What happens when you bring the best natural ingredients together with one of New Zealand’s top chefs and place them in a stunning kitchen with state of the art cooking equipment? An evening of culinary delight with Beef + Lamb Ambassador Chef, Mikey Newlands preparing a beautiful three course meal in the Miele Kitchen Showroom.
The evening was hosted by Dish Magazine and what unfolded was a delightful and intimate evening with a small group gathered around a kitchen island, sipping delicious wine from Marisco Vineyard and watching Mikey effortlessly put together his stunning dishes. As Mikey imparted his culinary knowledge he led us on a journey of not just clever cooking techniques, but also to the origin of his ingredients. Mikey is passionate about using only the best local ingredients he can get his hands on including many grown in his own garden at Bracu in the Bombay Hills.
This was very evident in his first dish of Charred Bluenose with Seaweed, Sorrel and Apple
. This was an exquisite dish. It was eye appealing and looked somewhat like a colourful piece of art which was almost too good to eat. The bluenose which had been soaked in a brine and then skilfully torched with charcoal adding a very subtle flavour to the fish. Other dish components added complementary flavours and textures from the savoury dashi jelly, to the smooth creamy avocado purée and crisp freshness of the sorrel, apple and radish. All delicately plated up with wild flowers from Mikey’s garden made this a dish one could eat over and over again.
The next course, was the hero of the evening. Bold, rich flavours paired with dry aged sirloin topped off with the minerally notes of oysters – this was Mikey’s take on the classic Carpet Bag Steak
and it certainly demanded attention from our taste buds. The beef was top quality and had been dry aged and sous vide then seared in a hot pan with the addition of fresh thyme and butter. The theatre of the sizzling steak and cooking aromas added to the anticipation of eating a perfectly cooked steak topped off with a deep fried oyster and accompanied by an oyster mayonnaise, petals of roasted onions and nestled on a bed of vibrant green spinach. To lighten this dish and add a textural variance, Mikey added the fresh flavour of grated daikon raddish, pickled Wakame and dehydrated cabbage leaves which added a lovely crunch factor in the mouth. This all topped off with grated dried beef and a beautiful rich jus made for a stunning and palatable main course dish.
We gathered back around the kitchen island once again as Mikey effortlessly whipped up his Wild Strawberry Soufflé with Crème Fraiche Sorbet
. The aroma of the wild strawberry puree had tones of bubblegum and when teamed with the addition of Chambord raspberry liqueur made for the most delicious flavoursome, light and airy soufflé. This was topped off with fresh lime and the sorbet which was just stunning and the perfect finishing touch to the evening. The delight of watching the soufflé’s rise in the oven once again added to the theatre of the evening. Overall, this was a wonderful night of fine food and wine and the enjoyment of watching the very talented Mikey Newlands do what he does best!