Matariki surf 'n' turf platter

Combine pumpkin, par cooked potatoes, olive oil, dried kawakawa, and salt and pepper.

Place into a roasting tray and roast at 190˚C for 15 – 20 minutes.

Clean the beef rib bone and wrap in foil.

Prepare your smoker using manuka chips and get it smoking before placing your beef into it.

Smoke on low-med smoke for 5 minutes, remove from heat and leave the beef to cool in the smoker with the corner folded back.

Remove the beef from the smoker, pat dry, lightly oil with canola, season with salt and pepper.

Chargrill or barbecue to desired degree. Rex’s preference is to cook for 6 minutes on each side to 48˚C internal temperature checking with a meat thermometer.

Rest the rib for 8 minutes on a rack in a warm area.

Sweat onions and garlic in oil on a medium heat until soft, about 6 minutes.

Add Horopito, parsley and butter to melt.

Then add panko, season with salt and pepper and cook gently for 5 minutes, stirring occasionally.

Leave to cool.

Bring bones to room temperature and clean any excess meat left on the bone side.

Place in a roasting tin cut side up and season lightly with salt and pepper. Cook at 190˚C for 6 minutes.

Remove from oven and spoon over the Horopito Crumble allowing excess crumbs fall to the tray to toast as well.

Return to oven and cook for a further 6 minutes until golden.

Sautee crayfish mustard and garlic in butter till soft (do not brown).

Add the flour and mix into a roux base. Slowly add milk, stirring consistently so the white sauce doesn't go lumpy, (a smooth consistency is what you are aiming for).

Add the cream (you want a smooth thick creamy sauce), then add cheese.

Once you have a smooth creamy sauce add the diced crayfish meat from the tail into your white sauce, then place the mixture back inside the shell.

Set aside for the next step.

Boil potatoes with their skin on until soft.

Smash the potatoes rustic style (it doesn't matter if they are lumpy as long as they are cooked through and soft.

Add cream, butter, salt and pepper and mix through.

Top the crayfish tails with the warm smash and a sprinkle of cheese. Place under a grill for 4 minutes on 220°C.

Serve on the wooden platter with freshly chopped herbs alongside the paua chips and smoked beef ribs.

Fry the sliced paua chips quickly in a hot pan, drain on paper towels and allow to cool ready for battering.

For the batter, pre-heat a deep fryer to 175°C ready to fry the paua chips. If you don’t have a deep fryer you can use a pot.

Add flour, cornflour, smoked paprika, baking powder, salt and pepper into a bowl, add liquids and zest constantly mixing so it does not go lumpy.

Once paua chips are sautéed and cooled down, have your batter mix in a bowl and in a separate bowl place the flour for dipping the paua in before you batter them. This helps the batter stick to the paua. =

Dip paua chips into flour then batter then into your hot oil. Fry as many as you can at once until finished.

Serve hot and season to taste, garnish with freshly chopped parsley and serve next to the crayfish mornay with lemons on the side.