Collective Hospitality Caters To Prestigious Cuisine Good Food Awards

The Cuisine Good Food Awards are New Zealand's only national restaurant awards and were back last month with new categories, a new Cuisine editor and the same commitment to recognising excellence in New Zealand's world-class restaurant scene. New Cuisine editor Kelli Brett says she's very excited to be involved in the country's premier restaurant event and only nationwide assessment process. "The New Zealand restaurant industry is evolving into something that is putting New Zealand on the global map as a top food destination," says Brett

Auckland Museum provided a picturesque venue for the awards night as New Zealand's best chefs sat down for dinner, and with arguably the most discerning palates in the country - what were they fed? Fortunately for all concerned regarding what may have been considered an onerous task, Collective Hospitality were in charge of wining and dining this august collection of ‘foodies’. Collective Hospitality are Auckland’s catering and hospitality experts, producing a night to remember, starting with cocktails, bubbly and canapés, before the main awards ceremony and proceedings began.

Lucky guests were then treated to Smoked eel, white Callebaut chocolate tuile; Orange beetroot, whipped gorgonzola, hazelnut and crystallised vinegar and Ōra King Salmon on blini and ouzo gel, highlighting New Zealand on a plate using our finest ingredients.

Discerning guests then went upstairs for their shared entrees, which included: lamb rillets with jellified cucumber, toasted fennel dust and ricotta; cured Ōra King Salmon, tomato crudo, cucumber, basil puree and Ōra King caviar; oak cold-smoked Raukumara Venison tataki, blueberry balsamic puree, beetroot sponge and cheddar cheese; Kiwa oysters with apple and wasabi gel and poached beetroot carpaccio, candied pecan, goat's cheese and pickled nashi pear.

Then there was chicken or lamb for the main, with corn-fed chicken breast, kowiniwini leek cake, shiitake with lemongrass and coconut sauce or pomegranate-glazed lamb roll, braised shoulder with green bacon, crushed flageolet beans, pickled garlic and thyme-infused glaze.

For the vegetarians: braised carrot parsnip puree, leek charcoal, pickled beetroot, avocado oil and bush tomato soil.

Finally, the Collective Hospitality team outdid themselves, with their dessert offering, providing some brilliant theatre for the guests, with a Winter snow globe, cinnamon sponge, caramel fudge, Vittoria Coffee mousse with chocolate snow and freeze-dried blueberries.

Then it was time for the awards ceremony where the best in New Zealand’s restaurant scene being announced, with stalwart The French Café ending up on top. The Auckland restaurant took out two of the top awards in the 2016 Cuisine Good Food Awards, best restaurant and best metropolitan restaurant. With many of New Zealand’s most recognizable chefs, restaurateurs and critics in attendance, it was the chance for the team at Collective Hospitality to demonstrate their ‘collective’ catering skills.

 

For more information on Collective Hospitality's catering services and auckland wedding venues, please go to http://www.collectivehospitality.co.nz .