Tony Moss
Chef Tony Moss has earned an international reputation for creativity and flair, combining premium ingredients with a distinctive touch of Moss passion.
His career spans some of Australasia’s most respected kitchens, from Te Whau Vineyards and leading the team at Stonyridge on Waiheke Island, home of the world-famous Larose Bordeaux Blend, to creating refined, produce-driven dishes at Vidal Wines in Hawke’s Bay. Tony has opened and led standout venues including the Skinny Sardine Bar on Waiheke Island and Palm Beach Clubhouse, which was recognised in Metro’s Top 50 Restaurants.
Beyond restaurants, Tony has delivered bespoke private dining experiences for high-profile clients and led openings and culinary projects for global brands including Hilton Worldwide and Peppers Resorts, Retreats and Hotels. In 2016, he opened MOMAMI at Peppers Docklands and was named a finalist in the Unilever Chef of the Year Awards in 2016, 2018 and 2019. He has also been nominated for Best Hotel Chef by Hotel Management Magazine and was a semi-finalist in the Ora King Salmon Awards.
Over the past decade, Tony has worked with Australia’s two largest hospitality groups, delivering innovative dining experiences for food lovers across the country, all while maintaining a deep commitment to sustainability, the environment, and the way we eat within it.
Deviled urchin eggs
7 Size 6 Eggs
100 cream cheese
40g Whole Egg Mayonaise
4 cloves garlic, blanched in microwave for 2 min, chopped fine
1.5g Keens Curry Powder (1/4 Tsp Loose Packed)
1.5g Flake Sea Salt (1/4 Tsp Loose Packed)
50g Sea Urchin Roe
*makes 12 halves
Using a small sharp knife, or a needle, pierce a small hole in the pointed end of each egg shell, just enough to get through the internal membrane. This will let air escape and help prevent cracked eggs during cooking.
Bring a pot of water to the boil. When at a rolling boil lower the eggs into the water using a slotted spoon. Set a timer for 8 Minutes.
When the timer is complete, remove the eggs and plunge into ice cold water. Chill in the refrigerator for at least an hour.
Once chilled, gently peel and rinse the eggs. Cut them in half lengthways, wiping your knife clean after each slice.
Gently remove the egg yolks. Keep the whites chilled.
In a food mixer with whisk attachment, place the cream cheese, mayonnaise, garlic, curry powder and salt. Whip until the mixture is light and fluffy. Add the cooked yolks and sea urchin, whip until the urchin is broken up and the mix is smooth. Transfer into a piping bag with your preferred nozzle and chill for at least 2 hours or overnight preferably, to firm up.
Pipe into the egg white halves. Garnish with additional Urchin Roe, sea herbs or a pinch of the curry powder.
*Watch video tutorial below
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