1 .2kg Trentham Cliffs Murray cod fillets, cut into 180g–200g pieces
Beurre Monté 500g Midnight Beauty grapes
Juice of 1 lemon
150g butter, cut into small pieces
Place the grapes in a food processor and process to a puree. Pass the puree through a sieve, save the juice and discard solids. Put the juice in a small saucepan over medium heat and reduce by a third, skimming off any impurities. Add the lemon juice to the reduced sauce. Using a stick blender, add the butter piece by piece until the sauce emulsifies. You may not need all the butter. Salt to taste. Cook cod in a frying pan 2–3 minutes each side sprinkle with salt and serve.
6 ripe tomes
2 bay leaves
3 sprigs thyme
2 garlic gloves, sliced
icing sugar, for dusting
50ml olive oil
Preheat oven to 65°C. Bring a pot of water to the boil. Core and cut a small star at bottom of the tomatoes. Blanch the tomatoes in the hot water for a couple of minutes, then remove from hot water and place in iced water. Peel, quarter and seed the tomatoes. Place the quarters on a tray lined with baking paper, scatter bay leaves, thyme and garlic on a the tray. Sprinkle with salt and icing sugar then drizzle olive oil over. Cook in preheated oven for two hours. Note: You can alternatively use semi-dried tomatoes.
300g Roaring Forties blue cheese
300ml cream, whipped to soft peaks
100g honeycomb, to serve
Sable grapes, to serve
Brioche, to serve
Candied walnuts, to serve
Poached pear, to serve Pass blue cheese through a fine drum sieve, three times, fold through cream and then pass through drum sieve again. Cut honeycomb into six pieces and place on plate with whipped blue cheese, Sable grapes, brioche, candied walnuts and poached pear.