Jude Kereama

Chef/owner Jude Kereama is a New Zealander who won awards for his restaurants in both London and Auckland before moving down to Cornwall to open Kota restaurant. 

Jude and his wife Jane – who heads up the front of house – strive to give their customers an experience to remember with their award-winning food, extensive wine list and relaxed yet attentive service. Little wonder that he was chosen to represent the South West in Great British Menu,

At Kota restaurant with rooms, Jude works his culinary magic on the best local produce using his signature Asian twist.

Chef Jude is half Maori, half Chinese Malay, and grew up in New Zealand, the youngest of five children. His cooking style reflects the mix of Chinese-Malay and Western food that his mother created, along with his appreciation of Cornish produce.

He was introduced to working in a kitchen while at university. He was so drawn to the drama, fun and food that he chose to leave university to train as a chef. Jude moved to the UK in 1996 having trained under New Zealand celebrity chef Simon Gault. He spent many years working in top London restaurants before moving to Cornwall.

Kota – which means ‘shellfish’ in Maori – is set in a 300-year-old building, right on the harbour front of the historic village of Porthleven.

Kota has received the Award for Creativity and Innovation by the Trencherman’s Guide 2017. Kota is also proud to be recognised by the Good Food Guide, the Michelin Guide (with a Bib Gourmand Award), Harden’s Restaurant Guide, Square Meal and the AA (with two Rosettes). Jude also runs the sister restaurant Kota Kai.

Kota Restaurant & Rooms, Cornwall
Cornish-Asian-style restaurant with 2 smart en suite B&B rooms, including 1 with harbour views.
More about this venue

Black Cherry Parfait

By chef Jude Kereama

Method:

For the cherry purée, cook all the ingredients gently in a pan until soft, then puree in a blender. Next the cherry parfait, put sugar and water in a sauce pan and stir then bring to a rapid boil. Meanwhile, whisk up the egg yolks in a kitchen aid until frothy. Using a probe, bring the syrup to 120°C and while the kitchen aid is still on, pour the sugar syrup on to the egg yolks and whisk until it triples in volume and becomes cool. Whisk in the cherry puree and lemon juice. Fold in the soft peak double cream, set in moulds and freeze.

For the sugar syrup, bring the ingredients to the boil then cool down to room temperature in the blast chiller.

For the raspberry sorbet, mix all of the ingredients in a blender and then strain. Churn in a ice cream machine.

To make the Turkish delight cream, blend all the ingredients except, for the egg and egg yolk, in a food processor until smooth. With the machine still on add the egg and yolk until combined. Spread out on a baking tray and bake for approximately 35 minutes to set and then whizz in a food processor until smooth again. Put into a 1 litre plastic container and chill to 4°C.

For the sloe gin jelly with blackberries, bring water and sugar up to heat in a saucepan until the sugar has dissolved. Add the zest and juice of 1 lemon and the sloe gin, whisk in the softened gelatine leaves and mix properly. Fill moulds 1/3 of the way up and add some blackberries, leave to semi set then add more jelly mix and more blackberries on top to set.

Next make the cobnut praline: Place sugar and water into a saucepan and stir, reducing and increasing the temperature to make a golden colour. When it reaches the desired colour, add the cobnuts, stirring to cover the nuts with the caramel. Spread the mixture onto a baking tray with parchment paper to cool. When cool, pulse in a blender to make a crumb consistency. For the white chocolate shards, temper white chocolate and then spread on to a chilled marble board to form shards.

To serve:

Spread a tablespoon of cobnut praline down the middle of the serving plate.

Unmould the cherry parfait and the sloe gin blackberry jelly and place towards either side of one end of the praline strip.

Next, quenelle the raspberry sorbet and the turkish delight cream and place at the other end of the praline strip.

Decorate with fresh berries, dehydrated berries, sugared flower leaves, white chocolate, red vein sorrel leaves, viola flowers and nasturtium leaves.

KOTA RESTAURANT with Rooms

This recipe is featured in our book Signature Chefs South West & Channel Islands. Click here for more information.

Ingredients for four servings:

Cherry Purée

  • 200G Fresh Cherries
  • 10Ml Kirsch
  • 20G Sugar
  • 1 Tsp Lemon Juice

Cherry Parfait∗

  • 200G Cherry Purée
  • 100G Sugar
  • 30Ml Water
  • 6 Egg Yolks
  • Juice ½ Lemon
  • 200Ml Double Cream, whipped to soft peak

∗ NB This Makes Extra Parfait

Sloe Gin Jelly With Blackberries

  • 75Ml Sloe Gin
  • 175Ml Water
  • 75G Sugar
  • Zest & Juice Of 1 Lemon
  • 2½ Leaves Gelatine, soaked in water
  • 1 Punnet Blackberries

Cobnut Praline

  • ½ Cup Caster Sugar
  • 2 Tbsp Water
  • ½ Cup Chopped Cobnuts

Raspberry Sorbet

  • 450G Raspberries
  • Juice ½ Lemon
  • 150Ml Sugar Syrup

Sugar Syrup

  • 175Ml Rose Wine
  • 125G Sugar

White Chocolate Shards

  • 300G White Valhrona Chocolate

Turkish Delight Cream

  • 350G Cream Cheese
  • 100G Cornish Clotted Cream
  • 100G Caster Sugar
  • 1½ Tbsp Plain Flour
  • 1 Tbsp Vanilla Extract
  • 1 Tsp Rosewater
  • 2 Tbsp Raspberry Sorbet
  • 1 Egg
  • 1 Egg Yolk
  • Juice Of 1 Lemon

Garnish

  • 12 Strawberries
  • 30G White Violas
  • 30G Purple Violas
  • 20 Raspberries
  • 20 Blackberries
  • 30G Wood Sorrel Micro Cress
  • 30G Freeze Dried Raspberries
  • 16 Blue Nasturtium Leaves

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