Did he just say curried pineapple ice cream? Yes he did. Ryan Henley, chef de cuisine at Pescatore, explains that it’s one of the innovative dishes that make up his new menu at Christchurch’s longstanding fine-dining restaurant at The George.
HOME
It is from where we come and those who have come before us that we truly gain our strength and place.
Soul Kitchens – Boulcott Street
Sometimes, when I feel I have had endured the chef’s philosophy and eaten a tweezer-tortured plate of food one too many times, I close my eyes and imagine my happy place, one where all the food makes sense. Boulcott Street Bistro is just that restaurant.
Soul Kitchens – Ortega Fish Shack
In a nation sorrounded by waters full of fish, it’s good to have a restaurant where seafood is front of mind. Wellington’s Ortega is such a place and it’s a much-loved institution. The look is authentic Portuguese bistro – a mosaic- tiled floor, marine-blue walls complete with mounted fish and an eclectic mix of fishing portraits, glass fish floats, subdued and clever lighting.
Natural Selection
My cooking is understated and old fashioned. I like to present a hero ingredient in a way that adds to its natural beauty and doesn’t distract from it. I don’t use foams or gels and I like to use herbs and edible flowers as part of the dish, which is easy when you have a kitchen garden but also when you have a planter of herbs under the window.
Bloomin’ Heck
When the test came from The Sugar Club executive chef Josh Barlow at 2am, “Does Heston have any dietary requirements?” I realised, that in the mad panic to get my mitts on Heston, I’d forgotten to ask. Surely not? How hard can this be?
INDUSTRY TRAFFIC
TRAFFIC MARCH – APRIL 2019
Goodside, Saint Alice, Bang Bang China Cafe, Morningside Tavern, Crown Range Cellar, Auckland Fish Market, Dumplings with wings, Little creatures, Kittyhawk, Smith and Sheth Oenotheque, Smith and Sheth Heretaunga Studio, The Wine Bank, C'est Cheese
GUEST CHEF RECIPES
RESTAURANT REVIEWS
Arden
NELSON. Never short of bars to repair to after a hard day at the beach, Nelson saw a whole new rash of openings late last year, just in time for the long, lovely summer season.
The Tasting Shed
AUCKLAND. Long the preserve of those in need of lazy, summer-destination dining, The Tasting Shed has been a favourite of large groups for family celebrations, hen’s nights, the odd corporate function and weddings.
Harbour Society
AUCKLAND. If bling is your thing, the foyer of SO/ Auckland, a recently opened hotel in central Auckland, will provide plenty of eye candy to whet the appetite.
CHEF PROFILE RECIPES
Preparation: Confit Duck 15 min, Spring Onions 10 mins, Chicken Jus 10 mins, Baby beet & bacon salad 20 mins
Serves: 4
Cook: Confit Duck 3 hours, Spring Onions 15 mins, Chicken Jus 11 hours, Baby beet & bacon salad 10 mins
