This recipe comes from the 2005 Hamilton Bar Winner - Sohl Bar

Serves 4-6

• 20 Kawakawa Leaves
• 2 Large Turkey breasts
• 2 Red Capsicum Roasted and Sliced
• 100g Feta
• 2tsp wild fennel seed
• Sea Salt
• Ground Pepper

Roast Turkey Breast until just done, shred meat and combine in bowl with capsicum, crumbled feta and fennel seed.

Blanch Kawakawa leaves, drain well and place on greaseproof paper to cover 215 x 30cm sheets. Lightly toast in oven.

To assemble place turkey mix in middle of kawakawa sheet, roll and seal edges by brushing with water. Roll in gladwrap and chill in refrigerator before portioning with sharp wet knife.

To serve slice 3 rolls per portion and bake in 250 degree oven for 10 mins.

Serve with spice date cream reduction.

Sauce

• 500mls of cream
• 100g dates finely chopped
• Pinch of dried kawakawa
• Juice of 1 lime
• 1tsp tamarind

Add all ingredients to pan and reduce until sauce is consistent.

Match with Monteith's Golden