Grilled yellowtail

For the yellowtail:

1. Portion the yellowtail into clean fillets
2. Season the fillets with salt and olive oil
3. Grill the yellowtail to rare on an open fire, rotating to make sure it colored evenly
4. Slice .5cm thick for serving

Asian Pesto

90g macadamia nuts

30g peanuts

150g roasted green pepper flesh

85g olive oil

18g sherry vinegar

15g chopped garlic

8,5g coriander

8g salt

4g basil leaves

20g ginger

1 green jalapeno chilli

juice of three limes

2 tsp fish sauce

1. Roast the nuts in the oven at 180c till golden
2. Combine the nuts and all the ingredients in a blender and blend till smooth.
3. Store in the fridge until needed

Tempura dune spinach

6 pieces dune spinach

220g soda water

120g tempura flour

Veg oil for deep frying

1. Make sure all your ingredients are cold
2. Combine the soda water and tempura flour, using chopsticks and making sure not to mix till smooth.
3. Heat the oil to 180c
4. Wash the dune spinach in the ocean to make sure all the sand is off
5. Dip the dune spinach in the batter and fry till crisp

Sesame sauce

1 cup freshly toasted Sesame Seeds

1/3 cup Japanese Soy Sauce

1/3 cup sugar

1/3 cup rice wine vinegar

1/2 cup sake

1 tsp light miso paste

2 tsp Dashi powder

1 tsp sesame oil

1 tsp salt

1. Place sesame seeds in food processor.  Process until ground seeds don’t move any more.  Ensure that all the seeds are very well ground.
2. Add sesame oil, miso paste, dashi powder, sugar and vinegar.  Blend until smooth.  Add all other ingredients, blend until smooth.
3. Pour into a clean glass jar, refrigerated.  Shake before use.

Tsukudani

25g Kombu

2 tbs sugar

3 tbs soya sauce

3tbs mirin

1 tsp dashi

2 cups water

3 tbs vinegar rice wine vinegar

1. soak kombu in rice wine vinegar
2. combine all the ingredients in a pot and simmer on the stove for 25 min until the kombu is soft

Home made Japanese mayonnaise

2tbs rice wine vinegar

2 tbs dashi

1 tsp Dijon mustard

1 egg yolk

¾ cup oil

½ tsp sugar

1tsp salt

1. Reduce the vinegar and dashi to 1 tbsp
2. Put the vinegar and dashi mix into a mixing bowl
3. Add the mustard and egg yolk
4. Slowly mix in the oil
5. Add the sugar and salt