PAS­SION ON A PLATE

WELLING­TON CHEF PAUL LIMACHER'S EX­PE­RI­ENCES ON HIS MANGAROA VAL­LEY FARM HAVE HELPED HIM EX­PLORE PAS­TURES NEW IN THE CULI­NARY WORLD

NZ Life & Leisure - - Online -

WIN­NING THE TOP hon­our at the Sil­ver Fern Farms Premier Selec �on Awards is an ac­co­lade close to the heart of chef Paul imacher. When he’s not serv­ing award-win­ning dishes as chef de cui­sine at hameleon es­tau­rant in Welling­ton, he’s likely to be out in the pas­ture with the small herd of sheep and four here­ford ca�le on his 12-hectare life­style block, nes­tled in the Mangaroa Val­ley near Up­per Hu�. Paul cooked for prime min­is­ters, pres­i­dents and dig­ni­taries in his pre­vi­ous role at e Papa Mu­seum and has won many awards for his seafood dishes at well-known Welling­ton eatery Shed . How­ever, he says win­ning the Sil­ver Fern Farms Premier Selec �on Award is truly hum­bling and holds spe­cial mean­ing. “My daily con­nec �on to the farm in­forms how I cook. It’s im­por­tant to me that the food is hon­est and that the flavours com­ple­ment not over­whelm the world­class pro­duce. When I get �me off it’s nice to go home and lis­ten to the birds and get stuck into the farm. Seventy-three en­trants from Pai­hia to Win­ton took part in the awards, now in their fourth year, and the udges chaired by erry yack and ony Ad­cock de­scribed the cal­i­bre of dishes as ex­cep�onal. Paul won the Premier Mas­ter of Fine ui­sine award as well as the est eef and est Metropoli­tan dishes. udges de­scribed his Sil­ver Fern Farms es­erve beef ten­der­loin, mush­room ragout, roasted parme­san gnoc­chi, bu�on onion and as­para­gus dish as “el­e­gant, melt-in-the-mouth and gor­geous. Paul says his crea�on re­flects the change of sea­sons mov­ing from the win­tery, earthy, rich flavours of mush­rooms, onions and clas­si­cal gnoc­chi to the spring fresh­ness of the as­para­gus. “ ut the beef is the star and it was im­por­tant not to over­whelm it. A Sil­ver Fern Farms cut is an as­sur­ance of ual­ity and sus­tain­able grass-fed farm­ing prac �ces which Paul says is im­por­tant to his pa­trons. “My din­ers are health- con­scious, wan�ng to know how the an­i­mals are raised, what en­vi­ron­ment they come from and what they are fed. “With Sil­ver Fern Farms es­erve beef you know the meat has met the high­est grad­ing cri­te­ria. If you can rely on the prod­uct, it’s half the chal­lenge of pro­duc­ing a spec­tac­u­lar food ex­pe­ri­ence.

in­ers can ex­pe­ri­ence Paul’s dish at hameleon un­til the end of March.

hameleon, 2 rey Street, Welling­ton, 1, chameleon­restau­rant.co. n

For more in­for­ma­tion visit sil­ver­fer­n­farms.com

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