Ingredients: 

• Fresh ginger, a thumb size piece, peeled and finely sliced
• 1 medium onion, chopped
• 2 cloves of garlic, minced
• 4 sprigs fresh coriander, roughly chopped, keeping leaf separate
• Olive oil
• 500g Kina, fresh, or frozen, (Kina is New Zealand wild sea urchin)
• 150ml cream
• 100g BeesOnline Honeyed ginger
• 300g butter, diced into 2 cm cubes
• Freshly ground salt, pepper and kelp seasoning to taste

Method:

1. Saute the ginger, onion, garlic and coriander roots and stem in a little Olive oil.
2. Add the Kina then the cream. Reduce by half.
3. Remove the Kina to the food processor with the honeyed ginger and coriander leaf. Reduce the remaining liquid again by half, then add to the food processor.  Whiz, adding butter one cube at a time until all is absorbed. This takes about 3 minutes.
4. Season with salt, pepper and kelp to taste.

Yield: 6 servings

Chefs note:  For the competition we served two quenelles (egg-shaped servings, formed using 2 dessertspoons) of the mousse on mussel shells. A third shell with BeesOnline Red wine and Manuka Honeygar nestled on a bed of crispy fried Karengo (edible New Zealand Harvested Sea vegetable). “Korus” of flaxseed and beer bread completed the ensemble with a wee drizzle of flaxseed oil (very high source of Omega 3) and reduced Honeygar to finish. BeesOnline Honeyed Ginger could be replaced with stem ginger covered in warmed bush honey. For Honeygar substitute a similar result could be obtained using a good-quality red wine or light balsamic vinegar.