Chef Profiles

Home / Chef Profiles

Love Street

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.

SHINE ON

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.

Han Solo

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

PREPARATION: 20 mins
SERVES: 6 - 8
Cook: 40 mins
BEETROOT SALAD
20180807175444
PREPARATION : 10 mins
SERVES: 6 - 8
MUHAMARRA
20180807174713
PREPARATION : 30 mins
Serves: 6 - 8
Cook: 2 and half hours
LEBANESE ROAST LAMB

LEBANESE ROAST LAMB

2 and half hours
20180807173742
PREPARATION: 30 mins
SERVES : 10
Cook : 35 mins
NANAS “PEACH PIE” WITH TAMARILLOS

NANAS “PEACH PIE” WITH TAMARILLOS

My Nana always made this dessert with poached peaches but this is my version using tamarillos, a lovely fruit.

35 mins
20180807172802
Serves: 2 - 3
SQUID BOLOGNESE

SQUID BOLOGNESE

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.

20180804170056