A few weeks ago I had the pleasure of being involved in the Auckland's first Kinfolk Magazine dinner (read more about these here). These special meals happen on the same day at locations all around the globe and are an opportunity for creatives folks to get together to create something magical. The styling is always exquisite and the food must be equally beautiful. I teamed up with Delaney Mes of Heartbreak Pie (blogger, food writer, columnist for Herald on Sunday and Metro). While I've long admired Delaney's blog and love her approach to food, it wasn't until working with her that I discovered she's got a wicked sense of humour and is a ton of fun to work with in the kitchen. It won't be the last time we team up! Delaney will be blogging some of her recipes so keep an eye out, her rye biscuits and four hour lamb shoulder are incredible.

I'm really proud of the menu we served and super excited to share my favourite recipe from the night, a salted chocolate and rosemary tart. It is a beautiful marriage of dark chocolate, lush rosemary, lemon zest and tiny bursts of sea salt. I adore herbs and love finding ways to incorporate them into desserts and baking. The tart filling is gently herbacous without being overpowering or bitter. The brightness of the lemon zest in the crust and in the lemon vanilla cream are the perfect balance to the richness of the rosemary chocolate.

Though it is both gluten and grain free, make no mistake this is no healthy treat. The tart is 100% indulgence and it's magnificent.

It wasn't hard to get inspired thanks to the amazing supporters we had on the night. In particular Lewis Road Creamery with their ridiculously delicious organic dairy products featured throughout the whole menu and Heilala Vanilla's utterly perfect fair-trade vanilla features in every element of this dessert.

I must say a MASSIVE thanks to Nick, Caitlyn, Emma and Brooklyn who were the front of house dream team on the night. A gang of incredibly hardworking charmers. We were so so lucky to have them join us.

Mega talented photographer Greta Kenyon is the Auckland Kinfolk host and she steered the ship wonderfully. It was amazing to be able to focus entirely on the food for the dinner while Greta made sure all the other bits and pieces came together. Greta's Kinfolk co-host, floral stylist / foodie / props creative, Shaye Woolford hosted a simultaneous event in Tauranga. Check out her website for photos of their beautiful event.

I've shared the full menu and some pictures from the night below. I hope you enjoy x

MENU - KINFOLK L'ESPIRIT DE LA MER

Kelp & sea salt butter with country sourdough
Potted smoked fish with horseradish, dill and homemade pickles

Four hour lamb shoulder with sage, anchovies, mustard and green herb gremolata
Millet pilaf with green olives, dates, pistachios and mint
Brussel sprout & fennel slaw with mustard cream

Salted chocolate & rosemary tart with lemon zest and vanilla cream
Honey thyme walnuts with raw Sainte Maure goat cheese and rye biscuits

Salted chocolate & rosemary tart w/ lemon vanilla cream
Tart case
1 cup dates - soaked in warm water for 10 minutes, drained well
2 3/4 cups ground almonds
1/4 tsp nutmeg
pinch sea salt
seeds from 1 vanilla pod or 1/2 tsp Heilala vanilla powder
zest of 1 lemon
2 Tbsp melted Lewis Road Creamery unsalted butter
Tart filling
375 grams dark chocolate - no darker than 72 %
seeds from one vanilla pod or 1/2 tsp of Heilala vanilla powder
350 mls Lewis road Creamery cream
3 stems rosemary
Flaky sea salt for serving.
Lemon & Vanilla Cream
300mls Lewis Road Creamery cream
seeds from one vanilla pod
finely grated zest of one lemon
1 heaped tsp maple syrup

Method
Base
Preheat oven to 165 degrees celsius
Place all your ingredients into a food processor and process until the dates are well blended and the mixture is consistent in texture. This may take a minute or two and you will need to scrape down the sides occasionally.
Press the mixture into a well greased tart tin. Try to keep it as even as possible. Use a knife to tidy the top edge.
Use a fork to prick a few holes in the base to stop it swelling up during cooking. Alternatively use pie weights.
Bake for approximately 15 minutes until golden. Watch carefully as the nut crust can burn easily. Set aside to cool.
Filling
Melt the chocolate gently in a metal bowl or pot over simmering water. Do not continue to keep it on the heat after the chocolate has melted. Better to still have a few bits of chocolate left than be overheated.
At the same time place the rosemary & cream in a pot and bring to the boil. Stir every now and then while it’s heating to help release the rosemary flavour. Take it off the heat the second it starts to boil.
Pour the cream through a sieve (to lift out the rosemary leaves) and into the melted chocolate. Mix until silky and totally combined then pour into the tart shell (you may not need all the filling).
Place in the fridge and let it set for at least 3 hours.
Vanilla cream
Gently whip the cream. Do not over mix. You want soft peaks
Stir through the remaining ingredients.
To serve
Let the tart come to room temperature before serving. Sprinkle the top of the tart with flaky sea salt just prior to serving. Will keep for 4-5 days in the fridge
Enjoy x