Taste

What’s Cooking?with Trent Watson Cherry Blossom Panna Cotta and Jelly In my follow up to last month’s cherry blossoms syrup recipe I’ve made a cherry blossoms panna cotta with a cherry blossoms jelly which is finished with shortbread and raspberries. A lovely light way to finish any meal as the…

What’s Cooking?with Trent Watson Cherry Blossom Syrup With spring starting to bloom it’s time for me to make cherry blossom syrup. It can be used for many things like a mixer for gin… but in the restaurant we will be making a cocktail and a dessert. To start we need…

What’s Cooking?with Trent Watson Pea and Kawakawa Lamington With the relaunch of No5 Church Lane this month, I thought I would share an old favourite that’s a twist on a Kiwi-classic. My pea and kawakawa lamington. The kawakawa can be substituted for mint with the addition of a little freshed…

What’s Cooking?with Trent Watson The Grille’s Apple Pie This Classic French style apple pie is currently on the menu at the Grille by Eichardts. It’s a delicious after-dinner treat and perfect to serve up over the cooler winter months.  Pastry* 1kg flour 300g sugar 500g cold, diced unsalted butter 4…

What’s Cooking?with Trent Watson Green Tomato Relish This lovely mildly spiced sweet and tart relish will last for 12 months in the pantry and will go great with a meat and cheese platter, or a beef burger straight off the BBQ next spring. It will also make enough that you…

These Beetroot Tarts with Beef Fillet & Parmesan are such a great combination of sweet earthy beetroot and that savoury beef. Finished with Parmesan, they are a lovely dish and easy as to create. You can make your own beetroot relish, or you can just pick some up ready made.…

Summer is the perfect season to whip up my delicious Peach Mule Mocktails. These thirst quenching delights are special and eye catching, and if you decide to swap out the Seedlip alcohol free spirit for your favourite gin or vodka I won’t tell anyone. Ingredients – for one cocktail 60…

Miso Glazed Side of Salmon When deciding on a hero piece for the Christmas day I can’t go past a side of salmon. It is impressive – a treat and DELICIOUS, but doesn’t leave that heavy feeling that some other options do. You can get a side of salmon, or…