Degustation Dinner Triumph

November 1, 2018

Entree – Kirsty Bode- Level 3 Food & Beverage tutor Sesame Chilli Lime chicken, asian herb salad, chilli jam and crispy fried shallots.

The first degustation dinner hosted by EIT’s School of Hospitality in Gisborne was a triumph for staff and students, who teamed up with Sunshine Brewery to deliver a world-class taste experience. Those who attended and the EIT hospitality team are already talking about the next one.

Guests arrived to a small platter of baby ciabatta and sesame crackers with a deliciously sweet balsamic reduction and a salty herb mix dip.

But the real opening act was the appetiser created by chef tutor Stephane Dussau, a delectably soft and creamy spring risotto featuring the fresh flavour of asparagus and avocado oil and the saltiness of parmesan.  It was the perfect match for Sunshine Brewery’s fresh new Endless Summer Ale.

Master brewer Dave Huff was on hand to explain the characteristics of each brew and the techniques used to achieve them.

It was a hard act to follow, but marae-based cookery chef Tony Te Nahu wowed diners when he served eel caught that morning and smoked by two of his students. It was served with watercress and cherry tomatoes garnished with karingo (dried seaweed), making it a perfect match for the nuances of Sunshine’s Vienna Amber Lager.

Next up was Sunshine Brewery’s no filter East Coast IPA, a fruity ale with intense flavours. Food and beverage tutor and chef Kirsty Bode matched it perfectly with a Thai-style dish featuring sesame, lime and chili infused chicken fillets, served with a zesty Asian herb salad with hints of Tahitian lime, chilli jam and crispy fried shallots.

A palate cleanser was served next which took everyone by surprise.  It was a granita made from frozen and shaved “In there like Swimwear” sour, East Coast IPA; zippy, fresh and light.

Then came the main. The calibre of the first three courses had raised expectations and Senior Chef Tutor Tony Davis rose to the challenge when he presented duck breast cooked to pink perfection. It was served with a sweet and spicy sauce and spiced cardamom and kumara soufflé. The latter enhanced the rich flavours of Sunshine Brewery’s Lowdown Brown Ale.

Matching dessert to a Robust Porter beer was always going to be a challenge, but Level 4 bakery tutor Mark Morrell pulled it off with a deconstructed dish featuring bitter chocolate tart accompanied by cherry gelee and honey cremeaux, plus a sauce featuring balsamic caviar.

Topping off an incredible evening of taste sensations, guests were presented with a stylish take-home package of petits fours, handcrafted by level 5 diploma chef tutor Korey Field and his students in Hawke’s Bay. They were perfectly formed little creations of chocolate truffles, honey crème, fresh nougat and kiwifruit jellies.

For the students taking part it was a ‘Master Chef’ experience, performed under pressure and show casing students’ and tutors’ skills.

Front of house students, led by their tutor Karen Johnston, delivered a service that was second to none.

EIT Tairawhiti Campus Manager Wayne Spence said had it been a ‘Master Chef’ event, it would have been impossible to pick a winner.  It was also enlightening to experience the wide variety of craft beers made at the Sunshine Brewery in Gisborne.

Satiated guests gave a standing ovation.