Confit King Salmon

What better way to celebrate beautiful New Zealand Salmon and Kapiti Olive Oil. Serves 4.


Cover the salmon fillet with the curing mix and leave in the fridge overnight.

The next day place the salmon in ice water and rub off the curing solution, leave on paper towel to dry. Heat enough Kapiti Olive Oil to cover the salmon fillets in a pot until the oil reaches 45 degrees, add the remaining confit ingredients and place the salmon in the cooking mix, leave for 15 minutes and then remove the salmon and place on some paper towels to drain.

When cooled place in the fridge. Make the avocado crème, pickled cucumber, the dill oil and rye crostini. When ready to serve, smear some crème fraiche on 4 plates, place the salmon on the crème fraiche and then garnish with the prepared ingredients, finely add the pea shoots and nasturtiums.

  • Ingredients
  • 4x 100gm fillets of king salmon, skin and bones removed
  • Crème fraiche, dill oil, avocado-wasabi crème, radishes and rye crostini
  • Curing mix
  • 4 Tablespoons salt
  • 3 Tablespoons brown sugar
  • 1 teaspoon coriander seeds
  • 5 juniper berries crushed
  • Confit cooking mix
  • Kapiti Olive Oil
  • 1 sprig of thyme
  • 2 garlic cloves, sliced
  • 2 bay leaves
  • 5 black peppercorns
  • Avocado-wasabi crème
  • 1 ripe avocado
  • 1 clove garlic
  • 1/2 teaspoon wasabi paste
  • juice of 1 lemon
  • 2 Tablespoons Kapiti Olive Oil
  • salt and pepper
  • Blend all and put into a piping bag with a small straight nozzle
  • Pickle Cucumbers
  • 1 cucumber, seeds removed, sliced
  • 50ml white vinegar
  • 50 gms sugar
  • 1 sprig thyme
  • 2 bay leaves
  • Heat the pickling solution up to the boil, cool and add the cucumbers
  • Dill oil
  • 1 handfull of fresh dill
  • Kapiti Olive Oil
  • Place the dill in a container and add olive oil until the dill is just covered, blend with a stick blender and strain through a fine sieve
  • Rye crostini
  • Finely slice some rye bread on a meat slicer, drizzle with Kapiti Olive Oil and bake for 1 minute at 180 until crispy and golden
  • Decorative ingredients
  • 1 red radish finely sliced on a mandolin or with a meat slicer and placed into ice water
  • 2 Tablespoons of crème fraiche
  • Pea shoots and nasturtiums for garnish

Bacon wrapped chicken thighs, crispy polenta & asparagus

Looks and tastes fantastic. Easy. Serves 4.



In a pot, bring half a cup of water to the boil, season, add the olive oil and then slowly pour in polenta, constantly whisking. When the mix starts to thicken (1 minute), stir in parmesan and place in a container about 15 cm by 10 cm, so that the polenta is 2 cm high. Place in fridge to set.

Heat a frying pan, add some olive oil, place the chicken thighs in and brown on all sides, remove from pan and place in roasting dish.

Cut polenta in four pieces about 10 cm x 7 cm, wipe pan clean, add more olive oil and fry polenta until golden brown and crispy on both sides. Place in roasting tray with the chicken, then place in oven. After about 8 minutes, put aspargaus in the tray as well, and cook for another 8 minutes, until the chicken is cooked through and the asparagus is tender.

To serve, put a slice of polenta in the middle of each plate, add rocket and watercress and place 3 pieces of asparagus over the salad. Cut the thighs into 4 or 5 slices and put on top of the asparagus. Garnish with some drops of harissa, a few thyme sprigs and some more olive oil.

Tomato, bocconcini & basil bruschetta

The classic mediterranean breakfast or lunch. So easy but so delicious. Serves 4.



Turn oven to to 200. While it is heating, cut the ciabatta into large slices, rub with some olive oil and place in the oven. Cut the tomatoes in half and place in a bowl with bocconcini, basil and seasoning.

Remove the ciabatta from the over when golden brown and place on plates, spoon the tomatoes mixture onto the bread and drizzle more olive oil over, finishing with salt and pepper.

Honey roasted pumpkin salad with feta, pumpkin seeds & baby beetroot

Simple, tastes great and it really looks colourful. Serves 4.



Cut the skin from the pumpkin, remove the seeds and excess flesh and cut the pumpkin roughly into 2cm pieces. Drizzle the honey and the olive oil over the pumpkin and roast at 180 degrees until golden and cooked through.

While the pumpkin is in the oven, cut the stems off the baby beetroot, wash them and cook in salted boiling water for about 25 minutes, or until cooked through. Remove from the water, cool and rub off the skins.

Place the watercress, rocket, pumpkin seeds and salt and pepper in a bowl, dress with some olive oil and then place a small amount on 4 plates, put some pumpkin, the beetroot and the feta on, and top with a little more salad. Drizzle a little more olive oil on top and serve.

Field mushroom & spinach bruschetta

The classic mediterranean breakfast or lunch. So easy but so delicious. Serves 4.



Turn oven on to 200 and cut the ciabatta into 4 large slices, rub with some olive oil and place into the oven.

Heat 3 tablespoons of olive oil in a pan and heat until hot, add the mushrooms, season with salt and pepper and fry, stirring regularly for a few minutes until the mushrooms are soft, add the garlic and turn off. Heat another pan add some more olive oil, and add the baby spinach, season and fry 30 seconds until soft, place onto some absorbent paper.

Remove the ciabatta from the oven and place on plates, put the spinach on top, then the mushrooms and parmesan, finish with more olive oil.

Gazpacho consomme with basil & tiger prawn brochette

An interesting and surprising dish, that takes a while to make but tastes absolutely fantastic. Serves 4.



Mix all the gazpacho ingredients together and leave for at least a couple of hours to infuse. Place some muslin cloth, or a clean tea towel into a sieve and put it over a bowl. Put the marinated gazpacho ingredients into the cloth and leave in the fridge overnight to let the juices strain out.

To serve pour the consomme into chilled wine glasses, garnish with the basil and a few drops of the extra virgin olive oil.

Fry the prawns in a hot pan with the olive oil, when almost cooked add the garlic, cook a little longer, place a skewer through the prawn and place over the glass. Perfect as an summer appetizer.

Tagliatelle with beer braised rabbit, porcini mushrooms & parmesan

Rabbit is available from Moore Wilson or any good butchery. Serves 4.



Remove rabbit's hind legs. Cut below rib cage to remove the saddle, and finally cut the top rib cage in half.

Heat some olive oil in a pan and fry rabbit until golden brown - place into a pot and set aside.

Next add onions and bacon to the same pan that the rabbit was fried in and cook until soft and golden, add the garlic and cook a little longer. Pour in the beer, then pour all over the rabbit pieces. Place the rabbit over a hob and add mushrooms, thyme, bay leaves and chicken stock and bring to boil.

Cover the pot and simmer for 2 1/2 hours until the meat starts to fall away from the bone.

Leave to cool slightly. Pick the meat from the bone, slice the mushrooms and put the braising liquid in a clean pot and reduce until about a cup and a half of the liquid remains, place the meat and mushrooms back into the sauce and bring to a simmer.

Cook the tagliatelle in salted water, drain and leave a couple of minutes. Stir into the rabbit ragout with the butter, tarragon and the grated parmesan, place on plates, drizzle with olive oil and extra parmesan.

Olive Twists

Olive oil helps to make this variation on cheese straws even crisper than usual and it’s very easy to make. Stronger tasting olive oil, like Kapiti Frantoio is best. It’s also better to use good quality table olives such as Kalamata.



Place olives, cheese, olive oil and white wine in a bowl. Stir in flour and seasoning. The mixture is ready when it forms into a moist and pliable ball. Leave to rest for an hour wrapped in cling film. Then roll out and cut into strips about three inches in length and twist to shape.

Place on a greased baking tray and bake at 200 degrees C for about 15 to 20 minutes until crisp and golden. Leave to cool on a wire rack and serve with aperitifs.

Spaghetti al limone

Simple. Easy. Typically Italian. Delicious. Serves 4



Place the spaghetti in boiling salted water until cooked but still reasonably firm. While the spaghetti is cooking beat the lemon juice and olive oil together to emulsify, then stir in the parmesan cheese until creamy.

Add half the lemon zest and half the basil and stir in. Season with salt and pepper and add more lemon juice to taste. Drain the spaghetti and return to the pot. Then add the sauce and stir lightly to mix together.

Serve immediately and sprinkle the remaining basil and lemon zest equally over each plate.

Ice cream with a difference

Ice cream and olive oil? This may not sound very appealing, but you'll be totally surprised at how good it tastes and looks. The trick is to use a very fresh fruity olive oil. Kapiti Leccino/Frantoio will work really well here.



Cut the ciabatta into thin slices then toast in an oven, (a toaster will do but be careful not to burn). Leave to cool.

Serve the ice cream in balls onto white plates or large bowls. 2 - 3 balls per serving. Pour 1 tablespoon of the olive oil over each ball and then sprinkle a pinch of rock salt over the oil. Place one slice of toasted ciabatta on each side of the ice cream.

The contrast of colour and flavours makes this a very easy and surprising dish.