Shaun Tyagi, head chef at Harbourside Ocean Bar Grill and the 2015 Chef of the Year, who has designed a special menu for us our Outstanding Winner Dinner on Tuesday 31 July chats about creating menus and why he loves working with local produce.
Q: How often do you design menus? Is it hard to remain inspired?
A: At Harbourside we change our menu with the seasons, allowing us to ensure we are always serving the best, fresh local produce. This means we change our menu four times a year. In addition to this I create a special menu about once a month. Creating menus is the part of being a chef which I really love. In New Zealand we are lucky to have our cities close to regions where we can harvest and grow fresh produce so designing menus and coming up with ways to showcase Outstanding produce is never a chore, it keeps me happy!
Q: What do you consider when designing a menu?
A: The first thing I consider is the format of the evening, how many courses people are looking for and the scope of what we can showcase. For example is there an opportunity for seafood as well as meat in the menu, if we’re having desert will a creamy-textured creation work with the other components. From there I look at what’s in season – it’s vital to use seasonal produce as it tastes better.
Q: You were able to choose from all the Outstanding NZ Food Producer Awards champions and medal winners, how did you choose?
A: I enjoyed looking at and tasting new produce which I hadn’t seen before, so I focused on this. Genevieve’s Oyster Mousse and Bellefield Chilli & Lime Butter were new to me and so I decided to start with them.
Q: Once you’d decided on which produce to feature how did you decide how to prepare it?
A: I wanted each Outstanding Producer Awards winner to be the main component of each dish. They must be the hero of each course and their flavour must shine through. I need to be careful with the ingredients I match them with as I want the flavours of these winning ingredients to prove to diners why they won their awards.
Shaun’s menu follows. His dinner is sure to book out, at $125 for four courses matched to Ara wines from Marlborough its great value. Organise a group of foodie friends and book with Harbourside, call 09 307 0556 or on the website harbourside.co
HARBOURSIDE OCEN BAR & GRILL WINNER DINNER
Tuesday 31 July 2018
Genevieve’s Oyster Mousse, NZ Mussels, Fermented Chilli, Kaffir Lime & Lemongrass
Clevedon Buffalo Marinated Lime & Chilli Cheese, Pinoli Pinenuts & Ginger Pesto, Sourdough Croute
A Lady’s Butcher Wagyu Bresola, Forage & Ferment Wild Kraut, Creme Fraiche
Ara Single Estate, Pinot Gris 2017 Marlborough
Ara Single Estate, Pinot Noir Rose 2016, Marlborough
Bread to start
Clareville Bakery Sourdough, Bellefield Butter Chilli & Lime
Vodka Cured Ora King Salmon, NZ Pepper Togarashi, Beetroot, Drunken Nanny Goat’s Curd, Courgette, Salsa Verde
Ara Single Estate, Sauvignon Blanc 2017, Marlborough
Grass Fed Girls Roasted Lamb Rump, Waiheke Herb Sponge, Beekist Tomato Kasundi, Cofit Petite Carrots, Spiced Potato Gratin
Ara Single Estate, Chardonnay 2016, Marlborough
Ara Single Estate, Pinot Noir 2016, Marlborough
Duck Island Salted Caramel Ice-Cream Cone, Caramel Sice, Milk Chocolate Truffle, Valrhona Chocolate Brownie
Whitestone Ohau Blue Goat’s Cheese, Drunken Nanny Lemony Lush, Clareville Lavosh, House Made Quince Puree & Red Grapes
Ara Single Estate, Cut Cane Sauvignon Blanc 2014, Marlborough
Organise a group of foodie friends and book with Harbourside, call 09 307 0556 or on the website harbourside.co