Recipes for a starry night

200g butter, softened ¼ cup caster sugar 1 teaspoon vanilla extract 1¾ cups flour ¼ cornflour ½ teaspoon mixed spice About ¼ cup cinnamon sugar*

Marinated Coconut Fish

400g very fresh white fish (eg monkfish, snapper, tarakihi) 2/3 cup fresh lime and lemon juice (about 2 limes and 2 lemons) 250ml coconut cream 1 tablespoon sweet chilli sauce 1 tablespoon chopped coriander leaves 1 spring onion, finely sliced Extra coriander and lime wedges for garnish

Cut fish into small bite-sized pieces, place in a glass or ceramic bowl and toss with citrus juice. Marinate in the fridge for about 4 hours, turning occasionally, until flesh has turned white (the length of time this takes will depend on the type of fish used; firmer fleshed fish will take longer).

Drain excess juice from fish and fold in coconut cream, sweet chilli sauce, coriander and spring onions. Chill until serving (this dish is best eaten within a few hours). Serve in small bowls or glasses, garnished with coriander and a lime wedge. Makes about 2 cups (6 small portions)

Grilled Mussels with Bacon and Almonds

Attractive, inexpensive and plentiful, New Zealand green-lipped mussels make an excellent starter – especially when topped with a piquant flavoured butter, tasty bacon and crispy almonds.

About 30 mussels (or 5-6 mussels per person) 1 cup white wine 2 celery stalks 150g butter, softened 2 tablespoons Worcestershire sauce 1 tablespoon wholegrain mustard 1 teaspoon finely grated lemon zest 1 clove garlic, finely chopped 150g streaky bacon, finely chopped 70g flaked almonds Baby greens for garnish

Scrub mussels and remove beards. Place mussels in a large pot with wine and celery, cover and simmer until they spring open.

Drain the mussels, discarding any that have not opened. Detach mussel meat from shells and place them back in half-shells on a baking tray.

Kumara Gratin with Ginger and Thyme

Use any colour kumara or a mixture for this tasty variation on scalloped potatoes.

4 medium kumara (about 900g) 1 cup cream 1 teaspoon finely chopped fresh ginger 1 teaspoon finely chopped fresh thyme ½ cup freshly grated parmesan plus extra for topping

Preheat oven to 180°C. Butter an oven dish about 20cm x 25cm. Peel kumara and slice thinly (a mandolin is a useful tool for this).

Combine cream, ginger, thyme and parmesan and season with salt and pepper.

Arrange kumara slices in layers in the oven dish. Pour cream mixture over and sprinkle top with a little extra cheese.

Bake 30-40 minutes or until golden on top and kumara is tender.

This dish can be scooped straight from the pan or cut into tidy single-serve portions. To prepare individual servings, let the gratin cool completely then cut into portions with a knife or cutter.

Reheat on a lined baking tray in a moderate oven for about 10 minutes or until warmed through. Serves 6

Prime New Zealand venison is a delicious treat, although care must be taken to avoid overcooking it, otherwise it will not be tender and juicy. Beef fillet would also work well with the flavours in this recipe.

800g-1kg venison fillets 2 tablespoons oil 1 teaspoon juniper berries, crushed under the blade of a knife 1 tablespoon chopped rosemary Freshly ground black pepper 30g butter 6 large field mushrooms, halved 1 cup red wine 2 cups beef stock 1 tablespoon redcurrant jelly (or quince paste) 1 tablespoon cornflour (or arrowroot if you have it) mixed with 2 tablespoons cold water

Marinate venison in combined oil, juniper berries, rosemary and a good grinding of black pepper for at least 2 hours. Turn the meat occasionally.

Preheat the oven to 200°C. Place a large frying pan over medium-high heat and sear venison on all sides until coloured. Transfer meat to a baking pan and place in the oven to roast for 6-10 minutes (depending on size) or until cooked medium-rare. Set aside somewhere warm to rest.

Meanwhile, add butter to the unwashed frying pan along with the mushrooms and sauté for 2-3 minutes until softened. Set aside and keep warm.

Add wine to pan and simmer until reduced by about half. Add stock and redcurrant jelly and bring to the boil. Stir in cornflour paste and simmer until thickened. Return mushrooms to the pan along with any juices from the venison pan and heat through.

Slice venison and arrange with the mushroom halves on heated plates. Drizzle with red wine glaze and serve immediately with the kumara gratin and steamed green vegetables. Serves 6

Caramelised Apple and Macadamia Puddings

Use a blended honey with native manuka to add a Kiwi touch to these little puddings.

30g butter 2 large sweet apples, peeled, cored and thinly sliced 70g macadamias ¼ cup manuka and wildflower honey 2 tablespoons each: brandy, water Sponge: 125g butter, softened ½ cup sugar 2 eggs 1 cup self-raising flour, sifted 2 tablespoons milk Toffee* for garnish (optional) Cream or ice cream to serve

Preheat oven to 175°C. Melt butter in a frying pan, add apples and nuts and sauté until just coloured. Add honey, brandy and water and simmer 2-3 minutes until apples are tender. Spoon mixture into 6 greased ramekins (about 1 cup capacity).

Sponge: Beat the butter and sugar until thick and pale then beat in eggs one at a time. Fold in flour and milk. Spoon batter over warm apple and bake 15-20 minutes, until puffed and golden. Allow to stand for 5 minutes before turning out on to serving plates. Garnish with toffee shards and serve with cream. Serves 6

*To make toffee, heat ¾ cup sugar with
¼ cup water until dissolved then simmer without stirring until golden. Pour on to a tinfoil-lined tray to create a thin coating. Cool then snap into irregular pieces. Store in an airtight container. 

Wine suggestions

Complement the fish with Palliser’s Martinborough Méthode ($25). For the mussels, try Goldwater Wairau Valley Sauvignon Blanc 2008 ($20) and for the venison Mills Reef’s legendary Elspeth Syrah 2006 ($39). Rose Tree Cottage Noble Riesling 2007 ($24) will be perfect with dessert.