22 Thursday May262016 follow us on facebook.com/riseupchristchurch TheStar Taste WORKING MAGIC: Jimmy McIntyre has been Otahuna Lodge executive chef for 13 years. PHOTOS: GEOFF SLOAN Cody's Bourbon & Cola 7% 250ml 12 Pack Cans Seagers Gin 1 Litre 29 .99 each Woodstock Bourbon & Cola 7% 330ml 6 Pack Cans 12 .99 pack Speight's Gold Medal Ale or Summit Lager 330ml 15 Pack Bottles 23 .99 pack Jacob's Creek 750ml (excl Reserve, Double Barrel & Sparkling) 9 .99 each 19 .99 pack Stil Vodka 1 Litre 32 .99 each Vodka Cruiser 7% Range 250ml 12 Pack Cans 19 .99 pack Steinlager Pure or Stella Artois 330ml 12 Pack Bottles Lion Brown Swappa Crate 32 .99 crate 24 .99 pack Lindauer Range 750ml (excludes Special Reserve) 10 .99 each Grant’s Whisky 1 Litre Captain Morgan Dark or Spiced Rum 1 Litre 37 .99 each 36 .99 each Jim Beam White Label Bourbon 1.125 Litre Chatelle Napoleon Brandy 1 Litre 36 .99 each 40 .99 each Coruba & Cola 5% 330ml 10 Pack Bottles Smirnoff Ice 5% 300ml 10 Pack Bottles 22 .99 pack 24 .99 pack DB Draught, Export Gold or Tui 330ml 24 Pack Bottles Old Mout Cider 1.25 Litre 8 .99 each 33 .99 pack Villa Maria Private Bin 750ml (excl Pinot Noir & Syrah) Villa Maria Private Bin Pinot Noir or Syrah 750ml 15 .99 each 12 .99 each Creating art on a plate Ever wondered who is cooking your food when you go out to a cafe or restaurant? TheStar continues its series talking with chefs. Otahuna Lodge executive chef – Jimmy McIntyre • By Gabrielle Stuart THERE AREN’T many chefs who would invite their guests right into their kitchen while they work. But for Jimmy McIntyre, sharing the Jameson Irish Whiskey 1 Litre Chivas Regal Whisky 700ml 44 .99 each 43 .99 each Henry’s guide to Heineken Beer 330ml 15 Pack Bottles Monteith's Beer 330ml 6 Pack Bottles 13 .99 pack 29 .99 pack Jim Beam White Bourbon & Cola 440ml 4 Pack Cans Jim Beam Devil's Cut Bourbon & Cola 330ml 8 Pack Cans 19 .99 pack 9 .99 pack being With Henry’s you won’t have to travel far to pick up one of your favourites. While our shelves boast internationally famous labels, we have a huge range of New Zealand’s best. Come check out what local brews we have on offer. secrets behind his food is part of what he loves. His food is immaculately presented, like art on a plate, using skills he learned after almost 40 years cooking across New Zealand, Asia and Europe. But it was still good, honest food, he said. “Everything on the plate has to be edible, no prissy garnishes or anything like that. And the secret to good, honest food was in the details, he said. From the herbs growing in the gardens right outside the kitchen to the bread freshly made in the mornings, or the hams they cured for more than a year to get the flavours right. Sharing that with his guests might mean inviting them along to select mushrooms for dinner that night, or in to the kitchen for a private lesson on how it was prepared. “It can be pretty frenetic, so you’ve got to be organised, but generally we get good at it. And because the menu changes every day it’s like cooking out of a big magic box.” His first role in the kitchen was at about 11 years old, when he worked for his stepfather in the holidays washing dishes to earn pocket money. He spent his early years working for chefs at hotels and restaurants around Auckland. In his 30s, he worked around the world, travelling Asia and then working on a riverboat in Germany and Portugal. He returned to New Zealand to take a job at Christchurch restaurant Phloyds, which he said was awarded Restaurant of the Year after four months. He went on to work at several restaurants, including Espresso 124, which was where he met his wife, Philippa, who is also a chef. He said they met when they were both guest chefs at the Sign of the Takahe, but he didn’t think anything of it at the time. “But she tracked me down at work a few months later and came into lunch at work with some friends. She rang me up just before service and said would you like to get a drink after work and I said yeah, sure. And we’ve been together ever since.” He took on the role at Otahuna 13 years ago, and was there throughout the earthquakes, when it had to be closed twice for repairs. But although many chefs around the city lost their jobs, he said the owners of the lodge made the decision to keep all the staff on. Over the four months the lodge was closed, the team kept busy feeding the army of workers repairing the place, he said. www.henrys.co.nz CHRISTCHURCH: AVONHEAD • BARBADOES ST • BISHOPDALE • HOMEBASE SHIRLEY • HORNBY • MOORHOUSE AVE • PARKLANDS • ROLLESTON • TOWER JUNCTION • WOOLSTON • YALDHURST • TIMARU • RANGIORA • KAIKOURA • GREYMOUTH • QUEENSTOWN • ALEXANDRA • DUNEDIN • NELSON: RICHMOND Henry’s encourages safe & responsible use of alcohol. Shout prices run from Monday 23rd May until Sunday 29th May2016 or while stocks last. ALL FRESH: With more than 130 kinds of fruit, nuts and vegetables grown at Otahuna Lodge, most ingredients are sourced straight from the garden.
TheStar follow us on facebook.com/riseupchristchurch Thursday May262016 23 GREAT food BROUGHT TO YOU BY... Your fresh food people MOZZARELLA AND PESTO SCHNITZEL PARCELS Ingredients 1 Salt and freshly ground pepper, to season 8 slices Beef schnitzel 250 g Mozzarella cheese, sliced ¼ cup Basil pesto 1 Tbsp Olive oil Tbsp tomato sauce Directions Season schnitzel all over with salt and pepper and lay on a work surface. Arrange two slices of mozzarella on one half of each schnitzel and top each with a heaped teaspoon of pesto. Fold the empty side of each schnitzel over to cover the filling and secure by threading two toothpicks through each schnitzel parcel. Heat a non-stick frying pan, add a film of oil and place schnitzel parcels in the pan. Cook over a medium heat for two to three minutes on each side, or until browned on both sides and cheese has melted. Spread tomato sauce over the schnitzel. Serve on pasta Ingredients 1 green cabbage, small 1 bunch Mint 80 g Walnuts, shelled 120 g Ricotta cheese 1 pinch Salt 1 pinch Ground ginger 3 Tbsp Olive oil Directions Shred the cabbage finely, then rinse thoroughly • Check out the Raeward Fresh specials to help get you started on these tasty recipes CABBAGE, MINT AND RICOTTA SALAD WITH WALNUTS in cold water, drain and shake dry in a tea towel. Chop the mint leaves and toss with the cabbage, then add the nuts. To make the dressing, put the ricotta in a bowl with the salt and ginger, then whisk in the oil. Mix the dressing through the salad. Serve very cold, straight from the fridge. SPICY RED COD Ingredients 1 Lemon 2 Baby leeks 2 Red Cod fillets 1 to drizzle White wine 1 to drizzle Oil 1 Salt and freshly ground pepper 1 Red chilli, de-seeded and sliced 1 to serve Chilli sauce 3 Lettuce leaves Directions Make a bed of baby leeks in a baking dish. Thinly slice a few lemons and sit these on the leeks. Cut up the cod into chunky, bitesized pieces and arrange these on the leek and lemon base. Add a bit of white wine and oil, salt and pepper and a few slices of red chili (de-seeded for a less searing heat). Seal the dish with tin foil and bake it in a hot oven for 10 minutes. Remove the dish from the oven, let it cool, leaving the foil on. Put the poaching liquid into a pan and reduce it until it has a sauce-like consistency, then allow to cool. To serve, spread around a few crunchy salad leaves on a platter then use a slotted spoon to pile up the fish bits, lemon slices and leek strips. Pour the cooled poaching liquid over the fish and dot with a little chilli sauce. Californian Navel Oranges ............. 2 .49 KG Green Cabbages .......... 1 .49 each Rhubarb .............. 3 .99 KG Jazz Apples ........ 2 .99 KG Brushed Agria Potatoes 10kg Bag 8 .99 BAG AVAILABLE AT: harewood rd Mon–Fri 7.00am–6.30pm Sat–Sun 8.00am–6pm Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm MARSHLAND RD Mon–Sun 8.00am–6:00pm Chicken Breasts (Skin On) ....................... 8 .99 KG Beef Schnitzel (Plain or Crumbed) .......... 12 .99 KG Rolled Lamb Shoulder Roasts 12 .99 KG Free farmed Pork Leg Steak .......... 14 .99 KG Fresh Red Cod Fillets .................. 12 .99 KG (weather & Catch Permitting) All our fresh meat is 100% NZ FARMED. specials VAlid 23RD MAY - 29TH MAY 2016. WWW. .CO.NZ