Tracy Whitmey talks to a young chef bringing fine-dining techniques to traditional Lebanese food. The menu note sums up entirely what Gemmayze Street is all about: A large part of Lebanese heritage and culture is conveyed through our food and the way we share a meal with our loved ones. Gemmayze Street symbolises the pillars of any Lebanese gathering: food, hospitality, love and family.
Of the current buzzwords, ‘passion’ is tossed around with abandon these days, but when Simon Levy describes his dish of clams as food that “hugs you, just embraces you” it shows that his heart and soul are poured into INATI, the Christchurch restaurant he owns along with his wife, Lisa.
Alice Neville meets the chef bringing a modern take on Korean cuisine to Auckland
It's been discovered as a mystery of the soul, a complex sadness, a sense of collective injustice mingled with a feeling of hope and the ability to silently and stoically endure hardship.
CHEF PROFILE RECIPES
My Nana always made this dessert with poached peaches but this is my version using tamarillos, a lovely fruit.
This playful dish gives an unusual riff on the pasta and ragù theme. In fact the pasta isn’t pasta at all, but ribbons of seldom-used squid shells. For best results make the day before serving. Note that for our photo Simon added a special touch, a parsley foam.
The two sauces need to be made at least 6 hours in advance of cooking.