1# New Zealand lamb rack

Sweet potato puree

1 large kumara

75g butter

200mls Cream

Crusted asparagus

30g macadamia

60g Raclette cheese

4# asparagus

Slow roasted vine tomatoes

1 pack Baby vine tomatoes

Drunken port plum jus

1 small Tin black Doris plums

2T Port wine jelly

1 boil sweet potato until well cooked, drain well and crush well until no lumps appear. Bring cream and butter to a simmer then mix through potato to form a smooth puree. Season to taste

2 clean ends of asparagus and blanch in boiling water for only 1 minute. Remove and refresh in iced water. Bunch asparagus together on a flat tray and place a slice of raclette cheese over followed by crushed macadamia nuts, grill until golden.

3 brush tomatoes with olive oil, season well using rock salt, black pepper and sugar, roast at 60 degrees until skin begins to split completely (approx 45mins)

4 add port jelly to a sauce pan bring to medium heat; apply port and burn off the liquor. Be aware of the flame, now pour in half the juices from the tinned plums and reduce to a saucy consistency. Insert half pitted plums to sauce just before serving.