Home' Hospitality Business : HB SPT 2017 Contents French Christmas log (sponge biscuit, rolled with butter cream),
decorated with sugar mushrooms and fake sugar leaves. Mini pavlova
will keep the Kiwis happy and Laurent says he nor mally goes for a fresh
orange and strawber ry salad with Grand Mar nier or Cointreau.
Christmas is time to be extravagant, says Laurent, whose canape
menu will feature the likes of smoked salmon and avocado mousse
on crostini, or a mini tartlet; scallops wrapped in pancetta and war m
venison with onion jam.
For Ger man Volker Marecek, executive chef at Auckland’s Langham
Hotel, Christmas is also all about hearty European fare. Traditional
Christmas ham is popular here and Volker will be serving up a slow-
cooked ham with a honey, brown sugar, orange juice, cinnamon and
clove glaze. “I’ll probably serve my turkey with a nice stuffing, brussel
sprouts and duck fat roast potatoes,” says Volker. He often opts for the
more flavoursome turkey leg – removing the bones and filling the legs
“In Ger many we eat whole duck or goose, roasted, with potato
dumplings and whole baked apple, filled with marzipan, made using
almonds and raisins.”
Beef tenderloins and fillet with reduced red cabbage sauce could also
be on Volker’s Christmas menu, with bread and butter pudding also
likely to be in the line-up.
Cloudy Bay Clams also feature here in the Christmas canapes, along
with smoked octopus salad and chicken breast filled with cranber r ies.
“Kiwis are quite traditional when it comes to Christmas. They
love their ham and turkey, but we’re definitely noticing the gar nishes
For Volker, a Kiwi Christmas means barbecuing a r ib of beef in his
backyard pizza oven, and serving that with mar inated vegetables, grilled
on the barbecue.
At Auckland’s Harbourside Ocean Bar Grill head chef Shaun Tyagi’s
guests are always keen for salmon and red meat. “I’ll try a ham ter r ine
with summer pickles this year – cauliflower and broccolini pickle -
served with baby car rots and black garlic puree,” says Shaun.”
Tasty morsels of kingfish ceviche and deep-fried spicy chicken bites,
served with sticky chilli sauce, will grace his canapé menu, along with
slow-cooked beef cheek, served in cups, with mash, potato cr isp and
beef jus. “People are wanting more summery foods, but many still want
a war m, heavy main, than a lighter dessert.” Eye fillet is Habourside’s
most popular sit-down dish, prepared in the sous vide then grilled, and
served with smoked mash, honey glazed car rot, shallot tatin, creamed
horseradish and beef jus. n
With the festive season just around the corner, Nestlé
Professional has made it easy for foodservice operators to
seamlessly include gluten free dishes on the menu.
Early this year, Nestlé Professional unveiled its new advanced
controlled production facility at its South Auckland factory. This
has enabled it to meet surging demand from both local and
international foodservice operators, for its popular gluten free
Now with an extensive culinary range to choose from that is
full of flavour, gluten free and big on functionality, there is a lot
to cheer about this Christmas both in and outside the kitchen.
Top performing brands Maggi and Nestlé Docello include a
comprehensive range of gluten-free products which can be used on
their own or to enhance dishes at Christmas and New Year’s events.
Included in the range are: soups, boosters, sauces, jus,
gravies, mashed potato, desserts and mousses. Whether it’s a
classic Christmas roast or signature dish, Nestlé Professional
has it covered, with a product that will add that finishing touch.
With consumer demand for gluten free products on the rise,
it is now easy to accommodate these diners without adding
further operational complexity in commercial kitchens.
Nestlé Professional’s world class facility makes gluten free
products to such a high standard that both Coeliac New Zealand
and Coeliac Australia have endorsed the range. Furthermore,
every product batch is laboratory tested and found clear of gluten.
As well as a high quality flavour, taste and texture, the range
also incorporates foodservice-friendly functionality such as
bain-marie, cook chill and freeze thaw stability.
To avoid the extra work and cost of preparing separate dishes
this Christmas incorporate Nestlé Professional’s gluten free
range in menu planning preparations.
Christmas with Volker
at the Langham Hotel
Decadence at the
Traditional Christmas at The
Langham Auckland hotel.
Hospitality BUSINESS | September 2017 | 25
SEASONS & GREETINGS
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