Ingredients (Makes 12 portions) Puff Pastry Puff pastry – 1 full sheet (approx. 30cm x 40cm) Caramelized white chocolate – 100g (melted) Pistachios – 50g (finely chopped) Fruit Garnish Rhubarb…
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Recipes
Our collection of recipes from Executive Chef Mat Cook, sharing the dishes guests love to enjoy during their stays.
Ingredients Kingfish 4 x 80–100g portions of Haku kingfish (skin off) Neutral oil for searing Furikake mix – for coating after sear Smoked Bone Dashi 500g Kingfish bones 1L water…
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Ingredients Fish 4 × 140–160 g line caught hāpuka, skin on, bones out Fine sea salt Neutral oil Fennel 2 medium fennel bulbs 400 ml light fish stock 100 ml…
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Ingredients Scampi tails: 6 pieces (3 per person) Watermelon: 6 cubes (approx. 2.5 cm each), compressed Black lime salt: ½ tsp Sea salt: to taste Avocado: 1 medium, ripe (cut…
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Ingredients Chardonnay Sauce 250ml The Landing Chardonnay wine 2 tbsp white wine vinegar 1 lemon (for juice) 1 brown onion, finely chopped 100ml cream 4 sprigs fresh thyme 2 bay…
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Ingredients Lamb Rump 4 x 180g Northland lamb rumps Zest and juice of 1 lemon 2 garlic cloves, quartered 1 sprig rosemary, leaves chopped 3 tbsp olive oil Sea salt…
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Ingredients Pāua Fresh Ruakaka paua (in shell) Olive oil (for vacuum sealing) White charcoal (for grilling) Tamarind-Tomato Sauce Tamarind paste – 1 tbsp Tomato purée – 2 tbsp Red chilli…
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Ingredients Beef Fillet 1kg whole beef fillet, trimmed Sea salt & black pepper 2 tbsp olive oil 50g butter 3 garlic cloves, lightly crushed 2 sprigs rosemary 2 sprigs thyme…
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At The Landing, our head chef Mat Cook likes to take advantage of the fish’s firm texture and savoury flavour by pairing it with other robust ingredients – baby carrots…
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Serves 4 A coastal-inspired dish layered with flavour, this seafood ragout brings together mussels, clams, prawns, scallops and firm white fish in a fragrant saffron and fennel broth, enriched with…
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