Ana's Allergen Awareness Dinner
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Chef ‘Ana’s 6 course Allergy-Awareness Dinner at Caros, Greylynn brought together the Pasifika Chefs Collective who collaborated on this innovative dinner. Guest speakers shared their heart-rendering stories of allergen issues, highlighting the isolating effects that that being allergic to a food can cause and the importance for chefs of take these issues seriously.
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This is the 7th Annual Dinner that Chef ‘Ana has coordinated. 'Ana was supported by daughter Gia, in the kitchen, her beautiful mother, Judy and husband John along with his son, Regan McCaffery – now part-owner of Caros along with his wife, Danielle. Congratulations to you all.
Highlights of the Meal included
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Krystal Faasaoina Timu: Beetroot & (without egg) egg mayo, potato salad.
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‘Ana’s Tongan Octopus in coconut cream bechamel
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Chef Memree Warid Toroi bread and butter
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Kava is a ceremonial drink from the Pacific Islands made from the Kava plant Piper methysticum, a species of the pepper family Piperaceae and native to the Pacific Islands. Kava is a psychoactive beverage, made from the dried root of plant and has sedative, hypnotic and euphoric effects. The word kava is from Tonga and means “bitter”. Although the plant looks similar to New Zealand Kawakawa, Piper excelsum, which also means bitter, Kava, it is too cold for Kava to grow in New Zealand.
Wines
Brackenbrook Pinot Gris from Nelson
Fat and Sassy Hawke’s Bay Chardonnay from Tony Bish, the godfather of New Zealand Chardonnay and his son Oscar.
Astrolabe’s Durvillea Pinot Noir is part of a range of wines offer classic varietals from across the Marlborough region.
Durvillea is the bull kelp seaweed that grows in the Southern Hemisphere and the genus is named after the French Explorer Jules Dumont d’Urville whose life I have also written about. Read more here.
