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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recipes by Massimo Bottura
Teriyaki Ōra King Salmon
Soy sauce 100ml
Manuka Health manuka honey 50ml
Ōra King Salmon
Fresh ginger 40g
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
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
2 Zespri Green Kiwifruit
1 Zespri SunGold Kiwifruit
1/2 bunch coriander
2 cloves of garlic
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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1. Install the free Wonda VR App onto your phone. Search for Wonda VR on the App store for iPhone users or Google Play store for Android users
2. Open the Wonda VR app and tap on LAUNCH EXPERIENCE via QR code button on the bottom of the screen
3. Scan the experience QR code sticker located alongside these instructions
4. On the experience home screen, tap the download icon at the top of the screen. Note your device may prompt you to confirm the download
5. Once the download has completed successfully, select the viewing mode for your headset, either Gear VR (Andriod only) or Google cardboard (all devices)
6. Follow the instructions for fitting your phone into the headset.