KIRK LAFFERTY

Just back from Bali , My 75th country but who is counting. Highly recommend The Anika Cooking Classes in Tuban (Kuta)  for anyone wishing to learn a few Bali styles while you are in-between getting massages on the beach and checking out the surf.

Just one of the selection of to share dishes on offer at Turanga creek Vineyard. "Deep in the Woods" Eye Fillet with freeze dried plum; beets, Truffle oil, micro greens, and portebella mushrooms Rustic and woody in taste and look. Nov 2013 Both of these dishes seem to sum up my current trend in cuisine creation. I am attempting to follow a mix of traditional cuisine ideas with simplifying  the dish components.  Less about the fluff, more about the perfection of each item  on the plate ,  The aus jus being a perfect clean blood red , the garnishes when they are there edible and add to the total appeal.  The restriction of elements on the plate to a color code, not just for the pure beauty but because they actually marry well together. 25 years of cooking and still learning. :-)  June 2014

Sums up my influences 

Not all change is progress a friends band once sung,  but for me opening up my avenues to new opportunities in the New Year I think for 2013 it will be a time of progress and new opportunities.  I will also try and post more than once a year .

Chambord Red velvet cake                    As the new year arrives new and exciting prospects arrive with it . 2012 was an eventful year with lots of challenges in running the kitchen in a exciting and eventful theatre. 80,000 people came through our doors.At the end of last year just as we were setting up shop we jumped in head first catering events including cooking for The All Blacks and Japanese rugby teams around 'The World Cup'. There was bustling music theatre and burlesque all with their demands small and large catering events from 20 to 450 .The little kitchen, and I really do mean little, had my supportive and talented staff pumping out food which many commercial kitchens would find a challenge all to great response.The Wellington International Ukulele Orchestra  came into their Green Room to find in addition to their complimentary catering a Ukulele carved out of a watermelon. A travel trip to africa was ca...

I am a New Zealand born Chef working with cuisine to create mixes of fusion cuisine and fiction.             My International profile is a mixture of my talents collected worldwide in restaurants and Yachts based initially out of New Zealand 1988 -2000, New York 2000-on , Europe, the Caribbean and for the last three years based from Mexico city. Most recently in Mexico I was freelance chef to the New Zealand embassy there and did functions including one for visiting ministers of state in November 2010. I am currently back in New Zealand and have just finished up a summer season in Pauanui.From big cities to backwater retreat , no-one can say my experience is not varied . My food and cocktail photography, my other passion can also be viewed on . http://atmospherico.blogspot.com/  

Cervena ( New Zealand Venison) This recipe has been posted on E gourmet site and other sites in Mexico . The sauce of tamarillo and ground cardamon contrasts the horseradish cream potatoes and is sweetened with the onion marmalade . The sauces and the venison will be married with a italian napoletana brioche for a joint embassy event in Coyocan , Mexico city on August 1st 2010. http://fiestagourmet.blogspot.com/ http://www.cervena.com/n295,3.html