Pipi & samphire with black vinegar

SERVES 4 / PREPARATION 15 MINUTES PLUS 2 HOURS TO PURGE / COOKING 15 MINUTES

Pipi can be found in estuaries where the river meets the sea. Once you have collected your pipi we suggest leaving them in a cool place in salt water for at least two hours so they purge the sand, which stops them from being gritty when eaten.

3 tablespoons peanut oil ½ brown onion, finely diced 3 cloves garlic, finely diced 800g pipi

500g samphire

¼ cup soy sauce

¼ cup black vinegar shiso (perilla) to garnish

Heat a large wok over a medium heat and add the peanut oil. Add the brown onion and stir continuously for 5 minutes, making sure not to burn the onion. Add the garlic and continue to cook for another minute. Increase the heat to high, add the pipi and continue to stir. Once the pipi begin to open, add the samphire. Toss to combine with the pipi then add the soy sauce and black vinegar. Continue to toss until all the pipi have opened. Divide between four bowls and garnish with the shiso.

KŪMARA BRÛLÉE WITH PUHA

SERVES 6/ PREPARATION 40 MINUTES / COOKING 1 HOUR

3 kūmara

½ cup cream 2 tablespoons miso 1 teaspoon sesame oil 1 egg

1 tablespoon soy sauce caster sugar

Preheat oven to 175℃. Cut the unpeeled kūmara in half and bake for 25 minutes or until the flesh is soft. Remove from the oven and use a small, sharp knife to make a light incision around the edge of the kūmara leaving a 3mm border from the edge of the skin. Scoop the flesh out to where you have made the incision to create a kūmara shell (be very delicate as the kūmara will be refilled). Put the kūmara flesh in a food processor and process until smooth. Add all the other ingredients except the caster sugar and process until well combined. Spoon the mixture into the empty kūmara shells using a palette knife to ensure the tops are smooth and flat.

Put on a baking tray and bake for 20 minutes or until the kūmara mix is just set. Remove from the oven and allow to cool for 5 minutes. Sprinkle with a generous amount of caster sugar and brûlée the top with a blow torch until golden brown.

FOR THE SALSA VERDE

2 tablespoons capers 5 cornichons

2 anchovies

¼ cup flat-leafed parsley ¼ cup coriander

¼ cup mint leaves

1 clove garlic

2 teaspoons Dijon mustard 2 tablespoons red wine vinegar ¼ cup extra virgin olive oil

Put the ingredients in a food processor and process until you have a chunky mixture. The excess can be kept in the fridge for up to one week.

FOR THE COCOA SOIL

75g butter

⅔ cup oat crackers, crushed into crumbs 3 teaspoons cocoa pinch flaky sea salt

Heat a frying pan on a medium heat then add the butter. Once melted, add the oat crumbs, cocoa and salt. Combine everything well and cook for 5 minutes,then remove from the heat.

TO SERVE small bunch of puha

Put some of the cocoa soil onto the plate, lightly dress the puha in the salsa verde and put the kumara on top.