Sample menu from the Cavalli Beach House Retreat.

Canapes

Bay of islands fresh scallops
sauteed with fresh ginger, kepak manis and scallions
served in a spoon and scattered with calendula petals

Kumera & sesame fritter topped with greek yogurt, roast peach chutney and chives
Kikorangi blue cheese and carmalised onion tarts with a parmesan herb crust

Salmon cakes
Mandee’s Sticki chicken

Fresh lemon and lime tart with organic passionfruit and strawberries and marcapone

Cavalli Chocolate Mousse

200grams good chocolate buttons
300mils cream
2 eggs
good slug of Kahlua

put chocolate buttons in blender
bring cream to boiling point and pour at once over chocolate
blend until smooth
add eggs and Kahlua and blend again for a moment
pour into glasses, bowls, whatever
chill for several hours

if you freeze this – it takes on the consistency of toffee after
5 minutes thawing, and is delicious

Mandee's Rice Pilau

olive oil or butter fry in pot ........ with
garlic – 2 cloves
fresh rosemary
2 cups basmati rice

stir/fry until rice is white
then add 4 cups water + stock
top heat, bring to boil, ½ stirs to remove rice from bottom then reduce heat to VERY low/lid on
do not stir, or remove lid and will be cooked in 15 minutes – fluff up before serving

Mandee's Southern Fried Chicken

Roll drumstix in flour then dip in beaten egg & cream
then roll in:

1 cup Flour
2 tbsp Chicken Stock
1 tsp Onion Stock
1 tsp Oregano
Pepper
1 tbs seasonal seeds (Sesame, Sunflower, Pumpkin, whatever)

deep fry till golden brown then finish cooking in oven
180C for 30 minutes

Mandee's Vinagrette Dressing

1 tbs Wholegrain Msard
1/2 cup Olive Oil
1/4 cup Balsamic Vinegar
2 tsp Honey
1 tbs Fresh Ginger
1 tbs Fresh Garlic

Mandee's Sticki Chicken

1.5kg boned out Chicken Leg pieces
2 tablespoons freshly grated Ginger
2/3 cup of Soya Sauce
1/2 cup White Wine Vinegar
2/3 cup Brown Sugar
2 or 3 Cinnamon Sticks
ditto Star Anise

slowly simmer sauce with 1/4 cup water for 10 minutes over low heat
add chicken pieces and reduce until sticky (10/15 minutes)
sprinkle with 1/2 cup fresh coriander before serving

Sweet Pumpkin and Salmon Cakes

Roast off 1/4 large pumpkin diced small in oven tray tossed with salt, pepper, and 2 tbsp olive oil, about 1/2 hour at 180C, then cool.

Mix in bowl:
Roasted pumpkin
300 grams of fresh Salmon, boned, skinned and diced small ( 1-2 cm)
1/2 a Red Onion, finely diced
2 tbsp spoons of Sweet Chilli sauce ( not too spicy)
1 tsp ground Cumin
a good handful of fresh Coriander, chopped finely
sea salt and fresh ground black pepper

lastly add 1 beaten egg, mix well then 1/4 cup flour
stir till well combined.

Heat oil in skillet and carefully fry tablespoons of mixture till golden brown.
Finish off on absorbent paper in oven tray 160C 15 mins.
Serve on fresh water cress with a Mango and Lime Salsa on top.

Mango and Lime Salsa

Combine:
1 sweet Mango, finely diced
Juice and zest off 1 fresh Lime
2 tbsp sweet chilli
sea salt and fresh ground pepper
fresh Coriander (optional)

Lemon and Lime Tart

pre-baked sweet short pastry shell
pour in:
2 eggs, plus one yolk
1/2 cup Castor Sugar
zest of 2 Lemons and 2 Limes
beat well
then add juice of Lemons and Limes
3/4 cup of Cream

pour into pastry shell and bake till set @ 160Cdegrees
serve at room temperature, or chilled