This recipe comes from the 2005 Queenstown Regional Winner - The 19th

Filling

• 300g choc(valhorona)
• 200g butter
• 2 eggs(whole)
• 4 egg yolks
• 1 chilli (finely chopped)
• 30ml port reduction

Melt choc and butter, let cool then mix in eggs and egg yolks. Stir in chili and port.

Pastry

• 180g butter
• 240g flour
• 1/2t salt
• 1/4t chilli powder
• 1t mustard powder

Add butter to flour, salt, chilli powder and mustard powder to create crumb. Add water until paste.

Moi Moi Crisps

Thinly slice moi moi and shallow fry in oil, drain and season.

Berry Jus

• 1 cup beef jus
• 1/2 cup red wine
• 1/2 cup mixed berries

Reduce until nice consistency.

Match with Monteith's Celtic