Bay res­tau­rants earn awards

Ki­wis grow and cook meat bet­ter than oth­ers

Hastings Leader - - News -

Hawke’s Bay res­tau­rants serve meals which have earned them Beef and Lamb Ex­cel­lence awards.

Four Hawke’s Bay res­tau­rants have re­ceived the long­est run­ning culi­nary award in New Zealand, the Beef and Lamb Ex­cel­lence Award for 2019, af­ter a tough and rig­or­ous as­sess­ment process.

Now in its 23rd year, the ex­cel­lence awards recog­nise the skill, ex­per­tise and tal­ent of our great­est chefs and to­gether with the iconic gold plate, sign­post to con­sumers where they can try the pin­na­cle of beef and lamb. Ki­wis cook best

Peter Gor­don, ar­guably New Zealand’s great­est ex­port, has been wow­ing the folk of Lon­don and New Zealand with his dishes and has trav­elled the world plying his trade — but rates Kiwi chefs among the best in terms of cook­ing with beef and lamb.

“I have eaten at res­tau­rants around the world and I’m hugely proud of the world­class beef and lamb we have here in New Zealand.

“I put this down to two fac­tors — we have ac­cess to these won­der­ful meats that are grass-fed and reared out­doors, giv­ing them a de­li­cious tex­ture and flavour.

“But it also comes down to our chefs. They are tal­ented, cre­ative, ded­i­cated, ad­ven­tur­ous — I could go on throw­ing ad­jec­tives at them — but the proof is there for any­one to ex­pe­ri­ence at res­tau­rants up and down the coun­try.”

Af­ter more than 230 res­tau­rants ap­plied, an army of more than 100 in­de­pen­dent, culi­nary-trained as­ses­sors were sent out to ‘mys­tery shop’ the res­tau­rants and re­turn their ver­dicts on whether the dishes had met the stan­dard to be la­belled as a leader of beef and lamb cui­sine.

New Zealand is renowned for its world-class beef and lamb by lo­cals and vis­i­tors alike.

Go­ing the dis­tance Shaun Clous­ton, ex­ec­u­tive chef at the Welling­ton in­sti­tu­tion Lo­gan Brown, has ex­pe­ri­enced first-hand the ef­fect New Zealand beef and lamb can have on in­ter­na­tional vis­i­tors.

“I once had a cus­tomer who saw a lamb dish from Lo­gan Brown fea­tured in a magazine.

“He then got on a plane from Ja­pan, landed in Auck­land and flew straight to Welling­ton just to have New Zealand lamb.

“The beef and lamb dishes I have tried by other Kiwi chefs are phe­nom­e­nal — ver­sus what I’ve had else­where, they are un­be­liev­ably good. Just the other day I had prob­a­bly the best lamb I’ve ever eaten in my life at a restau­rant right here in New Zealand.

“I think what re­ally helps

‘I have eaten at res­tau­rants around the world and I’m hugely proud of the world­class beef and lamb we have here in New Zealand. I put this down to two fac­tors — we have ac­cess to these won­der­ful meats that are grass-fed and reared out­doors, giv­ing them a de­li­cious ’ tex­ture and flavour. PETER GOR­DON

us as chefs is ac­cess to fan­tas­tic prod­uct — this is where it all be­gins.

“It’s dif­fi­cult to group all chefs into the same bas­ket but we are all able to draw from the world’s best prod­uct.”

But for any self-con­fessed foodie, the proof is in the eat­ing.

Find­ing beef and lamb Any­one keen to ex­pe­ri­ence how good Ki­wis are at cook­ing with beef and lamb should head to the restau­rant di­rec­tory on nzex­cel­lenceawards.co.nz and try for them­selves.

Hawke’s Bay Beef and Lamb Ex­cel­lence Awards re­cip­i­ents are Man­ga­papa Ho­tel, Na­maskar In­dian Restau­rant, Em­po­rium Eatery & Bar and Philip­pine Asian Kitchen at the West­shore Beach Inn Ho­tel.

Hawke’s Bay res­tau­rants a cut above the rest.

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