AUT Diploma of Culinary Arts, Ashinka Gomes, student, Thomas Winkler, Mentor, Frank Tejada, student.
Two AUT Diploma of Culinary Arts students create a seven course degustation blending Filipino and European cuisines to capture the essence of a classical cuisine.
Francis Tejada and Ashinka Gomes presented a Filipino/European seven course degustation dinner at AUT recently – a very successful event that has led to employment for them both at the Lucky Buddha in Fort Street, Auckland.
The new restaurant, which has had rave reviews, is partly-owned by a part-time AUT lecturer, Mike Choi.
The degustation was titled Salo-Salo, which is the Tagalog word for ‘gathering’. The culinary event was part of the students’ Applied Project, which aimed at creating seven modern Filipino/European dishes that together captured the flavors of a classical cuisine.
Tejada and Gomes wanted to achieve a gastronomic experience by transporting the diners to the Philippines through the flavor of the food and from all accounts that was certainly achieved – and more.
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- Course 3 – “Lechon” – Confit Pork Belly with Sarsa Sauce, Jerusalem Artichoke Puree, Heirloom Carrots and Duck Fat Potato Crisps.
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- Course 4 – “Adobo” – Venison Meatballs with Adobo Glaze, Truffle Puree, Zucchini Salad and Portobello
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- Course 6 – “Buko Pandan” – Coconut Panna Cotta with Pandan Jelly, Coconut Gelato and Coconut Soil
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- Course 7 – Chocolate Marquise, Banana Ice Cream, Coffee Soil, Coffee Meringues and Raspberry Gel
