Page 48 - NZ Herefords Magazine 2019 Edition

WHAT DO YOUR DO YOU HAVE ANY WORDS
CUSTOMERS SAY ABOUT OF ADVICE/TIPS FOR THE
HEREFORD PRIME? HOME COOK WANTING TO
Feedback is always good, with a number IMPRESS WITH A HEREFORD
of customers commenting it is the best PRIME DISH?
steak they have ever eaten. Buy a small amount of dry-aged Hereford
Prime, make sure it is seasoned and
AS A CHEF/RESTAURATEUR at room temperature, then grill until
WHAT IS YOUR FAVOURITE the desired doneness. Allow to rest for
HEREFORD PRIME CUT five minutes, then relax and savour the
AND WHY? delicious flavours of the meat.
Fillet for the total luxury of the dish you
can create with it. CAN YOU SHARE ANY
STORIES OR FEEDBACK
WHAT IS YOUR FAVOURITE FROM YOUR HEREFORD
SUB-PRIMAL (SECONDARY) PRIME DINERS AS TO WHY
CUT AND WHY? THEY ENJOY THE PRODUCT
Brisket or cheek; slowly cooked to give it AND YOUR DISH? ABOVE: Floriditas chargrilled dry aged
a depth of flavour and richness that will We had a customer who so enjoyed his Everton Hereford Prime sirloin with green and
pair well with seasonal vegetables. steak he ordered another for his dessert! heirloom tomatoes, tarragon and opal basil.

SOFITEL HOTEL & SPA WHY DID YOU CHOOSE WITH WHAT?
– LEFT BANK BISTRO THOSE CUTS SPECIFICALLY? My Hereford steaks are MR (medium
Prime meat cuts for high quality cuisine. rare) grilled, with mushroom/spinach/
roasted onion – nothing else.
LOCATION: WHAT IS YOUR MOST POPULAR
8 Duke Street, Queenstown. HEREFORD PRIME DISH? DO YOU BRAND/IDENTIFY
Chateaubriand – as it is for two people, HEREFORD PRIME ON YOUR
YOUR NAME AND TITLE: and a classic French dish. MENU?IS SO, DO CUSTOMERS
Jorg Penneke, executive chef. ENQUIRE ABOUT IT?
AS A CHEF/RESTAURATEUR Yes, we mention the brand name
DESCRIBE YOUR BUSINESS WHAT DO YOU LIKE ABOUT Hereford Prime and guests ask us about
AND COOKING STYLE: HEREFORD PRIME? it. So we are proud to tell them it’s
5 star hotel, 82 rooms, French cuisine. I like the tenderness, quality, texture and coming from our region and not from far
taste of the meat. I have never had an away – it also fits into the Planet 2020
WHY DO YOU CHOOSE TO issue with quality. programme from Accor.
OFFER HEREFORD PRIME
ON YOUR MENU? HOW DO YOU PERSONALLY BELOW: Jorg Penneke, executive chef of
the Sofitel in Queenstown, says the quality
Hereford beef is from high quality and ENJOY YOUR HEREFORD of Hereford Prime is what stands out for
local (South Island) farms. PRIME COOKED AND SERVED him and his diners.

WHO DO YOU SOURCE YOUR
HEREFORD PRIME FROM?
Bowmont Meats, Invercargill.

WHAT HEREFORD PRIME
CUTS ARE AVAILABLE ON
YOUR MENU AND HOW DO
YOU SERVE THEM?
We serve three cuts: rib eye 300g as
steak, beef tenderloin 300g as grill meat,
and our signature dish – Chateaubriand
500g beef tenderloin cooked to
perfection and cut in front of the guest.
They all come grilled with the sides of the
diner’s choice.

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