Chef Services on Site
Te Kowhai  The secret to good food is to cook with passion and creativity.   Chef Nicky Smith brings worldly experience to Te Kowhai Landing in Taupo, having cooked internationally for discerning celebrities, corporate events and Formula 1 racing teams. Nicky also conducts private fine cookery classes and hosts these on site. She willingly shares this experience and her passion for food with you at Te Kowhai Landing.   "Our passion is food and to create an experience you will savour forever" - Nicky Smith "Designer Chef"   Te Kowhai Landing Sample Menu ------- Entrée ------- Japanese Rare Beef Salad Rare fillet of beef sliced thinly, served with a salad of daikon radish, cucumber and carrot with a soy, rice wine vinegar and sesame dressing   Pacific Snapper Ceviche Snapper marinated in lime, chilli and coconut served with a glass noodle salad with coriander, mint, spring onion and green leaves   Moroccan Style Lamb Fillet of lamb marinated in a harissa style dressing on a bed of hummus with green leaf salad and drizzled with a yoghurt, mint and cucumber dressing. Served with grilled Lebanese bread   Prawn Chilli, prawn and kaffir lime rice paper rolls served with soy and mirin dipping sauce and a homemade Thai sweet chilli relish   Fresh Tuna Herb crusted rare Tuna served with a tangy panzanella Salad   Whitebait Fritters Whitebait fritters layered between lemon roasted baby beetroots, rocket salad and served with sauce grebiche   Halumi Cheese Vegetarian: Stacks of pan fried halumi cheese, grilled asparagus, portabello mushrooms and a tangy tomato salsa   Tart Goat’s cheese tart served with red onion jam, semi dried tomatos, rocket salad and a balsamic reduction ------- Soups ------- Vichyssoise A chilled creamy leek and potato soup served with freshly cut chives   Gazpacho A chilled tangy Mediterranean Gazpacho soup   Miso Miso tofu and spinach soup   Lentil Indian style ginger, coriander, tomato and lentil soup   Duck Broth Roasted duck and star anise broth with udon noodles ------ Main Course ------ Baked Salmon South Island baked salmon served on a leek and asparagus risotto with char grilled vegetables and a lemon, tomato salsa   Beef Fillet Fillet of beef marinated with thyme and garlic, wrapped in pancetta. Served with creamy parmesan and nutmeg polenta, grilled portabello mushrooms, seasonal greens and a beef and red wine jus   Lamb Rack Roasted lamb rack with a zatar salt crust, cumin scented mashed potatoes, French beans, baby carrots and a thyme scented lamb jus   Duck Breast Roasted Duck breast, red onion tarte tatin, roasted baby vegetables, with an orange and red wine jus Snapper Fillet Pan fried Snapper fillet with braised fennel and olives served on puy lentils, oven dried tomatoes and salsa verde Pork Fillet Pork Saltimbocca served with white bean puree, roasted fennel and spring onion, baby carrots, potato gratin and a sage scented veal jus   Venison Marinated NZ venison served with a celeriac puree, spiced red cabbage and French beans, roasted shallots and button mushrooms with a juniper berry jus   Vegetarian Roasted pumpkin and sage risotto served with grilled asparagus, French beans topped with a rocket and feta salad ------Dessert & Cheese ------ Individual Tiramisu Layers of coffee drenched fingers layered between rich mascarpone Coconut and malibu crème brulee Pecan pie with vanilla bean ice cream Sticky date pudding with crème anglaise Russian chocolate torte served with an orange and cardamom compote Warm pear and almond tart served with a pinot noir sauce and mascarpone Chef’s choice of fine cheeses with dried fruit and nuts   *availability ofmenu items are dependant on quality, fresh produce being available

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