Tuesday, January 31, 2012

Chef Braz' Annual Spit Roast 2011

The year once again came to an close with Chef Braz' Annual Spit Roast. This year the Spit Roast was bigger than ever with Chef Braz scouting a whole suckling pig for the spit, in honour of the special guest Ralph!

Step 1 - Pricking the pig with Braz' homemade pricker

Step 2 - Salting the pig

Step 3 - Staking the pig...Is this the right way in?

I hope no one shoves a pole up my ass...

Nice and secure ass

Forcing the pig on the stake

Shazza marinating the pig
We have fire in no time!

Ralph's favourites!

Victor cooking his paua over the open fire

Victor's juicy, amazing paua - YUM!

Enjoying the wine and the mojitos

The rotisserie was working until RALPH broke it...

Proud of the finished product

How the hell do I cut this?

The spread

The inedible bits

All carved up!

The pig was YUM in my tum!

Marshmallow mates

Can't get enough of marshmallowing!

The fun bit last - marshmallowing over hot coals!

Late at night around the fire

Tuesday, December 13, 2011

3 Wise Men: The Big Dinner Auckland Edition

Just in time for the Christmas, Braz has decided to make a return to blogging his culinary delights/failures, starting off with the second 3 Wise Men Big Dinner, hosted by Chef CC in Jafaland on the 3rd of September 2011...

Here are pictures from the big day - all captions by Braz.

The Daytime Lunch and Prep

CC's handy knifework

Wonder if this chocolate needs cornflour?

"I'm normally a tidy cook!" - Chef Chicken

Hey I don't have enough?

Succulent crackling pork, CC-style

Super king prawn heads! Yum!

Ralph on his 4th whitebait fritter!

Whitebait fritter lunch treat

Prepping for Beef Wellingtons

Sleeping off the whitebait and prawns

Chef Braz mastering the Beef Wellingtons

CC being a "dicktator" again...

Prepping the ling

The Auckland Tetsuya

Skillful platework by Chef CC

Searing the ling

Conrad on his 5th wine within the first hour

Chef CC plating up so he can get all the glory!
 The First Course
Saikyo Miso Ling
with pickled ginger, and a soybean, scallion and radish salad

Hungry guests L-R: Ange, Shaz, Rosa, Stephanie

Hungry guests L-R: Lee, Ralph, Erica, Darrell

The 3 Wise Men at the head of the table...CC delivering his speech

Very elegant plating ready for the second course...
 The Second Course
Crispy King Prawn and Shitake
spring rolls with maui onion salsa, endive and caviar

The crispy sprill rolls ready for plating...

The Third Course
Seared NZ Scallops
on a cauliflower risotto with anchovy breadcrumbs

The Fourth Course
Double Rib Lamb Cutlets
with cassoulet of beans and rosemary

The Fifth Course
Beef Wellington
with carmalised carrot and parsnips, and a port wine reduction

Chef Braz' golden Beef Wellingtons emerge from the oven

The Sixth Course
Lemon Tarts
with meringue

The Seventh Course
Chocolate Fondant
with vanilla bean ice cream

The Day After...

Young Tate on the bouncy castle
The second 3 Wise Men Big Dinner was a great success, next stop - Seatoun!