New Zealand Clam Chowder

This was one of the best clam chowders I have ever tasted.

It was not like New England Clam Chowder at all. 

The broth was so flavorful, and thin, like you would imagine

a soup made with coconut milk. It did not have chunks of potatoes,

and a thick pasty broth. It felt light and delicious to eat!
The broth was layered with flavor, but only had small
clams floating in it.  Topped with a few whole clams for
presentation.  This was so delicious I could have eaten two bowls!

Bravo to Fish Bone Bar and Grill in Queenstown, NZ!
There chefs know how to make it special!

Chewy Fruit and Nut Cluster

Once I spotted these in the bakery case, at Lake Matheson Cafe,

 I just had to try one!

So nutty and crunchy on the outside, but still 

a bit chewy on the inside.  In New Zealand, they serve 

meusli at breakfast. This is a creation from that meusli,

that has become more like a cookie than breakfast cereal!

International Meat Pies

Empanadas!

Peirogis !

Gyozas!

At the MK Restaurant in Hanmer Springs, they have a simple menu,
but the presentation is unbelievably artistic.
No matter which dumpling you choose, the
plate is adorned with some of the most
beautiful garnish.
You almost don't want to eat the garnish, but
rather just look at all the brightness and artistry!

Autumn Salad

At the Pour House in Hahei Beach, NZ, they serve

this lovely salad topped with some salad favorites.

I assume they call it Autumn Salad since the toppings are 

different than what they might use during the summer.

April is the beginning of Autumn in New Zealand, 

and as the seasons change, restaurants like to change 

up the menu to reflect the season.

Delicious baby greens, topped with feta, almonds,

garbanzo beans, slice olives, diced carrots, and 

sprinkled with micro herbs and a sweet potato chip 

as the statement piece, make for a wonderful

part of any meal!

Housemade Donuts

So many times, donuts are thought of as breakfast food.
Many chefs have now been adding donuts to there dessert menus.
It is a treat we all grew up with, so why not be able to enjoy
it at the end of the day as well, especially when dressed up
with decadent toppings and accompaniments!

Still warm and served with lightly sweetened 

mascarpone cheese, blackberry jam and passion fruit cream,
I would say this is a real treat to the end of a meal!

Simple Greens

At the end of a meal, I enjoy a simple salad,
to not only cleanse the palate, but to add
lightness to the end of a heavy meal.
There are all kinds of vegetables one could add to a simple salad,
but to keep it light and of the same texture, this approach is beautiful.

Very simply decorated with sprouts and baby nasturtium petals,
this salad is appealing to the eye and the palate!

Silver Fern Farms Lamb Shoulder

Mudbrick Winery has an amazing restaurant called
The Archive.  It is separate from their tasting room.
The ambiance is cozy, with a large fireplace, and windows
that capture the view of the vineyards.

I love when chefs tweak menu options to make daily specials.
It lends to their creativity, instead of always replicating the same dish.

This beautiful slow roasted lamb shoulder was served with
wilted kale greens, Black Doris Plums, aux jus and topped
with extra crisp rind.
What an excellent combination!

Yellow Tail King Fish

The fish special of the day!

Taking a lovely walk from The ferry landing on Waiheke Island, up to the
vineyard at  Mudbrick Winery, to lunch at the Archive restaurant.
The sky kept threatening rain, and we were seated at the last
table for two, when the downpour started.
Lucky us! Our lunch would be enjoyed out of the rain, in the cozy dining room.

 Line caught market fish. A generous serving of Yellow Tail King Fish!
Grilled spring onions, Roasted fennel, 

cos, cracked wheat and roasted tomato

vinaigrette.

Fabulous!

Kaipara Oysters

My last day in New Zealand, ended with a fabulous meal

at The Archive Restaurant at Mudbrick Winery.

These delicious little Kaipara Oysters, come from 

just one hour north of Auckland.

Isn't that the way we wish all our seafood could be?

So fresh, so local!

Trio of Desserts

Tiny bites to indulge our sweet tooth, are sometimes

all that is needed at the end of a perfectly satisfying meal. 

The lightness, texture, and variety of flavors here was

just the right compliment to our meal.

Tiny kisses of rosewater marshmallow dusted with cocoa, Russian Fudge,

and a steamed lemon cake topped with apple and black currants.

Lamb Rump

Central Osaga Merino Lamb Rump, 

served with brussel sprouts, snow peas and green sauce.

Pegasus Bay Winery Restaurant had so many

outstanding dishes to choose from, it was difficult 

to make a choice.  However, when in New Zealand, 

you can't go wrong with any lamb dish, and this 

one was fabulous.

Paired with the Chef's recommendation of the

Estate Pinot Noir 2014,

you can be assured this lunch was delightful!

Monk Fish

Not sure what most peoples opinions of this fish

tend to be, maybe because it is not served that often. 

This preparation was outstanding!

The fish was delicately poached, wrapped in leek, 

and served with grapefruit, octopus, and daikon radish. 

Once it arrived at the table a small cruet of 

shitake consomme was poured around the perimeter.

The food itself was not over salted and the natural flavors

were really able to shine through.  The consomme surrounding

the dish added all the additional seasoning needed. It was a perfect

balance of flavors, especially paired with the Chef's recommendation
of an Estate, Bel Canto, Dry Riesling 2015!

Baked Goat Cheese

Baked Goat Cheese, served with smoked beetroot,

black olives, pistachios and zucchini.

This was a goat cheese like I had not tasted before.

The way the chef prepared it was amazingly smooth and creamy.

But, honestly, I feel like the star of this dish is the smoked beetroot!

Pegasus Bay Winery restaurant, repurposes some of their old

wine soaked casks for the smoking of this beetroot. It has an 

unbelievable depth of flavor that goes beyond a good 

roasted beet, but does not have an acrid taste from smoking, just 

an amazing gentle smokiness that compliments the vegetable itself!

Fried Calamari with Grilled Lemon

Really this is all about the glass of 

Sauvignon Blanc in the photo, that I am waiting 

to drink!  

I have fallen in love with New Zealand Sauvignon Blanc!

Yes, it is light, but it has some of the most wonderful 

flavors that pair with seafood. 

Melon, Cucumber, grassy herbs, all pair

so well with something like this lovely 

fried calamari.

Gluten Free Brownie

After hiking through the rain forest and around

the circumference of Lake Matheson, I was ready for 

a hardy lunch. 

We picnicked on the Matheson Cafe patio, and then to 

warm up, we enjoyed this unbelievably moist brownie,

served with Flat White Coffee.  This is the way I like 

to finish lunch on a cold day!

New Zealand Green Lip Mussels

Not much to say about this, they speak for themselves!!

Absolutely perfect in a garlic wine broth, served with

toasted bread.

Soooooo Deeelicious!!!!!!

Bluff Oysters

These are the oysters, that New Zealand is famous for!

These things are huge!! 

These are not a little starter, but a whole meal!

Apple Blackberry Cake

Just before leaving our tasty lunch at 

The Sandyfly Cafe in Te Anau, 

I could not resist having one last treat. 

Seen here in my take away paper sack, it did

not last long since it was so moist and delicious!!

Clevedon Coast Oyster

Oysters from the Hauraki Gulf of New Zealand. 

Three with Hendrick's Gin/Cucumber and 

three with Mignonette Sauce.

I just could not resist have oysters when they were featured
on a menu.  They are so fresh and locally sourced.
They are utterly irresistible!! 

Ceasar Salad

Ceasar salad is a wonderful salad when made

with care and the proper traditional ingredients. 

Now add to that perfect Ceasar Salad some 

bacon and Scotch Eggs, and you have a truly

fabulous salad!

Lamb Burger

Where else but New Zealand to have the most delicious

lamb burger. Hahei Beach in Coromandel has a brewery

called the Pour House.  They serve great pub food.

This lamb burger was one of their evening specials. 

The lamb pattie is seasoned with cumin, corriander and garlic.

Then packed in a bun with tomatoes, onion jam, lettuce and 

tzatziki sauce plus a slice of swiss cheese.

A combination of flavors that go amazingly well with 

a tall cold beer!

Berry Oat Slice

Interestingly, I am seeing that most cafes serves their sweets

in what they call slices.  They are sheet pan desserts, with layers, and are easy to cut into

multiple rectangular slices for serving. 

Even though this is a sweet treat for breakfast, it is not overly sugary.

Loaded with oats and fruit, it is the same components as porridge

or meusli.  A thick oat crust is created and a delicious berry compote 

is spread on top and then a nice crumb topping and baked until browned. 

Almost the same concept as a fruit crisp, but with a bottom. 

Something I am looking forward to trying at home.

Muesli with Berries and Yogurt

This was an exceptional meusli breakfast dish. 

The meusli is toasted and house made at the 

Hahei Beach Cafe. Loaded with dried fruit, seeds and nuts.

The berry compote is also house made with blackberries, 

raspberries and strawberries. Served with whole milk, which one

hardly needs, with the full fat greek yogurt. This was absolutely satisfying, at the 

same time as feeling so healthy and energy loaded to start the day!

NZ Flat White Coffee

For locals this seems to be the coffee of choice.

I have definitely been enjoying it every morning.

A flat white is similar to a cappuccino but with a bit more milk

and a bit less foam. This was served with a pretty little

orange flavored chocolate resting on the spoon!

Hahei Beach Cafe is my new favorite coffee chop, and 

its owner Kyle, is one of my "new" friends!

Date Scone

This was a first for me! 

I have made so many different kind of scones, with raisins, 

currants, walnuts, blueberries, maple/pecan etc., 

but I never thought of using dates!

I love dates, and this happens to be one of the most popular scones

here in New Zealand. You find them at all the cafes 

and even the grocery stores.

This particular scone was so moist, with just a bit of 

New Zealand's finest butter, you have quite a treat with your coffee.

New Zealand Scallops

The presentation of this dish was just beautiful!

A giant scallop shell forms the base of this dish.

These scallops are small, similar to our bay scallops, but

extremely flavor and fresh. 

Resting on corn hotcakes with macadamia crumb, in a 

pernod cream sauce.

It is a favorite dish of the locals at Eggsentric Cafe in

Ferrylanding, Coromandel, NZ.

Ocean Lovers Plate

When traveling, it is always best to try local food.

When on an Island, you know there will be great seafood, and here in 

New Zealand is no exception!

This ocean lovers plate is served with pan fried Hapuka,

New Zealand prawns and scallops, along with lemon risotto cake,

vegetable mole, green nasturtium sauce and leaves.

Wonderful local foods keeping your eating experience fresh and bright!

Kumara Chips

Who could resist this starter?

Hand cut Kumara chips served with sweet chili sauce and aioli.

Perfect to enjoy while waiting for your entree.

Also being that I am a huge Gin lover, 

I thought there recycled gin bottles were the perfect way to serve cold 

water at the table!

Pork Pie

For a delicious hearty and savory breakfast, this pork pie will 

be perfectly satisfying.  Served at the Cadillac Cafe(whose decor is a throwback to the 50's)

in Tangiro, NZ.

This warm pork pie, which is a combination of ground pork, 

thick country bacon, and herbs, all wrapped in buttery

puff pastry and baked until fluffy and browned is 

a wonderful, breakfast, brunch or lunch treat.

Mussels in a tub

When you are in a country, whose specialty is mussels, 

of course you will find mussels in a tub in the grocery store!

The mussels you find won't just be plain mussels in a can. 

You can find fresh mussels in the refrigerator section, in a 

variety of flavors. There is original or natural as they call it here in NZ, 

or with chipotle and lime, or with garlic.

Let your imagination run wild on all the uses for these delectable treats!

Cheese and Spinach scones

This scone was incredible!

My husband loves savory items for breakfast, and I am 

so happy he order this at Corelli's Cafe in Devonport, NZ.

The interior of the scone was so moist and the flavor so buttery

and cheesy, plus it was topped with tomato and more cheese!

You hardly needed the delicious and world famous NZ butter, 

but why not, it just adds to the richness of the breakfast!

Hot Cross Bun

A classic breakfast here in NZ, a flat white,

accompanied by a fresh baked hot cross bun. 

Of course, served with famous NZ butter.

Corelli's Cafe in Devonport is really the best and hippest

local coffee shop. 

Line Caught Gunard

As I learned, Gunard is a local white fish.

This fresh fish was prepared so well, I can't wait to try 

and duplicate the recipe at home.

A delicious puree of carrot with a hint of apricot, formed the bed

for the fish.  It was topped with roasted colored carrots and 

roasted fennel. Bits of ruffly kale that had been tossed in lemon, 

were added around the fish. All these vegetables made a perfect balance 

and compliment to the fish!

Vic Rd. Kitchen has only been open for 5 weeks,
and I think it will be a huge success in Devonport, NZ.

Afternoon Respite

Who doesn't love good marinated olives?

I adore olives of all types, and our waitress was Italian, imagine that!

A few fresh NZ oysters.

A glass of NZ Sauvignon Blanc, while sitting on the patio

of Smokehouse restaurant looking at the harbor in Auckland.

A very relaxing way to overcome jetlag!

Corncakes with Poached eggs

What a great way to start the day after a long flight.

My stomach was ready for a hot nourishing breakfast, and

this did the trick!

The corn cakes were not heavy and they had a bit of scallion

mixed into the batter, topped with thick farm style bacon

a poached egg and sliced avocado with a sprinkling of microgreens.

Thank you to Dixie Browns in Devonport, NZ

Chocolate-Hazelnut Buckwheat Tart

What a wonderful combination of flavors!  

When I first saw this recipe, I couldn't wait to try it. 

Even though there are three separate parts to this recipe, they are 

all things you can do ahead.  Then just assemble it, when ready to eat. 

Cook's tip: I would not put the whole amount of  dough,

prepared for the crust, into the tart shell.  Maybe only 2/3 of the recipe.

I thought the crust was a bit thick for the other layers.  Also, I freeze the

dough in the tart shell(which can be done a day or two ahead). The day 

you are going to serve it, bake the tart shell, adding a few extra 

minutes to the cooking time.

As Always,

ENJOY!

Recipe Source:  Tasting Table adapted from Fabian von Hauske

INGREDIENTS

For the Chocolate Filling:
¾ cup heavy cream

¾ cup whole milk

1½ teaspoons gelatin

½ teaspoon kosher salt

1 stick unsalted butter

1½ cups (8 ounces) milk chocolate

For the Crust:
1⅓ cups buckwheat flour

6 tablespoons cornstarch

⅓ cup sugar

1 stick unsalted butter, cubed and chilled

1 egg

For the Praline:
½ cup sugar

1¼ cups hazelnuts, toasted and peeled

For Assembly:
Flaky sea salt, for garnish

DIRECTIONS

1. Make the filling: In a small saucepan, bring the cream, milk, gelatin, salt and butter to a simmer over medium heat. Place the chocolate in a heatproof bowl and pour the hot cream mixture over top. Stir until smooth, then chill in the refrigerator until set, 2 hours, or a day ahead.

2. Make the crust: Preheat the oven to 350º. In a food processor, combine all the crust ingredients and pulse until a crumbly dough comes together. Transfer to a clean surface and knead until a smooth dough forms. Transfer to a 9-inch tart pan and press the dough to fit the pan. Bake until set and puffed, 15 minutes. Let cool completely.

3. Make the praline: Line a baking sheet with parchment paper and set aside. In a small saucepan, add the sugar over high heat. Cook, stirring as needed, until an amber caramel forms, 2 to 3 minutes. Stir in the hazelnuts to coat then spread the mixture out in an even layer on the prepared baking sheet. Let cool completely, then transfer to a blender. Blend, scraping as needed, until a paste forms.

4. Assemble the tart: Spread the praline in a smooth layer on the bottom of the tart. Spread the chocolate mixture over the praline, swirling the top with an offset spatula. Garnish with flaky sea salt and serve.