Chef Des Harris joins NZSFW
Chef Des Harris started his career in the kitchen at Wellington's Logan Brown with Al Brown and Steve Logan.
In 2006, Des moved to Auckland as executive chef role of Clooney, the fine dining restaurant of Tony Stewart and spent the next nine years at the pinnacle of New Zealand cuisine. Des then moved to The Hunting Lodge in Waimauku and we are delighted to announce that Des has now joined the New Zealand School of Food and Wine as a culinary tutor to work alongside Chef Finn Gybel.
Here is Des with our Diploma Level 5 students.
Chef Des Harris with our Diploma Level 5 Chef students.
Flash cured Beef Carpaccio with lemon thyme, black garlic mayo, pickled shallots brown butter croutons.
Goats cheese Cappelletti with asparagus, Parmesan and brown butter.
Sous Vide Lamb shoulder with Pumpkin molasses, Mejdool date, puffed wheat & black olive.
Related Articles -
Top chef Des Harris on leaving fine dining and finding balance - https://www.stuff.co.nz/life-style/108771498/top-chef-des-harris-on-leaving-fine-dining-and-finding-balance
Auckland restaurant chefs share lockdown menus: Des harris on puff pastry and dietary requirements - https://www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=12325653