Rex Morgan: From Kitchen to the Studio

  • Posted by
  • Recipes
  • no responses


When Rex Morgan isn’t in the Bistro kitchen, he’s in the TV studio – This year, you might have seen him on the popular TVNZ Show Whanau Living, where he demostrated his skills and shared some great recipes with the show’s presenter, Stacey Daniels.

This isn’t the first time Rex has been on screen, he’s been on a number of shows including Masterchef NZ.

If you missed the show, you can watch OnDemand or  find Rex’s recipes below.

The Recipes

Rex appeared in Episode 1 of Whanau Living where he made;

Pan Fried Fish and Crushed Potatoes

Macaroni, Roast Vegetables and Ham Bake

Apple, Rhubarb and Orange Crumble

Rex also returned for an appearance in Episode 7 of Wh?nau Living where he made;

Baked Apple Tart with Butterscotch and Vanilla Ice Cream

Braised Lamb Shoulder Stew with Gnocchi and Basil



Caramalised Honey Pears

Rex Morgan is a NZ Beef and Lamb Ambassador, culinary judge and former Masterchef TV personality.  An award winning chef, Rex is menu designer for Air New Zealand Business Premier.

Rex is head chef and partner at the Bistro.

Share This:

Cured Salmon Salad Recipe

  • Posted by
  • Food, Recipes
  • no responses



Salmon’s versatility and great flavour makes it Christmas day staple for many New Zealanders. This fresh summer dish is easy to prepare and can be served on its own or as part of your festive banquet.

A Rex Morgan Recipe

Serves Four

400 g piece fresh boneless salmon (skin on)

Salmon Marinade

100 ml of 42 Below vodka

10 peppercorns, crushed

2 tablespoons of rock salt

2 tablespoons of brown sugar

2 oranges, juice and grated rind


200 g of fresh baby salad leaves

One apple, sliced into thin sticks

Apple Vinaigrette

50 ml cider vinegar

50 ml apple syrup

10 g Dijion mustard

200 ml extra virgin olive oil

Salt and pepper


1. Combine all marinade ingredients, mix and rub onto salmon.

2. Take salmon and place skin side down, cover with cling film and leave in refrigerator to marinate for 24 hours

3. Remove salmon from cling wrap, wipe dry and slice thinly

4. Place salmon slices on serving plate, cover with baby salad leaves then apple

5. Mix together vinaigrette ingredients, stir thoroughly and drizzle over salad.

6. Season and serve


Match with Chardonnay




Share This: