PLATINUM AMBASSADOR CHEF PROFILE - MAT MCLEAN - PALATE 3.0

We were lucky enough to attend the opening of chef Mat McLean’s new version of Palate.  Based in Hamilton, Mat has been at the helm of Palate for nineteen years and this is his third move. 

Over the years, Mat’s cooking has gone through many different styles and phases and with almost twenty years under his belt, I think it would be safe to say that Palate is well-regarded as an iconic Waikato dining destination.

Mat says he has now reached a point where it’s all about having fun in the kitchen.  This might have something to do with his latest piece of equipment that he has installed in his new kitchen – an Asado charcoal and wood fired BBQ.

Mat McLean, Palate Restaurant, Hamilton

We managed to get a quick Q&A with Mat on opening night, in between cooking scotch fillets and lamb rumps for his guests.

What are you most excited about with this new version of Palate?

It’s the revitalisation and enjoying the cooking more than ever.  Having fun is important and being in an environment where I am not cut off from my customers but can see them enjoying their food.  The kitchen space is open, and guests can see me having fun cooking on the Asado and they can ask questions.

Do you think this version of Palate is a reflection of you evolving as a chef?

100% yes. It's been an interesting journey from working in Michelin Star restaurants and then coming back to a small city in New Zealand where I didn’t really have too much influence.  I had to sort of evolve myself which has been interesting and now to have the opportunity to reinvent Palate for a third time it’s pretty cool.

What made you choose the Asado and what is the point of difference it gives to Palate.

I love to BBQ at home, it’s a bit of a hobby of mine, so I’ve wanted a wood fired grill in the restaurant for a long time.  It’s quite special after 19 years to be enjoying a new piece of equipment in my kitchen – it’s a great bit of kit and is fun to cook on.  The best thing is the subtle nuance the smoking wood brings to the flavour of the meat. I like using New Zealand timber which has its own unique flavour. 

How is the Asado different to other BBQs?

It’s a blank canvas really.  You can load it with lots of different fuels to get different results.  I like that I can manipulate the fire to suit what I am cooking and can raise the grill to move the food away from the flames if I get flare ups. It also looks great and is a real show piece.

You were recently interviewed by Farmers Weekly and were quoted saying: “It’s all about getting back to basics, great meat cooked over fire and embers and showcasing the best of New Zealand produce.”  Does this sum up your philosophy as a chef?

Yep, that sums it up well – there is no smoke and mirrors here – it’s all about pure flavours and using high quality ingredients and treating them with respect.  I’m really produce-driven and if you dine here you know that you are getting a true reflection of our region on the plate.

I love interesting combinations and keeping things a lot more casual these days so people can pop in for a drink and a snack and feel comfortable doing so.  I think that is the way dining out is going now.

Favourite beef cut to cook on the Asado?

That would have to be scotch fillet.  It’s got great marbling – as an overall steak it has different muscles and different textures.  It’s not the most precise steak and each one is different so they cook at different consistencies.  I find that really interesting and as you eat your way through a plate, to have different tastes and textures and different degrees of doneness is really cool.

Favourite lamb cut to cook on the Asado?

I would say probably lamb loins.  Especially when they get a bit older, more like hogget – and go back to serving them quite rare – they would be really good!

Greenstone Creek scotch fillet with marmite butter, fire roasted carrots and salsa verde.

Find out more about Palate Restaurant here. Well worth a visit if you happen to be in the Waikato.