Eastern Courier : June 29th 2011
11 EASTERN COURIER, JUNE 29, 2011 NEWS when you spend over $50 when you spend over $50 W whey sedver0 noupno$5 yy y when you spend over $50 ES/20x4/13 f t 3 f t 3222 df f f *$50 spend must be in one transaction. Terms and conditiions ns n ppl apply y. Visit Customer Service or westfield.co.nz for details and a full list of prizes. Ends 6pm Sunday 10 July 2011. westfield.co.nz/pakuranga T ANDS OF PRIZES TO BE WON* Plus everyone goes in the bonus draw to win one of two Suzuki Swifts International Qualifcations available www.collegeofcamille.co.nz Enrol now for July 3789782AF Basalt chef is counting on the buffalo By PIP BOURKE Braised Buffalo Blues: Basalt chef Nathan Tane's locally sourced dish is in the running to win the Monteiths Beer and Wild Food Competition. Photo: PIP BOURKE ' It took me a while to work out which beer to choose. It was a process of eating a lot of buffalo while sitting at the bar. ' Chef Nathan Tane His inspiration came from drinking a lot of beer and eat- ing copious amounts of meat. But chef Nathan Tane says that s nothing new consider- ing he grew up on a sheep and beef farm. The Basalt chef is in the running to win the Monteiths Beer and Wild Food Chal- lenge. His dish Celtic Braised Buffalo Blues is sitting in the top 20 for the People s Choice award. The meal is a concoction of braised buffalo risotto with a salad of wild rocket, buffalo blue cheese and roasted chestnuts. Created from locally sourced buffalo meat, the dish also incorporates blue cheese made from buffalo milk. Mr Tane describes it as a winter comfort food blending perfectly with the maltiness of the Celtic Red beer. Since we put it on the menu it s been unbelievably popular, Mr Tane says. While seemingly insignifi- cant, the beer is an essential element to the nationwide competition which boasts a $10,000 prize for the winning restaurant. It took me a while to work out which beer to choose, he says. It was a process of eating a lot of buffalo while sitting at the bar. Monteiths marketing man- ager Russell Browne says the concept of beer matching is a new idea to most diners. Not only will the wild nature of the dishes draw a crowd but beer matching is still a relatively novel concept to many diners, he says. The beer is not only served with the dish, Mr Tane bra- ises his buffalo in beer for six hours before cooking the risotto. Although the dish is lengthy to prepare he says his biggest obstacle is sourcing the buffalo. It s not as simple as ordering an eye fillet. Because there is a limited supply of buffalo we have to be very accurate with our numbers, The buffalo meat and cheese come from Clevedon Valley Buffalo Farm. Mr Tane says he was lucky to get the blue cheese in his dish after promising it to judges. I hadn t realised they only make buffalo blue cheese in April, May and June so when I filled in the entry form two months ago I was lucky it was the right time of year. Judging and public voting for the Monteiths Beer & Wild Food Challenge finishes on July 3. Celtic Braised Buf- falo Blues will be on the menu at Basalt during this time.
June 24th 2011
July 1st 2011