Surrounded by the wild bush, Sean sets to work on his pikopiko saltimbocca with supplejack risotto, an Italian twist on native New Zealand produce. He places butter, oil, onions and garlic in a hot pan to form the base of his risotto, adding a handful of supplejack, where asparagus or celery may otherwise be used. Blanching his freshly-harvested pikopiko, Sean creates the saltimbocca by wrapping the edible ferns in prosciutto, before crisping them in a pan. A labour of love, Sean stirs his risotto to perfection, adding a small hint of the spicy horopito before topping with his saltimbocca and a touch of grated parmesan.
Served with a glass of Stoneleigh Wild Valley Pinot Noir, this wild food and wine pairing allows the natural flavours of both elements to really shine. From the native forest to the plate, Sean and Charles enjoy the product of their natural harvest, raising a toast to another challenge successfully completed.