Marlborough, New Zealand

Marlborough, New Zealand

Gather Here - Sn 1/Ep 1Gather Here - Sn 1/Ep 1

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In Marlborough, New Zealand Guy puts together a one-of-a-kind dinner at a villa featuring local mussels, lobster, and figs all complemented by the region's renowned Sauvignon Blanc. Sponsored by Prophecy Wines.

BBQ’d Lobster with Salsa Verde Butter

Ingredients

  • 1 lobster, halved

  • 1/2 teaspoon capers, minced

  • 1 teaspoon Dijon mustard

  • 3 anchovies, minced

  • 1 clove garlic, minced

  • 1 chili, minced

  • 1/2 lemon, juice and rind

  • 2 tablespoons parsley, chopped

  • 1 tablespoon thyme, minced

  • 1 tablespoon mint, chopped

  • 2 tablespoons oregano, chopped

  • 2 tablespoon butter, softened

  • Salt & pepper

  • 1 lime

Instructions

  1. Make salsa verde butter by mixing capers, Dijon, anchovies, garlic, chili, lemon juice, lemon rind and herbs in a bowl until all is combined. Next, add soft butter and mix well until everything is incorporated well, then season liberally with salt and pepper.

  2. Place lobster shell side down on the BBQ. Using a spoon, spear flesh with salsa verde butter. Cook for 6 minutes, then cover with a lid and cook for another 10 minutes until cooked through and tender.

  3. Serve hot with a squeeze of lime.

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Transcript

- G'day guys, welcome to Gather Here. My name's Guy Turland from Bondi Harvest and in this series we travel to the world's finest food and wine regions to cook up amazing dinners for a whole bunch of mates. We'll be sourcing produce, be sharing stories, sharing good vibes and creating a dinner that is truly memorable. So come with me as we share food, great wine and awesome stories. Yeew! We're here in the South Island, New Zealand, the Marlborough region to be specific. This area is well renowned for Sauvignon Blanc, awesome seafood and just good times in general. To create an epic dinner, it's gotta be in an unforgettable location and I found the perfect spot. This is our location. It does not get any better than this. I'm thinking hang some festive festoon, beautiful table, longways, lots of local flowers, those rocks, we're gonna dress the table so it looks gorgeous. I mean it obviously has to sit right in the middle, so that everyone gets that view. That is how you put together a one-of-a-kind dinner that will stay in your memory forever. So the crew and I got straight to work, to plan how the event's going to roll out. Thinking the Marlborough region is renowned for Sauvignon Blanc, plus the seafood here is world class so we've got lobster's power, beautiful fresh seaweed. Sauvignon Blanc's flavors are going to go really well with it. It's gonna cut through the fish, it's gonna balance, it's not too heavy. It's got citrus, sort of fresh cut grass, I think lychee, all those warm summery flavors. - Alright, awesome. - How do you go? - So I just spoke to this guy Johnny and he's a mussel farmer and he's keen, really keen. - He'll give us some? - Yeah yeah. - Sick. - So, we need a boat. - So let's get a boat. - We need a boat! - [Guy] It's been on my hit list for a long time. I've always wanted to come to New Zealand. The Marlborough region is just a gorgeous place in general. Beautiful nature. I'm excited to see what produce is in season and see what I can get for our dinner. We kept cruising along the sound and pulled up to a mussel farm. We met an awesome guy with a name you cannot forget: Jon-O Large. That is unreal. Now that is what fresh mussels look like. - My father was a mussel farmer, and I'm what they call now second generation mussel farmer. So, yeah, basically all my life. - [Guy] Jon-O puts long collector lines in the water. The mussels float in the water until they settle down on the rough surface. They're amazing. These are gonna be unbelievable for our dinner. And no where else but New Zealand has these. [Jon-O] Yeah. [Guy] You honestly could not fit anything more in there, like it is shockers. We really want to get in the ocean; really want to get the produce as fresh as possible, so we met with an absolute legend. Mike has been an abalone diver since forever. - New Zealand's a place for people who feel like they've been born 50 years too late, and I'd felt that way my whole life. - And he decided to us diving. Can we go and get suited up? - Yeah, sounds good. - Let's do it. - Alright. - Excuse me. Alright, and that's what I call a successful dive. So we have time for one last ingredient. We're going to catch up with Emily. Emily has a local fig and feijoa farm. - Figs are one of the oldest fruits. They even say that it's a fruit of the gods, so instead of being apples in the Garden of Eden, some people think it was figs. And they were actually given as medals in the Olympics years ago. - [Guy] Should we go eat some figs and feijoas? Show me around? - Yeah? - Okay, come on. - [Emily] Guy, you can pick them. - [Guy] Aw, thank you. - [Emily] So you pick gently at the stem. - [Guy] So delicate. - [Emily] Yep, everything with figs is done by hand. - [Guy] Straight off the tree, how gorgeous. The beach down here is just stunning. If you look close enough, there's these amazing rocks that are so beautiful. I really wanted to make them the centerpiece, to bring the wild onto the table and make is scream the Marlborough region. I'm super stoked with the ingredients, and all the beautiful produce, and I'm starting to get an understanding of how this dinner's gonna come together. Alright, today is a big day; the dinner day. We have lots of cooking to do. First things first: coffee. Let's get prepared. To put on a dinner of this magnitude, we have a lot of preparation to do. So with the lobster, we're gonna cut it in half. And we have to make a salsa verde butter. Then we cook the lobster over open fire so that smoke sort of slightly cooks it. The butter is gonna melt through that flesh and it's just a flavor-bomb. These mussels look epic. I'm gonna barbeque them. Crack them open; half-shell them. There's enough to go around, believe me. And then we're gonna do a crispy pangritata, so toasted bread crumbs with garlic olive oil herbs, so it'll be like little cups. Crunchy herbs, beautiful tender mussels, little bites of fun. On top of that we have to put the table together. It's not just about the food. It's about the setting. We have to set the table up, bringing all those beautiful elements together; the rocks, the flowers and the festoon lights. It looks gorgeous and it's perfect. So the guests have started to arrive. It's time to take the food out. The Prophecy Sauvignon Blanc that we tasted is gonna match so well with the seafood. Alright, and if the lobster wasn't enough, - [Guests] Oh, wow! - There we go guys. So we've been traveling and searching for the finest ingredients to put on this amazing dinner. All local produce. This is like a snapshot of the Marlborough region. You know, beautiful seafood, we're serving it with a gorgeous Sauvignon Blanc, the sun is setting, it does not get any better than this. I'm gonna keep cooking because you have another course after this, but I'll be back out to enjoy a glass of wine with you very soon. Enjoy! - [Guests] Thank you. - It's amazing. - [Guest] It's delicious. - [Guy] The dinner has truly been special. It's been a success; everyone looks happy. But to top it off, this cheese plate is gonna blow their minds. Alright guys, if lobster and grilled mussels didn't do it, I have a cheese plate that you'll be dreaming about for the next month. I've also got some beautiful figs and feijoas that have been caramelized in manuka honey. Smash it open, share it around. I'm gonna pour a glass of wine and join you now. My job's done. Enjoy. Thanks for watching Gather Here, guys. The Marlborough region has well and truly delivered gorgeous food, world-class wine, awesome stories and people. I'm gonna have some cheese, have a little sip. We'll see you next time. Yeew! - [Guests] Cheers!

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