This recipe comes from the 2005 Tauranga Regional Winner - Wharf St

Marinade

• 1 tsp. Ginger crushed
• 1 tsp. Garlic crushed
• 1 tbsp. Capers chopped
• 2 tbsp. Ti toki liqueur
• 2 tbsp. Lemon oil
• 1 tbsp. Sesame oil
• 1 tsp. Lemon myrtle
• ½ tsp. Pepper
• 600g Crocodile (trimmed and cut into medallions)

Combine all ingredients. Marinate for 24 hours.

Ingredients

• Ureneka potatoes (Scrubbed and cooked for 20 mins in salted boiling water)
• 100g Butter cut in chunks
• 100g Sundried tomato pesto
• Salt and pepper
• Halloumi (sliced and pan fried)
• 1 tsp Lemon Oil
• 1 tsp Sesame Oil
• 1 tsp Garlic chopped
• 1tsp Ginger chopped
• 1 Onion diced
• 1 tsp Lemon Myrtle
• 1 tbsp Capers chopped
• 4 Pikopiko stems chopped
• 2 nips Titoki liqueur
• 250 mls Cream
• 12 Pikopiko heads sautÈed in butter and lemon juice
• 2 Limes

Sauce

Sauté the onion, garlic, ginger in the sesame and lemon oil. Once soft, add the capers, lemon myrtle, Pikopiko stems and Titoki liqueur. Cook until Pikopiko is tender and add the cream. Reduce by a quarter and season to taste. Put the cream through a blender, and then pass through a fine strainer.

Potato Stack

Combine cooked Ureneka with butter chunks and sun dried tomato pesto. Crush roughly together until combined. Season to taste. Fill half a large ramekin with the Ureneka. Place two slices of the fried Halloumi and top up the ramekins with more Ureneka.

Crocodile

Heat a saucepan, add a tablespoon of clarified butter. Cook crocodile medallions in pan for 2-3 minutes each side. Place into a hot oven (200-250 degrees Celsius) for 2 minutes. Take out of pan and rest in a warm place. Using the same pan add the Pikopiko cream to deglaze.

To assemble

Place potato stack in the centre of large plate drizzle the Pikopiko cream over and around. Place 2 to 3 medallions around the base of the Urenika. Garnish with Pikopiko heads and a chargrilled lime. Flame 1 nip of Titoki liqueur and pour flames over the dish. Serves four.

Match with Monteith's Radler