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Smokey SuccessIt's official - Te Puke Club restaurant Vesey's is the best in New Zealand. Chef Ngarokitawhiti (Smokey) Anaru has won the New Zealand Club's Food Challenge in Wellington last weekend. The 20-year-old was one of five national finalists and the only female in a cook-off at the premier event. She represented Te Puke Club restaurant Veseys, which she is a partner in, with manager and head chef Evan Lattie. Evan says he was totally confident she could do it. Smokey, who has worked at Veseys restaurant for the last 12 months was surprised, yet reserved, with her win. She attributes her success to Evan's encouragement and the flavor, color and texture of the three dishes she served. "It was much like art - all you had to do was add in the flavor." Evan accompanied Smokey to the event at the Wellington Institute of Technology where each contestant was expected to serve a hot and cold bar snack dish and a dish from their restaurant menu. The three they chose were caramelized pork loin, salmon fillet and wild boar. The caramelized pork loin was served on a kumara mash, with beetroot and mint salsa, topped with kumara crisps and herb oil. Smokey says of the combinations - "the salsa is sharp and refreshing on the pallet and the kumara mash is sweet to complement the port". The second dish, served for originality was wild boar, rubbed with horopito and kawakawa herbs and manuka smoked served on organic potato salad, garnished with sage and rocket salad. "It is smoky, peppery, yet refreshing." When preparing the final salmon dish - a salmon fillet served on sautéed potato and garlic tossed corgettes; topped with grilled tiger prawns - Smokey says she went right to the wire with time left. "I had two minutes to go and started counting in my head as I put the finishing touches to the dish. I had 30 seconds left when I put down my dish. Then I heard, times up!" Smokey admits to being pedantic about how she sends meals out, and says her motto is: "To prepare food to the standard you would wish to receive it. I won't serve something I am not happy with." The height was an important factor in presentation as Smokey noticed the other finalists were content serving pies and salads and similar dishes. Veseys entries and presentation were more up market, a factor that didn't go unnoticed with the judges. Smokey says the restaurant served Te Puke orchardists and business people who like to be served nice food. The winning prize included a trip to Sydney to attend the Fine Food Fair next September and a guided tour of some of the top clubs in Sydney. Product and equipment vouchers were also part of the prize package along with a trophy which will be on display at Veseys. For More Information Contact: |
