Chef and food writer Genevieve Knight has a new range of duck liver parfaits, light, smooth and delicious mousses.
The regular and the orange flavour are delicate and the Peking spiced one is delicious, with a hint of Chinese spices.
• I was at Fleur's Place in Moeraki recently when she demonstrated making seawater cheese. It's a quick, easy fresh cheese to make, if you have some blue-top milk, some cream and some clean seawater handy.
You need equal quantities of milk/cream (she likes to use ⅔ milk and ⅓cream) and clean seawater. She used two litres of each to make the amount in the photograph.
Heat them together in a pot to a slow, rolling boil and stir with a wooden spoon until the curd develops. Put some ice in a bucket or large bowl, line a sieve with cheesecloth or muslin, and pour the contents of the pot into the sieve. The whey and water will drain through and the cheese will be left in the cloth.
Some finely-chopped seaweed, fresh or dried, such as karengo or undaria, can be added.
