New Zealand Gala Dinner
Bailliage of Wellington
Wellington, June 1, 2019
Officier Maître Rôtisseur Maclean Fraser excels
" Of particular mention was the Ora King Salmon with gin-cured preserved lemon gel "

Headed up by Bailli David Shackleton, a group of Chaîne members and their guests met in the sophisticated comfort of Artisan at Bolton Hotel. Award-winning Executive Chef Maclean Fraser (Officer Maître Rôtisseur) had designed a delicious five-course dinner with a few little extras thrown in between courses to delight us.

As well as its own members from Wellington, the Bailliage was honoured to host visitors from Australia and other parts of New Zealand.

Bolton Hotel is Wellington's finest independent hotel. It is in an excellent central location for work or leisure in New Zealand’s capital city. Just steps from the Parliament buildings and central business district the five-star Bolton Hotel is conveniently close to the best of the city's shops, cafes and restaurants and within walking distance of Wellington's vibrant waterfront.

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Port-glazed duck liver parfait
harakeke sable

Ora King salmon
gin-cured preserved lemon gel, macerated cucumber
Campari ‘caviar’ foraged weeds

Kikorangi panna cotta verrine
candied walnuts, Manuka smoked balsamic glazed baby beets
shaved Chioggia and pea shoot salad, fennel thyme tuille

Feijoa granite

Jerusalem artichoke velouté
crispy pulled roast duck

Wakanui beef short rib
celeriac puree, wild porcini
baby carrots gastrique jus

Truffled milk chocolate ‘lollipop’

‘Apple’ bavarois, cinnamon crumble
macaron, Calvodos chantilly

TWG teas, Emporio coffee

The dinner focused on high-quality, seasonal ingredients classically refined by Chef Fraser. Of particular mention was the Ora King Salmon with gin-cured preserved lemon gel.

When aspiring to exceptional culinary standards, Ora King salmon is a “go to” choice for discerning chefs around the world. The high oil content naturally present in the Ora King breed can be seen in the striking marbled fat lines within the bright orange flesh, instantly drawing comparison to Wagyu.

Other courses of special note were the vegetarian dish of Kikiorangi panna cotta verrine and the slow-cooked Wakanui beef short rib with celeriac purée, wild porcini and baby carrots.

At the conclusion of the dinner thanks were given to the superb culinary team and service staff. What an evening of culinary excellence we experienced!

Ian Pharaoh
Bailli Délégué