Andrew Brown - Mussels
The Greenshell Mussel is possibly the most iconic representative of New Zealand's seafood history.
As a travelling ambassador for New Zealand cuisine I have always utilised GreenshellTM Mussels with complimentary results. At home, New Zealand diners recognise the GreenshellTM Mussel to be tender and succulent - always a popular option. The high meat-to-shell ratio both enhances a customer's value perception and requires fewer shells for an impressive display, reducing plate costs and increasing margins. As an appetizer, New Zealand GreenshellTM Mussels in a tapas style application are a popular choice to share.
Recipes:
- NZ Greenshell™ Mussels with rich tomato sauce
- NZ Greenshell™ Mussels wrapped in nori over a chilled leek, potato and saffron soup
- NZ Greenshell™ Mussels with apple, radish & fried yellow split pea salad
Pescatore Restaurant – The George, Christchurch 50 Park Terrace, Christchurch http://www.thegeorge.com
Andrew Brown - Oysters
The New Zealand Pacific Oyster is a consistent performer when it comes to flavour integrity.
This deeply cupped oyster with its light creamy texture never disappoints. As Executive Chef of a high end boutique hotel and previously a prominent hotel chain, I need the absolute assurance of food safety. The industry's commitment to water quality and food safety requiring both USFDA and EU approvals provides the reassurance I need to feature one of the world's finest oysters on the menu.
Recipes:
- Sweet corn soup with tempura NZ Pacific Oysters, spiced popcorn & basil oil
- NZ Pacific Oysters with raspberry mignonette granite
- NZ Pacific Oysters with grilled watermelon & chilli lime dressing
Pescatore Restaurant – The George, Christchurch 50 Park Terrace, Christchurch http://www.thegeorge.com
Andrew Brown - Salmon
New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil.
As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from antibiotics and chemicals. Compared to other salmon, New Zealand King Salmon has a distinct texture, is firm to work with, yet has a soft delicate ‘melt in the mouth' texture when consumed. New Zealand King Salmon has a place at every meal occasion from appetizers to mains guaranteeing exceptional flavour and quality.
Recipes:
- New Zealand Salmon Layered Salad
- New Zealand King Salmon with Saffron Potatoes & Rye Tarragon Crumbs
- Medley of New Zealand Salmon: Cold Smoked Salmon, Salmon Tartar, Smoked Salmon Brandade
Pescatore Restaurant – The George, Christchurch 50 Park Terrace, Christchurch http://www.thegeorge.com