoy 7oml 7omlsauce teaspoons PREPARATION
4Dressing: SERVES: 4
dressing, chili, dice.them, cool 4omlfishJuice cloves
garlic 2 1red 4
kaffir
with roastedmixing overnight. olivesweet
oil of chilli Thai
For and 3 lime
a
place refrigerate limes (seeds
deliciouspineapple, the chilli tresh leaves
with Style TIME:
smoked the Slice sauce removed)
ginger(optional)
15
MINUTES Salad
SOKEDNARL8OROU
coLD
REGAL
SALNON
 ChefZennon Wijlens
Cured salmon with Butter milk
Serves 10
dashi, apple, walnuts & wasabi
Ingredients:
1cide of Ora King
100gsalt Salmon Cure for 1 hour
100g sugar
1tsp wasabipowder
600ml buttermilk
1tsp Hondashi Directions:
100gwhole walnuts roasted
1green apple Firstly make the cure by combining the salt sugar and wasabl
4large waaoi leaves and fresh powder then set aside.
wasabi
yuipment needed: Remove the skin from the salmon then cover the flesh on botn
sides with the wasabicure and keep in the fridge for one hour.
Chopping board While the salmon is curing we are going to roast the walnuts at
Trays
Mandolin 170c for 8 mins then set aside. otchil
Platters for the salmon to be plated on While they are roasting, combine the buttermilk and Hondashi, gar
this will be the dressing for the salmon when we are ready to
(family style) plate.
After the salmon has cured we want to wash it under cold water
just to rinse the cure off then pat dry with paper towels.
To serve we are going to thinly slice the salmon and arrange
randomly on the platter.Spoon the buttermilk dressing into the
negative spaces on the platter.
Lastly we are goingto garnish with the freshly sliced apple battens
(which should be done at the last minute to keep them fresh) and
walnuts and very thinly sliced wasabi leafs and fresh wasabi.
navelock Printed kindly by
mussel9 FUJIFILM
and seafood Value from Innovation

festiva24
 Chef Zennon Wijlens
XOMussels

Serves 6

Ingredients:
XO Mussels
3 kg Large green Lip mussels with beards,
completely natural
X0 Sauce Directions:
2 red onions, peeled and roughly chopped
3long red chilies, roughly chopped For the XO in the food processor, mince the red onions,chillil, bUt
60gpeeled ginger, roughly chopped ginger,garlic and bacon. You want this to be slightly chunky
3cloves galic not too chunky, almost like a salsa consistency.
200g strezXy bacon cooked and roughly chopped
10f grape seed oil In a medium sized pot, over medium heat, add the grape seeuun JOTTS tres
200ml `haohsing (Chinese cooking wine) and onion and chilli mix, sweat for 5 mins then add 100mlof the
3 tbsp brown sugar Shaohsing andsugar andcontinue cooking on a low heat for 30
1bunch spring onions mins. Set aside.

Equipment needed: For the mussels we are simply going to clean, steam and open
them usingthe remaining Shaohsingwine. To do this, heat the
" Robot Coupe large pan over a high heat then add the mussels and remaining
" Medium sized pot tocook Shaohsing and cover with a lid. This should take around 3-5
Large pan with a lid to steam open the mussels minutes, once open we are going to cover them with the
Large platters for the mussels (family style) amazing XO sauce and toss.

Arrange on a platter and garnish with the finely chopped spring

onions.

havelock Printed kindly

mussel FUJIFIL
andseafood Value from Innov