Veni­son on fes­ti­val menu

Central Otago Mirror - - WANAKA NEWS - By DEB­BIE JAMIESON

While New Zealand’s first Masterchef will be teach­ing cook­ing at the Gibb­ston Wine and Food Fes­ti­val, he will also be do­ing plenty of learn­ing of his own. Brett McGre­gor said he had been work­ing hard to de­velop his knowl­edge of wine since win­ning the cov­eted tele­vi­sion ti­tle in 2010. ‘‘I’ve been do­ing quite a bit of menu de­vel­op­ment and a lot of that is match­ing with wine. I’ve ac­tu­ally been hav­ing the odd les­son up here with a cou­ple of peo­ple in Auck­land but I am not a con­nois­seur. I’m a drinker!’’ Par­tial to pinot, he was look­ing for­ward to be­ing part of the fes­ti­val in the Queen­stown Gar­dens where he will be pro­vid­ing cook­ing demon­stra­tions through­out the day. ‘‘I’m think­ing prob­a­bly veni­son, def­i­nitely some lamb and there might even be some­thing with salmon. There will be quite sim­ple ev­ery­day recipes through to a din­ner party recipe.’’ And he will not be do­ing it alone. Two lucky Mir­ror read­ers have the op­por­tu­nity to work as McGre­gor’s as­sis­tants on the day. ‘‘Abil­ity doesn’t event mat­ter be­cause two hands are al­ways bet­ter than one,’’ he said. Deputy prin­ci­pal at Branston In­ter­me­di­ate School in Christchurch when he be­came New Zealand’s first Masterchef, McGre­gor is now teach­ing cook­ing, is in­volved with a na­tional pro­gramme to bring cook­ing into schools, is pub­lish­ing cook­ing books, writ­ing for food pub­li­ca­tions, do­ing lots of demon­stra­tions, work­ing for su­per­mar­ket own­ers Pro­gres­sive En­ter­prises, tak­ing food tours over­seas, work­ing as an am­bas­sador for the Auck­land Food fes­ti­val and work­ing with char­i­ties. ‘‘I miss the ban­ter with the chil­dren but when you do what you love you don’t feel like you’re work­ing.’’ His next plan to open his own restau­rant. ‘‘That’s one thing my wife and I have been try­ing to work to­wards since the show. The main thing is to get bet­ter at what I do. The last thing I want is for some­one to walk into my restau­rant and say it’s just OK. ‘‘We’re get­ting there. I’m think­ing in the next 12 to 24 months that could be on the cards.’’ A fan of Asian and Asian cook­ing (he has just re­turned from three weeks in Thai­land for his brother’s wed­ding), McGre­gor says it is likely any restau­rant would have a def­i­nite Asian in­flu­ence and he hopes to be stop­ping in at Josh Emett’s Madam Woo and other restau­rants while in town. ‘‘I just can’t wait to be hon­est.’’

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.