SERVE WITH TAMAKI PEACH
SERVES 1 / PREPARATION 5 MINUTES
40ml Grey Lynn gin, or similar
locally made citrus-forward gin 20ml Delgado dry sherry 30ml peach & thyme purée
(see recipe)
20ml fresh lemon juice 20ml orgeat syrup (purchased or homemade – find a recipe at cuisine.co.nz)
2 dashes orange bitters 30ml 2021 Still Life Syrah, to top
Shake the gin, sherry, peach and thyme purée, lemon juice, orgeat syrup and orange bitters with ice. Serve on ice – we use a large rose-shaped ice block. Strain into a short glass. Gently pour the syrah or red wine of your choice (mediumto full-bodied) on top of the drink.
PEACH & THYME PURÉE MAKES APPROX. 300ML / PREPARATION 5 MINUTES PLUS COOLING / COOKING 30 MINUTES
4 tablespoons white sugar 2 large thyme sprigs 3 fresh peaches
Add the sugar and thyme to 60ml of water in a medium saucepan. Heat on medium for 30 minutes. Allow to cool completely. Blend the flesh of the peaches with the thyme-infused sugar syrup. Kept refrigerated, it will last for two weeks. SUGLAW
SERVES 3-6 / PREPARATION 30 MINUTES PLUS COOLING & MARINATING TIME
150g smoked or grilled fish
(preferably oily fish) 300g trevally or kahawai,
cut into small-medium dice 30g peeled ginger, finely diced 2 shallots, finely diced
2 cloves garlic, finely diced chopped chives (optional) 75ml coconut vinegar
Mix all the ingredients in a mixing bowl, season and mix again, then let it marinate in the fridge for 5-30 minutes, depending on how much acidity you would like – I usually go for 5-10 minutes.
AMARILLO LECHE DE TIGRE
1 shallot, roughly chopped
1 clove garlic
30g ginger, peeled
50g coriander, stems and root 1 yellow capsicum, chopped 2-3 red chillies or jalapeños 1 teaspoon turmeric 150ml lime juice or coconut vinegar ice
Put all ingredients apart from the ice into a high-speed blender, put the lid on and blend at high speed. Gradually add ice to prevent the mixture from heating up and continue to blend until smooth. If you prefer the sauce to be really smooth, pass it through a fine sieve into a container. Keep in the fridge until needed. This is best served really cold, so it can be done a few hours prior and will keep well overnight.
To serve, there are two options: either assemble in a ring mould and serve crackers on the side, or serve directly on top of the crackers. Take the suglaw and the amarillo leche de tigre out of the fridge. Strain any liquid from the fish mixture, making sure that it’s not soupy or too wet especially if you are serving it with crackers. Using a flat round plate, assemble the fish mixture onto a ring mould or on top of the cracker then finish with the leche de tigre. If you plan to serve it directly onto a cracker, bear in mind that it will quickly go soggy, so try to assemble it as needed or close to serving.