Boca Loca

Decadent Chocolate Mousse with Chilli Cacao



Mousse base 
1 packet vanilla wine biscuits
300g butter

1 Tablespoon Cocoa Powder


500g 62% dark chocolate
30g butter 
12 free range eggs, separated
2 Tbsp. cacao powder


1. To make the base, place biscuits in a food processor, add melted butter, process to a crumb. Press this into a lined cake tin. Keep in the fridge to set.


2. To make the mousse, Place a bowl over a pot of boiling water, add in the chocolate and butter, melted until glossy and smooth. While chocolate is melting.using a hand mixer, beat 12 free range egg whites until stiff peaks form and set aside. Once chocolate has melted, quickly mix chocolate into the 12 egg yolks in the egg yolks. Once fully mixed in, gently fold chocolate and yolk mixture through the beaten egg whites until combined.  Pour this filling over the refrigerated base and place back into the fridge to set. This takes around 3 hours.


When set and ready to serve, dust the top of the mousse cake with chilli cacao or  cocoa powder and slice with a hot and clean knife. Serve with berry coulis, popping candy, freeze dried strawberries and fresh strawberries. 


Te Pai Remene Gluten Free Lemon Pie




Pie base
2 eggs
1/2 cup sugar
1 cup coconut flour
2 tsp baking powder
Pinch of salt
100g Mainland Butter
2 Tbsp desiccated coconut


Lemon curd
100ml lemon Juice
6 egg yolks
1 cup white sugar
300g Mainland Butter
3 leaves gelatin
300ml whipped cream


Dulce de Leche
1 can condensed milk


Lemon foam
100g water
30g sugar
4g gelatin
16g egg white
100g lemon juice


Mezcalito shot
10ml per shot Mezcal
1/2 cup sugar
2 green chilies
Handful of mint


6 egg white
1/2 cup white caster sugar



For the base:

Beat the eggs and sugar together, when it has doubled in volume, add coconut flour, baking powder, coconut and melted butter. Press onto baking tray and cook at 170C for 15 minutes or until golden. When cooked, set to the side (or in fridge) to cool.

For the curd: 

Add gelatin to a bowl of cold water to soften and place to the side.

Place a metal bowl over a pot of simmering water, add sugar, egg yolks and lemon juice. Whisk constantly until mixture thickens. Slowly add cold butter cubes one at a time while stirring.

Squeeze excess water from gelatine and melt into the lemon curd, stir until smooth.  Pour into a large bowl, put it to the side to let it cool to the touch. Whip you cream and when lemon mixture is cool, gently fold in whipped cream. Pour mixture over cooled cooked base and set in fridge. 


For the Dulce De Leche:

Place can of condensed milk into shallow tin, cover with tinfoil cook at 150C for 2 hours or until brown. Chill in the fridge.


For the lemon foam:

Combine water, sugar and gelatin in a pot. Warm to dissolve sugar. Chill over ice whilst stirring. Add lemon juice and egg white whisk to combine and pour into Siphon Gun,  add 1 N20 canister, shake and refrigerate for 30 minutes.


For the Mezcalito shot:

Place sugar, chilli and mint in a blender and blitz to a fine sugar crumb. Rub the chilled shot glass rims in the mixture. Fill shot glass with 10ml of Mezcal. Use the Siphon to fill the rest of the shot glass with the lemon foam.  


Fro the Meringue:

Whisk egg whites until soft peaks, while whisking slowly add sugar Pipe onto plate and use brulee torch to brown the outside. 


tip: Open Coconut, scrape fresh coconut into a bowl. Add chopped mint and lime and sprinkle on plate as a garnish.

Boil Up




12 lamb neck chops
2 bacon bones
2L vegetable Stock
2L water
1/2 pumpkin, cubed
6 kumara, peeled and cut into wedges
8 Maori potatoes
3 cups watercress
10 piko piko fronds


Dough boys
2 cups flour
2 tsp. baking powder
1 tsp. dried thyme
Salt and pepper to taste



Sauté the the neck chops  and bacon bones until well browned, add to the pressure cookers and add in the stock and water.  Seal the pressure cookers and cook for 1 hour 10 minutes.


Cut all vegetables to a uniform size, Blanch in salted boiling water cooking the pumpkin last as it will discolour the water. Cook 50 percent of the way then drain.


Remove the bacon bones from the pot.


For the doughboys, mix together all dry ingredients and add a little water until a dough like consistency is formed, roll out and break into uniform sized dumplings, set aside to rise for 5 minutes.


Braise doughboys in a little of the cooking liquor reserved from the pressure cookers, then pan fry doughboys in batches until golden around the outside.



Fry the Piko piko fronds in butter, until bright green and tender and set aside.

Pass the remaining cooking liquor from the pressure cooker into a large pot, and top up with as much stock do not bring this mixture to the boil, but take care to skim as much of the fat that rises to the top of the broth as possible.  Finally, strain liquid through muslin cloth to remove any impurities.


To plate the boil up, add a small mound of fresh watercress to a bowl, and top with a cooked neck chop, carefully arrange all vegetables around the plate and fill a jug with the boil up broth.