Page 54 - 2020 NZ Hereford Magazine

DINING ON HEREFORD PRIME

WHY DID YOU CHOOSE DO YOU BRAND/IDENTIFY
THOSE CUTS SPECIFICALLY? HEREFORD PRIME ON
Sirloin is a great choice to cater for a range YOUR MENU?
of guests, as it’s familiar to the consumer Yes absolutely, it’s a great talking point
but also low in fat content. And who between our guests and team.
doesn’t like an OP rib eye! The flavour
after being chargrilled is outstanding – WHAT DO YOUR CUSTOMERS
RESTAURANT ON ALMA it’s going to be a permanent offering on SAY ABOUT HEREFORD PRIME?
Novotel Tainui Hamilton City Central. my recently released menu. Plenty of positive feedback.
Makisi Tulikihakau, executive chef.
TELL US ABOUT YOUR AS A CHEF/RESTAURATEUR
DESCRIBE YOUR BUSINESS MOST POPULAR HEREFORD WHAT IS YOUR FAVOURITE
AND COOKING STYLE: PRIME DISH? HEREFORD PRIME CUT
Our restaurant is focused on delivering New OP rib eye served as Surf ‘n’ Turf AND WHY?
Zealand cuisine driven by local seasonal – classic! OP rib eye or scotch fillet, it’s very tender
ingredients from our local suppliers. and that little bit of fat in the middle is
Inspiration is drawn from Europe, Asia and AS A CHEF/RESTAURATEUR a winner.
Polynesia, with a New Zealand twist. WHAT DO YOU LIKE ABOUT
HEREFORD PRIME? DO YOU HAVE ANY WORDS
WHY DO YOU CHOOSE TO Without a doubt the quality, it is so OF ADVICE/TIPS FOR THE
OFFER HEREFORD PRIME? important as a chef to have the quality HOME COOK WANTING TO
Hereford Prime is extremely good quality and also consistency. IMPRESS WITH A HEREFORD
that is always consistent. PRIME DISH?
HOW DO YOU PERSONALLY Keep it simple and don’t overcomplicate
WHO DO YOU SOURCE YOUR ENJOY YOUR HEREFORD it. When you are cooking with a very
HEREFORD PRIME FROM? PRIME COOKED AND SERVED good quality cut of meat, just put it on
Magills Artisan Butchery, Te Awamutu. WITH WHAT? the grill and enjoy it with creamy mashed
To enjoy that quality I prefer it seasoned potatoes, sauce, and a poached or fried
WHAT HEREFORD PRIME with flaky salt and cracked pepper, egg. If you want to add greens go for it,
CUTS ARE AVAILABLE ON grilled to medium (most chefs like it rare but adding too many flavours can take
YOUR MENU AND HOW DO or medium rare, but I’m from the Islands away from the meat itself.
YOU SERVE THEM? where we cook everything well done, so
Currently we are featuring a Hereford I prefer it medium), served with creamy CAN YOU SHARE ANY
Prime sirloin, served with creamy mash, mashed potato, green peppercorn sauce STORIES OR FEEDBACK
onion rings and peppercorn sauce. OP and fried eggs. FROM YOUR HEREFORD
rib eye is also a favourite of mine for PRIME DINERS AS TO WHY
weekly specials. THEY ENJOY THE PRODUCT
AND YOUR DISH?
As mentioned, lots of positive feedback
from our guests. The garnish and sauce we
accompany our dishes with complement
the steak well.

IF YOU HAVE WON ANY
AWARDS FOR ONE OF YOUR
HEREFORD PRIME DISHES
PLEASE PROVIDE THE DETAILS:
This is my first year being part of this, I’m
looking forward to entering the awards
next year.

PICTURED, LEFT TO RIGHT: Alma OP
rib eye beef dish; Executive chef Makisi
Tulikihakau.
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