Last week myself and the Ora King Foodservice team travelled to Christchurch for the second in a series of degustation dinners prepared by some of the Garden City’s best chefs.
Four leading local chefs showcased fine New Zealand dining in Chillingworth Road Restaurant as part of the Ōra King Chef Collaboration Series.
GH. Mumm Champagne and canapés were served on arrival in the bar area where the chefs introduced themselves and their dishes before we moved through to the dining room and the five-course menu…..
First course was prepared by Ora King Mentor Chef Andrew Brown of Dragon’s Den Social Lounge. Andrew’s Asian influences were evident in his ‘deconstructed sushi’ dish, consisting of miso glazed Ora King, yuzu dressing, cauliflower rice, black sesame puree, carrot orange sorbet and plum sake marshmallow – a dish that was both visually appealing and appetising. Dragon’s Den is a cocktail lounge, so Andrew matched his dish with the gin based, Eastern Gentleman cocktail – a great way to start the meal.
Chef Jamie Bennett, of Town Tonic was up next with his ‘salmon and crackers’ dish, now I think Jamie was being ever so slightly humble when he described his dish as simply ‘salmon and crackers’ – it was so much more. Harmoniously matched to Tongue & Groove 2013 Waipara Riesling, Jamie’s lime and vodka cured Ora King with horseradish and citrus notes was delightfully fresh and clean.
Chef Darren Wright, owner of Chillingworth Road, presented pan seared Ōra King salmon with a bacon and Ora King dumpling, celeriac puree, cured Ora King, mushroom & black garlic. It was rich, earthy and delicious. Matched with Giesen The August 1888 Barrel Fermented Sauvignon Blanc 2012.
Chef Reon Hobson, from award winning Pescatore at The George Hotel, was in charge of the meat course – seaweed braised beef cheek, coastal greens, kombucha jus, toasted buckwheat – tender, unctuous and harmonious flavours – a delightful way to end the savoury courses and matched with Crater Rim ‘Omihi Rise’ Waipara Pinot Noir 2011.
The Chillingworth Road team created dessert which was a delicate work of art – white chocolate and apricot mousse, passionfruit jelly, ginger and yoghurt sorbet matched with Giesen The Brothers Late Harvest Sauvignon Blanc 2013 – almost too pretty to eat.
Overall, a great night. The chefs delivered a diverse and balanced menu with fresh, zingy flavours to start, moving onto rich and earthy notes before a super sweet finish. The Chillingworth Road front of house team were fabulous hosts and we’re looking forward to the next Ora King Joining Forces dinner in Auckland, watch this space……………………
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