New Zealand’s celebrity chef Peter Gordon was seen preparing a fusion of crayfish and smoked coconut laksa for entree and roast Cambridge duck with kumara dumplings for main at dine by Peter Gordon at SkyCity in Auckland.
This was part of the launch of May-laysia, a month-long celebration of Malaysian cuisine featuring a series of epicurean events in Auckland and Wellington.
The event is part of the Malaysia Kitchen Programme, a campaign encouraging Kiwis to try Malaysian cuisine and offering an opportunity to feast on sublime Malaysian food for free at special events.
New Zealand’s 50 Malaysian restaurants offer food lovers Malaysian cuisine which is an interplay of Malay, Chinese and Indian food traditions. “Because Malaysia has been a key transit point in the ancient spice route, many cultures have influenced the country’s cuisine,” says a statement by Malaysia Kitchen.
Two Auckland Malaysian chefs braved the heat in the kitchen to prepare classic Malaysian dishes such as satay, roti chanai and beef rendang.
Chefs Kalai Subramanian from Panmure’s Sri Puteri restaurant and Jacky Lam from Epsom’s KK restaurant were thrilled with the opportunity to work alongside Peter in the dine kitchen.
Gordon prepared a menu of crayfish and smoked coconut laksa (entrée) and a main comprising roast Cambridge duck with kumara dumplings, wok-fried bok choy, ginger and black beans and sweet-chilli squid. His tempting dessert was a coconut tapioca with mango and passionfruit, avocado yuzu sorbet and a coconut wafer.
Read Gordon’s roast duck recipe.