Chef Kaai

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If you are coming to the Chathams with a special group, make sure you take up the once in a lifetime opportunity to have Chef Kaai create a degustation dinner for your group. Recently TV personality Louise Wallace had this experience 'that you for your amazing lunch, your products are world class'

Recently Chef Kaai visited Auckland to attend the NZ Chefs and Hospitality Expo and was a judge in a number of categories.  Kaai loves to keep connected to her roots and be amongst up and coming chefs.  Its also a chance for her to share more about Tarahina products and how to use them in any dish.

Yes this photo is of blue cod.... turned a beautiful colour by Chef Kaai by marinading it overnight with Tarahina's Betrooot Gravlax. 

Chef Kaai is not only looking to bring new products to the world, but how those products can be used to produce stunning food that compliments the Chathams amazing produce.

Its coming into summer so Chef Kaai is thinking Christmas deserts and what better way to add a special Christmas difference to a meal - than adding honey dust, or Berry Sherbet or both - for taste and texture and the WOW coming back to Christmas. A great present for the sweet tooth in your whaanau too.

What better way to have fish than fresh.  And creating that wow by using the betroot gravlax.  As a canape this has WOW factor in both colour and flavour.  Choose your favourite base and layer up with other vibrant colours and textures. You can add a sprinkling of gravlax to the top just for extra texture too.

Chef Kaai is currently in the process of collecting all the ideas and receipes to utilise Tarahina honey products.  She is even considering a move to video so we can see her in action.  Follow Tarahina Honey @ Go Wild Apiary on Instagram or Facebook to keep up with the latest and you might just find inspiration there.