‘The dishes that made it into this book are quite simply the ones every cook should have in their repertoire.’ In Simon Gault Modern Classics you'll find a modern take on culinary favourites from around the world.

Traditional dishes such as Italian risotto, roast leg of lamb and seafood paella are updated with Simon Gault's signature five per cent magic. Favourite desserts such as creme brulee, apple pie and cheesecake are reinterpreted with unexpected and irresistible fresh new flavours.

Learn to cook the perfect steak and souffle, be inspired to try new recipes from different cuisines, and master an array of timeless dishes that promise to become your new go-to classics.

SAMPLE RECIPES

MACARONI CHEESE CHIPS (pictured)
Add a little bacon, some Béarnaise sauce and a poached egg and you have a decadent breakfast. Or serve these as a side with a perfectly cooked steak. Everyone loves macaroni cheese, so won’t be able to resist it fried up so it is crunchy on the outside and gooey in the middle.

Serves 8
2 cups (500ml) milk
pinch of nutmeg
¼ tsp smoked paprika
¼ tsp salt
50g butter
50g plain flour
200g grated cheddar
100g macaroni, cooked according to packet instructions, then drained and cooled
100g rindless shoulder bacon, roughly chopped and fried until crisp
4 tbsp flour
2 eggs
1/3 cup milk
2 cups panko crumbs
1 litre canola oil
2 avocados
cracked black pepper to taste

To make a cheese sauce, warm the milk, nutmeg, smoked paprika and salt in a saucepan over medium heat until steaming but not boiling.

In a separate saucepan, melt the butter over a medium heat, add the flour and stir until it begins to foam and loses its raw taste (about 3 minutes; do not allow to brown). Turn off the heat, whisk in the hot milk and return to a low–medium heat. Continue whisking until the mixture is thickened to ensure a smooth sauce (about 4 minutes). Fold in the grated cheese, then place in a large mixing bowl with the cooked pasta and bacon.

Line a loaf tin with baking paper and spread in the macaroni and cheese mix evenly to a thickness of 2cm–3cm (1 inch). Press firmly and cool, then refrigerate until completely cold (at least 1 hour). Lift out onto a chopping board and remove the baking paper, then cut into 8 slices like giant chips.

Place the flour on a plate. Whisk the eggs and milk together in a shallow bowl. Coat the rectangle chips in flour, shaking off the excess. Dip the flour-coated macaroni in the egg mixture, then into the breadcrumbs, pressing gently with your fingertips to help them stick. Return the coated macaroni to the refrigerator, covered, for at least 2 hours to set firm.

Heat the canola oil in a deep saucepan to 180°C and fry the crumbed macaroni chips in batches for 3–4 minutes until golden. Transfer to paper towels to drain, then serve immediately with wedges of avocado topped with cracked pepper.

SALAD NICOISE (pictured)
This salad is full of flavours and textures. If you are organised, you can prepare most of the ingredients before guests arrive and then simply toss the salad together. Good-quality balsamic is essential, as an inferior variety will destroy the flavour of the salad. I have punctured the egg yolk here, but it is not necessary to do so.

Serves 4

400g tuna, cut into 4 even steaks
100g baby potatoes, roughly 4 × 2½ cm
2 tbsp extra virgin olive oil, plus extra for drizzling
150g mixed green and yellow beans
300g cherry tomatoes, halved and cored (or a mixture of sliced large heirloom tomatoes if available)
10 olives, pitted
small handful curly endive
small handful rocket
cracked black pepper
½ cup canola oil
16 capers
4 anchovy fillets
8 sage leaves
flour for dusting
salt and freshly ground black pepper
4 tsp balsamic vinegar
4 poached or sous-vide eggs

Tempura Batter
1 egg, lightly beaten
1 cup ice-cold soda water
¾ cup cornflour
pinch of bicarbonate of soda

Remove the tuna from the refrigerator an hour before cooking.

Place the potatoes in cold lightly salted water, bring to the boil and cook until tender. Drain, cool briefly in ice-cold water, then place in a bowl with 2 tablespoons of extra virgin olive oil, toss to coat and set aside.

Blanch the beans in lightly salted boiling water until tender. Cool briefly in ice-cold water, then drain and add to the potatoes along with the tomatoes, olives, endive and rocket, and season with cracked pepper.

Heat the canola oil in a small frying pan until hot (about 180°C). Fry the capers until crisp, then drain on a paper towel.

For the tempura batter, in a bowl beat the egg and soda water together, then add the cornflour and bicarbonate of soda and mix with a fork. Do not over mix; lumps of flour are okay.

Individually sandwich the 4 anchovy fillets between pairs of sage leaves, with the rib side of the leaves facing in. Press together to seal and dust with flour. Reheat the canola oil, slip sage and anchovy parcels into the tempura batter, shake off the excess and cook in the oil until crisp. Drain on a paper towel and keep warm.

Coat tuna steaks with a drizzle of olive oil, and season with salt and pepper. Place on the hot chargrill of a barbecue or a grill pan for 40 seconds each side. Slice in half and season. Divide the tuna and salad equally among four plates. Top with poached eggs, then drizzle each plate with balsamic and olive oil.

Simon says
Sous-vide the eggs at 64.5°C for 45 minutes and then later reheat at 48°C.

Author Biography

Simon Gault began his food career at the age of 16 at Antoine's in Auckland. After travelling to England, where he worked in Prue Leith's London restaurant and the Michelin-starred Thornbury Castle, he returned to New Zealand to open Bell House – the first of his many award-winning restaurants. Today his restaurant empire includes Euro, Fish and Jervois Steak House in Auckland, Pravda, The Crab Shack and Shed 5 in Wellington, Bistro Lago in Taupo and a second Jervois Steak House in Queenstown. He is a judge of MasterChef New Zealand, has his own television show Chef on a Mission and is in demand for regular live cooking demonstrations.