A New Zealand Indigenous Feast
Del.icio.usThis week we welcome our friends from the land of the long white cloud - John Panoho, owner and sous chef, Navigator Tours; Rewi Spaggon, “The Tattooed Chef,” and Eynon Delamele, Maori entertainer - for a taste of New Zealand with four indigenous creations.
MOTU VENISON & TAMARILLO CUMQUAT JAM
Loin of organic New Zealand wild venison rubbed with horopito-infused olive olive and seasoned with smoked sea salt and horopito mountain herb.
Seared on open grill and oven baked for 10 minutes then brushed with New Zealand dairy butter and rested. Sliced thinly and served on home-made crostini with tamarillo and cumquat jam (New Zealand tree tomato).
Matched with: Tohu Pinot Noir 2006, a superior New Zealand Pinot Noir from the Maori (tribally owned) Tohu vineyards and winery in Marlborough.
NEW ZEALAND GREEN-LIP MUSSELS WITH MOUNTAIN HERB CRUMB
Greenlip mussels steamed in white wine and smothered with butter and mountain herbed bread crumbs and broiled in half shell. Served with barbecue seared limes.
Matched with: Steinlager Pure Beer - new release from Lion Nathan New Zealand.
GREEN-LIP MUSSELS IN BEER BATTER WITH KAWAKAWA AOLI
New Zealand green-lip mussels steamed and shelled. Lightly dusted in kawakawa and rice flour and cooked in Steinlager Beer tempura batter.
Served piping hot with kawakawa, a New Zealand forest herb, and New Zealand Avocado oil aoli.
Match: Speights Old Dark beer from southern New Zealand.
PIRIPIRI MUSSELS WITH COCONUT AND PIKOPIKO
New Zealand green-lip mussels steamed in white wine and left in shell. Finished with piripiri (a chili paste made with horopito peppers) coconut cream and lime sauce, and served with sauteed frond of pikopiko, handmade kawakawa crisps and crusty pane di casa.
Perfect match: Tapata Sauvignon Blanc 2006 (a fresh Sauvignon Blanc from Maori family vineyard in Marlborough - home of superior New Zealand Sauvignon Blanc).
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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