on Caprese Salad

Heather and Mitch's entree, Hapuka.


5kg Hapuka fillets, skinned and boned

1L olive oil

200g sea salt

1kg butter

1L canola oil

6kg heirloom tomatoes, assorted colours and sizes

Micro basil

60g black peppercorns

3kg buffalo mozzarella

300g black garlic

4kg focaccia bread

500g caperberries

3 bunches basil

5 cups balsamic vinegar

500g caster sugar


1. Pan sear Hapuka fillets in butter, canola oil and salt.

2. Chop salad ingredients and toss together. 

3. Combine olive oil, balsamic vinegar and caster sugar, then drizzle over fish and salad.

4. Serve with sliced focaccia and garnish with micro basil.