Tejas now follows in Peter Gordon's footsteps as being named a Beef + Lamb Ambassador Chef, an accolade he has had his eye on for the last few years. He says New Zealand has the best beef and lamb in the world with many amazing farms producing a top-quality product and says it’s then down to chefs to present this to their customers in the best possible way.
30 days aged Angus beef eye fillet with brisket bon bon, confit carrots, pepita seed pesto, crisp onion rings, new season asparagus and walnut ash.
For Tejas the key to successful cooking is to use a variety of flavours, colour and texture to build a great dish using as much locally sourced products as possible. He was inspired to use beef in two different ways on this dish to highlight its versatility and to use different cooking techniques to make the dish interesting. The eye fillet is sous vide to keep all the flavours and juices intact and the brisket bonbon adds another flavour of beef which comes from the brisket being slow cooked. The carrots are slowly confit with butter, spices and trimmings and turned into a velvety puree with the pepita seed pesto adding a fresh flavour to the dish. The crispy onion rings add extra crunch and is a classic pairing of flavour for the beef. He says this dish represents New Zealand on a plate.
"New Zealand has the best beef and lamb in the world with many amazing farms producing a top-quality product."Tejas Nikam