Recipe of the Month:

Whitebait and goats cheese soufflé,
Pania vine ashed Brie, whitebait saffron & rocket tartlet

Soufflé recipe
Te Mata Paki Paki goats cheese 100gr
Butter softened for greasing   
Butter 50gr     Egg yolks 2
Whitebait 30gr    Egg whites 5
Plain flour 50gr    Salt and pepper
Milk 150ml     Lemon juice a few drops
 
Butter ramekins with soft butter. Melt the butter in a saucepan and slowly add the flour, stirring constantly until the mixture becomes a lightly coloured roux. Gradually mix in the milk to make a thick béchamel then add the goat’s cheese. Put this mixture into a metal bowl; fold in the egg yolks and season with salt and pepper. Meanwhile whisk the egg whites to soft peaks and add the lemon juice. Carefully fold the egg whites into the soufflé mixture. Add the soufflé mixture and tap on the work surface to expel any air bubbles
Using a spatula, smooth over the top. Place the soufflés in an oven tray filled with boiling water and bake in the oven preheated to 180°c 15-20 minutes
 
Shortcrust pastry 
100grms flour    Water to bind
50grms butter    Seasoning

Sieve the flour and salt. Rub in the butter to a sandy mixture then add enough water to make a fairly firm paste. Rest for 10 mins. Roll thinly and line muffin tin. Blind bake for 10 mins or until slightly brown. Remove baking beans return to the oven to finish cooking.
 
Saffron and rocket, whitebait tartlet
½ cup whitebait lightly floured  
½ handful washed roughly chopped rocket
2 tbsp extra virgin olive oil

Lightly sauté the ingredients in hot sauce pan and assemble into pastry cases. Also serve Te Mata Pania vine ash Brie with water crackers

A word from the chef...
John Cornforth: Chef de cuisine
Clearview Estate Winery Restaurant

Over the past decade, John Cornforth has had many challenges and rewarding experiences. He's gained great appreciation for fine dinning, wine, great service and above all knowledge in Traditional French cuisine and contemporary European influences.

John's knowledge comes from working at prestigious establishments in Auckland, Wellington and Hawke's Bay. "My philosophy in cooking is based on fresh clean flavours emphasising the best quality regional ingredients, personally selected. I endeavour to contain the most satisfying flavours and textures, creating dishes which will linger in the memory for all time."

"To me, cooking is an addiction that drives me to create..."