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
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