About Simon Gault

Internationally respected Master Chef Simon Gault has a remarkable talent for bringing together tastes and techniques from around the world.

His global experience allows him to savour in his mind the blending of Oriental with European and produce some of the best and most innovative dishes presented in New Zealand. His many awards and international recognition attest to his superb skill. Simons outgoing personality, passion and commitment to absolute food perfection makes him a culinary dream with a vision to constantly push the boundaries of ingredients, taste, depth and flavour. A traveling and working portfolio in the world’s finest kitchens has enabled Simon to open a string of restaurants that all enjoy enviable critical recognition in Auckland, Taupo and Wellington. Throughout all of this Simon continues to travel extensively so as to gain greater appreciation of world culinary trends. His leisure time passion is flying and he is a glider pilot instructor and pilot of vintage military aircraft as a member of Warbirds.

MasterClass 11th February 2012 at 11h00

Join Simon Gault and Hayden Smith for this Masterclass - BBQ with a Twist.
The Masterclass also includes a 3 Course Lunch at Euro Bar & Restaurant - Limited seats available, so book early!

Contact Gill for more details

recipe of the week

Fish and Paprika Butter

INGREDIENTS:
80ml white wine
25g shallots finely diced
40ml white wine vinegar
2 bay leaves
8 black peppercorns
200ml cream
80g butter diced
1 Tblsp smoked Spanish paprika
2 Tblsp chopped chives
200gm fish fillet
2 Tblsp Extra virgin olive oil
20gms butter
50gms flour

Smoked Paprika sauce
Put the wine, shallots, vinegar, bay leaf & peppercorns into a small saucepan. Bring to the boil and simmer slowly for 3-4 mins or until reduced to approximately 1 tablespoon.
Add the cream, return to a simmer and reduce by half or until starting to thicken. Remove from heat, add paprika and whisk in the butter. Add chopped chives and set aside

Fish
Season fish fillet with salt and pepper and coat in flour.
Heat pan and add oil, place butter in pan and place fish on top of melting butter. Cook for 3 mins then turn over and cook for a further 3 mins or until cooked. Serve on a plate, drizzle sauce over the top and garnish with fresh chervil.

Euro

Princes Wharf Shed 22 Auckland New Zealand | Phone: +64 9 309 9866

Euro is just as well known for its service as it is for food, an institution, Auckland has grown up with this award winning restaurant. Euro oozes culture and is well and truly part of the scene in this dynamic and driven city. Unique in style and cuisine Euro is famous for its long lunches and national and international loyal clientele, returning for a dining experience like no other.