Dinner at Moeraki
Moeraki Boulders
Moeraki is a hidden gem of a fishing village on the Otago Coast. Well known for its rounded boulders on the beach, the village is a bit further south and is built round the bay, a small harbour home to many fishing boats.
Fleurs Place Notice Board
Behind the village are hills with a sprinkling of houses in amongst the bush. A small jetty pushes into the bay and a small strip of sand leads off towards the main beach with the boulders, a short walk away. It’s a beautiful place, quieter now the main tourist season is coming to an end, a feeling of stepping back in time to a slower pace of life. We had been to dinner the night before at Fleur’s Place, a restaurant situated on the edge of the harbour with a view across the bay to the west, as well as viewing the Pacific Ocean sweeping north up the coast. Though renown as a fish restaurant, Fleur’s has carried Provenance lamb shanks for some time now.
Fleur Sullivan has created something wonderful with her restaurant and is a global legend because of it. So it was a pleasure to return for another visit.
Lamb Rump Ready For Plate Up
Michael Coughlin, Chef Ambassador for Provenance Meat, cooked up a storm for a group of us at a private home this evening. He cooked in honour of Samin Nosrat, author of Salt Fat Acid Heat: Mastering the Elements of Good Cooking cookbook which is a # 1 bestseller on the 2017 New York Times book list. Samin was in New Zealand for the Readers and Writers Festival in Wellington and then made her way to Dunedin and Queenstown where she spent time with a number of foodies, including Michael.
Michael cooked dinner for eight of us and presented Provenance lamb rump with juniper, fennel seed and pink peppercorn rub, parsnip and celeriac puree with nutmeg, caramelised shallots, slow cooked lamb shoulder croquettes and baby kale garnish with a caper and mint jus. Fleur provided a beautiful salad and a 2012 Waitaki Valley pinot noir. What a combination!
Fantastic book
Samin is an Iranian American who fell into cooking by accident. She is a very warm woman with a huge personality, really enjoying her first time in New Zealand and making the most of meeting lots of people and tasting many locally produced products. Her spontaneous and enthusiastic responses to everything is infectious and she has a real gift of making people feel welcome and relaxed.
Samin has taught many people to cook from chefs to school children and her book highlights mastering the use of just four elements. Salt, to enhance flavour; Fat, for flavour and texture; Acid, for balance; and Heat, to cook and create a delicious taste. The book is an excellent read with lots of beautiful illustrations and Samin’s mantra of “stir, taste, adjust”!
Happy Guests
All enjoyed listening to Samin, Michael and Fleur chatting together about cooking, favourite recipes, chefs and, of course, Provence lamb. Light sea breezes off the bay, great food and good conversation combined for a perfect evening.
Replete
After dinner was the perfect time for a conversation and a group photo with guests which included Fleurs and partner Mike Hood, Glenis & David Crutchley, David ( Start up CEO for Provenance) & Kirsty Newton and the effervesent Samin Nosrat
35 Years in Whites
Michael started cooking at home and then joined the army at 17 years of age, cooking in the officers’ mess. After leaving the army he worked in many kitchens around Queenstown, including a spell at Oliver’s in Clyde working for Fleur, who, at that time was the founder and owner. Michael returned to Oliver’s over 20 years later to reopen the restaurant, brewery and delicatessen for the current owners, before heading back to his home town of Dunedin to complete and finish his Bachelor of Culinary Arts Degree.