Cuisine - - OUR COVER -

of our 30th birth­day is­sue and in the lead-up to the an­nounce­ment of the

Cui­sine Good Food Awards 2017, we wanted to do some­thing a lit­tle dif­fer­ent that would ac­knowl­edge our three-hat­ted chefs from the 2016 awards. We were in­spired by

Krug x Egg, one of a se­ries of cook­books pro­duced by Cham­pagne house Krug that fea­tures recipes by chefs from around the world high­light­ing a sin­gle hum­ble in­gre­di­ent (there’s also Krug x Potato,

Krug x To­mato and so on). We de­cided to chal­lenge our chefs to cre­ate a dish that show­cases that same sin­gle hum­ble in­gre­di­ent – the egg.

The rules we set our chefs were sim­ple – eggs (any type, not just hen eggs) had to be the hero in­gre­di­ent and while the dish didn’t have to be achiev­able for the home cook, no more than five el­e­ments were al­lowed to be pre­sented on the plate. The dish also had to have a spring feel and a def­i­nite New Zealand vibe Upon is­su­ing the chal­lenge,

Cui­sine ed­i­tor Kelli Brett was blown away by the re­sponse. “These chefs are New Zealand’s finest. To have them throw them­selves into this idea with such pas­sion and fo­cus was truly in­spir­ing to watch,” she says.

“The fact that each dish has such a unique story to tell high­lights the bril­liant minds at work in these restau­rants.”

The chefs and their teams were sworn to se­crecy and the ideas for each dish started to fil­ter through to the Cui­sine team.

“We were hop­ing some­one might be so bold as to just make an egg, one of the most fun­da­men­tal in­gre­di­ents in a chef’s pantry,” says Cui­sine art di­rec­tor Fiona Las­celles.

It was fas­ci­nat­ing to see how each chef in­ter­preted the brief and pre­sented their egg, and we were thor­oughly im­pressed with all their ef­forts.

We chose Gi­ulio Sturla from Roots as our win­ner for be­ing so brave as to sim­ply put an egg on it.

Called “Bro­ken egg in spring” and com­pris­ing a cho­co­late egg shell, a fer­mented honey and yolk sphere, an ed­i­ble spoon, egg white pow­der and spring flow­ers, the dish is a spring snap­shot of the Roots gar­den, says Gi­ulio.

“The ‘egg’ com­po­nent of the dish is made from fer­mented honey from last spring, us­ing the honey pro­duced in our gar­den,” he ex­plains. “The young spring flow­ers show­case the start of the sea­son, a process of pol­li­na­tion and ac­tiv­ity in the hive, a small eco-sys­tem in our lit­tle back­yard.”

Says Las­celles: “It was clever in that vis­ually the dish is quite de­cep­tive, the egg be­ing made en­tirely from sweet in­gre­di­ents.

“It was the most con­cep­tual of all the dishes.”

The dish was also a nod to the bak­ing tra­di­tions in New Zealand food his­tory, ev­i­denced by a baked egg white spoon ref­er­enc­ing a wooden spoon and a dust­ing of egg white that brings to mind flour, an­other hum­ble and ba­sic in­gre­di­ent.

Putting a dish like this on the cover is a risk, as it’s not some­thing you can make at home. How­ever, we know you’ll be as in­spired as we are by this clever cre­ation from Gi­ulio – at first glance so sim­ple, in re­al­ity so com­plex. Turn­ing 30 gives us the op­por­tu­nity to have some fun and stretch the bound­aries. And in the end, it’s just an egg...

Called “Bro­ken egg in spring” and com­pris­ing a cho­co­late egg shell, a fer­mented honey and yolk sphere, an ed­i­ble spoon, egg white pow­der and spring flow­ers, the dish is a snap­shot of the Roots gar­den.

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