Metro and Taste magazines have launched their Seasonal Supper concept, inviting chefs to curate their own intimate dinner event.
Each event encourages chefs to introduce new recipes based on exquisite seasonal ingredients, matched to carefully selected local wines.
What: The first Metro and Taste magazine-hosted Seasonal Supper, celebrating the arrival of summer with extraordinary food from Al Brown.
When: Tuesday 24 November.
Where: 50 guests were invited to Al Brown’s City Works Depot test kitchen, whereupon they were transported, glass of 2008 Taittinger in hand, to a secret waterfront venue.
Drinks reception and canapes: A veritable front of house dream team made up of staff from Depot Eatery, Best Ugly Bagels and Federal Delicatessen hung coats, poured Summerhouse Sauvignon Blanc and served appetisers from a raw bar helmed by Kyle Street.
The menu: A five-course summer feast –
1: Octopus carpaccio, chorizo and squid ink croutons, matched with a 2013 Summerhouse Verdelho.
2: Whole roasted turbot, piled onto Huntley & Palmers Flatbread crackers and topped with wasabi custard.
3: A crisp duck salad with bitter greens and spiced walnuts followed, paired with a Craggy Range Gimblett Gravels Rose
4: Asado grilled lamb shoulder taken from the barbecue to be served alongside dahl, eggplant kasundi and yoghurt.
5: Almond coconut cake with lemon curd and Scott’s Havelock North strawberries constrcuted the perfect summer trifle.
For the road: Chocolate, lime and chilli ice cream cracker sandwich.
> Inspired to try these recipes for yourself? You can find them at foodtolove.co.nz.
