Top chefs savour the region
Some of New Zealand's top chefs swapped trade secrets over lunch at a Marlborough restaurant yesterday as part of an educational trip to the region.
The mainly Auckland-based chefs waxed lyrical about Marlborough produce during a four-course banquet at Brancott Estate Heritage Centre near Blenheim.
The diners - including Food TV's Mark Southon, Hayden McMillan, the head chef at Auckland's Tribeca, and executive chef Volker Marecek from Langham Hotel in Auckland - had just finished a tour of the New Zealand King Salmon farms in the Marlborough Sounds.
They learnt about the salmon's lifespan from start to when the fish arrives at their kitchen door.
Mr McMillan was invited to run a Michelin-star kitchen in France for three days in July.
There he had merino lamb and New Zealand King Salmon delivered to the Cannes restaurant especially for his New Zealand menu. "They loved the salmon, that was their favourite course," he said.
Nic Watt has returned to New Zealand after nine years in London at the helm of acclaimed restaurant Roka.
He also had a stint at London's Michelin-starred Nobu restaurant and spent time working in Japan.
Mr Watt is opening his own restaurant Masu at Auckland's Sky City in March. Brancott Estate Heritage Centre head chef Sander De Wildt said Marlborough was an exciting place to work because of its abundance of seasonal produce.
Food in Marlborough was just as good as its wine, he said.
- The Marlborough Express