The very modern blend of Maori heritage and French training means New Zealand chef Rex Morgan is just as happy knocking out modern bistro dishes made of New Zealand’s superb produce – lamb, kumara, avocado oil – as he is coming up with dishes that express the special qualities of Maori culture, using horopito (bush pepper), fern tips and kelp pepper.


  • Cos Jelly

  • 75g onion, chopped

  • 15g fresh garlic, crushed

  • 150ml olive oil

  • 1 cos lettuce, leaves roughly chopped

  • 500ml water or vegetable stock, hot

  • 8 x 2g gelatine leaves, pre soaked in cold water for 8 minutes

  • Confit Mutton Bird (Sooty Shearwater)

  • 1 mutton bird

  • 6 sprigs fresh thyme

  • 4 cloves garlic, chopped

  • pure olive oil

  • Bacon Foam

  • 1 cup milk

  • ½ cup cream

  • 6 rashers bacon, cooked crispy and chopped

  • 15g unsalted butter

  • Parmesan Cream

  • 350ml cream

  • 75g shaved parmesan

  • 2 g agar agar

  • ½g xanthum gum

  • 2 egg yolks


  • Cos Jelly:

  • 1.

    Sweat the onion and garlic in olive oil until soft, add the cos, turn up the heat and sweat for three minutes.

  • 2.

    Add the hot liquid and simmer for 12 minutes, blend and strain while warm.

  • 3.

    Add the soaked gelatine leaves.

  • 4.

    Let cool slightly and pour into an oiled plastic rectangle container 10cm x 15cm.

  • Confit Mutton Bird (Sooty Shearwater):

  • 1.

    Rub mutton bird with garlic and thyme, sit for six hours.

  • 2.

    Cover with olive oil and confit for two hours at 170˚C. Remove from the oven and let cool in the oil.

  • 3.

    Remove meat from bones and shred.

  • Bacon Foam:

  • 1.

    Heat the milk and cream, blend with the bacon, sit for 15 minutes, strain.

  • 2.

    Heat again until hot, add the unsalted butter.

  • 3.

    Blend with stick blender to a foam.

  • Parmesan Cream:

  • 1.

    Bring to a simmer, sit for 20 minutes and strain.

  • 2.

    Bring mixture to simmer again, add the agar agar and gum and simmer for one minute.

  • 3.

    Cool slightly then whisk in the yolks. Season if needed and strain.

  • 4.

    Set in a lightly oiled rectangle container 10 x 20cm.

  • 5.

    Garnish with sieved boiled eggs yolk and egg white bound with a little mayonnaise.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 662kj
  • Fat Total 65g
  • Saturated Fat 27g
  • Protein 13g
  • Carbohydrate 6g
  • Sugar 4g
  • Sodium 339mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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