Pan sauté of maori potatoes, baked salmon rubbed with kiwifruit and manuka honey, macadamia nut and lime kelp seasoning, Ωmega™ Mussels in sauvignon blanc, horopito seasoned spinach, mussel and karengo cream sauce.

Sauté the kumara in hot canola, season with the freshly ground pepper and the flaky salt.

Rub the salmon with the honey and the kiwifruit puree, sprinkle with the crumb, and bake in the oven at 170ºC for 7-10 minutes.

Remove and cool slightly.

In a suitable pan or pot heat up wine with the butter and heat through the mussels.

Heat the sauce in a small saucepan.

Place kumara on the plate, place the salmon on top with the 2 mussels to the side, arrange with some herb on the top and spoon around some sauce, and sprinkle with a little tomatoe.

Recipe Courtesy of Marc Soper

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