Chefs com­pete for Matariki Dish ti­tle

Waipa Post - - News - BETHANY ROLSTON

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.

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