3-course Mother's Day Meal

Mussels with Tomato and Garlic

• 3 tablespoons Elle & Vire butter
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 can Di Napoli Chopped Tomato (400g)
• 1/2 cup dry white wine
• 4 tablespoons chopped parsley
• Freshly ground salt and black pepper
• 1kg mussels, cleaned
• Crusty bread to serve

Honey-Mustard Grilled Pork Tenderloin

• 1/3 cup Goldcrest Honey
• 3 tablespoons Carandini White Wine Vinegar
• 3 tablespoons Maille Dijon mustard
• 1 pork tenderloin, about 1kg, trimmed
• Freshly ground salt and black pepper

Chocolate Budino

• Elle & Vire unsalted butter
• 250g semi sweet dark chocolate
• 60g sugar
• 180ml full cream milk
• 350ml Corman Sculpture cooking cream
• ¼ cup espresso made with Covim Gold Arabica Coffee Beans
• 2 teaspoons vanilla extract
• 2 eggs
• 1 separated egg yolk
• pinch salt

Mussels with Tomato and Garlic

• Melt the butter in a pot on a medium-low heat and then add onion  to cook for about 3-4 minutes. Next add the garlic to cook for about 45-60 seconds.
• Add the wine, parsley and tomatoes next, and stir well. Salt and pepper to season.
• Then add the mussels to the sauce and let cook. Once all shells have opened, remove from heat and garnish with parsley. Serve with crusty bread.
• Note: discard any unopened mussels

Honey-Mustard Grilled Pork Tenderloin

• Combine the honey, vinegar, and mustard, in a bowl, using a whisk. Add the marinade to a dish, then place in the pork tenderloin, and coat. Place a cover over the top and set aside in the fridge to marinate for about 6-18 hours.
• Prepare the grill to a medium-high heat, and lightly oil the rack.
• Remove the pork from the marinade, pat dry and season the meat with salt and pepper. Grill the tenderloin for about 15-20 minutes, turning and basting with the marinade throughout.  Remove the meat from the grill and allow to rest for a few minutes before slicing and serving with the reserved marinade, and grilled/steamed vegetables of choice. We've chosen to pair with steamed asparagus.

Chocolate Budino

• Preheat oven to 165 degrees
• Butter 4 ramekins
• Line a baking dish with baking paper or a kitchen towel. Set the cups/ramekins on the baking paper
• In a saucepan combine semi sweet dark chocolate, milk and sugar, and place on medium-low heat. Stir occasionally until a smooth consistency is reached. Remove from heat and allow to cool.
• After cooling for a few minutes, add in the remaining ingredients, and whisk until combined.
• Sift the mixture to remove large particles and obtain a smooth consistency.
• Pour the sifted mixture into the ramekins. Then add boiling water to the baking dish - until half the height of the ramekins
• Let bake for 35-40 minutes.
• Remove the ramekins from the baking dish, and allow to cool for a while before serving.
• Top with chopped nuts, or shavings of chocolate