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25 October 2012
oil when it is hot enough. If you are using an oil with a high fash-
point it is even okay if it starts to smoke a little (but don't go past
the bounds of common sense -- I would hate to get the blame for
someone burning their kitchen down!).
When the pan is ready, place your lamb racks meat side down in
the pan. The result should be a fair amount of hissing, spitting and
smoke as they seal but resist the urge to move the lamb for a full
minute. After that, check that the meat is nicely browned, fip the
racks over onto their other sides, remove from the heat and pour or
brush on the pomegranate molasses (just enough to coat the meat).
Sprinkle with the chopped peppercorns. Some of these will fall off
while you fnish cooking the racks so use them all. Finally throw
the garlic and thyme in the pan and put the whole pan (as long as
it is oven-safe) in the oven and bake for eight to ffteen minutes,
depending on how well you like it cooked.
When you consider the racks
to be ready, take the pan out
of the oven and leave it some-
where warm for the meat to rest
for at least fve minutes (this is
really important). You can serve
the racks whole or carefully cut
down between the bones with
a sharp knife to serve them as
I like this dish for the combina-
tion of sweet, sour and pepper
favours that marry so well with
the fatty, richness of the lamb.
Serve with roasted celeriac and pumpkin and lamb jus in the colder
months or with a lighter style pasta (angel hair is great) and your
favourite salad in summer.
Earliest cooking memory: Every Sunday morning
when I was a child, my family would head off to the
pensioner fats to visit my Dutch grandparents. The
percolated coffee they would brew gave off the most
delicious aroma. Although my sisters and I were too
young for coffee (we were all about the Dutch cakes and
biscuits that were also on offer) it is the rich smell of the
coffee that stays with me today.
Favourite food memory: A la carte sushi at the small
Ariake sushi bar was at the side of what was then the
Regent Hotel on Albert Street in the city. You could order
different kinds of sushi at the bar and watch as the itamae
(proper sushi chefs -- these guys do a six year appren-
ticeship) quickly and deftly prepared them. They were
so fast that a whole platter of nigiri and maki sushi would arrive
in front of you and when you
bit into them the nori (seaweed
wrapping) would still be crisp
and dry. Magic.
I would't be without: A selec-
tion of sharp knives. The right
type of knife for a particular
job is important, otherwise it
is like using a hammer when
you need a screwdriver. Aside
from a large array of Global
knives, I have two I just adore.
One is a Kai Shun knife with a
polished wooden handle and a
wave pattern on the blade; beautifully balanced and sharper than an
The other is a sashimi knife that a friend bought for me in Japan;
unremarkable to look at but virtually impossible to fnd as is has a
left-handed bevel on the blade. Ninety percent of Japanese people
Favourite ingredient: Lemons or fresh thyme, I really can't
Best local ingredient: Te Matuku Bay oysters without a doubt. I
serve them topped with grated cucumber and umeboshi vinegar.
Most infuenced by: Through my years in restaurants I have been
privileged to work under some very talented and passionate chefs. I
don't think I could choose one without being unfair to the others.
I love to eat at: McDonalds ... no, just kidding. The answer would
have to be home -- I don't get to spend enough time there.
Favourite fast food: Omelette with sliced, fresh shiitake mush-
rooms and a dash of soy sauce. Takes only marginally longer to
make than it takes to heat a pan -- I think I could make one in less
time than it takes me to make a burger at the shop
Best ever foodie tip: If you don't get some kind of feeling of joy or
at least satisfaction when cooking, you're doing it wrong!
When cooking meat
cooked from room
temperature so as not
to suck too much heat
from the pan.
Off the rack
If you have ever fown into Blenheim, you will
have seen that the town is completely surround-
ed by vineyards, all the way towards the sea and
back to the foot-hills and valleys. Also noticable
from the air are the fuffy white balls of sheep
grazing and sleeping between the vines, blithely
unaware that they are destined to share a future
with those very grapes. One such wine is this
A warm, supple wine that will arc across
the savoury favours in this week’s lamb dish
is the Framingham
Pinot Noir 2010
fame came from its
sive rieslings, and
they have used that
ability to extract a
rich profle of varietal characteristics in their
pinot noirs. The succulent fesh will be well
served by this graceful wine.
There are rich, slightly sweet
black cherry favours encased
in wafting smoky oak, followed
by wonderful earthy notes that
bound across the palette.
This wine has an enchanting
perfumed depth that will have
you scampering for another
glass. A stand-out from the
fock that won’t leave you feel-
Wine columnist Linda Jones matches Peter's lamb dish with one
of Marlborough's rich pinot noirs.
Serve with roasted
celeriac and pumpkin
and lamb jus in the
colder months or with
your favourite salad
in summer, says Peter.
We look forward to wining and dining you in our magical little valley on Waiheke Island!
For Reservations, functions and other enquiries: Phone 09 372 6884, Email firstname.lastname@example.org
The Restaurant at Te Motu, 76 Onetangi Road, Waiheke Island, Auckland, New Zealand
Lunch Thursday to Sunday from 12pm
Dinner Friday and Saturday from 6pm
Wine tastings Thursday to Sunday from 11am
RESTAURAN T OF THE YE A R AWARDS 2012
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Dine at The Restaurant at Te Motu between 18 October and 18 November
to go into the draw to win two tickets to The TelstraClear Season of 'Giselle'
by the Royal New Zealand Ballet this December.
Two pairs of tickets are up for grabs!
Win two tickets to The Royal New Zealand Ballet's
TelstraClear Season of 'Giselle'
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