Michael Van de Elzen’s – Chickpea Sanford Mussel Crunch

Prep time: 5 mins


1 x 400g tin chickpeas, drained                                        90g capers

1 cup natural almonds, coarsely crushed                        1 tbsp chives, finely chopped

2 cups cooked Sanford Mussels, chopped

Combine all ingredients in a serving bowl, pour over lemon vinaigrette and toss to combine.

 Michael Van de Elzen’s – Lemon vinaigrette

Prep time: 5 mins


Juice and zest of 1 lemon                                                   1 tbsp honey

3 tbsp olive oil                                                                      pinch salt & pepper

Whisk together lemon juice, honey and olive oil until combined. Season to taste.   Add fresh linguine.

Matched with Tohu Marlborough Sauvignon Blanc and Peroni Leggera

Recipes courtesy Michael Van de Elzen           Copyright 2016           Twitter: @mikevandeelzen                              Facebook: KiwiLivingNZ

Michael Van de Elzen’s – Café de Paris Butter served with
Waikawa Fishing Company Scampi


Prep time: 5 minutes


1 kg soft unsalted butter                                     60 gm tomato ketchup
25 gm Dijon mustard                                          50 gm Flat leaf parsley, finely chopped
125 gm French shallots, finely diced                5 gm Thyme leaves, lightly chopped

25 gm Capers [in brine], rinsed and                1 clove Garlic, very finely chopped
coarsely chopped                                                 8 Anchovy fillets, rinsed and finely chopped
1 tbsp Brandy                                                        1 tbsp Worcestershire sauce
½ tsp Sweet paprika                                            ½ tsp Curry powder
Pinch of cayenne pepper                                    8 White peppercorns, finely ground
Juice of 1 lemon                                                   1-1½ tsp Salt


Blend all of the above ingredients in a food processor.  Roll into cylinder rolls with greaseproof paper and wrap in cling film.  Store in fridge.

Matched with Pilsner Urquell 

 Recipes courtesy Michael Van de Elzen         Copyright 2016              Twitter: @mikevandeelzen                              Facebook: KiwiLivingNZ


Michael Van de Elzen’s – Smokey Kiwa Oyster Gratin


Prep time: 20 mins             Cooking time: 40 mins


8 small Agria potatoes                                                         1 cup cream                                                          1 egg

4 tbsp finely grated parmesan                                           pinch white pepper                                             100g butter

100g flour                                                                             500ml milk                                                            2 tbsp wholegrain mustard

1 cup sliced leek, white only                                             1 tsp salt                                                                1 cup peas

1 cup chopped celery, with leaves                                   ¼ cup finely grated parmesan                           flesh of 1 small smoked snapper or similar white fish

10 fresh Kiwa Oysters                                                         2 cups smoking dust

Lay smoking dust onto cast iron pan and place oysters on top, cover with tin foil. Heat over high heat until a lot of smoke appears. Turn off heat and leave under tin foil for 10 minutes before removing.

Preheat oven to 180oC. Peel potatoes and slice into thin discs. Whisk together cream, add first measure of parmesan, egg and pepper in a bowl. Add potato to cream mix, coat well and leave to soak.

Melt butter in a large saucepan, add flour and whisk together. Gradually add milk while whisking until thick. Add mustard, salt, leek, celery and peas. Cook over a low heat for 10 minutes then flake in smoked fish and add smoked oysters. Transfer to a 30cm greased pie dish. Fan out creamy potato slices over pie filling. Sprinkle over second measure of parmesan and bake in the oven for 40 minutes.

Serve with pickled veggies.

Matched with Tohu Aronui Nelson Chardonnay

Recipes courtesy Michael Van de Elzen                           Copyright 2016                                    Twitter: @mikevandeelzen                                              Facebook: KiwiLivingNZ


Michael Van de Elzen’s – Spiced New Zealand King Salmon


 Prep time: 10 mins / Cooking time: 20 mins


1 tbsp cumin seeds                                              1 tbsp coriander seeds

1 tbsp fennel seeds                                              1 tbsp olive oil

2 large NZ King Salmon pieces (400g each)

Preheat oven to 180oC. Toast seeds in hot frying pan, then crush finely powder. Coat NZ King Salmon with spice rub. Heat oil in a frying pan and sear – 1 minute each side. Bake in oven for 20 minutes. Allow to rest for 5 minutes, then serve with energy salad and avocado dressing.

Energy salad – Prep time: 15 mins


¾ cup natural almonds                                         2 cups grated carrot

3 tbsp chopped mint                                              1 cup grated fresh beetroot

1 apple, peeled and diced                                      juice of ½ lemon

2 cups cooked buckwheat                                     pinch salt

Toast almonds in a hot frying pan for 3-4 minutes, then coarsely crush in mortar and pestle. Combine all ingredients in a serving bowl and toss to combine.

Avocado dressing  – Prep time: 2 mins


1 avocado                                                                  ½ cup natural unsweetened yoghurt

juice of ½ lemon                                                     pinch of salt & black pepper

Beat together all ingredients until smooth.

Matched with Pilsner Urquell and Matua Squealing Pig Rose 2015

Recipes courtesy Michael Van de Elzen                          Copyright 2016                           Twitter: @mikevandeelzen               Facebook: KiwiLivingNZ


Mark Southon’s – Storm Shell Clam Fritters


400g Storm Shell Clam meat, chopped and dried

4 eggs                                                                                     125g Flour

1 tsp Baking powder                                                            3 tbsp Milk

Red onion, chopped                                                            1 chorizo sausage, finely chopped

Coriander chopped                                                             Lemon to season

Whisk the eggs into flour and baking powder, add the milk a little at a time to the desired consistency.  Then fold in Storm Shell Clam meat, and the above ingredients. Season with lemon juice & salt

Heat a non-stick pan, lightly drizzle with oil and spoon the fritter mix in, around a generous table spoon size.  Cook for 1-2 minutes on each side or until golden brown. (Double check they are cooked in the centre.  If not, finish them in a hot oven for 1-2 minutes).

Matched with Matua Squealing Pig Sauvignon Blanc 2015

Recipes courtesy Mark Southon                       Copyright 2016                     Twitter: @Chefmark13                                      Facebook: Chef-Mark-Southon