kent baddeley

2011-12-31T16:46:00.001-08:00

Happy New Year 2012 a new challenge begins :)

Duck Sambal with slow baked Kumara with Duck foie gras

2011-11-27T23:55:00.001-08:00

1/2 the strained sambal mix acts as a marinade for the duck (3hours) and the other 1/2 a sauce here

Kumara is seasoned with salt and Big Tree turmeric coconut palm sugar, wrapped in tin foil and baked in a 160c oven for 90 mins. A circle is cut, and center cut out, duck foie gras is stuffed into the hole and bruleéd

Duck is sealed in a 75% hot pan 2 mins each side and layed in 275c oven on a clean baking tray 8 mins, rest 6 mins and carve

Sambal

3 orcona jalepenos
1/2 tsp salt
tbsp crushed palm sugar
tbsp rice wine vinegar
tbsp fresh links organics soy beans
1/2 cup fresh local shiitakes and phoenix mushrooms chopped
1 clove garlic
tbsp chopped coriander root
100 g chopped trimmings of the fish fillets
2 thin slices of fresh ginger
cup of sake

method:

process all ingredients at once in a food processor

hold as a paste.

up town sausage roll

2011-11-23T14:25:00.001-08:00

Firstlight Wagyu in Peking Wrappers with miso molé & Seaweed salad. ( Four Four )

This recipe is a brigade recipe so there are many little recipes within the final dish, as always!
To begin we are thinking of a sausage roll, so we have to form the “Sausage Mix”

500g     Wagyu Beef
1 Tsp    Ground Indonesian stick pepper
1 Tsp    Pacific salt
1 Tsp    Orcona chipotle flakes
3 Tbs    Panko crumb ( Japanese Bread Crumbs )
1          Free range egg
2 Tbs    Sake

Grind Meat coarsely with a knife, season, add all other ingredients, leave to stand 30 minutes.
Shape into batons & gently brown all sides, reserve. place batons in 275c oven 3 minutes.

Let cool and then wrap with Peking wrappers.

Peking wrappers
1cup       Flour
1/4 cup   Boiling water 25% of flour volume

Make a well in the middle of the flour, carefully add boiling water. Form to a ball, cover one hour. Oil hands and make small balls, roll thinly, paint with oil and stack. When done fry without getting colour, rest and cover.

Miso mole

This is a base sauce playing with the idea of a classic idea of a mexican molé.

2 Tbs      Red miso
100ml     Mirren
2 cup      Strong chicken stock
1            Green chile
2 Tbs      Fresh prawn chile paste ( recipe follows
1Tsp       Cacao nibs
1/2 Tsp    Cumin

Add all ingredients to a processor, when the mix is thoroughly smooth, remove and gently warm the sauce to cook out all the chile & miso.

This is the garnish for the sauce, just a tablespoon or so of this sprinkled just befor serving really lifts the flavours. In a fresh bowl add this little tappenade

Tapenade

20     Large Green Sicilian olives
2       Lemons grated zest
20     Chopped caper berry
2       Spring onion
Tbs    Pine nut oil

Chop the Olives & Caperberries, add lemon zest and squeeze the juice of one lemon into the bowl, add very thinly sliced spring onions and drizzle on the Pine Nut Oil. Reserve.

Enter the wild Card, there is a little trick to the Wakame, and really leave this to last to get the best results of its texture. It will rehydrate very quickly indeed. This is the contrast to the top of the “Sausage Roll”

Wakame salad

5 strands   Dried Wakame From any good supermarket or Asian Store
2 Tsp         Toasted white sesame a couple of seconds in a pan over heat, shaking the pan all the while, when colour turns remove.
1 Tsp         Pinenut oil
1/2 Tsp      Pepper flakes

Dip Wakame into a little boiling water to soften, drain then add to a mixing bowl with all other ingredients, mix.

To assemble and serve.

Have a pre heated oven at 275c.

Slip the peking wrapped Wagyu roll into the oven on a baking paper lined tray for three minutes

Add the miso into a large flat bowl, garnish with a little tappenade to the foreground.

When the Wagyu Roll is hot, place on top of the Miso.

Gently arrange the Wakame over teh roll, serve.

Referenced recipes for this dish

Strong chicken stock.
Roast 2 carcasses of chicken bones in butter 3-5 minutes add handful of fresh parsley & bay with thyme stalks add one cup of amontillado & cover with water boil. Reduce 8 minutes, strain.

Prawn & chile paste
Add all at once: 200G Whole Prawns (Shells and all )roasted with 4 orcona jalepenos, 3 cloves garlic, Tsp cumin, 5 cardamon pods & 3 Tbs turmeric coconut palm sugar & 1/2 Cup freshly chopped Coriander Herb
Add rice wine vinegar, boil and reduce rapidly ,when quite thick pass through a strainer.

2011-11-23T14:14:00.001-08:00

MARSCAPONE

2011-11-11T16:38:00.001-08:00

MARSCAPONE

2 x limes / 1lt Cream / 1x Vanilla bean / 1tsp Citric acid

Juice and zest limes. Bring the zest, cream and vanilla to a rapidly, boil 5 min until cream separates. Add juice and citric acid to cream and bring back to the boil simmer 1 min then remove.Pour through a fine meshed sieve or muslin into a bowl. Put in the fridge until it starts to set approx 5hours. Place set mixture in a fat filter to let separate. Flavour with confectioners sugars.

The best ever after dinner morsel

2011-11-11T16:34:00.001-08:00

little after dinner morsels

3cup        Flour
2x        Eggs
¼ cup        butter
½ cup        Sugar
3 tbsp        Rum
3 tbsp        White wine
1 tsp        Baking powder

Mix the lot in the usual way, roll as a pastry cut into ribbons10 mm x 100mm lightly tie into a knot and add to a pan of oil, deepfry fora minute or so, drain, sprinkle icing sugar, serve with coffee, liq, whiskey etc ( oil at 170 +/-)

2011-11-06T18:22:00.000-08:00

Again, massive floor spaces, tiny kitchen spaces... everything crammed into a corner, a little reorg and total clean here required, pretty good haul of equipment mind you, all sound old school gear, including things I wasnt expecting, bacon slicers etc.

2011-11-06T18:19:00.000-08:00

This is how we found the restaurant, really happy with lots it has to offer, just cleaning and stripping back the layers will open the space a lot.

We go in tomorrow to totally strip and clean and paint etc. Its a great building and a great courtyard, perfect for our friendly little lunchtime dining room, we have given ourselves a really tough target, but need to be open by december......will be roping a few old hands in to get rolling

2011-11-06T18:16:00.001-08:00

The entrance drive to Ten Twenty Four 1024 Pakowhai road Hastings

Johny truffle souf!

2011-11-06T16:12:00.000-08:00

for Johny

make a “white sauce” like your mama did.

have three eggs seperated,

cup milk
100g butter
50g flour

when it becomes cooler, add one egg yolk at a time until glossy
add 50g truffle 100g brie or any cheese, porcini powder, seasoning to your taste.

When the mix is really cool, whisk up egg whites, a little sugar and a little salt

mix 1/3 of the whites to your mixture, combine thoroughly,

then slowly fold the rest of the egg whites,
keeping very light and airy.

Add to any containers or dishes, well buttered.

Grate a little truffle over the top with some fresh parmigiana to serve

For individual ones, I would place into a preheated 250 oven for 4-5 mins

good luck

Pear Dessert

2011-11-06T00:38:00.001-07:00

shortcrust

500g flour
250g butter / soft
125g sugar
2 1/2 eggs

mix all well in a beater, roll and bake for a tartlet case.

english cream

8 egg yolks
125g sugar
1 vanilla pod
1 lt milk

bring milk and vanilla to boil
cream eggs and sugar together well

pour milk on to eggs
strain back into pot stirring 2 minutes, strain and reserve

bruleé cream

1 lt cream
8 egg yolks
125g sugar
1 punnet fresh raspberries

Bring the cream to boil
whilst bringing cream to the boil, whisk briskly the eggs and the sugar.

Quickl, pour the cream over the egg mixture, add half the raspberries and pour into a baking dish, place in a preheated 250c oven for 5 minutes, chill mix for one hour.

poaching pears in stock syrup

*[this stock can be used for several days and for poaching any fruits, the wine can be of your taste or can be excluded.]

1 lt water
500m late harvest chardonnay
50 ml poire william, [pear brandy]
125g sugar
1 lime

bring to the boil for 2 minutes and then down to a constant simmer, add pears cored and peeled for 10 minutes until soft; to be eaten with a spoon.

assembly:

1. stuff the pear with some of the brulee.
2. into the tartlet case add some berries and fill with the bruleé, sprinkle some castor sugar liberally over the mix
3. under the grill or with a blowtorch scorch the top of the bruleé filled shortcrust case.
4. place the stuffed pear on top, swirl some english cream on the plate and enjoy!

Chili kelp fresh softshell crabs

2011-11-04T00:01:00.000-07:00

CHILLI KELP ROASTED FRESH SOFTSHELL CRAB

6 softshell crabs

Roasting spice

tsp chilli kelp
tbsp tumeric coconut plam sugar
tsp cumin seed
1 thai chiles
2 tbsp cane juice
1 clove garlic
1 fresh kaffir lime leaf
1 basil leaf
1/2 tsp sesame oil

Grind all the ingredients coarsely in a mortar and pestle. [ Reserving the sesame oil for coating.]

Pour oil over the crabs and coat in the mix. place on a good baking tray and roast in a very hot oven 325c for 4 minutes. Serve loosely in a bowl, you could toss all with thai basil or kaffir lime leaves at this point for aromatics.

Noodles

Udon noodles cook till tender add to 1 fresh shiitake and a drizzle of soya sauce toss with basil... enjoy

Up Town Sausage Roll

2011-11-01T23:01:00.001-07:00

UpTown Sausage Roll

2011-11-01T22:58:00.000-07:00

BANANA SOUFFLÉ

1 banana
25ml rum
25g sugar fine
1 egg yolk
3 egg whites

Little amount of icing sugar for garnish

whisk the whites on a high speed until stiff adding the sugar as you go.

mash egg yolks and rum with 1/2 banana into
a paste, reserve. Cutting sideways thru the banana peel back the top and leave the base as a case.

take 1/3 of the egg white and fold in the yolk rum mixture thoroughly, gently fold in the rest of the whites trying not to collapse them, spoon or pipe into the banana case and place in 250c pre heated oven for 3 minutes, viola!!!

sieve a little icing sugar over the top

2011-11-01T22:54:00.000-07:00

Crayfish Macaroni

Ingredients

For two

1 Crayfish
Two apples
Half a cup organic macaroni elbows
100ml cream
100ml brandy
Two tomatoes
Bay leaf
Pink peppercorns
Szechuan peppers
Spring onion
Clove garlic
1 onion white
1 egg white
Maldon sea salt
Cracked black pepper

Method:

Macaroni.
Cook macaroni at a rolling boil in a small saucepan for 5 minutes, refresh with chilled water and reserve. sauté 1/4 of the cray meat with the garlic and tomato paste, add a little cream and toss in enough macaroni to come to the right consistency, place in side the apple. [reserve a little of the sauce for service.]

Apple:
take a pot with 2 litres of water and bring to the boil add apple that has been scooped of its centre and cook until just yielding to a pinch. Refresh and reserve.

Crayfish shells.
Cut the tail from the body of the cray. With the head piece cut with scissors up to the first leg and cut around until separation. Do this with the next leg piece as well.

The mousse.
In the blender add half of the cray meat with spices and maldon salt blend with half of the cream and a white of an egg. Wrap around half of the cray meat that is left and stuff this mixture into the cray shells.

Arrange the apple in the centre of the plate filled with the crayfish macaroni, serve with the mousse wrapped craytail next to apple.

Sauce:

2 Green apples, thick peelings of, diced

100ml rice vinegar

50g Lezzo apple tea or coconut palm sugar

add ingredients and bring to boil until a thickish texture 5 mins. force through a strainer. The strained liquid is the sauce.

2011-11-01T22:47:00.001-07:00

The Egg & I Sessions

Free Range Egg Ravioli in a hurry, start to table 20 mins.

The Pasta Pasta recipe rolled and
Fresh Pasta.

250 gr. flour
25 mls. milk
25 mls. Extra Virgin Olive Oil
2 whole eggs.

Add all ingredients into a floured bowl, work into a soft ball, roll quickly in light flour and wrap for 15 minutes in a clean kitchen towel. Pin out as thin as you enjoy, cut to a circle diameter of your own desire..

Egg mix for stuffing.
1 egg yolk
1 Tbsp Flat Mushroom Diced Very Finely
1 Tbsp Mushroom Essence From Aromatics
1 Tbsp Red Spanish Onion Diced Very Finely
1 Dash Of Soy Sauce
1 Tsp Fresh Chopped Herbs [Any Combination]
1 Dash Of Tabasco If Required

Ravioli:

Take the egg & mushroom mix, stir and take 1 Tbsp of mix per disk, carefully place 1 whole raw egg yolk on top of mix.Egg wash the base disk and apply the top disk over the mix, making sure that the top and bottom are totally sealed. Bring 2 Lt water to a rapid boil and add 1 tsp oil to that, season well with salt, drop the ravioli in and wait 1 minute.
With a slotted spoon remove the ravioli and pour on the sauce.
Sauce

100ml Cream
1 Shot Marsala
1/2 Tsp Butter
2 Tbsp Mirren
1 Tsp Mushroom Essence

Methods:

Place all ingredients into a pot and bring to the boil , then simmer for a few minutes, pour over raviolis. Grate a little Parmagianna or any good firm cheese. Its as simple as that!

2011-10-31T16:23:00.000-07:00

Boatshed/ Ian Garner, Kent Baddeley, Oliver Ronald, Benj Berryman

the salon 1997, before we made it all black.....

The Oyster Bar 1997

2011-10-31T15:50:00.001-07:00

Fresh Salmon baked in a crust of Époisses with Fig Confit & Canadoro Saffron
Fig & Land Cress Salad / Peppered Butter Vinaigrette

2011-10-30T23:57:00.000-07:00

2011-10-27T21:56:00.000-07:00

Petit Lyon Catering 1991

team 2002

Pablo Entremettier 98

all the boys at the beach

Kent & chef mc daang at Sileni

Papa

Paul Farrell General Manager Petit Lyon

First Table setting at PL 1983

OYSTER BAR PETIT LYON 1998

PETIT LYON CATERING WITH RICHARD HOLDEN

Service with kent & ian courtney place

Richard Holden & Petit Lyon

2011-10-25T16:33:00.001-07:00

2011-10-25T15:41:00.000-07:00

Tery Hann & I trying to create narratives with the food pics.. not sure it was a great idea

the pasta was great, great spinach reduction and tomatoes rendered forever to get great colour

I reckon the plate won!!

Nervous for Opening a new restaurant

2011-10-15T18:06:00.000-07:00

Well looks like I am opening a new place, all but signed the deal. Location is pretty good, and a lovely spot for our concept of new country dining. Hopefully dedicated to country luncheons and maybe evening classes as well, once the amazing return of a few of my brigade arrives, all ex Petit Lyon, excepting the Marvelous Peter Pan from Japan. He is understandably nervous :) This is number 20 that I have opened..... It will be the most friendly and fun concept of all, well maybe Sol in Wellington , will still hold that mantle.

Trying to redevelop the ideas that Petit Lyon was based on. Food memories of the past, imagined or real. in such a way that we can understand the ideas behind the dishes rather than the wading through piles of content. As always the dishes will probably end up being little food puns, but hey, that's what I have been doing since 1976!

Heres to ... The AB's, and secondly us!

New Space New Name

2011-10-14T00:58:00.001-07:00

we are almost there!

2011-10-10T15:36:00.000-07:00

The Country Institute of Petit Lyon

2011-10-10T15:30:00.000-07:00

2011-10-10T15:29:00.000-07:00

Logo I designed for the farmers market a few years back, always kind of liked this. I wanted a crest look, almost like the nz crest, sort of worked.

2011-10-10T15:26:00.002-07:00

2011-10-10T15:26:00.000-07:00

2011-10-10T15:25:00.000-07:00

2011-09-24T16:01:00.000-07:00

News at Parehua Country Estate.

Our Brief 30 months ago was to increase the Profile of Parehua and create a great product for delivery of a sale or a lease arrangement. We have indeed increased the profile etc. and a deal has been signed for a takeover with the Mantra Froup 1 October 2011.

We are excited by the opportunity this will bring for our forward momentum that we are currently enjoying. Dedicated Conference sales team based in wellington and Christchurch will hopefully solidify our small group Corporate place in the Market.

Jill & I will be moving back to Hawke's Bay and hopefully a new position :)

Its been fun and a lot of hard work, what a beautiful property we are delivering, all finished, shiny and number one in its market.

Thanks to all that have supported us so far and we really hope you enjoy Mantra at Parehua Country Estate in the future.

2011-09-24T15:56:00.000-07:00

Moving on... Back to Hawke's Bay, hopefully get the chance to finish the house that has been stalled 2 1/2 years I have been in Martinborough.

There is a real sadness leaving behind a great group of new friends and overwhelming support from Wellington, its true, it is the "Coolest little capital in the world!" Trying to establish thoughts on what the Country Institute of Petit Lyon can achieve and what exactly does the hell it mean :)

We put 2500 different dishes into play here at Parehua with the idea of Country Haute food, awesome experience, and some real nice things came from that idea. Now we go deep country food ( In a Kent way, naturally.) I am excited.

We Love Parehua Country Estate!!!!! what an awesome relaxing place, fantastic rooms etc..... Love

2011-09-14T16:48:00.000-07:00

tarakihi fillet from Yellow brick Road grilled lightly with Cumquats & lime
lemon filled with whitebait sponge, tobiko & marmalade sauce with seaweed

2011-09-10T17:20:00.001-07:00

Trying to find a space for a new project

2011-08-30T19:13:00.000-07:00

for joan & larry blume

for two

the masters sole
paupiettes of sole with fresh ricotta

6 fillets of fresh sole, cut through the line
120 grms fresh ricotta*1,
sea salt
one fresh lime
4 chives
1/2 tspoon kent dust*2,
200 mls buttered cooking stock*3,
1 feijoa diced (medium brunoise)
6 tspoons feijoa mascarpone *4.

*1,fast easy ricotta recipe

2 litres milk bring to the boil,
add 3 tbspn fresh limes & pinch salt

swirl once to get lemon to activate the curd development
set off the heat for 20 mins
strain thru a coffee filter leave till dry, dont push or squeeze.
when dry and dripping stops, add to jar, will keep refrigerated for easily a week

*2, kent dust

1 sheet nori
one dried smoked chili
one kaffir lime leaf
big pinch ( or to taste ) maldon sea salt
1/2 tspoon orcona smoked paprika
1/2 tspoon dried hijiki
1/2 tspoon snow fungus put thru a coffee mill
1/2 tspoon fresh ginger

*3, buttered cooking stock

100mls reisling
100g butter
muslin bag of herbs ( 6 chives, 4 plush of parsleey, 4 plushe thyme, one fresh bay leaf)
6 black peppercorns
125mls cream
piece of star anise
reduce by half, strain and reserve

*4
6 firm just ripening feijoa’s
2 tbsp arataki creamed Manuka honey
250g organic mascarpone
75g castor sugar
1 lime

Method

Add the feijoa’s (skin on) mascarpone, honey & sugar into a high power processor, pulse for a few seconds. You are looking for a good spreadable mixture with the green of the feijoa speckling thru the mix, one more pulse with the lime.

method:

line the fillets down on a board, sprinkle with the dust,put a dollop of teh ricotta at the beginning of the fillet, roll in a pinwheel style, pick thru with a wooden pick.

take the stock and bring to a simmer in a non stick pan with teh feijoa sliced thinly, just large enough for the six paupiettes of sole.

add the fish to the stock, and cover for 3 minutes.... ONLY!!! take off the heat, drain the stock into a second hot pan, reduce by half, top the pauipiettes with a small dollop of the feijoa, add to p[late serve

2011-08-23T17:09:00.000-07:00

Snail & Preserved Olives with Holly Bacon Company Smoked Chicken Breast as a terrine
Whipped Pea mayonnaise

2011-08-23T16:58:00.000-07:00

Marmalade Sago with Blueberry & Chocolate Parfait, chocolate steamed pudding

Venison Escalopes with Beluga Lentils and preserved figs

Vanilla Palm Sugar Crepes with Preserved Figs and Honey Mascarpone, shortcrust fettucinni case

Spring roll of Wagyu Cheek, Pork cheek Pie, spiced Apple & Calvados

2011-08-23T16:53:00.000-07:00

Orange Pavlova with Valencia mousse dehydrated Valencia, finished with Rose petals dessert at the Matahiwi Winery Luncheon for Wellington on a Plate.

Mangosteen Amuse

2011-08-23T16:07:00.000-07:00

Mangosteen fruit is separated from the shell and de-stoned etc, poached sweetbreads are seasoned and added to the fruit over which a gelled seasoned milk is set. Roasted Garlic is pureed as a salsa and bright note.

a few pics from this week w/e 24 July 11

2011-07-23T02:11:00.000-07:00

YBR groper spring onion & saffron Jimmica. Scallop bisque with baby carrot puree. Scallop & passion souffle, stone valley lime oil

Getting a little "Old School" well, I am old school anyways... choux paste swan fresh smoked salmon, cauliflower & truffle soup

Hell of a fish, Hapuka, from yellow brick road, delicious.

2011-06-03T19:40:00.000-07:00

Laying up a fish course

sticky rice with kent yum on capsicum coulis
Spanner Crab Cake basil coconut veloute
ika mata of swordfish
sake grilled swordfish
roasted kale with diamond clam & tamarillo
toasted sticky rice ground for texture

2011-06-03T19:37:00.001-07:00

Rolled Hot Kahlua Jelly with Chocolate brulee

Hot Kahlua Jelly poured over chocolate mousse

2011-05-25T17:00:00.001-07:00

wagyu cheek spring roll

cheeks braised for ten hours mirepoix and pinot noir, stock gets
strained, and set overnite
gelled wagyu stock and the meat get mixed quickly and formed as a
spring roll
remaining stock gets added to PX sherry and beluga lentils
broccoli & parsley get blitzed with chicken stock and butter, warmed

2011-05-25T16:57:00.000-07:00

swordfish from rachel at YBR, marinated very quickly (10 mins)
sticky rice mixed with white chilli stock
pea sprouts & crayfish in a summer roll
vietnamese mint
samphire and toasted sticky rice

2011-05-25T16:55:00.001-07:00

wagyu tartare, the wagyu is very finely diced and mixed with coconut
palm sugar, limes, lemon verbena , vietnamese mint and fresh chillis
for one hour.
noodles tossed in limes and scallop stock. deep fried & fresh radish

2011-05-25T16:53:00.001-07:00

swan carpaccio with yellow beets & radichio, fresh and dehydrated,
fresh autumn raspberries

2011-05-25T16:51:00.000-07:00

really, if anything a little homage to rachel at YBR. wild prawns,
spanner crab custard with sake, and sake poached swordfish
samphire, roasted thai rice and fried ginger. in the spoon ika mata of
swordfish with a kent yum glazed hot jelly

2011-05-25T16:49:00.000-07:00

snail risotto as an amuse, dehydrated olives and scraps of
parmagianna. I have been roasting the snails in cognac and rabbit
stock for three hours, so tender and juicy

2011-05-25T16:48:00.000-07:00

stone valley extra virgin oil roasted cherries, was doing a lot of
this in the summer, especially with fish, like king fish and firmer
fish like swordfish etc. A hot burst of cherrie and seasonings,
delicious to me. :)

2011-05-25T16:46:00.000-07:00

Honey roasted snails and truffles using Jfriend & Co clover honey,
brioche made with the honey as well
a little cognac butter to cut, a lovely little amuse to start

2011-05-25T16:25:00.000-07:00

Layup of the fish course trying to get a feel for the ocean, bad
kitchen lighting as usual from the heat lamps lol

2011-05-25T16:20:00.001-07:00

dehydrated Raspberries mousse

2011-05-25T16:10:00.000-07:00

aerated cream with raspberries makes the lighest mousse imaginable, even with bad kitchen picture

J Friend Honey Ice Cream

2011-05-25T15:44:00.000-07:00

Ice Cream Honey ( Honey comes from the amazing J Friend Co. we used caramelised white clover)

Poussin collection on a freezing night

2011-05-18T02:04:00.000-07:00

pouissin:
kiev style stuffed breast with garlic puree panko crumbed
ballotine stuffed with last of the summers preserved cherries ground with pin nuts and rosemary
wing filled with foie gras of the livers / morel sauce
creamed spinach & zuchinni
garlic puree stuffed perla spud topped with hash cake of globe artichoke & potato pieces.

fresh tuna & scallop

2011-05-18T02:00:00.000-07:00

tuna and side cut scallops, marinated in sake & light soy stock, seared.
prawn and scampi stock with a little cream & samphire as a hot jelly
summer roll of wild prawn & savoy cabbage with thai mint & fresh chilli
dehydrated feijoa & ground toasted sticky rice

Oxtail lentils and olive meringue

2011-05-18T01:57:00.000-07:00

oxtail slow braised 8 hours with long pepper and all the usual mire poix goodies
strained stock cooks sherry & beluga lentils
finishes with light as air olive meringue
served with cleaned oxtail bone
truffle relish

Oyster Miso

2011-05-18T01:54:00.000-07:00

Fresh oysters stiffened with hot gimlet gel
salad of cous cous & sago with saffron under
miso with oyster juice, limes vietnamese mint & curry leaves
lemon charcoal as seasoning on oyster

old habbits die hard

2011-05-02T19:59:00.000-07:00

The flueron, I have been making these little garnishes seemingly since I was ten! It really is a buttery texture for some more "wet" dishes where I think, bread is too much, puff will be just fine :)

Conversation with a beet & dill

2011-05-02T19:56:00.000-07:00

The idea that beets & Dill are matched in many cuisines. Here the beet is roasted in dill vodka and now filled with a chogya crême bruleé. The jelly is made from dill, dill water and a little midori melon liq, to add more of an adult nature ;)

Autumn Ramblings

2011-04-25T18:22:00.001-07:00

Just thinking about the new directions this season will take me. Reading a lot recently about vintage cocktails, seems perfect sense to me that rye & vermouth would age nicely together in a barrel. Rum punch has been prepared as a start. Last of the seasons strawberries, peaches, plums all laid into a very large jar, covered with sugar and now topped with two bottles of ten cane rum. been a couple of weeks now, looking very good, smelling very delicious.

I was thinking that a great way to carry autumn and winter flavours would be with warm limped gels ( sounds gross, right!) or pickled coulis, which interests me a lot. Sweet and sour transfers.....

Fruit starters, for many applications.. sourdough scones through the range to brulee scones, salted toffee yoghurt.

Sourdough starters are great for a whole range of things, even dressings.

butter milk left overnight
crushed horseradish, onion & sugar with a little vanilla salt left 5 days as a starter
fresh grated horseradish
blend to a smooth dressing

quinoa continues to interest me in a whole raft of ways, looking for applications along the lines of rissoles with unctuous textures.

fermented mousses and potato custards

where we got to last night

5kg potatoes, cooked drained and dried
5 cloves garlic
s&P
600ml buttermilk
100ml sourdough starter
4 whole eggs

mix quickly and roughly

blend with a mixture of 8 whole egg 1lt buttermilk blended as a brulee with 4 cooked potatoes baked 200c 15mins

very interested in making charcoals from fruits
nitro shucking sounds like fun
working with all sorts of Miso

Equipment wish list:

Distiller
Centrifuge
liquid nitro
a new pressure cooker

Beth Fuge Cakemaker & Pastillage Queen

2011-04-10T17:29:00.000-07:00

Fresh Martinborough Saffron Canadoro Wines

2011-04-10T17:27:00.000-07:00

we went collecting saffron this morning from Canadoro Wines. We took all they grew last year and we are own to the last few strands, (so I have done well on that front).

A lovely morning and a real feel good moment for some strange reason. Thanks guys

2011-04-10T17:12:00.000-07:00

2011-04-10T16:24:00.000-07:00

2011-04-09T20:25:00.000-07:00

White Chocolate Cream & Passion Pavlova / Autumn Raspberry freeform Cheescake
Maximilon Baddeley setting up
Crayfish Sausage / Smoked Kumera Smiths Oil Roasted White Gourd

Potato brulee with potato custard

2011-03-16T20:07:00.000-07:00

cut with Kent sum & toasted sticky rice crumbs

rabbit in the garden!

2011-03-16T19:43:00.000-07:00

rabbit loin dusted in horohipo sauteed over red rice & olive dust.
rabbit reduction glaze.

Eel& samphire panna cotta

2011-03-16T18:46:00.000-07:00

eel glazed with isomalt teryaki

YBR baby snapper

2011-03-16T18:41:00.001-07:00

heirloom tomato sauce, brussel sprouts & watermelon prawn & crayfish balls

shot venison and garden veges

2011-03-07T17:57:00.001-08:00

confit of rabbit foreleg / smoked chicken cipolini mousse rat tail radish

2011-03-07T17:56:00.001-08:00

Pavlova / Chocolate Jelly / Prune Armagnac Ice Cream

2011-03-07T17:54:00.001-08:00

smoked chicken & jalepeno mousse

2011-03-07T16:54:00.000-08:00

beet reduction glaze with horseradish & Pickled shiitake/ Wagyu Strip

2011-03-07T16:25:00.000-08:00

soft boiled eggs with smoked salt

2011-03-07T16:16:00.002-08:00

Local Henergy Eggs

green tomato hollandaise

kiwi toast

2011-03-07T16:16:00.000-08:00

2011-03-07T16:14:00.001-08:00

2011-03-07T16:11:00.001-08:00

https://lh6.googleusercontent.com/-BxuEf7l44Vs/TXVzlETwiLI/AAAAAAAABZo/UwLcPfcPaeE/s1600/P1000643.JPG

Room service breakfast, first course cereals & stuff

2011-01-27T00:05:00.000-08:00

organic yoghurt from Hohepa farm, house baked cereals, Local Melor Juices, Martinborough Mannor jams & preserves, toasted ciabatta

Peking duck breasts stuffed with smoked pork

2011-01-27T00:02:00.000-08:00

Plum sauce from the trees outside the bar, poblano stuffed with buffalo mozzarella & brocolinni. Perla potatoes with pickled garlic.

Peter Pan from Japan "firsts" keep on coming :)

2011-01-27T00:00:00.000-08:00

Peter Pan from Japan going off :) First attempt at Ciabatta ( Scotch Rocket as a reward) First attempt at Puff Pastry. Its all good. It has been a long time since I have seen junior cook with so much Intuitive talent, good display of right brain at work.

wellington anniversary weekend 2011

2011-01-23T21:29:00.000-08:00

bacon & eggs

bacon & eggs with waffle & tomato

Watermelon Brulee & Midori Ice Cream

Mike Mitchel was here

Pablo

Peter Pan from Japan

Petes first Banana souffle

Fish layup with passionfruit caviar

Goat Mozzarella with salad

chipotle scrambled with braised tomatoes

Fish layup with quinoa & lime gel

detail of ricard, roquette & balsamic rosemary layup

sffrappole & Coffee

Braised organic shallots

Orcona Poblano stuffed with Wagyu cheeks

ginger marmalade & quinoa Pudding

Parehua Garden by the tennis court in full spring glory

2011-01-10T17:55:00.000-08:00

John dory sticky rice & lime kent yum

2011-01-10T17:49:00.001-08:00

Getting Fishy

2011-01-10T17:48:00.000-08:00

Giant Snapper from Yellow Brick road, 8kg.

WAR IS OVER / HAPPY NEW YEAR

2011-01-02T15:42:00.001-08:00

Prawn with spiced Peach & Scallopini

2010-12-22T19:26:00.000-08:00

spiced peaches lightly seasoned with an eggplant brinjal, the prawn is basted with iota peach stock as a warm gel / charcoaled salt and micro basil

Fresh Mozzarella amuse

2010-12-22T16:52:00.000-08:00

the fresh mozzarella is stuffed with smoked tomato & topped with a cipolini onion
Stone valley oil & green trading co organic baby mesclun

Holly Smoked Chicken & Duck Terrine

2010-12-22T16:50:00.000-08:00

The terrine is covered with a warm gel of beetroot & Rhubarb. Rhubarb is poached with a smoked chicken skin crumble. bar berries finish a savoury note

2010-11-24T16:43:00.003-08:00

Eel tiramisu

2010-11-09T14:10:00.000-08:00

dish: eel tirimasu

ingredients:

50gm smoked eel

50gm mascarpone

25 m cream

1 purely free range egg

25 m crayfish butter

tsp chopped spring onion [fine]

tsp tiny brunoise yellow capsicum

1/2tsp pickled ginger

shortcrust tartlet case

garnish:

roquette vinaigrette:

[ blend 50gm roquette leaves with mirrin rice vinegar drizzle oil

while machine is rotating on high setting]

salad of sea vegetables

mango salsa:

chopped mango with mango relish

[ boil some mango with rice vinegar and pomegranate molasses 5 mins. crush one chilli into it ]

pink peppercorns and chives

prawn velouté:

[ roast prawn shells in butter with a little garlic, deglaze with cognac, add a knob of fresh butter and tsp flour, add 100ml fish fumé [or wine ], finish with a little splash of cognac,

for service add a little cream at the end. ]

crayfish butter:

1 fresh crayfish body

200gm butter

125 ml glass clearview estate gewurztraminer

1 tsp pacific marlborough flaky sea salt

place on a very low heat , a heavy based cast iron pan [well proved]

add 100gm butter the cray body and leave for 20 minutes watching for catching. add the rest of the butter and the wine, bring to the boil, turn off the heat. wait 15 minutes and then thoroughly bash the shells and mixture in a high speed processor. strain and let set in fridge.

Old pics to haunt

2010-11-07T20:38:00.000-08:00

Heres a classic pic. My business partners at the time. Opening of one of our operations a few years back. 'Martini' on willis street. Its odd, for some reason Jase & I designed and built all the furniture and I hand painted the entire space. Times have changed, probably better in the day, to be honest. It was a fantastic space.

Dill Mojito jelly with beet ice cream and candied beets

2010-11-03T20:10:00.000-07:00

Plates: Sophie Conran for Portmeirion

I also note a smear on my lens...... fixed

2010-11-01T20:34:00.001-07:00

smoked Eel & ( Smokehouse ) Smoked Tomato Noodle pot

2010-10-29T20:24:00.000-07:00

Actually an amazing partnership

Slippery as an...... Eel?

10 Hour ginger & radish Braised Firstlight Wagyu Cheeks

2010-10-29T20:22:00.000-07:00

Wagyu Cheeks steamed with PX Bonito broth

Koura & butter simmered spring vegetables

bruleé texture

2010-10-29T20:19:00.000-07:00

chocolate bread stuffed with warm runny Chocolate bruleé

white chocolate bruleé in the background

Quinoa & Duck Liver Mousse as a Sponge

2010-10-29T20:08:00.000-07:00

Light as Air, very interesting melting texture and superb flavours

article by Lisa Caruthers

2010-08-03T02:10:00.003-07:00

An iconic chef, the Queen and three baby beets

Lisa Carruthers talks to Kent Baddeley - the man who pioneered New Zealand Cuisine and turned down the Queen for dinner.

I look at the freshly dug, baby beetroots in my hand and promise myself that I won’t boil them to within an inch of their lives but will do as Chef said – “slow roast them, serve them up for dinner and watch the kids tuck in”.

Kent Baddeley me gave these little purple beauties the way your grandma would give you a sweetie from her bag, pressing them carefully but firmly into my hand with a knowing look as if they were the crown jewels.

For Kent, fresh produce is everything. Growing up in the busy kitchen of the family run hotel, where his Nanna was in charge, living off the fat of the land was normal. He helped milk the cows, collect the eggs, pick the veggies and bring in the coal to keep the dominating kitchen ovens burning just right for Nanna to quick fry, slow cook or medium roast as her dishes required.

“Nanna wouldn’t ever cook anything that she couldn’t grow, rear or kill,” says Kent. “She believed in using the freshest, home-grown ingredients and the taste of her food was fabulous. She was totally organic. Really, we’ve come full circle and what Nanna was doing way back then is what many of us are striving for today.”

I glance at the baby beets and realise that these earthy bundles of goodness symbolize exactly what Kent’s cookery is all about. Just like Nanna, two generations before, he is an impassioned chef intent on using only the finest local produce to capture the essence of natural, Kiwi-grown food – the flavour.

Kent took the long-way around to a culinary career. After leaving school he trained to become a bank manager and while still in his teens went to London to work for Lloyds.

“There I was, in London, working in the bank, earning a wage that barely covered my rent and board,” Kent tells me. “So I took a Sunday job at the local pub. I quickly found myself in the kitchen but got the shock of my life…there were carrots that didn’t look like carrots, fruit with no flavour, herbs with no smell. All the produce was imported.

“It dawned on me right there and then that Nanna was right – cooking food had to be all about taste and you can’t create taste if your ingredients have been sprayed, bleached, straightened, wrapped in plastic and shipped half way round the world.”

Then, after a stint in South Africa, working for one of the world’s finest hotels and living an enviable James Bond lifestyle, Kent decided it was high time to come home and start cooking the food he grew up with – New Zealand food, straight from the back yard.

But when he started looking for work, saying that his speciality was New Zealand cuisine, no-one knew what he was talking about. At the time there wasn’t even a category for it.

Kent knew there was a job to be done and set about bringing the concept of New Zealand cuisine to life. He followed Nanna’s mantras of obeying the seasons and only cooking what was available. He talked to local growers about their crops and encouraged them to try and cultivate different things. He too started to experiment and before long was enjoying the kind of success many chefs only dream of.

Today, Kent is Chief Executive of luxury Martinborough lodge, Parehua Country Estate – but he’s still the chef. He has achieved his goal of putting New Zealand cuisine on the menu but he still loves working in his kitchen. He has thousands of dishes to his name. He’s well-known, respected, honest and not a man to compromise – which is how he came to turn down an invitation to cook for the Queen and her guests.

“When I was asked to cook for Her Majesty, my restaurant was already fully booked. I couldn’t cancel my guests, they were looking forward to dinner at my establishment. You don’t come to me because you’re hungry, you come because it’s a special occasion and you want to be serviced with excellence and eat excellent food. I couldn’t disappoint my dinner guests so, I had to say ‘no’ to the Queen.“

There’s no doubt Kent’s passion for good food is infectious. Later, I gently scrub the beets, boil them lightly, season them and pop them in the oven. Dished up, they look delicious and the kids are all keen to try. ‘Yum’ is the verdict. Priceless, I think…just like the crown jewels.