Feb 11, 2016
Once again NSIA was part of the Auckland Seafood Festival at the end of January, delivering their passion for all things culinary through amazing dishes. The four day event was hosted at Wynyard Quarter in the Auckland CBD.
Designed by our very own chef tutors, they served a range of dishes including;
- Pulpo in honey and balsamic with gazpacho caviar, black olive soil and capsicum sofrito
- Masala Prawn Dosa with coriander, riata, and coconut chutney
- Lime Dusted Fish in a Chinese steamed bun with kimchi, soju mayo, spring onion and micro cress
As result of our passionate culinary students and their dedicated chef tutors, NSIA sold over 1300 portions of the three dishes over the four-day event and Education Manager Jason McGeorge was even on the telly!
“This year was a real affirmation of our place as food innovators at the Auckland Seafood Festival, with feedback from both customers and event organisers commending our point of difference and efforts to really think outside the box with how we flavour, present and serve seafood with our menu selections. I was really proud of our students who stood up superbly under some quite intense pressure in sweltering conditions to produce a very high volume of quality product consistently over the four festival days, a real credit to them and to their tutors who promote the values necessary to realise success in this tough but highly rewarding industry. I am excited already about next year’s festival, and what we can achieve!” says Jason McGeorge.
All the students and chef tutors did an amazing job representing NSIA. Thank you team!