Euro, Pasha, Pravda, Shed 5 and The Jervois Steakhouse are just some of the renowned restaurants co-owned by Simon Gault and which feature Gault designed menus. Nourish contains a fabulous selection of recipes from these establishments, ranging from tapas and seafood through to hearty steak dishes and dynamic desserts. There's also a section of Simon's own favourites. The outstanding food photography and restaurant images are by leading photographer Kieran Scott.

SAMPLE RECIPE

Alaskan king crab and prawns in jalapeno creme fraiche sauce topped with tuna wafers

240g picked Alaskan red king crab meat
660g creme fraiche
2 1/2 tablespoons Jalapeno Tabasco sauce
100g wasabi tobiko caviar
Salt
240g prawn meat, chopped
20g dried bonito tuna flakes (available from Japanese food stores)

Method

Preheat the oven to 180degC
Check there is no shell or cartilage in the crab meat.
Mix the creme fraiche with the Tabasco sauce and half the wasabi tobiko caviar, and season with salt.
Divide the prawn meat, crab meat and creme fraiche mixture between six small ovenproof dishes.
Place in the oven for 7 minutes or until hot and bubbling.
To serve, divide the remaining wasabi caviar and sprinkle over each dish, then sprinkle the bonita tuna flakes evenly over the dishes.
Serve hot, straight from the oven.

Serves 6.

Author Biography

Simon Gault is one of New Zealand's best-known chefs. Trained locally, with extensive overseas experience, Simon has built a loyal following through his innovative and thoroughly stylish menus. He has worked to introduce fine European ingredients into the country and into his dishes, adding flavour and texture to stimulate all palates. His recent appearances on New Zealand MasterChef have raised his profile even higher.