GLOBE ARTICHOKE WITH NEW ZEALAND ROUILLE

SERVES 6

“While the original recipes hails from the South of France, this one is slightly adjusted in order to use only New Zealand grown ingredients,” Patrick says. “Most of the produce was bought at the Grey Lynn farmers market or foraged from Kingsland’s Community Orchard – all organic or at least spray free. The eggs are from friends of ours that go to the same gym as we do; they’re a nice Dutch couple with a handful of chickens in their backyard.”

NEW ZEALAND ROUILLE

1 small box of saffron

Zest of 1 lemon

2 medium-sized red chillies with seeds, finely chopped

1 garlic clove

5 nasturtium flowers

2 small eggs, separated

125g extra virgin grape seed oil

75g cold pressed hazelnut oil

Edible foraged flowers

GLOBE ARTICHOKES

3 large globe artichokes Juice of 1 lemon

2 bay leaves

2 lemon leaves Pinch of salt

1. For the rouille, into a small saucepan add 15 threads of saffron to a dash of water and simmer for 5 minutes to activate the saffron flavour. Tip: try to reduce as much as possible in order to not dilute the rouille.

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2. In a mortar and pestle, combine saffron reduction, lemon, chillies, garlic and nasturtium flowers and grind into a mediumfine paste.

3. Transfer the mixture into a medium- sized kitchen bowl and add egg yolks.

4. Slowly pour extra virgin grape seed oil to emulsify, followed by cold pressed hazelnut oil.

5. When thickened to a nice consistency, add a few edible foraged flowers such as borage and calendula in water. Cover and reserve in fridge. 6. For the globe artichokes, soak the artichokes for several minutes to ensure there is no dirt or insects left in between the leaves 7. Bring a large pot of water to boil, season with salt and add lemon juice and bay leaf. Tip: the pot has to be big enough to submerge all of the artichokes at once.

8. Cut off each stem of the globe artichokes right to the bottom, place them in boiling water.