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DeVERPOUCKE S

Champagne Bliss Sugar syrup 5 Pink Finger Limes One bottle of very cold sparkling wine or champagne 1 Add 10ml of syrup to each champagne ute less or more to your taste 2 Cut each Finger Lime in half and squeeze approximately half into each glass 3 Gently add your sparkling wine or champagne and watch the gorgeous display of bubbles swirling around

Ros Lemon Cocktail 2 oz Ros Vodka 1 oz rose simple syrup 3 4 oz St Germain 1 tsp strawberry pur e 1 2 lemon juiced Edible dried rose petals optional 1 Combine ice vodka rose simple syrup St Germain strawberry pur e and lemon juice in a cocktail shaker Shake well 2 Strain into a cocktail glass lled with ice 3 Garnish with a pinch of edible dried rose petals

Oysters with Pickled Ginger and Finger Lime Dressing 1 tbs lime juice 1 tsp nely chopped pickled ginger cup mirin 1 tbs rice wine vinegar 2 tsp light soy sauce 1 tsp sesame oil 12 freshly shucked Oysters 4 6 nger limes depending on size Micro shiso Lime wedges for serving 1 Combine the lime juice pickled ginger mirin rice wine vinegar soy sauce and sesame oil in a mixing bowl Whisk until well combined 2 Arrange the raw oysters on a bed of ice with the lime wedges on a serving platter Spoon dressing over oysters Sprinkle with nger lime caviar and micro shiso and serve

Grilled Lobster Tails with Soft Herbs and Finger Lime 2 green lobster tails 60 g butter melted 1 tsp lemon myrtle oil Pinch of ground dried lemon myrtle Pinch of dried saltbush Good pinch of ground native mountain pepper leaf 1 nger lime pearls squeezed out Soft herbs such as dill parsley and mint and micro leaves to serve 1 Preheat the grill to medium high Using a large sharp knife cut the lobster tails in half lengthways and place cut side up on a baking tray 2 Place the melted butter in a small bowl and stir in the lemon myrtle oil ground lemon myrtle saltbush and pepper leaf Spoon the butter over the lobster tails place under the grill and cook until just opaque Remove the lobster tails and set aside on a serving plate 3 Pour the juices from the tray into a small saucepan and add the nger lime pearls Place over low heat until just heated through and adjust the seasoning as necessary Spoon the butter sauce over the lobster and serve with the micro leaf and herb salad

Salmon Stuffed Avocados with Finger Limes For the dressing 1 tablespoon fresh lime juice 2 teaspoons unseasoned rice vinegar 1 teaspoon honey 1 tablespoon olive oil 2 tablespoons nely diced shallot 3 tablespoons chopped cilantro For the salmon and avocados 3 4 pound salmon llet Olive oil 3 teaspoons of your favorite sh seasoning See Notes 2 large ripe but rm avocados cut in half and seed removed Lime juice 6 nger limes For the dressing 1 In a small bowl whisk together the lime juice rice vinegar and honey Whisk in olive oil until combined Stir in shallot and cilantro Set aside For the salmon and avocados 1 Heat oven to 350 degrees F 2 Rub the salmon with some olive oil and then evenly sprinkle the sh seasoning on the salmon Place the salmon on a foil lined baking dish skin side down Roast the salmon in the oven until just cooked through about 15 20 minutes Set aside 3 While the salmon is roasting heat a grill to high heat or heat a grill pan on the stovetop over medium high heat Rub the avocado halves with lime juice then olive oil and a pinch of salt Place the avocados esh side down on the grill or grill pan Grill the avocados until they are charred and warmed through 5 7 minutes Remove avocados from the grill Set aside 4 Remove the citrus beads from the nger limes into a small bowl 5 To serve ake the salmon into large bite size chunks Stuff the avocado halves with the aked salmon Drizzle with dressing Top each serving with the nger lime beads dividing equally among the 4 servings Serve warm passing any extra dressing and salmon at the table

Mojito Cheesecake Parfaits with Finger Lime Caviar 20 g unsalted butter melted 150 g of biscuits crushed 150 g of white chocolate 150 g of raw caster sugar 60 ml of water zest and juice of 3 limes plus 1 extra lime sliced to garnish 100 ml of white rum 1 cup of mint leaves plus extra to garnish 400 g of cream cheese 250 g of mascarpone cheese 1 nger lime 1 Combine the sugar and water in a saucepan over a medium heat Stir until the sugar dissolves and bring to the boil before reducing the heat to low and simmering for 5 minutes Remove from the heat add the mint leaves lime juice and zest and rum and cover and set aside to infuse for 20 minutes Strain and set aside 2 Place the chocolate in a heatproof bowl over a pot of simmering water and stir until melted 3 Place the cream cheese and mascarpone in a food processor and process until smooth Add the strained syrup and melted chocolate and process to combine 4 Combine the crushed biscuits and melted butter and stir to combine Divide half the mixture between 6 glasses and press into the base Top with half the cheesecake mixture Top this with the remaining biscuit mixture and then layer with the remaining cheesecake mixture Refrigerate for 1 hour to set 5 When ready to serve top with a dollop of cream mint leaves and nger lime caviar

Caviar Citron and white chocolate cheesecake Base 400g packet Hob Nob biscuits 125g butter melted Zest of 1 normal lime Filling 300ml thickened cream cup icing sugar 500g cream cheese softened Juice of 2 normal limes 180g white chocolate melted Flesh of 3 4 nger limes drained seeds removed 3 tsp gelatine powder dissolved in cup boiling water Base 1 Crumb biscuits in a blender until there are no lumps Add lime zest and melted butter and combine 2 Press rmly into a 23cm springform tin Can also use a 20cm x 28cm slice tin to serve as smaller pieces Filling 1 Whip cream with icing sugar to form soft peaks Set aside 2 In an electric mixer beat cream cheese with lime juice on high speed Add melted white chocolate and beat until smooth 3 On low speed fold in whipped cream gelatine and nally the Finger Lime 4 Pour the lling over the base and smooth over the top with a spatula Refrigerate for 3 4 hours until set Then it s ready to serve on its own

Pink mammoth custard apples and finger lime salad with vanilla coconut yoghurt and native mint 500g ripe Mountain Produce Pink Mammoth custard apple 500g vanilla coconut yoghurt 2tbs nger lime pulp 2tbs brown sugar juice of 1 lime cup native or regular mint sprigs 1 Whisk together the brown sugar and lime juice until the sugar has dissolved 2 Break open the custard apple and gently ake the esh removing seeds as you go 3 Gently stir through the lime juice mixture 4 Divide the yoghurt between 4 glasses and top each with of the custard apple mixture 5 Sprinkle with the nger lime pulp and garnish with mint Recipe by Matt Golinski

Pannacotta with Finger Lime 3 leaves of gold strength gelatine 1 2 3 cups pouring cream 150 g castor sugar 1 1 4 cups buttermilk juice of 1 lemon 2 medium sized nger limes sliced lengthwise and the pearl like fruit removed 1 Soak the gelatine leaves in cold water to soften 2 Combine the cream and sugar in a saucepan on medium heat and bring it almost to the boil Take off the heat and add it to the buttermilk in a medium sized bowl 3 Squeeze the excess moisture out of the gelatine and whisk into the buttermilk and cream mixture until completely dissolved Stir through the lemon juice and let it cool a little 4 Pour into moulds and then set in the fridge for around 4 hours When ready to serve carefully invert the pannacottas onto a serving plate They should come out easily and be set but very wobbly 5 Carefully top with a teaspoon of nger lime pearls and serve right away