Pork Underbelly
How do you beat all comers in the burger section of Wellington On A Plate? There’s plenty of competition. Burgers have become such a popular part of the event that they’ve been given their own separate category.
Café Medici has been honing its skills in the competition for the last 8 years and was a finalist in 2018. But it’s a big challenge to come up with something that’s not only new but better than all the others. There’s always a WOAP theme too, and this year it was “Challenging the Senses”.
With the deadline looming, Nick found himself suffering from the chef’s equivalent of writer’s block. “It’s hard when you have to have to crank up the creative juices right in the middle of the busy summer season and the competition is still six months away.”
A visit to friends Baptise and Caroline – who set up Colombo and now live in Adelaide – gave him the breakthrough he needed. “What’s Medici best known for?” Baptiste asked. “Why don’t you work with that?” No surprise to Medici fans that the answer was pork belly and prawn toast. Lightbulb moment! Right then and there Nick and Baptise raced into the kitchen and began experimenting. By the time Nick got back to NZ the basic concept was in place. Prawn Underbelly was born. … Continue Reading
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