THE CUT
Plating up our latest stories
SIGN UP FOR THIS BLOG

Written by Pippa Hawkins on November 5th, 2014

AMBASSADOR SERIES – COBAR RESTAURANT – RYAN TATTERSALL

pippa-675Last month I was lucky enough to fly down to Wellington to experience the fourth installment in the Beef + Lamb Ambassador Series. Eastbourne’s finest Cobar Restaurant was the setting and we were hosted by Beef + Lamb Ambassador Chef, Ryan Tattersall. We couldn’t have picked a better evening with views looking back across to Wellington and the perfect sunset to accompany our first few courses.


7111 820577647964264 6841064429439447447 n-597-297After Ryan welcomed us to Cobar we kicked off the degustation with a clever little combination titled ‘Ox Tongue and Cheek’. Definitely one of my highlights this dish had the perfect mix of fresh flavours and textures. The ox tongue was wrapped in rice paper roll with fresh sweet flavours while the beef cheek was encased in a golden crumb similar to arancini, with a warm buttery taste and crunchy texture.







10568946 820577661297596 8500414838736641117 n-29Up next was one of my all time favourites – ‘Smoked Beef Carpaccio’. Ryan came out as each course was served to explain each dish in more detail, and in this case the beef had been cold smoked 13 times with one final hot smoke to give the beef the perfect smoky flavour. The dish was accompanied by pickled red cabbage, apple & horseradish jelly, black olive caramel and grated ramara.

My ‘rockstar’ dish of the night was the ‘Lamb Neck Cannelloni’. The flavour and texture combinations in this little gem were next level incredible. The succulent lamb neck was braised and paired with a celeriac cream foam, poached prune, blood orange and pea tendrils. This dish was my idea of heaven and extremely moreish, I didn’t want it to end!


10347772 820577691297593 152044694443987653 n-868Following on was the ‘Lamb Rump and Braised Rib’ which had an incredibly delicious aroma. The noises of pure delight from the table while this dish was being consumed really summed up its popularity amongst the diners. The rib was so tender it literally fell off the bone while the accompaniment of Dauphine potatoes that had been cooked in lamb grois was indulgent. The vegetables to match were roasted asparagus, broad beans, minted pea puree and jus gras. 

The fifth course was a ‘Blade of Beef’ accompanied by boulangere potato, beetroot, roasted Portobello mushroom, carrot and beef jus. Being blade steak it is full of flavour and given that Ryan had slow cooked this for 48 hours it was super tender and melted in the mouth. A fantastic example of slow cooking.Finally we finished with something sweet and I really admired Ryan’s desire to carry the beef and lamb theme right through every single course.

For dessert we enjoyed ‘Black Olive Panna Cotta, Sweet Ewes Milk Blue, Suet Crumble, Cherry Puree and Salted Butter Caramel Ice Cream’. Being more of a savoury fan I really enjoyed the addition of the blue cheese flavours to match the sweet caramel and panna cotta.
Ryan’s passion about food and in particular beef and lamb really shone through not only in his food but in his dish descriptions he gave us before we tasted each course. The amount of effort and time that went into preparing each and every one of these dishes was amazing and Ryan definitely showcased our product in a very innovative and delicious way demonstrating that he truly is a rockstar in the culinary world.

Thank you for having us Ryan!

Comments

 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
facebook twitterpinterestinstagram