OUR WORLD ON A PLATE

TOP CHEF MAT MCLEAN LOOKS FOR GLOBAL IN­SPI­RA­TION WHEN CRE­AT­ING AWARD-WIN­NING DISHES FOR HIS RES­TAU­RANT AND AT HOME BUT HE DOESN’T HAVE TO GO FAR TO FIND WORLD- CLASS MEAT

NZ Life & Leisure - - Ruth Pretty -

COOK­ING AT HOME is as much of a pas­sion for one of the coun­try’s top chefs as cook­ing for cus­tomers at his res­tau­rant, Palate, in Hamil­ton. “I get ust as much of a kick from serv­ing my fam­ily a de­li­cious and tasty dish as I do the cus­tomers at the res­tau­rant. At home I want flavour­some food too but the recipes need to be quick and easy. When you are cook­ing sim­ply to cre­ate tasty food, you need to use re­ally good in­gre­di­ents. You can’t turn a sow’s ear into a silk purse, after all,” says Mat. “Sil­ver Fern Farms meat is full of flavour be­cause it comes from farms on which the farmer is pas­sion­ate about pro­duc­ing healthy, grass-fed meat. We serve a lot of lamb at Palate, so much that I can hardly keep up with the de­mand at the mo­ment. The Sil­ver Fern Farms Lamb Cut­lets dish on the menu is very pop­u­lar.” Mat says his dishes are in­spired by the finest cui­sine from all around the world. “The great thing about food and wine is that you can travel the world without hav­ing to leave home. I’ve got a young fam­ily, so in­ter­na­tional travel is not on the cards for us at the mo­ment but we can sell in­tro­duce the kids to the world through food.”

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