New Nordic Cuisine with Cookery Diploma Level 5 students
The Cookery Diploma Level 5 students prepared a New Nordic Cuisine menu created by our own Chef Finn, originally from Denmark. Finn spent his formative years working in Michelin star rated restaurants including Noma.
"We work with local, high quality ingredients to combine good taste in food with contemporary culinary techniques,” says Chef Finn. The New Nordic Cuisine has redefined the food culture of Denmark, Norway, Sweden, Iceland and Finland.
Here is the menu inspired by Chef Finn’s Nordic heritage. The Level 5 Diploma of Cookery students prepared the menu also served it at the table, describing each dish to our guests - the Level 4 NZ Certificate in Cookery.
Tartare of Trevally - smoked and cured with crisp rye bread, pickled beetroot and siphon of brown butter hollandaise
Mackerel fried on bread with compote of tomato and fennel & fennel butter sauce
"Sylte" of pork belly with leek, 3 times onion & apple cider vinaigrette
Tenderloin of Pigeon Bay lamb with Brussel Sprouts, kale, hazelnut & foaming buttermilk
Apple with caramelized bread, dried blueberries, Blueberry sherbet & apple sorbet
Guests are seated for the five-course New Nordic Cuisine luncheon.
Naoko uses the siphon to plate brown butter hollandaise.
1st course: Tartare of Trevally - smoked and cured with crisp rye bread, pickled betroot and siphon of brown butter hollandaise.
2nd course: Mackerel fried on bread with compote of tomato, fennel & fennel butter sauce
May preparing to plate her dish.
3rd Course: "Sylte" of pork belly with leek, 3 times onion & apple cider vinaigrette
4th Course: Tenderloin of Pigeon Bay lamb with Brussel Sprouts, kale, hazelnut & foaming buttermilk
5th Course: Apple with caramelized bread, dried blueberries, Blueberry sherbet & apple sorbet
