My Favourite Dish: Lance Tripp, Mollies

My Favourite Dish: Lance Tripp, Mollies

MY FAVOURITE DISH

Lance Tripp
Head Chef - Mollies


Freshwater koura with charred avocado, manuka honey jelly, goats cheese espuma and whitebait.



Koura are small freshwater crayfish. They're not used in many restaurants, so when we discovered them last year we put them on the menu with a tomato parfait and balsamic reduction. When we changed the menu a few months back, we wanted to come up with a new way to serve them. We'd used manuka honey jelly before, and I thought that and the koura would compliment each other well. Then it was just a case of trial and error in working out how to put the dish together and what elements to add.



This dish is mainly locally sourced produce. We have the koura from a little farm just outside of Blenheim, New Zealand manuka honey and South Island whitebait. The goats cheese is French though!



This dish is an entree, and takes about 7 minutes from order to plateup. We cook the koura to order, peel the shells off and then the rest is just building it. The manuka honey jelly sheet is laid down, then the koura added. We then char some avocado which gives it a slightly burnt taste and add slices onto the jelly. We quickly fry some whitebait and scatter that over the top. This is then finished with a goats cheese espuma (foam) and a drizzle of avocado oil.



This dish is my favourite because it's new to the menu, there's quite an art in putting it together and it's just different. The dish is full of different textures and different flavours and we love to make it.


A beautiful dish with lots of delicate flavours. The manuka honey jelly is subtle and works well with the other flavours. And it looks stunning!

As told to Jono Park.

Other "Favourite Dish Features":
Ben Bayly, The Grove


For more from our My Favourite Dish series click here.



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