Ora King Salmon, NZ Rock Lobster and native seaweeds: tutors take on Singapore

Ara cookery tutors will take the best of New Zealand’s produce and culinary skill to Asia’s largest International Food & Hospitality Event this month.

The menu has been refined to an impressive level of detail and finesse and trialled to a restaurant of diners who were treated to an imaginative and technically challenging three-course meal.  

Mark Sycamore from Timaru Campus and Steve LeCorre from the Christchurch campus join Darren Wright of Chillingworth Road restaurant, also an Ara graduate, Marc Soper – executive chef at Wharekauhau, Wairarapa and Maclean Fraser – Executive chef at Bolton Hotel, Wellington on the all-star NZ Chefs National team.

The team is making their final preparations for the FHA Culinary Challenge at the Singapore Expo and Suntec Singapore from 24 – 27 April where they will compete against the best in the world.

Menu Hot Kitchen FHA 2018

Ora King Salmon, NZ Rock Lobster and native seaweeds

Pan seared loin of King Salmon with salmon and lobster mousse, NZ rock Lobster custard on flaxseed sable, honeyed bull kelp and quinoa muesli, Cloudy bay clam sauce vierge, pickled and pureed cauliflower

Pan Seared Breast of New Zealand Duck

With a confit duck leg, puha and potato roulade, butternut squash, cherry glazed duck liver parfait and warm broccolini, macadamia and sour cherry salad, pinot noir and liquorice jus

Central Otago Apricot Chiboust with Manuka Honey

Yoghurt and ginger Sorbet, lime curd, milk and lavender foam, vanilla roasted apricot compote and compressed apricots