Welcome new Head Chef Kory Ashby

Kory has been working with Simon for over eight years with stints at The George, Euro and Now over 3 years here at JSH as sous chef.

Kory has been at the helm for 3 months now and is going great guns, with some of the best specials we have seen. Come down and try the buffalo and black angus pie off the lunch menu!

Two course lunch special for only $45

Keep inside the budget with our $45 prix fix lunch menu. With five entrees and five mains to choose from this will keep the clients happy and more importantly - the accounts Department!

Wine of the Month

Each month we present the opportunity for you to try one of our premimum wines at a great price.

This month's wine is Bathazar Syrah 2007 from Gimblett Road, Hawkes Bay

This Syrah has a beautifully layered aroma of ripe black berry fruits, sweet spice notes and a rich chocolate mocha complexity. The palate is richly layered, dense and packed with flavour. The black fruits are ripe and concentrated, with cigar box complexity and velvet soft tannins. The finish is rich and textural with impressive length.

Business Card Draw

Drop off your business card in the bowl at JSH for the month of May and go in the draw to win a JSH Chef in your home for the night.

JSH Comes to your home! Head Chef Kory Ashby in conjunction with the crew from Neat Meat will come to yours armed with 6 different cuts of meat, and all the trimmings for a dinner for six.

Kory will walk you through how to cook the different cuts and then it’s sit down and chow down!

You just need to be at yours with five others and we would strongly suggest you get them to bring some of their best wine.

Congratulations to last months draw winner, Simon Bell who won the trip for two Passage Rock Vinyard.

New website

Out with the old and in with the new - we felt it was high time we updated our website.....we know, we know our old website wasn't the greatest so go and check out our new whizbang  website!

Click here and be amazed!

Recipe of the month: PRAWN TACOS

INGREDIENTS:

CARAMEL GINGERSAUCE
1⁄2 cup castor sugar
40g grated fresh ginger (use a potato peeler to remove skin)
50ml soy sauce
1 small red chilli, finely chopped
20ml water

AÏOLI
1 tablespoon cream
1 tablespoon Mayonnaise
1⁄2 medium garlic clove, finely minced

TACO SHELLS
12 wonton wrappers
150ml canola oil

PRAWN
24 cooked & peeled prawn tails 21/25 in size
(Filleted in half)

FILLING
4 vine-ripened tomatoes
2 spring onions
1⁄4 medium telegraph cucumber

METHOD:

CARAMEL GINGER SAUCE
Place the sugar in a thick-based saucepan and put on a low heat until sugar melts and just starts to get a caramel colour. Add the ginger, soy sauce and chilli. Simmer on a low heat until the caramel sugar has dissolved then add the water, strain through a sieve and cool. This sauce keeps well and can be used on barbecue items such as pork, chicken and prawns.

AÏOLI
Mix the cream and Mayonnaise together, then add the finely minced garlic. Combine well.

TACO SHELLS
Using an 8cm-round pastry cutter, cut circles from the wonton wrappers. In a small fry pan heat the oil until it begins to shimmer. Using tongs to hold the wontons, fry them one at a time until crispy. Remove from the oil and place on a paper towel to drain.

FILLING
Remove the cores from the tomatoes and discard the seeds. Roughly chop the flesh into brunoise. Thinly slice the spring onions. With a potato peeler, remove the cucumber skin and slice in half lengthways. Discard the seeds. Cut the flesh into batons.

ASSEMBLY
Lay one taco on each plate. Top each taco with a layer of tomato, spring onion and cucumber filling then the sliced prawns. Drizzle 1 teaspoon of Caramel Ginger Sauce on each one then lay the remaining tomato, spring onion and cucumber on top. Add 1 teaspoon of aïoli to each then top with the second taco. It will help with the assembly if you first divide each portion of the tomato, spring onion and cucumber mix in half. When assembled serveimmediately.

Serves 6 tacos
Recipe from Simon Gault Cooks 2004