CJWDT: New Zealand

2/10/14-2/27/14: Auckland, New Zealand

So...  it was my first visit to New Zealand a.k.a. Kiwi.  The city of Auckland is peaceful small city, the vibe is remind me of Australian cities.  During my stay, I went to check out some markets to see local beautiful produces as you see above.  The season is summer, free sampling lots of different stonefruit....it was great.

For Stage, I spent 2 days at Kazuya restaurant.  There're Spanner crab dish which is based on Japanese traditional flavor profile beer x edamame soy bean, Michel Bras inspired "Texture" made by prosciutto x 30 seasonal vegetable, dish with Aubergine skin noodle looks like squid ink noodle made by charred aubergine skin....  quite inspiring.  I also have the chance to taste local meat, Cambridge duck, Wakauni beef & Hawke's bay Lamb... all of them are really high quality.  The bottom line it was a really great stage experience.  Here I'd like to say thank you again to Chef Yamauchi & Team Kazuya.  "どうもありがとうございました/Domo arigatougozaimashita!!"

Some foods photo from Kazuya restaurant: http://www.nodephotography.com/?p=1543

New Zealand restaurants:

http://thefrenchcafe.co.nz/

Auckland/New Zealand culinary web links:

Munch N' Inspiration

Fish n' chips with L&P:

British origin(?) fish n' chips is #1 popular snack when ppl visit fish market during lunch time.(Except Japan, it gonna be Sushi/laugh)  I have seen couple "tweak' version such as potato chips tucked in baby sardine at Dubravkin put in Zagreb, Croatia.  And it's not "fish n' chips", but I made fish bone chips(skate) which actually look like ridge potato chips in L2o.  I have the dish idea called "fish n' chips reversed".  Just two components potato & fish, but "reversed" in multiple ways.  Can you mergination & inspiration?  Hopefully I can post one day...... 

Moules frites:

Green lipped mussel was one of "MUST" eat list during my visit and here we go...  Ice cold beer, French fries(extra extra crispy) with aioli(kewpie mayo would be the best) and ???  People may say hot dog, hamburger, schnitzel, buffalo wing, pastrami sandwich....  There would be heads of options, but my call would be steamed mussels!!(or maybe buffalo wing)  I have the dish idea called "Caviar a la Belgian".   As the title called "a la belgian", it's caviar dish composed over element of traditional Belgian dishes including moules frites with sauce Andalouse.  Man... I really wish I can compose this dish soon since I supposed to make it at Baume following week after my last week!  Strike while the iron is hot!!

Hangi:

New Zealand origin Maoi style cooking method.  Surprisingly there're no traditional maoi restaurant in Auckland CBD.  But I found one which is a bit far from central, but still accessible.  The place is called Hangi shop where the dishes is made by traditional Hangi style.  It is not something "Wow", but just to see what traditional Hangi is like, I would recommend this place if you visit Auckland.

http://en.wikipedia.org/wiki/H%C4%81ngi

http://www.maorifood.com/hangi.htm

http://www.genuinemaoricuisine.com/Folders/Hangi.html

http://www.hangishop.co.nz/

So...  after Auckland, I flew back to Sydney for 4wks, but eventually couldn't find the job what I'm looking for.  And.... I flew to the U.S. on March 26th.  I was in LA for one week and just got San Francisco yesterday.  The plan is simple, will go ANYWHERE to get WHAT I WANT.  This is called CJWDT'14 Reunion, Seek and Hunt U.S.A. tour!!  Later I will post n' share all the informations from my nationwide research!!  It could be the biggest post I ever made!!  But I don't gonna post until I get my job!!  So.... meanwhile, next post..... before going to M&I: Maitake mont blanc, has been a while, back to the past, year 2007!!  "Tribute to the past: Alinea" NEXT!!!