Confit NZ King Salmon

Confit NZ King Salmon

Confit NZ King Salmon with Vanilla, Fennel Puree, Macadamia, Thai Basil and Finger Lime Pesto

Makes 5 Serves

Ingredients
5 x 80gm portions nz king salmon, boneless, skinless & bloodline removed
20ml extra virgin olive oil
½ vanilla bean
1 bunch watercress, picked
1 finger lime
50ml extra virgin olive oil
fennel puree
1 large fennel, diced
1 tbsp butter
50 ml white wine
40 ml cream
Sea salt & ground white pepper
macadamia, finger lime & thai basil pesto
½ b thai basil, picked
100 gm roasted & salted macadamia nuts
5 gm freeze dried finger lime powder
Pinch citric acid
125 ml extra virgin olive oil

Method
Preheat oven to 90°C.
To make the vanilla oil: Carefully cut the vanilla bean in half then, using the back of a knife, scrape the seeds out of the bean and add to the oil. Add a pinch of salt then mix with a spoon until the seeds are dispersed in the oil evenly.
Place the salmon fillets, evenly spaced, onto a tray lined baking paper with the presentation side up then rub the salmon on all sides with the vanilla oil & set aside at room temperature.
For the fennel puree: Heat a medium sized saucepan over a medium heat and add the butter.
Once melted, add the fennel and sweat for 5 minutes, stirring often with a wooden spoon.
Add the wine and cover with a lid and turn down to low.
Stir every 4-5 minutes and cook until soft with no colour.
Once the wine has evaporated and the fennel is soft add the cream then puree, season (sea salt & ground white pepper) & pass through a fine sieve and reserve in a small sauce pan with a lid.
For the finger lime oil: In a bowl mix the evoo & finger lime flesh making sure to remove any seeds.
To cook the salmon: Place the tray into the oven and cook for 10-12 minutes or until just cooked.
Warm fennel puree & put a nice circle slightly to the left of centre on the plate.
Using a fish spatula carefully transfer each piece of salmon & place it half on & half off the puree.
Top with a quenelle of the pesto then garnish with 4-5 pieces of very lightly dressed watercress and finally drizzle some finger lime oil around the plate whimsically.

Jacob's Creek Cooks Up A Pop-Up For Masterchef Australia Fans

MasterChef inspired challenge back for second year with proceeds going to charity SecondBite

JACOB'S CREEK™ is setting the table for another year of its pop-up kitchen with a MasterChef-inspired experience, giving diners the opportunity to test their cooking skills before enjoying a three-course meal with perfectly paired wines The JACOB'S CREEK Kitchen Collective will be on the iconic Bennelong Lawn, overlooking the Sydney Opera House and Harbour Bridge from Tuesday 16 July to Sunday, 4 August. 

The experience is the culmination of JACOB'S CREEK's partnership with Network Ten's MasterChef Australia as the exclusive wine of choice for season 10,and follows the successful activation in 2019. 

The Kitchen Collective is an intimate, bookings-only experience with all profits going to MasterChef Australia's charity of choice, SecondBite. The experience is available to book via Airbnb Experiences for groups as large as 16, or as individuals and couples to share the experience with other diners and make new connections. 

MasterChef fans and home cooks will learn from the best, with Chefs Daniel Wilson and Stuart Toon coming aboard. Daniel created Melbourne's Huxtaburger and has been a re-occurring guest on MasterChef Australia. Stuart started his career as a contestant on MasterChef UK and now has Bondi restaurant, Rocker. 

Our Chef will showcase cooking techniques before diners compete against each other and the clock to recreate an entrée and dessert, while we take care of the main. Each course is expertly paired with JACOB'S CREEK Barossa Signature wines and are presented as a full wine flight tasting. 

Dan Swincer, JACOB'S CREEK Chief Winemaker said, "The team at JACOB'S CREEK has been glued to this season of MasterChef. We believe sharing a meal with exceptional wine and delicious food is the perfect way to connect with others, and the Kitchen Collective is a brilliant opportunity to do just that (with a little friendly rivalry thrown in!)" 

"Our JACOB'S CREEK Barossa Signature wines express the true character of our signature region through a range of uniquely crafted wines that pair perfectly with food and pay tribute to the home of JACOB'S CREEK." 

Open Tuesday-Friday for lunch and dinner, for three weeks, with just 36 sessions available, SecondBite hopes to feed over 300,000 Australians this winter with proceeds from the pop-up. 

SecondBite CEO Jim Mullan said, "We're excited to extend our partnership with MasterChef Australia to now work alongside JACOB'S CREEK. This is a fun way to share a meal with friends whilst seeing all proceeds go to feed Australians in need this winter." 

Daniel Wilson, Huxtaburger Chef said, "I can't wait to work with JACOB'S CREEK and put the diners through their paces, and sharing a few of my best tips and tricks at the Kitchen Collective. I'm thrilled that SecondBite will be receiving all proceeds to help those in need." 

The JACOB'S CREEK MasterChef Australia Kitchen Collective opens Tuesday, 16 July and runs until Monday, 4 August (inclusive). Bookings can be made on Airbnb Experiences at airbnb.com/kitchencollective. Airbnb Experiences are magical, handcrafted activities powered by local people. 

JACOB'S CREEK Kitchen Collective
When: Tuesday, 16 July through to Sunday, 4 August*
Where: Bennelong Lawn, Botanic Gardens, Sydney
Cost: $110 per person including three-course meal with matching wines (proceeds going to SecondBite) 
Book: airbnb.com/kitchencollective




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