Ara cookery tutors will take the best of New Zealand’s produce and culinary skill to Asia’s largest International Food & Hospitality Event this month.
The menu has been refined to an impressive level of detail and finesse and trialled to a restaurant of diners who were treated to an imaginative and technically challenging three-course meal.
Mark Sycamore, and Stuart Goodall from Christchurch campus and Steve Le Corre from the Timaru campus join Darren Wright of Chillingworth Road restaurant- an Ara graduate, Marc Soper – executive chef at Wharekauhau, Wairarapa and Maclean Fraser – Executive chef at Bolton Hotel, Wellington on the all-star NZ Chefs National team.
The team is making their final preparations for the FHA Culinary Challenge at the Singapore Expo and Suntec Singapore from 24 – 27 April where they will compete against the best in the world.
Menu Hot Kitchen FHA 2018
Ora King Salmon, NZ Rock Lobster and native seaweeds
Pan seared loin of King Salmon with salmon and lobster mousse, NZ rock Lobster custard on flaxseed sable, honeyed bull kelp and quinoa muesli, Cloudy bay clam sauce vierge, pickled and pureed cauliflower
Pan Seared Breast of New Zealand Duck
With a confit duck leg, puha and potato roulade, butternut squash, cherry glazed duck liver parfait and warm broccolini, macadamia and sour cherry salad, pinot noir and liquorice jus
Central Otago Apricot Chiboust with Manuka Honey
Yoghurt and ginger Sorbet, lime curd, milk and lavender foam, vanilla roasted apricot compote and compressed apricots