Coromandel Life Magazine 2015 Winter V3

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chef’s choice
The gang was ‘game’ to experience the
full gamut on offer at Chef Nathaniel’s
degustation dinner at Tairua’s Shells
restaurant in April.
The term ‘degustation’ means “a careful,
appreciative tasting of various foods which
focus on the gustatory system, the senses,
high culinary art and good company”. And
that is exactly what these evenings at Shells
provide for us.
Shells is hosting these ‘Chef’s Choice’ nights
through the winter, and this one featured
some dishes from the ‘wild’ side – foods
non-hunters might not get to experience
often – and he cleverly paired the fare with
wines, specially selected, at special prices.
The evening started off with a delicious duck
liver parfait with brioche. Next, paired with
a delightful sauvignon blanc, was scallop
“Wild Night”
Whitianga’s Scallop Festival on 19
September has a line-up of seriously
delicious taste-tempters. Duelling it out on
stage for “The Great Scallop Cook-Off” are
chefs from Salt Restaurant and Motu Kitchen.
Returning Chefs are crowd pleasers Ray
McVinnie, a Masterchef Judge, along with the
2014 Masterchef NZ winners, sisters Karena
and Kasey Bird from Bay of Plenty who recently
published a cook book titled For the Love of...
COSTUMES AND FOOD STALLS
In its 11th season, the Festival becomes
more tantalizing every year. Coordinator Linda
Simonsen notes, “The event is famous for its
inventive stallholders, who each year come up
with fresh recipes as they vie to outdo each
other for the coveted title of Best Dish.”
Look forward to tasting these lipsmackers,
says Linda, “Pan-seared scallops with black
pudding, cauliflower purée, lime chilli chutney
and pancetta, scallop and bacon fritters...
scallops sautéed in garlic butter and white
wine... And Dive Zone will offer their popular
Fog Dog beer-battered scallop kebabs.”
“Grab your crew and find yourself some funky
outfits to wear to the festival,” she adds. “There
are some great prizes up for grabs for the ‘Best
Dressed’ competition.”
Many Kiwi vineyards and brewers will provide
refreshments to complement those dishes. Find
info about food vendors and activities at
and check their FB page.
This festival is always a sellout, so get your
tickets in advance.
AN 11-YEAR LOVE-FEST OF ALL THINGS SCALLOP
Scallop Festival whets
appetite for more
or ema
insanely
good coffee
WINNER 15 NZ COFFEE AWARDS
MAKE PIZZA...NOT WAR
PH 078664480/ 078664420
Luke’s Kitchen open 3 days
y, Sunday • 11am~8:30 pm
Cafe open 7 days serving lunch, snacks & coffee
• PH 07 866 4480
~ Luke Reilly
42 COROMANDEL LIFE 2015 WINTER
boudin with a yummy seared sugar-cured
salmon – not only great looking, but great
tasting as well!
A bay-crusted quail was served with charred
corn set off with drizzles of plum sauce. This
was followed by a rabbit pie – favoured by
many diners. Next was another of my picks,
a pastry-encased venison short loin with
swiss chard.
And then dessert to die for – poached
pear with chocolate and pistachios – was
matched with the perfect ruby port.
After the rave reviews Nathaniel received, we
were able to convince him to continue more
dinners through the winter.
Save your Tuesdays: 16 June, 14 July, and 15
Sept. Bookings are essential, so give Shells a
call to reserve your seat at the ‘Chef’s table’.
07 864 8811.
Coromandel Hospitality Scene