The action at Sky City federal street precinct

Posted: 22/07/2011 7:28:49 p.m.

Just back from a week of chefs at Sky City scooping medals at the NZ Culinary Fare in Auckland, 400 red lacquer duck, clouds ear dim sum and banana lychee relish dishes knocked out by my Orbit kitchen in Feast by Famous Chefs dinner at the Langham Hotel and straight into seeing our new Head Chef Kyle Street from Al Brown's Depot and Stuart Rogan/Adam Starr from Sean Connolly's Grill firing into recipe development ready for their respective openings mid August and early September. A have been assigned a small chef team in Luke Dallow's Red Hummingbird Bar and tapping my existing restaurants along ready for the Rugby World Cup.

Meanwhile, Mark Harman, Head Chef at Dine by Peter Gordon and myself have been working on Peter's promotion that will kick start Auckland food scene into the rugby world cup with the best of his Providores dishes being brought to Auckland with the best of Dine. Across the road Peter will bring the best of his Tapa Room with the best of Bellota, and he is really excited about showing Auckland what he cooks back in London.

Mark and I will have a hands on cooking class with who ever wants a foodie challenge at the Auckland Seafood Cooking School, Wednesday 17th August.

Look out for my scrummy pumpkin tortellini recipe in the August Taste Magazine. The filling is inspired by the iconic condensed milk and tamarind pulp blitz into the baked pumpkin mash. A foaming thai flavoured coconut foam, droplets of curry oil and a fresh basil leaf salad makes this vego dish an exceptional starter to ones dinner party.

In Rebo cafe and Bar, Brent and I are working with two Northland businesses to bring angus steak from the Ruanui Farm, Mangawhai into a pie made by Keri Pies, Kerikeri to have one our menu during the rugby festive period. Should keep all the pommie lot called supporters satisfied with a little mushy pies and a scoop of garlic mash spuds.

No rest for the wicked - don't forget, cooking a storm on Food TV with diamond gluten free and conventional pasta - crispy capers appeared on two of the competition chefs dishes, you never know where your clips end up!