Fresh As Recipe Cards

FINE DINING AT HOME RECIPE CARD SERIES

Welcome Welcome to the inaugural collection of fine dining at

home recipe cards, we aim to bring you a growing

collection of delicious and extraordinary recipes you can

try at home to wow your family and dining guests.

We welcome your feedback and are always looking for

more great ideas for our expanding range of gourmet

freeze dried products.

For more information about our products visit our website

www.fresh-as.com

Enjoy,

Tommy Roff

Director

FINE DINING AT HOME SERIES

Pineapple Chunk Cheescakew/ Fresh As Pineapple Powder by

FINE DINING AT HOME SERIES

Pineapple Chunk Cheesecake Cheesecake Mixture

375g ricotta cheese

160g cream cheese

150g crème fraiche

120g caster sugar

1 tsp vanilla bean paste

Finely grated zest of lemon

2 tsp Fresh As pineapple powder

5 sheets gelatine

100 ml cream

100 ml pineapple juice

Line a plastic container with gladwrap. In a food processor process

the first 7 ingredients till smooth and lump free. Soak gelatine in

cold water, squeeze out excess water & heat in small saucepan

over low heat till dissolved. Add melted gelatine to processor &

process till smooth. Place mixture into a bowl & refrigerate for at

least 2 hours. Remove mixture from fridge & whisk in cream &

pineapple juice till light and fluffy. Pour into lined container

refrigerate till set.

Gingernut Crumbs

368g flour

15g baking soda

2 tsp. Fresh As ginger powder

2g cinnamon

5g salt

2 small eggs

322g butter

15g golden syrup Sift dry ingredients together. Cream butter, sugar & golden syrup

together. Whisk eggs into butter mixture & fold in dry ingredients.

Line a baking sheet with baking paper and roll out the biscuit

dough to a fine sheet. Bake at 180°C until crisp & golden. When

cool crumble the biscuit into a fine crumb.

To Assemble

Turn cheesecake out & portion to desired sizes. Place a generous

amount of ginger crumbs on a plate & top with cheesecake. Garnish

with Fresh As pineapple chunks.

The Restaurant

Nestled away in an old chocolate factory is one of

Auckland's best keep secrets. Cibo has been moulded by

a scrupulous hand, creating an atmosphere of splendour

to be enjoyed by all. Unobtrusive professionalism from

waiting staff take their lead from Maître d' Jeremy Turner.

The award-winning kitchen is presided over by the

indomitable Kate Fay. A menu for the pleasure of the

palate based on the taste of the ingredients not the

whims of the trend magazines allows the blending of

exotic and familiar produce in such a fashion as to hint

at a home-cooked meal.

Cibo

91 St. Georges Bay Road

Parnell, Auckland, NZ

Phone 303 9660

www.cibo.co.nz

Lunch - Monday through Friday

Dinner – Monday through Saturday

www.fresh-as.com

Raspberry Meringuesw/ Fresh As Raspberry Powder by

FINE DINING AT HOME SERIES

Raspberry Meringues

Meringue

4 egg whites

1 tbsp cornflour

2 tbsp Fresh As raspberry powder

120g caster sugar

Whisk egg whites whilst slowly adding the sugar till soft peak.

Add cornflour and Fresh As raspberry powder and whisk till firm

peak.

Pipe onto a tray lined with baking paper and place into oven at

100°C overnight till crispy.

Filling

1 cup marscapone

1 tsp icing sugar

Juice and zest of 1 lemon

Combine all ingredients in a bowl

To Serve

Spread marscapone mixture onto 1 meringue and place second

one on top.

This will work equally as well with strawberry, blackcurrant or

mango powder.

The Restaurant

Merediths is located at 365 Dominion Road, Mt Eden

Valley. The restaurant seats a maximum of 40 people in

our three intimate dining rooms.

A nine course degustation menu is the only menu available

on Friday and Saturday evenings at a cost of $130.00. We

also offer an optional wine match for $85.00.

Our a la carte menu is available Tuesday to Thursday

night and for our lunch service. In conjunction with this

menu we also offer a seven course tasting menu at a cost

of $120.00 with an optional wine match for $80.00.

Merediths

365 Dominion Road

Mt Eden, Auckland, NZ.

Phone +64 9 623 3140

www.merediths.co.nz

lunch: Friday 12pm – 3pm

dinner: Tuesday to Saturday 6pm – 10.30pm

www.fresh-as.com

Buttermilk Panna Cottaw/ Fresh As Lychee by

FINE DINING AT HOME SERIES

buttermilk panna cotta with lychee foam & Fresh As lychee panna cotta, makes 8

50g cream

80g sugar

zest of 1/2 lemon

2 gelatine leaves

150g natural yogurt

150g buttermilk

50g cream, semi whipped

Bring cream, sugar & zest to the boil

Bloom gelatine & add, chill to room tempreature

Stir in the buttermilk & yogurt & chill till cold

Fold in the semi whipped cream

Lychee foam

125 mls pureed lychee

200 mls champagne

2 leaves gelatine, bloomed

Warm the puree & dissolve the gelatine

Add the champagne & chill over ice

Pour into cream whipper

Leave to rest in refrigerator for 2 hours

To Serve

Unmould panna cotta’s and place in centre of plate.

Load 2 cartridges into whipper and shake vigorously, upside down,

for 30 seconds.

Squirt foam onto panna cotta and garnish with crumbled Fresh

As Lychees

The Restaurant

Located in the heart of Auckland’s Freemans Bay, Clooney

is a partnership between restaurateur Tony Stewart and

chef Desmond Harris.

Chef Harris’ cuisine melds the tradition of classical cuisine

with a contemporary approach to ingredients and

technique.

Pastry Chef; Victoria Palmer.

Clooney Restaurant

33 Sale Street

Freemans Bay, Auckland, NZ

Phone +64 9 358 1702

Information @clooney.co.nz

www.clooney.co.nz

open for dinner Monday to Sunday

from 5.30pm

www.fresh-as.com

Plum Cured Salmonw/ Fresh As mandarins by

FINE DINING AT HOME SERIES

Plum Cured Salmon, Mandarin-Fennel Slaw, Green Olive Paste, Green Olive Vinaigrette Plum Cured Salmon:

30g sugar

30g salt

15g Fresh As Plum Powder

200g pin boned salmon fillet

10 Fresh As Mandarin Segments

Combine the sugar and salt with the plum powder and rub into

the salmon fillet, Cover in cling film and refrigerate overnight.

Next day gently remove the mix with a paper towel and slice fillet

into three or four slices as required. Arrange the salmon over

the slaw, place a teaspoon of green olive paste alongside and

spoon the vinaigrette over. Garnish with pea shoots and Fresh As

Mandarin segments.

Mandarin-Fennel Slaw:

5 fresh mandarins, segmented

100g young fennel bulb

Olive oil

Lemon Juice

Place the mandarin segments into a small mixing bowl. Finely

shred the fennel bulb and gently toss with the mandarin, olive oil

and lemon juice. Season with salt.

Green Olive Paste:

250g green olives, pitted

2tbsp Olive oil

Puree the olives with the olive oil until smooth.

Green Olive Vinaigrette:

250g pitted Green olives

1 tsp sugar

1 tsp mustard powder

3 tbsp chardonnay vinegar

250ml Grapeseed oil

Puree together the olives, sugar, mustard powder and vinegar.

Slowly emulsify the grapeseed oil into the mixture and refrigerate.

The Restaurant

Our food philosophy is based on some very simple beliefs:

Eat what’s in season, what’s local, and what’s fresh.

We also believe food should please the eye as well as

the palate.

Our fabulous waterfront location, which offers panoramic

views of Wellington and its harbour, is the perfect setting

for a restaurant that specializes in seafood. Our service

is about going the extra mile without thinking it’s the

extra mile. It’s about passion and excellence without

pomposity. We invite you to join us to experience a truly

unique dining experience.

Martin Bosley's

Royal Port Nicholson Yacht Club

103 Oriental Parade,

Oriental Bay, Wellington, NZ

Phone +64 4 920 8302

[email protected]

Lunch Monday to Friday

Dinner Tuesday to Sunday

www.fresh-as.com

Chocolate textures w/ Fresh As mandarins by

FINE DINING AT HOME SERIES

Chocolate textures with Fresh As mandarins (To serve approx. 5)

Chocolate Marquise:

• 75g Valrhona caraibe chocolate (melted)

• 40g unsalted butter (softened)

• 40g castor sugar

• 1 1/2 Tbsp Valrhona cocoa powder

• 1 egg yolk

• 115g cream (whipped to soft peaks)

Method

Cream butter with half of sugar in mixing bowl. Add cocoa powder

and mix until glossy. In another mixing bowl, combine egg yolks

and remaining sugar. Beat until pale in colour. Add egg yolk mix

to the creamed butter and mix until smooth. Add melted chocolate,

ensuring it is at room temperature. Combine. Add whipped cream

and fold through mix. Do not over mix. Set in desired mould.

Refrigerate for at least 3 hours.

Chocolate Fondants:

• 100g Valrhona caraibe chocolate

• 100g unsalted butter (diced)

• 1 whole egg

• 1 egg yolk

• 50g castor sugar

• 30g standard flour (sifted)

Method

Pre heat oven to 180˚c. Melt chocolate and butter over double

boiler. Meanwhile, whip yolks and whole eggs until they double

in size. Add melted chocolate into the egg mixture followed by

sugar and then flour, until well combined. Spoon mixture into a

small size muffin tray and cook for 3 minutes. Rest for one minute

before serving.

To serve:

Cook fondants. Place marquise in centre of the plate. Arrange

fondants around marquise. Serve with your favourite ice cream

and Fresh As Mandarin segments.

The Restaurant

SIDART Restaurant is a fine dining restaurant located in

the Three Lamps Plaza, 283 Ponsonby Road, Ponsonby,

Auckland. We are open Tuesday to Saturday for dinner

from 6pm and Friday's for lunch from 12pm. We are

closed on Sundays and Mondays.

From Tuesday to Saturday our nine course tasting menu,

four course menu and an al a carte menu are available.

We cater for vegetarians with all of these menu options.

Our intimate dining room can accommodate group

bookings of up to forty guests, with options of set menus

or tasting menus designed to suit your table.

SIDART

283 Ponsonby Road,

Ponsonby, Auckland, NZ

Bookings: 09 3602122

[email protected]

www.sidart.co.nz

Tuesday- Saturday, Dinner 6 pm onwards

Friday, lunch 12 pm onwards

www.fresh-as.com