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.
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