Showcasing Central Otago’s great food Gwen Harvie
Was named Eat. Taste. Central’s top chef last year; this year she gets to provide the feast for the celebration’s new long lunch. The chef at Carrick Winery in Bannockburn tells us a little about her her food journey.
What is your food philosophy?
My food philosophy is using local, seasonal, sustainable and high quality produce to create tasty, innovative dishes.
What do you like to cook the most?
My favourite dish changes with the seasons. In winter I love to create slowcooked lamb shoulder dishes. In summer I love to create carpaccio dishes served with a garden salad.
What is the most memorable dish you have tasted?
Most recently on our belated honeymoon, my husband and I enjoyed the tasting menu at the Gannet in Glasgow, Scotland. It matched my food philosophy of using fresh seasonal local Scottish produce.
What is your favourite food to eat?
In summer I love to eat local Otago stonefruit, especially nectarines.
It's spring — what food do you most look forward to becoming available?
Spring is a tricky season as nature is only just waking up from its winter slumber, especially down south. But at Carrick we’re excited to be to garnish our dishes with our first microgreens from our glasshouse. We are also actively planning the planting of our garden to produce a bounty in autumn.
If you had to pick, would you go for sweet or savoury?
I normally prefer savoury, but it depends on my mood.
When you do get a chance to cook at home, what do you like to cook?
My housemate and hubby rate my homemade pate. I also enjoy experimenting with different ethnic cuisines, especially curries.
What ingredient is always found in your fridge? What won't be found there?
You can always find fresh local seasonal vegetables in my fridge, but never highly processed readymade food.
Most inspiring cookbook?
What is Eat. Taste. Central?
A monthlong event celebrating Central Otago food, wine and produce
Local restaurants, cafes and wineries use locally sourced ingredients to create a special regional menu matched with local wines and beers
Eateries compete for the best pie and best burger or sandwich using local ingredients
Cellar door experiences and trail Bannockburn Arts School and art exhibition
I have no specific favourite cookbook, I get inspiration from a variety of sources. At the moment I am inspired by Hiakai —
Modern Maori Cuisine, written by Monique Fiso.
Favourite kitchen implement?
My favourite implement is the team I work with, who provide inspiration and help me deliver on my vision for Carrick.
How did you end up at Carrick?
I trained in Christchurch and then worked in Queenstown before going on an ‘‘overseas experience’’ (OE). The highlight of my OE was working in London at a Michelinstar restaurant. On my return to Queenstown I worked as head chef at the Bunker and Eichardt’s. I then wanted to reestablish my connection to the land, which formed growing up on a hill country farm in East Otago, which led me to the head chef position at Carrick.
Why did you become a chef?
I became a chef because I love cooking and love seeing the pleasure that the experience and memories of sharing a special meal can create.
What do you like about working at a winery restaurant?
I like that the daytime work enables me to have a worklife balance. I also love the amazing scenery with the connection to the land. It also allows me the opportunity to pair my meals with great wine to give customers a memorable experience.
What are you looking forward to presenting at the long lunch?
At the long lunch I am looking forward to showcasing Central Otago produce such as rabbit, lamb, stone fruits, cheese, herbs, microgreens, nuts, honey and saffron, and of course some of the dishes will include quintessential Bannockburn thyme.
You we named top chef for ETC last year — what do those sort of accolades mean to you?
It is nice for my team at Carrick recognised for our hard work.