
Barry Frith - Kauri Cliffs
Hotel and restaurant on the seafront (Kerikeri)
Barry Frith has a wealth of experience both in the United Kingdom where he worked for Michelin Star rated restaurants such as Inverlochy Castle & Charlton House Hotel. His French, English and Asian influences allow him to combine his worldly experience into mouth watering gastronomic combinations.
Roasted Quail with Tortellini with of Wild Mushrooms

This is a recipe for someone who really likes to cook or a keen chef, I have a dish like this on the menu sometimes but I cook a lot of quail and really enjoy it.
Ingredients & Method
Mousse
100g Chicken Breast
40g + 65g Cream
40g Chopped Shallot
1 Clove of Minced Garlic
100g Oyster and Shitake Mushrooms
5g Chopped Tarragon
Dice the Chicken breast then blend it with a pinch of salt in a food processor for 1 minute then add 40g of cream.
Push through fine sieve and place in a bowl over ice then add the remaining cream.
Cook the Mushrooms, shallots, garlic and tarragon in a pan with 10g of butter.
Allow the mushrooms to cool and then roughly chop.
Fold the mushrooms and seasoning into the mousse.
Wrap a small amount in cling film and poach for 3 minutes to test the consistency and seasoning.
If too firm add some more cream
Pasta
125g Plain Flour
2 Egg Yolks
1 Whole Egg
10g Truffle Oil
Pinch of Salt
Sieve the dry ingredients into food processor and then whisk the remaining ingredients together.
While the processor is running add the liquids, stop the machine when the mixture is just past a breadcrumb texture. Form the dough into a ball and wrap in cling film, place and let rest in fridge for minium of 2 hours.
Tortellini
Roll the dough on pasta machine to thinnest setting and cut out circles with a 9cm cutter.
Place 1 ½ tablespoons of mousse into centre of pasta and shape the tortellini
Sauce
60g Sliced Shallot
1 Garlic Clove
1 Sprig Thyme
5 grams Porcini Powder
90g Mushroom Trimmings
200mls White Wine
200mls Chicken Stock
150mls Cream
Salt and Pepper
30g Butter
40g Butter to whisk in the end
Truffle Oil to taste
Sweat the shallots, garlic and thyme in 30g of butter with a pinch of salt for 5 minutes (no colour) add the porcini powder and mushroom trimmings and cook for further 2 minutes
Add the wine and reduce by half then the chicken stock and reduce by half again.
Finally add the cream and bring to boil and simmer for 10 minutes.
Pour through fine sieve and whisk in the remaining butter. Adjust seasoning and use a hand blender to achieve a foam effect.
To serve
Place quail in a pan with a knob of butter and a teaspoon of oil, cook for 2 minutes on each side and then 2 minutes on backbone.
Take out and rest
Cook the tortellini in salted water for 4 minutes
Take the breasts and legs off the quail and reheat if necessary.
Place garnish on plate then meat and sauce at the last moment.

The Lodge at Kauri Cliffs
Hotel and restaurant on the seafront
Set on 6,000 acres near Matauri Bay, Northland, The Lodge at Kauri Cliffs offers spectacular 180 degree views of the Pacific Ocean, and overlooks a championship golf course. The beautiful panoramic view encompasses Cape Brett, and the Cavalli Islands. This splendid plantation lodge has a spacious living room, two private day rooms and a beautiful dining room with outdoor decks overlooking the Pacific Ocean. The magnificent spa facility is nestled in a native Totara forest, while the cottages are nestled on the edge of the forest overlooking the ocean and golf course and have been designed to offer the same stunning 180 degree vista as the main lodge from the private room verandas. ...Read more
New Zealand, Kerikeri