The star of tonight’s menu is without a doubt smoked trout. Maggie uses her trout in a green tomato salsa, combining sweet and savoury flavours to perfection. Simon shows us how to smoke our own trout and combines big flakes of the fish with mayonnaise in a chunky, satisfying sandwich. Maggie and Simon then transform the humble egg into a melt in the mouth egg and bacon pie and superb egg ravioli. Trout is one of Maggie’s favourite fish and on her recent trip to Victoria she visited Tuki Trout farm where she delighted in catching her own trout. Owners Robert and Jan cooked up some fresh fish for Maggie that night, and in the kitchen Maggie demonstrates how Rainbow Trout is also beautiful smoked. Maggie combines green tomatoes with raisins, green apples and verjuice to make a delightfully tangy salsa which cuts through the smokiness of the trout creating a perfect marriage. The salsa and trout work wonderfully with spaghettini. Simon risks smoking out Maggie’s kitchen in his attempt to smoke his own trout. However it’s worth the trouble because his trout is smoked to perfection and combined with a home made mayonnaise and red onion in a delicious, hearty sandwich. The first thing Simon did when he became an executive chef was insist on his hotel using only free range eggs and he recently caught up with his supplier, John Mawby. Despite being made to pack eggs Simon was pleased to see the New Hampshire hens roaming in the sun and digging in the straw. In the kitchen Simon places an egg yolk in the centre of his home made ravioli and with perfect timing in the cooking produces a delicious pasta with a slightly runny yolk. A sprinkle of quality parmesan cheese and parsley bring this simple but spectacular dish even more to life. For her egg and bacon pie Maggie also aims for a slightly runny result and achieves it. With the added bonus of a creamy mouth feel, beautifully textured pastry and the flavour of smoked bacon, the pie is a testament to her belief