Whitebait patties and minted salad | The secret behind a good whitebait patty (or whitebait fritter, depending on which coast of New Zealand you are on) is concentrating on the whitebait. It doesn’t need flour or any other fillers, just a touch of egg to hold the whitebait together and that’s it. Flavouring the frying oil with a touch of ghee also adds an excellent flavour.
Potato salad | This potato salad uses all the elements we have on hand to make a light and bright salad: our Cornersmith mustard and pickles, plus left-over pickling liquid for the dressing. If you find you don’t have quite enough pickling liquid, you can top up to the required amount with a good-quality white wine vinegar. For a heartier version of this salad, add some pan-fried speck or bacon and mix a little mayo into the dressing.
Pearl meat som tam | Som tam is a Thai salad often made with green papaya or green mango, although any vegetable can be used. The key to a good som tam is to bruise the vegetables to release their juices into the dressing. This recipe uses pearl meat, but you could substitute scallops instead.
Seared calamari salad | Australia’s best known provedore, Simon Johnson, says there is nothing better than good food, great friends a good bottle of wine. Simon shares a few recipes using the very best olive oil while cooking from his own private yacht.