Dean Thompson Chef

Farmed Paua & Potato with Dill & Chardonnay Mousse

#trustthechef #tastingmenu #paua #nz #seafood #yum #food

Skip the Carousel

1 2

9 months ago | [YT] | 0

Dean Thompson Chef

Tutukaka pear & tamarillo tart, rocket, toasted walnuts, goats cheese mousse

#newmenu #schnapparock #restaurant #tutukaka #Northlandnz ##nzflavour #locallysourced #food #foodie #cooking

Skip the Carousel

1 2

10 months ago | [YT] | 0

Dean Thompson Chef

Confit duck, kumara creme fraiche & rocket Salad, aromatic coconut coriander curry sauce

#Newmenu #food #foodie #restaurants #chef #cooking #duck

Skip the Carousel

1 2

10 months ago | [YT] | 1

Dean Thompson Chef

Pickled Mustard Sauce Recipe:

Ingredients:
●½ cup tomato sauce
●1 cup tartare sauce
●½ cup mustard (I use Al Brown’s Old Yella, but American mustard works well)
●¼ cup diced onion
●¼ cup diced pickles
●Salt and pepper to taste
(Adjust mustard, pickles, and onions to suit your taste)

Mix all ingredients in a bowl until well combined.

Try this out and let me know what you think! Don’t forget to like, comment, and subscribe for more recipes.

Skip the Carousel

1 2

11 months ago | [YT] | 0

Dean Thompson Chef

These crispy potatoes are seriously next level! Broken up by hand for maximum crunchy edges, coated in potato starch, and deep-fried to golden perfection. Pair them with my pickle mustard sauce, and you’ve got the ultimate snack or side dish.

Crispy Potatoes Recipe:

Ingredients:
Agria potatoes (or similar)
Potato starch (or corn starch) for coating
Oil for deep frying
Salt (to season)

Method:
●Peel the potatoes and steam or boil them whole until fully cooked.
●Allow them to cool completely—this helps with texture.
●Break them up by hand into rough chunks for crispy edges.
●Coat the broken potatoes in potato starch (or corn starch).
●Deep-fry in hot oil (around 180°C) until golden and crispy.
●Remove from oil, drain on paper towels, and season with salt.

Pickled Mustard Sauce Recipe:

Ingredients:
●½ cup tomato sauce
●1 cup tartare sauce
●½ cup mustard (I use Al Brown’s Old Yella, but American mustard works well)
●¼ cup diced onion
●¼ cup diced pickles
●Salt and pepper to taste
(Adjust mustard, pickles, and onions to suit your taste)

Mix all ingredients in a bowl until well combined.

Try this out and let me know what you think! Don’t forget to like, comment, and subscribe for more recipes.

#CrispyPotatoes​ #PickledMustardSauce​ #Food​ #cooking​ #howto​ #foodie​ #DeepFriedGoodness​ #EasyRecipes​ #Potatoes​ #MustardSauce​ #CrunchyPotatoes​ #FoodPorn​ #ChefLife​ #HomemadeGoodness

11 months ago | [YT] | 0

Dean Thompson Chef

Dukkah is a fragrant, nutty spice blend that adds incredible flavour and crunch to everything from roasted veggies to grilled meats and fresh salads. This recipe is super simple and makes a big batch—perfect for sprinkling on dishes or dipping with bread and olive oil.

Recipe:
● 250g cashews
● 250g hazelnuts
● 500g mixed sesame seeds
● ¾ cup coriander seeds
● ½ tbsp dried thyme
● ¼ cup fennel seeds
● ¼ cup sea salt

Method:

●Preheat your oven to 220°C (430°F).
●Mix all ingredients in a large bowl.
●Spread evenly on a baking tray and bake for 5 minutes, watching closely to avoid burning.
●Let cool completely, then pulse in a food processor until coarsely ground.
●Store in an airtight container and use as a topping or seasoning!

(In the video, I do it a slightly different way to this method, both ways will work fine)


Like & Subscribe for more easy recipes!
#Dukkah​ #EasyRecipe​ #Foodie​ #CookingTips

11 months ago | [YT] | 0

Dean Thompson Chef

This chimichurri is packed with bold flavors and a unique Kiwi touch. Drizzle it over grilled meats, use it as a marinade, or stir it into roasted vegetables for a delicious peppery kick!

Kawakawa is a native New Zealand plant known for its unique peppery flavor and subtle herbal notes, making it a fantastic addition to sauces and marinades. Traditionally, chimichurri is chopped by hand, but blending works better for kawakawa, helping to break down its slightly tougher leaves.

Ingredients:
● 35g kawakawa leaves
● 1 large red onion, roughly chopped
● 1 tsp dried oregano
● ½ tsp chilli flakes
● 25g fresh parsley
● 25g fresh coriander
● 20g garlic
● ½ tbsp salt
● 1 tbsp vegetable stock powder (optional)
● 1 tbsp cracked black pepper
● 2 tbsp pomegranate molasses (optional)
● 1 tbsp sugar
● ¼ cup red wine vinegar
● ½ cup olive oil (plus more if needed)

Instructions
●Add all ingredients to a blender or food processor.
● Blend until the mixture reaches your desired consistency.
● If the flavor is too strong for your liking, add more olive oil to mellow it out.
● Taste and adjust seasoning as needed.

Like & Subscribe for more easy recipes!

#Kawakawa​​ #Chimichurri​​ #NZFood​​ #ForagedFlavors​​ #EasyRecipe​​ #CookingTips​​ #Foodie​

11 months ago | [YT] | 0

Dean Thompson Chef

Learn how to make quick and easy pickled red onions with just a few ingredients! These vibrant, tangy onions add the perfect pop of colour and flavour to burgers, tacos, salads, and more. They’re ready in just a few hours, but for the best results, let them sit overnight.


Recipe:
● 4 red onions, peeled and sliced
● 1 ½ cups white wine vinegar
● 1 ½ cups caster sugar
● 1 tbsp salt
● 2 tsp dried dill

Method:
● Bring the vinegar, sugar, salt, and dill to a boil.
● Pour the hot mixture over the sliced onions.
● Cover and refrigerate.
● Enjoy after a few hours or let themI develop even more flavour overnight!

#pickles #recipe #pickledonions #cooking #recipe #food

11 months ago | [YT] | 0