Top Chefs Get Set to Prepare Black Tie Awards Dinner

Those holding tickets to this years’ Hawke’s Bay A&P Mercedes-Benz Wine Awards gala dinner are in for some serious taste sensations. The awards night this year features a four-course dinner held in a glamourous marquee in Hastings’ historic Waikoko Gardens at Showgrounds Hawke’s Bay on Tuesday 19th October.

The starter will be produced by the EIT Culinary Arts students, “who’ll get a glimpse into the direction of their futures” according to Chris Toomey, acting Head of School for Tourism and Hospitality at EIT “by being exposed to the methods of Hawke’s Bays leading culinary experts” he says. “This event also provides our Tourism and Hospitality students with the opportunity to experience what its like to be involved in a significant community event. Participation forms a valuable part of their training, bringing together the challenges of staging such an occasion. These include the dressing of the marquee, timing of the preparation and presentation of dishes coupled with the vagaries of wine service to a large and knowledgeable audience” he says.

Milk & Honey’s Paolo Pancotti, is whipping up the entrée. “I am very pleased to be part of the event and I choose to do the entrée because I wanted to prepare something with a clear Italian accent and also showcases (our) beautiful Hawke’s Bay ingredients” says Paolo. The dish itself is a roasted pork loin rubbed in fennel seeds and some seared tuna served with a tuna mayonnaise sauce and fried capers. “The idea is a twist on the very traditional ‘Vitello Tonnato’ style of Italian cuisine, which is normally only done with veal, but I decided to use Esk Hill pork instead”. He is looking forward to passing the preparation techniques for this dish on to the EIT students. “But I am still learning myself” he says, “I am not running an Italian kitchen, my assistant chefs are not Italian, I am speaking another language and I’m still learning about New Zealand. But I put all my passion into every dish I create”.

The main of braised beef short rib with horseradish mash, gremolata and merlot jus will be created by Clearview Estate Winery and Restaurant head chef Kerry McKay. “I’m serving it with a rocket, pear and pecorino salad with Bresaola” he says “and I feel it’s an honour to be invited to be part of this event, the scale of which requires many hands, and I’m grateful for the assistance of the EIT students. Without them it just wouldn’t be possible to serve four hundred people the quality of food that an event like this requires, plus I think it is a great professional experience for them”. Having cooked at this event in the past, Kerry has used feedback from winemakers about the food. “I’ve tailored this dish with more subtle flavouring so as not to overpower the wines - which is at the end of the day, what the event is all about” he adds.

Francky Godinho from Te Awa Winery and Restaurant will oversee dessert. “My dish is a vanilla-bean infused apricot and almond tart with fig and honey ice-cream, rosemary tuille, toffee sauce and fresh mint” says Francky. “It is a large function, totally different compared to events I’ve done in the past, so it will be a challenge but also fun for me to work with the EIT students. I’ll have to train the students first before we start any preparation for dessert. Explain to them every detail. Training will help them to develop more as future generation chefs”.

Tickets are available from www.hawkesbaywineawards.co.nz