Source: Auckland Council
The Kitchen Project’s Kai Franklin Chef’s Table dinner event sold out.
Expecting to cater for 100, organisers had to turn people away when numbers hit 105 for the $100 a head celebration of all things Franklin.
The Roulston Street Hall was turned into a pop-up restaurant for the event, which featured the area’s top restaurant chef’s preparing individual courses using the finest locally-sourced produce.
Easterbrook duck and cherry dumplings with Crunchili oil by SuMei.
Franklin Local board chair Angela Fulljames says the culinary celebration showcased the range and quality of produce from the area – often referred to as New Zealand’s food bowl.
“New Zealand eats because Franklin exists,” she says. “People know about potatoes and the famous Pukekohe Longkeeper onion, but we have amazing producers of meat, milk from cows, goats and even buffalo; world-class cheese, oysters, fish, and a range of vegetables people would be staggered by.”
Organised by The Kitchen Project and supported by the Pukekohe Business Association, the board and Eke Panuku Development Auckland, the event harnessed the waiting skills of Pukekohe High School students and the talents of its band, named Tauranga Jazz Festival’s top big band recently.
Pohutkawa smoked beef cheek within Thai Chimchurri and green papaya salad courtesy of Blue Ox Babe.
“We were delighted to bring together talented chefs, growers, and the community to celebrate the best of what Pukekohe and Franklin has to offer,” Kitchen project manager Connie Clarkson says.
The experience began with a welcome drink featuring Pōkeno Whisky followed by a four-course meal, guests given the chance to meet the chefs and producers responsible for the food.
Seddon 64’s Chocolate Nemesis with meringue case filled with Clevedon Buffalo ricotta blueberry mousse.
The menu was a collaboration among some of Pukekohe’s best food establishments. The Daily Goods kicked things off with an inventive trio of canapes, followed by an entrée with an Asian fusion twist from SuMei, with a Blue Ox Babe main course, and dessert from Seddon64 Eatery and Bar. Gastropub Franklin’s Bar and Eatery provided drinks.
Featured dishes showcased seasonally sourced ingredients including organic meats from Black Pond Farm, Eastherbrook Farms’ duck, Clevedon Buffalo’s fresh ricotta, and vegetables from The Fresh Grower.
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