THE AMBASSADOR SERIES COMES TO HANMER SPRINGS
After landing in Christchurch it was a beautiful drive through North Canterbury to the small alpine village of Hanmer Springs for the last Ambassador Series Dinner of the year. This was a collaboration between head chef, Scott Buckler of No. 31 Restaurant and Bar and Scott Kennedy of Nero Restaurant in Palmerston North, who is a Beef + Lamb Platinum Ambassador Chef. The two Scotts had put together a delicious menu showcasing the best of their regions and the dinner sold out fast with locals wanting a taste of Manawatu alongside the delicious produce they know and love from North Canterbury. For the two chefs it was a chance to share ideas and techniques and the team at No. 31 Restaurant and Bar were enthusiastic about having another top chef in their kitchen to learn from.
The evening kicked off with a chance to chat with the 31 guests and sample a delicious Pinot Noir from local winery Hanmer Springs Wines as canapés were served. The lamb neck panipuri was a delicious combination of lamb, potato and peas. This was no ordinary canapé, as each bite-sized pod had a spiced broth poured into it just before we popped them into our mouths.
This starter was one of several dishes based on Nepalese Street food that we would taste throughout the evening. The inspiration came from Sous Chef Kaushal who has been working with Scott at No. 31 for six months. Scott says he loves to give his staff the chance to get creative in the kitchen and feels it is a very important aspect to include the other chefs who work with him to give guests a unique combination of international flavours using New Zealand produce.
The Cheviot oxtail burger, also on the canapé tasting menu, was definitely the smallest burger I had ever seen. Bite-sized but big on flavour, it was a combination of braised and pressed ox tail, charcoal activated bun, tomato gel and horseradish aioli.
Once seated our first course was served - Smoked Canterbury Angus beef fillet with Masterton sheep milk pecorino, Terrace Edge extra virgin olive oil, black garlic mayo. This was such a delightful way to serve beef fillet which had been hot smoked for six hours. Scott had then seared the outside of the fillet and served it carpaccio style on the plate. The beef was soft and delicate with a hint of smokiness bringing out that beautiful fillet flavour. The pecorino and black garlic mayo added saltiness and the olive oil brought the dish together nicely.
The next dish was another nod to Kaushal’s Nepalese background - Cheviot lamb belly dumplings with Nepalese spiced minced lamb belly surrounded with a mushroom broth and sautéed Woodlawn Down shiitake mushrooms. This dish was a taste sensation with the spices packing a flavour punch without overpowering the delicious lamb belly and the mushrooms toning everything down with their earthy flavours.
The evening was progressing with a quiet hum and enthusiasm for each course. Guests were clearly enjoying their culinary journey and the two Scotts spent time mixing and mingling at the table letting guests know a bit about each dish.
Next up was a taste of the Manawatu - beef short rib with truffle oil Agria mash, cheek croquette, asparagus, spiced cashews, tamarillo beef jus. This was a big meaty dish with bold flavours from both the short rib and the beef cheek croquette. The cashews added spice and a crunch and the jus had a delicious sweetness to it. The dish was topped off with Scott Kennedy's signature crispy beef tendons which was a lovely contrast to the smooth potato mash with just a hint of truffle.
The final main course was a signature dish of Scott Buckler’s - Merino lamb loin with pulled Merino shoulder, butternut squash, Pommes Anna, pistachio crumb, broccolini, red currants with mint and rosemary jus. This was a visually stunning dish with pops of red currant adding to the eye appeal and providing a nice tart flavour which contrasted well against the earthy flavours of this dish. It was a delicious version of meat and three veg and Scott says he has a special love of using Merino lamb.
Not only does it have a unique flavour profile, but it ticks the sustainability box, too. Merino is probably more widely known for the beautiful fine wool it produces, but the meat adds something special to his restaurant menu for visitors to try.
Dessert was a sensation! Scott Buckler had given it a nod to his Beef and Lamb Ambassadorship by serving up a Darfield Sheep Milk and vanilla bean panna cotta with dripping biscuit and sheep milk sponge. The panna cotta was a silky-smooth delight which left a fresh flavour on the palate. The biscuit crumb added crunch and Scott had thought of everything by colouring the sponge bright green which really brought the pasture to the plate!
It was a wonderful evening with a lot of warm Hanmer Springs hospitality from the team at No. 31. The dinner had been much anticipated by locals and had created a buzz about town which certainly culminated in a very enjoyable night celebrating the best of beef and lamb with delicious local wine from Hanmer Springs’ very own winery.