Chefs compete for Matariki Dish title
The Redoubt Bar and Eatery is putting forward a dish called Red Velvet Venison.
“Our dish is stimulated from our chef’s personal experience of trying venison for the first time in New Zealand,” says restaurant owner Lalit Arora.
“The seared venison is served with house-infused ku¯mara, Chioggia beet, watermelon radish, horopito leaf and maple jus.
“The dish is matched with the 2013 vintage Sebastiani Zinfandel which is accented
“I hope people are willing to try something new — I think it will be a good experience.”
Pony Bar & Provisions in Cambridge has entered a dish called Mai i Te Whenua. The dish includes horopito-crusted ku¯ mara gnocchi, native bush mushroom puree, wood smoked oyster mushrooms, leek ash, foraged sun chokes and whipped goat curd.
From now until July 14, the dishes will be available to order on the menu at the restaurants and cafes taking part in the challenge. Mystery judges will assess each dish and service at the restaurant to determine a winner.
TE AWAMUTU’S Redoubt Bar and Eatery head chef Sujit Kolte with his Red Velvet Venison dish.
HEAD chef of St Kilda Cafe´ & Bistro Andy Kang prepares his Haukai o Tangaroa dish.
COSANA restaurant owner Diana Bowmar puts the finishing touches on the New Beginning dish.