A little taste of The Grove at Home

Written By Bianca Howlett

The Grove at Home showcases its culinary mastery through catering services tailored for a spectrum of events, ranging from intimate gatherings to lavish celebrations. Head chef and Matakana local, Cory Campbell, shares a sweet recipe you can expect to enjoy as part of a delectable food and wine menu, meticulously designed to meet the unique needs of your event.

Strawberry and cream

Serves 6 people

MILK PARFAIT

  • 55g egg white

  • 100g cream

  • 20g caster sugar

  • 110g milk full cream organic

  • 50g crème fraiche

  • 3g gelatine sheets

Take half of the sugar and whisk with the egg whites till stiff, whisk the cream with the rest of the sugar, soften the gelatine sheets in water, heat a little of the milk and add the softened gelatine sheets to melt completely, add the rest of the milk, fold through the crème fraiche, the egg whites and finally the cream. Place in individual ring moulds around the size of egg rings and freeze.

STRAWBERRY JAM

  • 160g strawberries

  • 25g sugar

  • 2g yellow pectin

Place all of the ingredients in a suitable size pot, place on the heat and cook down to a jam consistency, stirring constantly making sure not to burn the jam. Once done place in a container to cool then transfer to the refrigerator.

STRAWBERRY CONSOMMÉ

  • 250g strawberries

  • 20g caster sugar

Place the ingredients in a metal bowl, cover with a lid, place on top of a pot filled with water no more than half way, place on the heat and bring to the boil to create a double boiler. Cook for around 30 minutes to release the strawberry liquid. Turn off the heat and carefully strain the liquid, you want to maintain a beautiful clear strawberry liquid. Store in the refrigerator. 6 people

FRESH STRAWBERRIES

  • 6 strawberries diced

  • Strawberry liqueur

CRUMBLE

  • 30 individual rice bubbles

  • 30 individual puffed spelt

  • 30 individual dried papaya pieces

  • 6 strawberries diced

  • Strawberry liqueur

GARNISH

  • 5 feijoa blossoms (pick the petals)

  • 18 cornflower petals

  • 18 small lemon balm leaves

  • miso

  • white soy

  • blueberry vinegar

TO ASSEMBLE

Line up your serving bowls, spoon a little miso into the middle of the bowl, place the frozen milk parfait into the bowl, this can be done in advance to allow the parfait to defrost.

When ready to serve, spoon a teaspoon full of jam next to the parfait, mix the diced strawberries with a little strawberry liqueur and spoon over the jam, mix the ingredients of the crumble and scatter over the diced strawberries, drop a few drops of blueberry vinegar over the strawberries, garnish with the flowers, blossoms and lemon balm, spritz with white soy and serve.

Pour the strawberry consommé around the parfait at the table in front of your guests.

WINE PAIRING

Andrea Martinisi, The Grove’s award-winning sommelier, loves to match this dessert with a pink sparkling wine like Hans Herzog Cuvée Thérѐse Brut Rosé Andrea was awarded Sommelier and Wine Experience of the year 2023/2024 and has also been awarded New Zealand Sommelier of the year twice in a row, in 2021 and 2022. He placed 8th in the latest Best Sommelier of the World competition, held in Paris in February 2023, and is available to attend The Grove at Home events, crafting a unique journey of flavours to perfectly match with your dining experience.

www.TheGroveRestaurant.co.nz | info@TheGroveRestaurant.co.nz

Bianca Howlett
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