Hot on the heels of PEAK Functions‘ fantastic grand opening, their catering manager, Sarah Moore, offers us some asian flavours to try at home. Thank you Sarah!

“This Black Fungus Salad recipe is from an Asian wedding that we catered for – 16 courses in all! The bride orchestrated how all the dishes were to look and taste.

Black Fungus Salad
24g dried black fungus
5 pieces dried mushrooms
3 tablespoons soy paste
2 teaspoons sesame oil
Chopped ginger to taste
Chopped coriander to taste
2 small red chillis, chopped
5g white sesame seeds

1. Firstly, put the dried black fungus and the dried mushrooms together in a big bowl and pour hot water over them to soften (this process requires a few hours).
2. Take the fungus and mushrooms out and rinse with water.
3. For the fungus to be eaten easily, slice them into smaller pieces (the fungus heads are hard to chew so remove these); then slice the mushrooms into smaller pieces.
4. Add soy paste and sesame oil and mix them well with the fungus and mushrooms.
5. Garnish with the chopped ginger, coriander and chilli, plus sesame seeds.”

For those of you considering a Wanaka Wedding, here’s some images just in from John Foster of the stylish and contemporary PEAK Functions Centre all set up for it’s first wedding.  Can’t think of anything better than a big party in this gorgeous space and then walking, only metres away, to your bed in one of PEAK Accommodation‘s comfortable holiday homes and apartments – here, here, here or here!

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