Fish on more than menu

Last updated 00:00 08/09/2007
MARTIN DE RUYTER/Nelson Mail
CARVING OUT A CAREER: Nelson Marlborough Institute of Technology students Seb Heath-Johnson, left, Natascha Goodger, Krishan Vij, Gareth Williams and Wongpawadee Wisalsawad spent a week making a margarine angel fish as part of their course at NMIT.

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Massive margarine models of a marlin and an angel fish at either end of the buffet table gave the lunch crowd at The Restaurant a pretty clear indication of what they were about to be served.

Students at the Nelson Marlborough Institute of Technology dished up a five-course seafood buffet for diners on Friday , and provided them with a rather interesting centrepiece.

Second-year professional cooking student Seb Heath Johnson designed the menu and the fish, and worked with four other students to serve up his creations.

He said creating the fish took around seven hours and gave the buffet table a unique twist.

The fins had been meticulously etched into the model which might have looked solid, but was actually a hollow polystyrene mold covered in margarine. And while The Restaurant was busy and fully booked, he said there was no danger of the models melting, as they were made from a special margarine usually used on pastry.

Mr Johnson said he used seasonal and local produce and drew on ideas about what was currently popular to create dishes which ranged from paella to fishcakes to mussels in a coconut broth.

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- The Nelson Mail

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