Chef to whip up regal treats
Preparing for a whirlwind 72 hours’ feeding royalty may seem like a daunting task but for Government House head chef Simon Peacock, it comes with the territory.
But like he’s done before for William, Kate, Charles and Camilla, Peacock is more than ready to serve up the best food New Zealand has to offer on a literal platter to Prince Harry and his new wife, Meghan.
For the past few months, since the royal tour announcement, Peacock has been doing his homework on the Duke and Duchess of Sussex.
‘‘Pre-royal life there is actually a lot of information to garner off her personal blog [The Tig] and she was very much into the New York food scene,’’ he said.
‘‘My position is to look at a showcase of New Zealand produce and have it all ready to go. My goal is to say, when they get off the plane, ‘What do you feel like?’’’
Most of the food Peacock and his small team cook is plant-based with Governor-General Dame Patsy Reddy following a vegan diet.
While it appeared both members of the royal couple ate meat, the household was ready for whatever request was thrown its way.
‘‘We’re very well placed if it is plant-based, which has been part of the rumour mill in regards to Meghan,’’ Peacock said.
‘‘If you’re a visitor to the house, generally 50 per cent of the meals you’ll be offered will be plant-based and vegetarian anyway but not exclusively.’’
He said there had been little information supplied about any dietary demands, including anything to do with the duchess’ recently announced pregnancy.
‘‘As a rule, the royal household says no raw fish, no raw meat, just to avoid any issues while they’re travelling to all these places.’’
While the fridges had been well stocked with roast beef, crayfish, South Island blue cod, asparagus and much more, Peacock said the ‘‘humble, fresh and simple’’ menu had all guests’ interests in mind, not just Meghan and Harry’s.
‘‘No one wants to meet the royals with poppy seeds in their teeth so we’ll avoid those.’’
For the reception at Government House tomorrow night, attended by about 150 guests, the menu would have a distinctively Wellington touch thanks to Monique Fiso from Mt Cook restaurant Hiakai.
‘‘She’s actually contributing to the menu that night. She makes these handcrafted chocolates using horopito and kawakawa . . . she’s a chef on the rise,’’ he said.
While members of the royal family didn’t eat at functions, instead focusing their attention on mixing and mingling, after the event they would be able to dine on whatever their hearts’ desired.
‘‘If they want a cheese toastie, I’ll make sure it’s the best cheese toastie they’ve ever had,’’ Peacock said.