Gallery - The Long Table with Kyle Street
Photography by Alice Harbourne .
On Tuesday evening Depot Eatery popped up at Auckland's Kouzina showroom for the first of our Long Table cooking demonstration and dinner series.
There's nothing more satisfying than eating a plate of food after having watched it tantalisingly being prepared before your hungry eyes. The eating is made so much more glorious, which on Tuesday meant each mouthful of Kyle Street's already exquisite cuisine was taken to new heights as 20 guests enjoyed it around a long table at Parnell's Kouzina appliances showroom.
Guests were welcomed with a Depot classic on arrival - freshly shucked Tio Point oysters served with Nautilus Cuvée Marlborough NV Brut. The charismatic and ever-charming Kyle Street then took to the stage to demonstrate a series of beautiful late summer dishes that showcased the very finest New Zealand produce, using Gaggenau appliances to bring out their best. Guests then enjoyed the fruits of Kyle and the Depot team's labour around the long table.
Menu
On arrival
Tio Point Oysters
served with
Nautilus Cuvee Marlborough NV Brut
First
Peach and Prosciutto Salad, Pasta and Clams
served with
Nautilus Pinot Gris 2013
Second
Dukkah Chicken w/ Israeli Couscous & Paprika Marinated Eggplant
served with
Nautilus Marlborough Pinot Noir 2012
Third
Sugar Pie
served with
tea, coffee, or a top up
The next Kouzina Long Table demonstration and dinner takes place on 16th March, hosted by Rebecca Smidt and Dariush Lolaiy of Cazador restaurant. Tickets have now all sold, but to keep up to date with all our events, sign up to the dish weekly e-newsletter.
There are still tickets available for The Miele Chef's Table cooking demonstration and dinners with Yael Shochat on the 2nd and 3rd of March. Click here for more information and to book.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.