Desserts

Chocolate Fondants with Karengo & Crystallised Ginger

I am asked many questions when I give Seaweed Preparation Workshops, but one that seems to be on many people’s mind is whether seaweed can be used in desserts. Some of you may think that ‘Seaweed’, ‘chocolate’ and ‘ginger’ are words that don’t really belong in the same sentence, let alone a recipe. Yet the pudding below is scrumptious, without so much as a whiff of seaweed about it. So Karengo (NZ nori) with chocolate & ginger, one of the best taste combination I know for dessert, rich, intense and flavourful. Try it !

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Charred Orange Tart With Agar Filling

I absolutely love cooking with agar. I like that I have lots of control over the resulting texture and that I can transform most dishes to suit a vegetarian or vegan diet or special diets with low sugar or ow fats. In this recipe, the custard could have been made with eggs but here, I achieve a similar result using New Zealand agar to create the creaminess. This tart is the perfect balance of the crunchiness of the pastry, the warm creaminess of the custard and the sweet caramelised chewiness of the oranges. It is a good recipe to make at this time of the year when the orange season is in full swing and we are in need of comfort food.

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Sea Lettuce Leaves with Roasted Pineapple Chunks

I have found that Sea Lettuce pairs really well with fruits. I like to work with the leaves, their bright colour never fails to lift the look of a dish and their delicate taste doesn’t need strongly flavoured seasoning. This surprising combination is visually stunning, super easy to prepare and really pleasing to the taste buds ! Try it next time you entertain…serve it as a canapé, in individual spoons as shown here, with a glass of sparkling wine !! This recipe is sure to impress !

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