|
|
Written by Kym Klein on January 30th, 2013.
2 comments
|
|
Sitting down with Executive Chef, Nancye Pirini to discuss her inspiration and passion, you cannot help but think of “local girl done good.” You get the sense that Nancye Pirini is extremely driven to succeed!
Nancye started her life by modest means: “Mum always managed to put wholesome food on the table, when times were tough.” Having a mother in the cooking business encouraged Nancye’s love of cooking herself. Even early in life, Nancye’s competitive nature revealed itself when she had ‘cook-offs’ with her brother. Support from her parents and her husband meant Nancye could pursue her career early on in life, often doing early morning and graveyard shifts to accommodate her growing family. By 20 years of age Nancye had 3 children. A passion and drive to succeed in a competitive industry has taken Nancye to some particular highlights in her career:
-
Her current position as Executive Chef at Te Maroro Restaurant, Jet Park Hotel and winning the ‘Restaurant of the Year’ in 2011 at the Restaurant Association of New Zealand’s Culinary Fare.
-
Working alongside world-renowned Chef Peter Gordon (‘dine’ by Peter Gordon).
-
Charity work done for the Leukaemia Foundation in the form of a charity dinner by 12 Chefs from around the World – the SkyCity ‘Dining for a Difference’.
Nancye prides herself on being a very ‘hands-on’ Chef and likes to get involved in all aspects of the business from decision-making, implementing, costing, and ordering stock to signing off on new menus. Nancye likes to lead by example with her kitchen team, however is quick to point out that, “No Executive Chef can succeed without a good team backing them.”
In asking Nancye what makes the new summer 2013 menu different she states: “There are more vegetarian dishes and lighter options ideal for summer. We’ve kept the robust dishes like the chargrilled beef sirloin - well suited to men, while the eye fillet is a little more petite. Desserts offer new textures and flavours. For example, the lemon tart is summery and colourful with fresh citrus (lemon/oranges) flavours… The chocolate dishes are bitter sweet and rich. I really like the desserts on this menu because it shows variety and technical skills – flavours, complexity and balance.” Overall, Nancye is proud of this latest menu in its complexity of flavours and describes the dishes as ‘rustic fusion’.
|
Written by Kym Klein on December 11th, 2012.
0 comments
Executive Chef, Nancye Pirini with winner Eddie Hofman |
|
Our congratulations to Eddie Hofman who was the winner of the Flava of Manukau Competition. With his winning recipe 'Chicken parcels with mustard/wine dressing, Italian dwarf beans and new potatoes', Eddie gets to enjoy a $1,000 prize package including a luxury ‘staycation’ at Jet Park Hotel with dinner, accommodation, breakfast and gift cards to spend at Manukau Supa Centa. Eddie is INCREDIBLY over the moon and excited about winning this prize - he cooks this dish only twice a year for special occasions.
Executive Chef, Nancye Pirini judged the entrants and noted; "I picked this dish because it had appeal to me that it is something I would like to eat for lunch… it reads well and entices you to want to try it… It sounded like it has good flavours to it… So I guess it was the one dish that made my mouth water as I read the description." |
Written by Kym Klein on December 3rd, 2012.
0 comments
|
|
Calling all people of Manukau! If you picked one recipe to best represent the local community, what would it be? Your family chop suey? A burger with all the trimmings? Perhaps your favourite curry?
To celebrate the new Food Pavilion, Manukau Supa Centa is on the hunt for tastes that represent the community with the Flava of Manukau competition. All you need to do is match one of your favourite recipes to one of the five eateries, adding your own twist.
Be in to win a $1,000 prize package including a luxury ‘staycation’ at Jet Park Hotel with dinner, accommodation, breakfast and gift cards to spend at Manukau Supa Centa. Judging the finalists’ dishes will be Nancye Pirini, executive chef at Jet Park Hotel and former sous chef at Dine by Peter Gordon. Entries must be submitted by 6th December, so hurry and get your favourite recipe in! more info |
Written by Peter Calder on October 12th, 2012.
0 comments
|
|
Peter Calder, NZ Herald Food Reviewer recently dined at Te Maroro Restaurant at Jet Park Hotel, Auckland Airport - arriving at this verdict:
"An improbable surprise." 3.5 out of 5 stars
Here's an excerpt from his review:
"...Restaurants in such places are reliably pretty dire in my experience. Even in France, where serving bad food is virtually a criminal offence, and Italy where they make sublime coffee in petrol stations, good restaurants and airport hotels seem to be indifferent if not openly hostile to each other. Te Maroro, I am happy to say, makes a good fist of being an exception to this rule....
The dining room itself is almost devoid of personality but the predominantly Indian staff do a cheery job of making you feel at home. That goes with the territory, I suppose, when most of your clientele are businessmen doing emails on their smartphones while they chew.
As it turned out, I ordered the same entree and main as Pirini had submitted in the competition. The former, which was quite spectacular, consisted of small noisettes of seared yellowfin tuna, surrounded by grains of wild rice which had been deliciously popped (is popping the new foam?). The accompanying ribbons of cucumber and a cream of wasabi mascarpone were perfect.
A main of hapuku, roasted in a prawn crust and set in a broth that combined orange and chilli, was equally inventive, though it was spoilt by being cooked too long.
The Professor, a big fan of halloumi, was impressed by the kitchen's version which sealed the fried cheese in filo pastry and paired it with the sweet/sour combo of honey and rocket.
Her lamb shank, in contrast to the fish, had not been cooked long enough to take on the flavours of its sauce, so it did not fall from the bone as it should.
The desserts - a macadamia-inspired baklava and a rather nice orange marmalade creme brulee - were much better than standard.
In all, the place gave a good account of itself.
If I'm ever forced to stay in a hotel near the airport, I'll be praying they send me there - with a meal ticket."
|
Written by Kym Klein on October 2nd, 2012.
0 comments
|
|
Our very own Commis Chef, Anja Sunnus recently attended the Culinary Fare Awards and took out GOLD, SILVER and BRONZE medals in classes: Pasta Dish and Live Dessert. See more photos
Regional Culinary Fare 2012 - Competition Results:
Class 122 Pasta Dish (SILVER) and 124 Live Dessert (GOLD) Read more
National Culinary Fare 2012 - Competition Results:
Class K321 Live Dessert (BRONZE) Read more
Well done, Anja on a fine effort!
From the team at Jet Park Hotel. |
Written by Ron Macdonald on September 4th, 2012.
0 comments
|
|
Dining Specials at Jet Park Hotel
We've created some great every-day specials to whet the appetite! We invite you to come along with family, work-mates or friends to relax and enjoy the ambience, superb service and delicious food on offer - that is the Jet Park Hotel way!
-
Sunday Roast + glass of wine $25 per person - from 9th September
-
Light wait summer challenge lunch - from 1st October
-
New a-la-carte Menu - from November
-
and of course, our Christmas Festive Menus - from 1st October
|
Written by Nancye Pirini on July 27th, 2012.
0 comments
|
|
Given a box of nashi pears, it was just a natural progression for Executive Chef Nancye to create something a little special for Nashi New Zealand with their recent a-la-carte dinner. Along with the dessert pictured opposite, the Nashi and Chili Sorbet proved a popular menu item, amongst other items. And with a little 'persuasion', Chef has allowed our viewers the recipes to view and download. Take a look now, dare to impress your own friends or family with these inspired recipes!
Mark Fort (Gold'n Pear Orchard) says:
“I personally thought you ran an excellent operation, very personal and individual (not chain); and top class staff at all levels. The service was great – all plates coming at once with panache... I also enjoyed the quiet, comfortable room (just 5 minutes from the airport and motorway)”. |
Written by Frank Lafaiki on July 20th, 2012.
0 comments
|
|
Our Executive Sous Chef chose this recipe because, in his words: "It can be knocked up by anyone who can read - child’s play".
|
Eggs |
5x |
|
Sugar |
470gm |
|
Yoghurt |
270gm |
|
Orange juice |
140gm |
|
Orange zest |
1x |
|
Melted butter |
250gm |
|
Flour |
640gm |
|
Baking powder |
40gm |
|
Walnuts |
240gm |
Mix the egg and sugar, add yoghurt, orange juice and melted butter, fold in dry ingredients. Scoop into a large muffin dish mould (for six) and bake at 130 degrees for 30-35 mins - boom, done! |
Written by Ron Macdonald on April 20th, 2012.
0 comments
 |
|
Kid's just pay their 'age' for breakfast
Family Breakfast
-
Kids 5 years and under eat free with a paying adult
-
Kids pay $1 per year from 6 years to 13 years of age. For example: 6 years = $6; 13 years = $13
-
Kids 14 years+ pay as per adults
|
|
Family Lunch/Dinner
|
|
|
Written by Ron Macdonald on March 16th, 2012.
0 comments
 |
|
From 10.30am till late - Restaurant, Bar, In-room anyone?
We understand that our guests come in late or need to be on an early morning flight and with that in mind, we have created an All Day Dining menu whereby guests can get that service they need. You can sit down and relax to an a-la-carte dining experience in Te Maroro restaurant; alternatively enjoy the snack menu in our Indaba lounge bar, or overlooking our tepid pool set in lush tropical gardens. Our in-room service a very popular choice, or are you off early in the morning? Don't want to pay huge prices at the Airport? Try our Express Breakfast to go, just $8.00 for a freshly baked muffin, croissant and espresso coffee or juice/water - available from 4.30am.
Whatever your needs, we have it covered!
cheers everyone
THE FOOD & BEVERAGE TEAM |
Written by Ron Macdonald on November 15th, 2011.
0 comments
Recently accepting the full-time role as F&B Manager, Ron MacDonald has already made a large impact in the Restaurant:
-
A new user-friendly layout in the Restaurant.
-
We can now offer a private dining area in the restaurant.
-
Development of a NEW Coffee Bar and we are about to launch our NEW Coffee Menu which includes our Jet Park Signature Coffee - a single espresso shot with white chocolate - YUM!
-
Look forward to a new outdoor ‘Dining by the Pool’ experience
|
 |
Written by Nancye Pirini on November 1st, 2011.
2 comments
Scones:
-
Plain flour
-
Baking powder
-
Salt
-
Butter
-
Milk
Compot:
-
Blackberries
-
Sugar
-
Cinnamon quill
-
Shaved nutmeg
-
Cream
-
Icing sugar to sweeten cream
-
Butter for spreading
-
Raspberry Jam for spreading
|
1kg
11 tsp
.5 tsp
150g
2-3 cups
1kg
250g
1x
pinch
300ml |
 |
To make scones:
Take all dry ingredients and sift into a bowl, cut butter in, rub to a fine crumb. Add two cups of milk and quickly mix to soft dough - use more milk if necessary. Turn out onto a floured bench, press out and roll out until the height of your dough is about 2cm thick. Cut into squares, Place onto a greased tray and bake in a pre-heated oven for 10-12 minutes at 180oC.
Compot:
Place all ingredients into a saucepan and bring to a boil then simmer for 4-5 minutes and allow to cool.
Prepare:
Place cream and some icing sugar in a mix bowl and whisk to a soft peak. Cut scones in half and butter and jam them, then spoon on your cream and finish with blackberry compot. |
Written by Nancye Pirini on September 30th, 2011.
0 comments
Download Recipe
To make the filling:
-
10 each figs (cut into halves then quarters)
-
10 each apricots (thinly sliced)
-
Juice of orange and zest
-
100gm chopped roasted walnuts
-
Pinch of nutmeg
-
Pinch of ginger powder
|
-
Pinch of ground cloves
-
1 small cinnamon stick (or half of 1)
-
80gm white sugar
-
30gm brown sugar
-
150ml Verjuice cabernet Sauvignon (vinegar)
-
¼ chilli no seeds.
|
 |
|
Place all ingredients in a medium size pot and bring to a light simmer. Continue to simmer for 12mins on a low heat. Take off the heat and let fuse for a further 20mins |
-
Filo sheets x8
-
125gm of melted butter
|
-
Castor sugar 50gm
-
Ground almonds 50gm
|
|
Assembly
Lay the sheets of filo out with a pastry brush – dip into the melted butter and brush over the entire sheet – layer a new filo on top and again brush with butter continue the process until you have done 4x layers. Width ways cut the sheets into 3 pieces. On each piece, place a tablespoon size of the mix at the end of sheet and wrap into a pillow shaped parcel. Place onto a paper lined baking tray. Brush the top of the filo with butter again and sprinkle with ground almonds. Bake in the oven @ 165*C for 10-12mins or until golden brown.
Serve with Mascarpone, orange segments glazed in 50/50 sugar and Verjuice Cab Sav, that’s brought to a simmer for 5mins then pour over the oranges when cooled. |
Written by Kym Klein on July 20th, 2011.
0 comments
Te Maroro restaurant’s Kitchen team led by Chef Nancye Pirini-Tuisaula, and Food & Beverage Manager, John Snowball put up a fantastic effort culminating in winning the overall title “New Zealand Restaurant of the Year 2011”.
The Culinary Fare, held over July 17th-19th by the Restaurant Association of New Zealand in association with Hospitality Standards Institute, is the largest competition in the Southern Hemisphere, with over 850 entrants from New Zealand, Australia, the Cook Islands and even Mexico fiercely competing for titles such as Restaurant of the Year, Chef of the Year and many more.
Read more |
Photo (from left): John Snowball (Food & Beverage Manager), Cristian Morales (Chef de Partie), Lorna Masai (Food & Beverage Waiter), Alan Mataia (Demi Chef de Partie) and Nancye Pirini-Tuisaula (Executive Chef).
|
|
Register for newsletter
Become a fan on Facebook
Follow us on Twitter