This award-winning dish is completely plant based. With a balance of colours, and smooth and sharp flavours, it makes a great visual and sensory impression.

Serves: 6 | Prep. time: 4 days | Cook time: 20 minutes | Dish deets: Gluten free, vegan

Ingredients

Pickled raspberry

• 1 cup red wine vinegar
• ¼ cup sugar
• 2g cinnamon flakes
• ½ a star anise
• 1 pinch salt
• ½ cup sweet wine
• 100g fresh raspberries

Foie gras

• 4 Tbsp olive oil
• 2 medium-sized shallots
• 1 pinch salt
• 3 cloves garlic, peeled
• 2 tsp rosemary
• 2 tsp thyme
• 2 tsp sage
• 2 Tbsp Cognac
• 200g shiitake mushrooms
• 500g portobello mushrooms
• 300g macadamia nuts
• 150g walnuts
• 2 tsp tamari
• 2 tsp beetroot purée
• Dairy-free butter

Kawakawa cashew butter

• 4 cups cashew nuts
• 3 Tbsp avocado oil
• 1 pinch beetroot powder
• 1 pinch dried kawakawa flakes
• Salt, to season

Shiitake jus

• 1 cup dried shiitake
• 1 cup water
• 2 cups tamari
• 1 cup red wine
• 1 clove garlic, chopped
• 1 pinch thyme
• 1 pinch rosemary

making it happen

Pickled raspberry

1. Boil all the ingredients except for the raspberries for 5 minutes, then cool. 2. Add fresh raspberries to the liquid and keep it in the fridge for 4 days to lightly pickle.

Foie Gras

1. Heat olive oil in frying pan. 2. Roughly chop the shallots and add to the pan. Add a pinch of salt and cook until shallots are translucent. 3. Add the garlic, rosemary, thyme, sage and Cognac. 4. Cook the liquid off then add mushrooms. Stir until everything is well cooked. 5. Add the contents of the frying pan to a food processor along with nuts and tamari. Pulse the mixture until combined then add the beetroot purée. Process until almost smooth. Add some dairy free butter to make the foie gras shiny.

Kawakawa cashew butter

1. Using a food processor, blend the cashews with the avocado oil. 2. Add beetroot powder, kawakawa flakes and salt to taste.

Shiitake Jus

1. Boil all the ingredients in a pot for 10 minutes, then strain through a sieve.

Chef Keshan Sedara

“I describe my cuisine as yummy! New Zealand contemporary, using fresh produce that matches the seasons. I trained in Auckland – don’t hold that against me – at Bette’s in Devonport, before eventually moving to Christchurch and to Mona Vale. Food runs in my veins, with my parents and wider family all involved in the hospitality industry across the globe.”

What is your favourite guilty pleasure? Fresh seafood. It’s light, it’s healthy and can be prepared so many ways.

Read the rest of our chat with Chef Keshan here.

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