MAY
2000
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A
SNAPPY STORY
THE
MOST SECRETIVE
BREAD
BY
AGLAIA
KREMESS
FROM
THE EGG TO
THE DINNER
PLATE
AUCKLAND
BRANCH
GO BOWLING
AUCKLAND
CANTERBURY
TALES
CHEF
WHIPS UP HIS
DREAM
JOB
MILLENIUM
WOMENS
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DINNER 2000
HAWKES
TALKS
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At present Ostrich can be butchered as early as 9months old, though most are at least 10 months.They are dumber than a gourd as their brain is only about the side of a pea. They are extremely powerful and can rip open a car door with one swift kick if they want to. Their meat is considered a dark meat and is much like beef in my estimation.
The way it was prepared for us, there was no "fowl" taste what so ever and we found it very tasty in all of the three variations we were served.
Our dinner was held at Pebblewood Country Club, which happens to be operated by the same individual who raised the birds.
He (Nick Stama) is quite a character and certainly had his trials and tribulations setting up the business of raising these birds.
His first bird committed suicide on the day he first turned it loose in its pen: a motorcycle drove by the pen and so scared it that it ran into the fence and killed itself (hence my dumber than a gourd comment).
That bird was served in the restaurant on that very night as they hadto butcher it right away. Anyway, here is the menu for the evening.
FROM
THE EGG TO THE DINNER PLATE
Menu
A "nest" of sautéed Angelhair Pasta served with meatballs of minced Ostrichin a light Bernaise sauce
Salad of baby mixed greens and wild mushrooms with a raspberry dressing
Vegetable soup made with shredded Ostrich meat (from the neck)
Ostrich tenderloin stuffed with crab and topped with a lemon cream sauce
Skewer of Ostrich and fresh vegetables garnished with fresh Asparagus and yellow rice
Warm bread was served
Chocolate heart stuffed with frozen raspberry yogurt served over a light cream sauce garnished with raspberries
Overall the entire meal was very good. However, I think the Ostrich vegetable soup was the course people enjoyed most. Everyone was encouraged to enjoy the beverage of their choice, which is usually how we do things.
Being the winemaker that I am, my choice was a glass of Tabor Hill Merlot from our wineries. It complemented the bird quite well.
Paul Landeck - Tabor Hill Winery and
Restaurant - Michiana Convivium
NZ
Chefs Association Inc