Home' Hospitality Business : HB OCT 2017 Contents A young Kiwi chef is starting up a
travelling restaurant to bring more of the
world’s culinary delights eventually back
to New Zealand kitchens.
William Mordido hopes his new global
pop-up restaurant called Buko will also
be the answer to nurturing our country’s
talented chefs and keeping them in New
Zealand long term.
“It’s a great opportunity for the next
generation of our country’s chefs to
experience a different level of cuisine and
get to eat, see and be inspired to bring
back new ideas,” he says.
Mordido, who is originally from the
Philippines, is turning to crowdfunding to help
him pay for the first Buko team’s flights and
accommodation for its launch at The Private
Dining Room in South Yarra in Melbourne on
October 25. In the future Mordido will pay the
chefs on project-based contracts.
Mordido plans to showcase the group
of chefs’ food in existing restaurant
establishments around the world. There are
already plans for events in the Cook Islands
and Chicago in the United States.
The menus will pay respects to
traditional and modern cooking techniques
and flavour combinations, with a special
emphasis on Mordido’s upbringing in New
Zealand and the Philippines.
Mordido was named Restaurant
Association NZ Chef of the Year and won a
silver medal at the prestigious International
Jeunes des Rotisseurs Competition in
Manchester, England last year.
He was the first New Zealander to
stand on the podium at the prestigious
competition in more than 20 years.
The Onehunga High School graduate
is currently one of among three New
Zealanders competing in the Pacific region
semi-finals of S.Pellegrino’s prestigious
Young Chef 2018 competition.
The pop-up concept is widely used
overseas, but is still relatively new in
“It’s a great idea because it feeds
a diner’s curiosity. When dining at a
restaurant you know what to expect, but
with a pop-up there’s a huge surprise
factor,” Mordido says.
A family fish dish will be top of Buko’s
menu. It’s one Mordido’s mother used to
cook when he was growing up, but it still
doesn’t have a proper name.
“I was really taken by the simplicity
of the soup, so I decided to use that as
the base for my dish. The jack mackerel
filleted and cook in the same broth,
and I finish it off with a tapioca crisp
flavoured with the consommé, pickled
shallot, coconut pumpkin puree.”
The chefs travelling to Melbourne will
be taken to dining experiences, visiting
fruit and vegetable markets, fish mongers
and butchers to source fresh produce
directly from the vendors. A young high
school student Pagia Wilson will be guided
under Mordido at Buko.
‘Buko’ means young coconut in Tagalog,
the national language of the Philippines.
As a young child, Mordido was likened to
the coconut for having three cowlicks in
his hair, like the Buko’s three dots.
Mordido completed a three year chef
apprenticeship at Sky City in 2011 and
went on to work as a sous chef at Chikos
Restaurant and Café in Henderson, West
The Mt Wellington, Auckland resident
needs to raise $4500 in the next 22 days.
For every $25 donated to the cause $10
will be donated to the New Zealand
Women’s Refugee. Visit Willpowernz.com
for more information about Buko. n
Mordido Takes Buko To Melbourne
William Mordido – global pop –up
Hilton Lake Taupo Unveils Redesign
Hilton Lake Taupo, which was recently awarded New Zealand
Regional Hotel of the Year at the prestigious HM Awards for
the sixth time, has announced that it is undertaking a redesign
of its conference and event facilities that are set to reopen in
The refurbishment and extension to the hotel’s iconic heritage
wing will see the Victorian design of the original building,
built in 1889, sit alongside state-of-the-art technology and
contemporary furnishings to create a world-class event hub.
Adrian Teh, general manager, Hilton Auckland and Hilton
Lake Taupo, says ,”The development work will reinforce
Hilton’s position as the clear choice for conferences, meetings,
weddings, social functions and corporate events in the Central
North Island region”.
“This extensive refurbishment will ensure that Hilton
Lake Taupo remains the premiere location for events. The
versatility of the spaces, combined with the property’s
outstanding location, spectacular views and dedicated
Team, means the hotel is well equipped to deliver
customised solutions and unforgettable experiences”,
The new facilities, designed by Studio Design + Architecture,
will feature an abundance of natural light, direct access to
landscaped gardens, and a superb interior in keeping with
the exclusive resort atmosphere including Kichler Circolo
chandeliers, custom carpets and locally hand crafted solid
timber side cabinets.
Investments in new technology, with AV partner Futureworks,
will provide clients with access to fixed and portable LCD
screens, projectors, surround sound systems in every room,
and high speed Wi-Fi to ensure a seamless experience for every
event type. www.laketaupo.hilton.com n
8 | October 2017 | Hospitality BUSINESS
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