Honeymoon RecipesThe Honeymoon Menu
As the saying goes, the way to the heart is through the stomach. And that’s why Laucala Island makes our short list for honeymoon getaways. The cuisine on this private Fiji island resort matches (and often surpasses) the surrounding South Pacific scenery. Executive chef Anthony Healy and his team have created a Galavante honeymoon spread that’s rooted in local ingredients, from a delicate coconut and papaya souffle to crayfish scented with melon to seared coral trout. If a meal like this doesn’t seal the deal, we’re not sure what will. Bon appétit.
Remove the head of the crayfish and gently cut along each side of the tail shell to remove the tail meat in 1 piece. Pinch the end of the tail when taking the meat out and you should be able to remove the vein in one piece also. We always keep the shells for stocks.
Place the tail meat into a sous vide shrink bag along with 6ml of orange-infused olive oil. Cook at 56°C until the core temperature reaches 52°C. Remove from water bath and let sit for 10 minutes before chilling. Once cool, remove from bag and slice into thin medallions.
Soak gelatin in ice-cold water until soft. Bring lime juice and verjuice to a boil, remove from heat and add the gelatin. Add the gelatin mix to the remaining ingredients. Set in a tray to about 7mm thick; make sure the tray has been lightly sprayed with oil, to make removal much easier. Cut out using ring cutters.
Scoop about 100gm of each melon and keep separate in vacuum bags. Marinate each different melon with a different flavor and lightly compress in the bag. The melon should go transparent almost.
Cook the sago in salted water until clear and strain. Mix the squid ink through the sago until jet-black. Spread evenly onto baking trays covered with parchment paper. Dry in the oven over night at 72°, zero humidity, until it is very dry and can be broken into small pieces. Cook for 20 seconds in oil at 220°. The sago should puff up.
To serve: Lay the sliced crayfish in the bottom of a large bowl. Cut the watermelon gelee so that is covers the crayfish. Arrange the melon balls on top; have an even amount so there is a balance of each flavor. Thinly slice young radish, which should be picked just prior to service. Season with black sea salt. Garnish with the sago crisp, crisp jamon flakes, cucumber flowers and micro red amaranth.
To begin making the sauce, heat the eschalot and verjuice with a little salt until the liquid has reduced. Keep warm. Add the cream to the syrup and begin to whisk the diced butter into the reduction, placing the pan on and off the heat without allowing the sauce to boil. Season to taste with salt and pepper. Adjust with a little lemon juice, if necessary
Add saffron water and cream to quail egg mix and allow to rest for 15 minutes to infuse. In a small pan, lightly cook the slipper lobster. Don’t cook all the way through; only about half. Sit on paper towl and allow to rest while the omelet is made.
In a non-stick pan, melt a small amount of butter, add the eggs to the pan and keep moving for about 30 seconds. As the egg starts to cook, turn pan down and cook gently. Add the lobster meat to the center of the omelet and start to roll when the egg is 3/4 cooked. For best results, the omelet should still be very moist and the eggs a little bit undercooked. Garnish with fresh herbs and beurre blanc.
Bring water to a simmer and add polenta, whisking well to combine. Turn down to low heat and cook until all water is absorbed. Add preserved lemon, butter and cream and continue to whisk. Finish with Reggiano.
To prepare the baby pepper, you must first remove the skin. To do this, place pepper over a gas flame and burn the skin; remove with moist towel. Alternatively place in hot oven and blister the skin and remove in the same way. Once skin is removed, slice across the top and remove all the seeds from inside. Then place the cooked polenta in a piping bag and fill the peppers. Oil and season the peppers and bake in oven for 5 minutes.
Season each side of the piece of fish and cook skin side down in a hot oil seasoned with vegetable oil. Cook for 2 minutes on either side. Dress with lemon juice and olive oil to finish. Garnish with micro coriander and radish cress.
Peel and seed the papaya, dice and combine with coconut milk and sugar. Cook slowly for 6 minutes, blend in food processor and pass through strainer to have a smooth puree.
Mix liquor and corn flour; add to puree and cook for a further 5 minutes. Pass through strainer once again. Allow to cool. Whisk egg whites until soft peak and slowly add the sugar. Whisk until firm peaks. Add a small amount of the egg-white mix to the puree and mix; add the remaining egg whites and very gently fold through.
Add mix to pre-buttered and sugared moulds, fill to the top and scrap off any excess mix. The result should be a flat surface. Clean the rim of the mould.
Bake at 170°C, with low fan for 9–12 minutes (depending on your oven). Remove and sprinkle with icing sugar and serve immediately. We serve ours with lemon grass ice cream and a passion fruit macaron.