Amisfield Pinot Noir Dining at Blanket Bay Private Dining in the Wine Cave Salmon Scotch Egg

Amisfield Pinot Noir

Now this salmon is so fresh that is perfect served sashimi style with a little wasabi and soy sauce but if you would like to get creative then the recipe this month is for a 'scotched' egg that I have served on numerous occasions and also cooked for the Pacific Rim final of the Global Chefs Challenge where the international judges commented that it was best component served by any competitor throughout the competition!!

They are a little bit fiddly to make but are well worth the effort.

Scotched Egg:

6x Free range Eggs

250g Salmon

170g Smoked Salmon

2tbsp Sweet chilli sauce

2tbsp Tarragon, chopped

1tbsp Lemon juice

Seasoning

1cup seasoned flour, 2x beaten eggs, 1cup Panko breadcrumbs,oil to deep fry.
Boil the egg in salted water for 4 minutes. Refresh in iced water, peel and set aside until required.Cut the fresh and smoked salmon into a fine dice and add the chilli sauce, tarragon, lemon juice and seasoning Place 70g onto individual sheets of glad wrap and top with an egg. Pull up the sides to encase the egg and twist to firm and shape. Leave to firm up in the fridge before passing through the flour, egg and breadcrumbs.Chill until required and then deep fry at 180deg for 4 minutes until golden and warm in the center.

“Savour our cuisine based on the intense sun-ripened flavours of The Pacific Rim.....”

The elegant Lake View Evening Dining Room with beamed ceiling and stone fireplace is where dinner is served on individual tables. For the more intimate occasion, the Wine Cave is a perfect venue for private dining and can be reserved for up to six people. Under a clear southern sky The Terrace is a magnificent setting with the fire behind and the mountain and lake vistas unfolding around you....

Wines

At Blanket Bay we stock only the finest wines and spirits. We feature the best of New Zealand's vineyards and are especially proud to offer award winning Pinot Noirs, Chardonnays, Sauvignon Blancs, and Rieslings grown and bottled right here in Central Otago. Blanket Bay has a close affiliation with Amisfield Wines located overlooking Lake Hayes near Queenstown. Martinborough and Marlborough's finest also feature on our wine list.

Executive Chef brings Flavour and Style to Blanket Bay

Blanket Bay is pleased to welcome Brendan Downer as our Executive Chef. Brendan returns to New Zealand having been the Head Chef aboard some of the world's most distinguished yachts. Working alongside our Chef de Cuisine Steve Best, Brendan is devoted to maintaining the food style by serving a contemporary display of fresh vibrant fare that excites the palate.
The Team at Blanket Bay....

Joseph Clarke. Joseph is recently back from representing New Zealand competing at The World Junior Chef's Challenge in Chile where he was awarded third place

Daniel Reynolds. Daniel is fast following in Joseph's footsteps by winning the title of New Zealand Commis Chef of the Year in Auckland in August 2009.

Summer Recipe

Akaroa Salmon have been operating now for 25 years. Check out their website to learn more about this beautiful fish!

Chef Mark Sycamore was first introduced to Peter Cotton, Tom and Duncan Bates about 8 years ago when he was invited to see their new facility in Christchurch. They were impressed with the results Mark had achieved in a local cooking competition and wanted to make the offer of support for any other events.This was a great gesture and something they have replicated year after year by providing great support for all levels of our industry, but particularly the youngsters. Our very own Daniel is grateful for their support in sending him to Auckland where he won the NZ Commis Chef of the Year back in August.

Blanket Bay
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