Auckland Kitchen Auckland

Decades of culinary experience from France, Italy and the United States.

King Ora Salmon Pear Fennel and Walnut

King Ora Salmon Pear Fennel and Walnut
While getting caught up in Winters dreary offerings and Combinations of produce available. It is important to embrace what bounty is and for us significantly- Fennel- Has come on beautifully this June and generally available as mature bulbs or fresh young Shoots Paired with winter pears fennel offers a great combination with Salmon both poached and fresh.   Pictured is our young Gourmet -Michael Beck at a recent In-house private dinner plate up. #kawaubaykitchen #aucklandkitchencatering
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Virgilio martinez - From skatebooarding to culinary heights

Carving up Lima's 16th-century streets on a board or carving up a medium-rare piece of meat? In the end, injury made the decision for Peruvian chef Virgilio Martinez and the skateboarding world's loss was the culinary world's most fortuitous gain.     With a restaurant ranked fourth in the world and a Michelin star to his name, Virgilio flexed his gastronomical muscles again last month when his Lima-based Central topped the S.Pellegrino Latin America's 50 Best Restaurants list for the second year running. "I was a semi-pro skater but I fractured my clavicle while skating at a park in California," recalls 38-year-old Martinez. Once it was fixed back in Peru, I went skating again but broke my other shoulder!     "That's when I stopped skating. I loved it but once I started cooking, I left all that behind and became totally involved in the kitchen. I'd toyed with being an...
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Kawau Bay Kitchen Chef Pro-Tip: How to shop like a Chef

Kawau Bay Kitchen Chef Pro-Tip: How to shop like a Chef
Kawau Bay Kitchen Chef Pro-Tip: How to shop like a Chef   Plan ahead. Buy fresh ingredients that you can be used in a wide variety of recipes. If you don’t use it, you loose it. It’s bad business sense and a waste of good food!   Shop in Season. Not only will you save a significant amount of money, the seasonal availability can keep your recipes fresh and interesting giving you a source of focus for your menu.   Weekly Inspiration. Take a look at the weekly flyers and see what’s on sale. Make like a masterchef contestant and discover ingredients you wouldn’t normally buy to give a tired recipe new life or be inspired to try something totally new.   Cut it out. Tempted to save time by buying pre-cut goods? The average mark up on pre-cut fruits and veg is 40%. The time you think you’re saving is...
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Kawau Bays Top picks from Recent Air-NZ wine awards

Kawau Bays Top picks from Recent Air-NZ wine awards
Kawau Bay Kitchen’s Top Picks of Award Winning Wines   The Air New Zealand Wine Awards celebrates excellence in New Zealand winemaking and is widely considered to be the country’s most prestigious wine competition. New Zealand Winegrowers, the national organisation for the country's 1,600 grape growers and winemakers, has owned and organised the competition for over 40 years.   This November, a Central Otago Pinot Noir won the top prize at the 30th award competition.  With 18 award-winning wines from diverse locations all over New Zealand, we did the difficult job of narrowing down the list to a few stand-out choices.    Our Favorite Whites   Stoneleigh Pinot Gris Marlborough 2016 Its creamy, richly textured and opulent with poached pear and vanilla characters. Very satisfying and delicious.   Babydoll Sauvignon Blanc Marlborough 2016 With notes of passion fruit and grapefruit, the sweet fruit characters on the palate and fresh acidity combine...
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Kawau Bay Kitchen Chef Pro-Tip: How to create a Sexy Cheese Platter

Kawau Bay Kitchen Chef Pro-Tip:  How to create a Sexy Cheese Platter
Kawau Bay Kitchen Chef Pro-Tip:  How to create a Sexy Cheese Platter   With backyards full of friends and family, an essential addition to any summer soirée is a big sexy cheese platter.   Have it as an appetiser to the main or as a hors d’oeuvres, a beautiful platter delights the cheese lovers and provides a little adventure for the taste buds.  No cheeseboard is ever the same, so enjoy the process of finding the right combination of cheeses with your personal brand using these expert tips.   The Cheese   The best route is to pick three to five types of cheese.  Think about the shape, colour and texture so that you provide a nice variety for your guests.     Soft cheese – Camembert and Brie are favourites on any cheeseboard, and there is so much diversity; rich, indulgent and creamy. The cheese itself is usually very soft, creamy,...
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Kawau Bay Kitchen, Cook Book Recommendation

Kawau Bay Kitchen, Cook Book Recommendation
As the kiwi summer kicks into full gear everybody in the country is prompted to revisit outdoor entertaining and of course cooking over various forms of fire Local celebrity chef exponents like Al Brown have fully endorsed open fire cookery of some form with various publications however our favourite summer cookbook and in our view the legend of world open fire cooking is Francis Mallman. https://www.youtube.com/watch?v=qQ8Htm4jAGc Seven Fires: Grilling the Argentine Way by Francis Mallman (2009)   As one of South America’s most famous chef’s and recently featured on Netflix’s Chef’s Table, you may have heard Chef Francis Mallmann’s name before. Classically trained in French cuisine and born in Argentina, it is not only Mallmann’s recipes that inspire but his life and philosophy.   Born in 1956, Mallmann opened his first restaurant at 19. Achieving such success, he was able to close for half the year to travel in Europe, training...
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Christmas party planning

Christmas party planning
Christmas season is a busy one. So we want to help you make the most of these special months. As a family-owned caterer, we happen to be experts on a few key things: food and traditions. Our passion is in the kitchen; with every turkey we roast and  ham we glaze , we put our heart and soul into our work. Let us do the cooking, so you can host the best holiday party with tasty eats and enjoy this season without unnecessary stress.     If you’re looking to host a holiday gathering, big or small, we have a versatile Christmas menu detailed below.It is formed as a buffet/grazing table or table buffet/family style, you may choose your own layout and consequently your event is sure to be the talk of the town. All of our contemporary & funky  seasonal menus  will surely tempt  your tastebuds. We actually can’t wait...
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A recipe for Duck this winter

A recipe for Duck this winter
Peking / Parisian Duck w/butternut puree We cross reference the classic French technique of “duck confit” with Asian vegetables and flavours. The result is meltingly tender meat on the bone with super tasty oriental aromatics. all the produce in this recipe is available during winter in Auckland. Ingredients 1 size 18 Canterbury farmed duck 5 teaspoons NZ sea salt 8 teaspoon black pepper 10 small shallots, halved 200 gms baby corn 1 x Renkon or lotus root 1 tablespoon honey 7 sprigs fresh thyme 7 tablespoons unsalted butter 3 litres of duck fat  50 g of fresh thyme 6 star anise seeds large piece ginger sliced small bunch spring onions pinch Chinese 5 spice 2 tbsp each of char sui sauce and hoisin sauce( available in most Chinese supermarkets) 3 tbsp red wine vinegar          8 cups of water or duck stock          6...
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Interview with Chef/Co-owner/Event Manager Dominic Hodge

Interview with Chef/Co-owner/Event Manager Dominic Hodge
We sat down with our Chef Dominic hodge who spoke with us about his experiences in the kitchen, food & dining today, as well as some tips for the newly engaged! What was the main reason you decided to be a chef? My mother is a fantastic cook and owned various small food businesses as I was growing up-she was well ahead of her time in contemporary dietary fads and still is! What inspires you the most? I take inspiration from all places; Food and ingredients themselves- the seasonal challenges that come with catering particularly now as we progress in to winter can also be inspiring.. I call it the PPP season Pears parsnips and pumpkins.. I take my biggest inspiration however from my small young family- they get me going every day. What is your favourite thing about working in the catering industry and for Kawau Bay kitchen - What...
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Intimate in house dining

Intimate in house dining
There's nothing quite as intimate as a private home wedding. We recently catered a 75 person wedding in the backyard of a beautiful home in Mahurangi. To say that this wedding was fabulous would be an understatement! While the mother of the bride handled the lighting as well as the delicate pink and creme floral arrangements, Auckland kitchen catering (www.aucklandkitchencatering.nz )handled the rentals and catering needs for all the guests.  For this wedding, we arranged three different dinner stations to appeal to all guests. The goal was to create a relaxed, informal setting for the guests to feel comfortable and casual. We set up  the salad station, the gourmet slider station, and the carvery station next to each other to create an easy line for guests to get their food.We also provided a bar setup on the client's newly renovated backyard deck where guests could relax, mingle, and sip on drinks...
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