FOR THE 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.