Chef Massimo Bottura

Never trust a skinny Italian chef

My name is Massimo Bottura.

I am an Italian chef born in Modena.


I grew up under the kitchen table at my grandmother Ancella’s knees. That is where appetite begins for me.


Inspiration comes from the world around me – from art, music, slow food and fast cars. Catch the flash in the dark because it only passes once. Expect the unexpected.

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New Zealand Kitchen Quarantine

recipes by Massimo Bottura

Teriyaki Ōra King Salmon 

  • Soy sauce 100ml

  • Mirin 100ml 

  • Manuka Health manuka honey 50ml

  • Sesame oil 

  • Garlic

  • Ōra King Salmon 

  • Fresh ginger 40g

  • Salt

Mix the Manuka Health manuka honey with the soy sauce, mirin and finely grated ginger and garlic.


Pour mixture into a pot and cook and stir the sauce until reduced by half or until it gets some thickness. If it is too thick you can add some water to the preparation. Density should be good for lacquering.

Cut the Ōra King Salmon in slices 3-4cm wide and brine them in the teriyaki sauce overnight.

Preheat the oven to 190°C, place slices close together and cook for 15 - 18 minutes, lacquering several times with the teriyaki sauce.
Serve the Ōra King Salmon with steamed jasmine rice.

Zespri SunGold Pico de Gallo 

  • 4 Zespri SunGold Kiwifruit

  • 12 ripe cherry tomatoes 

  • 1 minced garlic clove

  • 1 large white onion

  • 1/2 cup cilantro leaves

  • Juice of 1 lime

  • Salt

Dice the tomatoes, Zespri SunGold Kiwifruit and onion in 1cm sized pieces. Combine with finely chopped garlic and cilantro. 

Finish the Pico de Gallo with the lime juice and adjust with salt to taste. 

Zespri Green Kiwifruit salsa 


  • 2 habanero chillies 

  • 1 jalapeño

  • 2 Zespri Green Kiwifruit

  • 1 Zespri SunGold Kiwifruit

  • 1/2 onion 

  • 1/2 bunch coriander 

  • 2 cloves of garlic 

  • Salt

Lightly char the onion, garlic, chillies and peeled Zespri Green Kiwifruit. Let them cool. 

Quickly blend them with coriander and extra virgin olive oil. Add salt to taste.

Chop the Zespri SunGold Kiwifruit into 1cm pieces and mix together.

Roast Te Mana Lamb rack

Cooking time depends on the size of the rack and how rare you want it. I suggest medium rare - it's how I cooked it during New Zealand Kitchen Quarantine. Use a meat thermometer to check for doneness.


Allow the Te Mana Lamb rack to rest at room temperature before cooking.


Score the skin by making shallow cuts with a sharp knife. 


Heat a pan with 2 spoons of extra virgin olive oil - I suggest Villa Manodori. Sear the lamb skin side down until crunchy and golden brown.

Preheat the oven to 180°C.

Place seared lamb in the oven, covering bones with foil. Cook for 15 - 20 minutes.

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