Celia Hay, NZ School of Food and Wine, Hays, Christchurch, NZ

Hay's and the New Zealand School of Food and Wine are very much the products of Director, Celia Hay.

celia hay | recipe of the month | how to grow your hospitality business | previous recipes

A Quote from How To Grow Your Hospitality Business
Falling for Food
"Food. It rules our lives. In the past we ate for energy to survive. Today we eat for a myriad of reasons. Food can be our reward. It can provide the pivotal part of a celebration. Food can be the celebration. Food is so central to our lives that we all have an opinion on what is good food and what is bad. This emotional attachment evokes numerous responses especially when dining out. We know what we like and when we are paying we are quick to judge. Since the mid-1980s New Zealnders have fallen for food."
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Mussels with Melon, Cucumber and Coconut Cream

This can be made on a BBQ grill or in a heavy pot on your stove. You can make the sauce in advance and leave it to cool or alternatively serve the sauce hot on your well chilled salad.

2 kilos mussels
2 tin coconut cream
1 Tbsp Thai yellow chilli paste
2 Tbsp fish sauce

2 large cup watermelon sliced into1 cm cubes
2 large cup of cucumber sliced into 1 cm cubes
1 bunch of spring onion
½ cup cashew nuts, roasted

Clean and debeard the mussels.
Tip the coconut cream into a sauce pan with the chilli and fish sauce and bring to the boil. Boil for 5 minutes. Add half the mussels. Cover and cook. When the shells are open take the mussels out and remove them from the shell. Place in a bowl. Cook the second batch and remove when ready. Let the sauce reduce down to a creamy consistency and cool. Prepare the cucumber by peeling and seeding it and slicing it into 1 cm cubes. Cut the watermelon into 1 cm cubes. Slice the spring onion. Place all ingredients in a bowl and refrigerated for 30 minutes. Pour over the sauce. Garnish with cashews. Serve.

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