Author: Marcus Gleinig
Season 1 – Episode 18 – Roasts 2
Season 1 – Episode 17 – Turkey
Season 1 – Episode 16 – Filled Pasta
Season 1 – Episode 17 – Turkey
In today’s episode : it is the time of the year to celebrate Thanksgiving so we feature Turkey in this Episode.
Episode 10 of The Chef’s Table Season 1, will air on 30 November 2020.
Smoked Turkey & new season Pineapple Carpaccio, petit salad of Herbs & local Heirloom Tomatoes, Cranberry/Green Onion/Coconut Dressing
Roast Turkey Breast, Plantain Fritters, organic purple kumara, Cumberland Sauce
Braised Turkey leg Pie
Live from the beautiful OTB Restaurant at the Manuia Beach Resort, Rarotonga based Master Chef Phillip Nordt showcases turkey in novel ways.
Season 1 – Episode 15 – Steak
Season 1 – Episode 16 – Filled Pasta Dishes
The theme for Episode 16 of ‘The Chef’s Table Rarotonga’ was Filled Pasta Master Class, filmed for CITV – Cook Islands TV. The delectable dishes featured and enjoyed tremendously by our live audience were:
Truffle Chicken & Liver ravioli/fried zucchini, lemongrass, beurre-blanc.
Seafood Tortellini / sauce Americaine.
Maultaschen in broth, German Ravioli, roast Onions beef bouillon
Episode 16 of The Chef’s Table Season 1, will air on 23 November 2020.
Live from the beautiful OTB Restaurant at the Manuia Beach Resort, Rarotonga based Master Chef Phillip Nordt showcases filled pasta not only from Italy.
Season 1 – Episode 14 – CrayFish
Season 1 – Episode 10 – Eggs
In today’s episode : Eggs and the many ways to prepare it.
Live from the beautiful OTB Restaurant at the Manuia Beach Resort, Rarotonga based Master Chef Phillip Nordt showcases eggs.
Episode 10 of The Chef’s Table Season 1, first aired on 5 October 2020.
Season 1 – Episode 13 – Roasts 1
Season 1 – Episode 12 – Minced Meats
Season 1 – Episode 11 – Desserts
In today’s episode : Sweet Endings, Desserts. No Dinner would be complete without them and they can hold their own a well.
What’s New?
This week’s “Chef’s Table” is episode 11 and themed ‘Mince Meat’.
Dishes were:
1. ‘Croatian Grill’ specialties’ with Tzatziki (yoghurt cucumber dip) & spiced fresh tomato pepper sauce.
2 Lamb Koftas.
3. Vietnamese Pork & Lemongrass meatballs in Lettuce leaves with chillis, coriander, cucumber, lime, garlic, and grated carrot ginger & fish sauce.
4 Char Grilled Tuna Tartare, petit salad and gazpacho coulis.
The Chef’s Table
Although renowned chef Phillip Nordt has appeared on television and has written articles and recipe columns – including for Cook Islands News – he has always wanted to have his own cooking show.
“Phillip Nordt – the Chef’s Table” television series isn’t going to be your average cooking show.
It’s not just a TV programme, it’s an interactive show and an overall experience, Nordt says, where the audience gets involved and he shows them how to cook food that is tasty and healthy.
“There are so many things that can improve day to day life if people have a few cooking tips on how to do it better.”
About Me
Veteran Chef Phillip Nordt, was born and raised in the autonomous wine region of Landau in der Pfalz, on the German Wine Route, close to the border of Alsace, France. Landau lies just east of Europe´s largest contiguous forest, Palatinate.
The combination of European epicurism and The Cook Islands delicateness, that characterises Chef Nordt´s cuisine, luxurious and yet, dazzling delighting with tropical sublimity, that mingles with spring and summer temperatures all year long.
Season 1 – Episode 1 – BBQ
In today’s episode Veal, Lamb and Fish are seared, grilled and roasted in ways that you may find surprising. These nuggets of insight are peppered with additional information on health and nutrition from a seasoned Master of culinary art.
On Saturday, Phillip Nordt hosted 30 stranded tourists and a television crew at his home at Te Puka Estate tucked away in the pristine Turangi valley.
“People think barbecue, okay, you put some chops on, this and that and a few sausages and there you go,”
“My barbecue is way different. I use only whole things. Why do I use large cuts? Because there is little chance of overcooking, the meat is tender and the flavours are amazing.”
And there is absolutely no chance of seeing bottles of ketchup on Nordt’s table.
Beautiful sauces made with fresh, local ingredients are easy to make as are salads that don’t necessarily contain potatoes, he said.
“Food needs to be an awesome experience,” he said. “That’s what the chef’s table will be. We sit down, we talk about food and we eat it.”
The show is to air weekly on Cook Islands TV.
You must be logged in to post a comment.