4 duck wings                          

Tunnel-bone wings to second joint and season.

Filling

Bone and de-sinew the meat, chop with pork and blend to a fine paste in food processor with native celery purée, lemon zest and breadcrumbs. Season to taste.

Place in a piping bag and fill each wing. Stretch skin over, secure with a toothpick and place in a roasting pan.

150 g opossum meat

50 g smoked wild pork fat and meat

½ lemon zest  & nutmeg

25 g native celery purée

Salt and kelp pepper

50 g breadcrumbs

Marinade/ cooking liquor

Place vinegar, garlic, cocoa and malt in a small pan and gently heat. Remove from heat and mix in beer, soy sauce and cochineal.

Pour over stuffed wings and marinate 20 mins.

Cook in a moderately hot oven at 180^oC for 30-40 minutes until tender, basting regularly to glaze.

100 ml malt vinegar

2 cloves garlic, crushed

10 g cocoa powder

100 g malt extract

100 ml Monteith’s Celtic Beer

50 ml soy sauce

2–4 drops cochineal

Goulash sauce

Place all Step 1 ingredients in a small pan and bake in oven for 45 min, slowly turning.

Halfway through cooking add Step 2 ingredients.

Step 1

100 g sliced red peppers

6 large ripe tomatoes, chopped

½ onion, sliced

2 cloves garlic

50 ml balsamic vinegar

100 ml Monteith’s Celtic beer

1 horopito leaf

 Step 2

Tie hops in muslin bag. Place ingredients in goulash sauce halfway through cooking to infuse. When cooked remove hops & horopito.

Blend sauce in food processor, pass through coarse strainer and season.

50 g NZ Southern Cross hops

1 T smoked paprika

200 ml water

few drops Tabasco sauce

salt to season

Fungi dumplings

Duxelle: Sauté onion & garlic in truffle oil, without colour.Add mixed mushrooms and beer. Cook out till dry.

Finish with salt, kelp pepper and native celery. Allow to cool.

10 ml white truffle oil

½ onion, chopped

1 clove garlic, chopped

20 g native celery, chopped

100ml Monteith’s Celtic Red beer

Salt, kelp pepper

100 g mixed fungi (slippery jacks, field mushrooms, porcini, giant puffball), chopped

6 white tight button mushrooms

Trim base off mushrooms. Bring water to boil with salt & lemon. Add mushrooms, cover and cook till tender. Allow to cool in liquor, drain and dry well.

Salt

500 ml water

1 lemon (from stuffing) cut in half

6 wonton wrappers

Lay out wrappers on bench. Spoon out evenly the duxelle onto each. Place brick cheese and button mushroom on each. Fold over wrappers and seal to a lantern-shaped dumpling.

Deep fry to order and season lightly with mixture.

6 x 5 g pieces of brick cheese

Seasoning mixture

5 g mushroom powder

5 g smoked paprika

2 g cocoa powder

5 g salt

Salad

Wash and dry mixed leaves.

Mix beer with vinegar.

Dress with dressing and toss red peppers and mushroom gills. Season with salt & kelp pepper.

Few leaves scurvy grass (2/3)

Few leaves native spinach and brassica (1/3)

1 red pepper, skinned & julienned

Dressing

50 ml Monteith’s Celtic Beer

5 ml white wine vinegar

Salt, kelp pepper

Few field mushroom gills