CORPORATE DINING
GA STRONOMER’S GU IDE
James Honore, Head Chef at The Farm at Cape Kidnappers in Hawke’s Bay,
shares the delicious details of his signature dish
THE CHEF
James Honore
New Zealand born and bred,
James Honore is the Head Chef
and master of farm-to-table
cuisine at Cape Kidnappers in
Hawke’s Bay, New Zealand.
Taking inspiration from the
seasonal fruit and vegetables
that are bountiful at both The
Farm at Cape Kidnappers and
the wider Hawke’s Bay region,
James’dishes are fresh, vibrant
and full of fl avour. He and his
brigade of chefs pride themselves
on using the freshest seasonal
cuisine available to them.
THE DISH
Charcoal beef fi llet
“Our kitchen is
constantly evolving
with new dishes
and experiences
for our guests”
“The dish, Hawke’s Bay beef fi llet grilled over charcoal,
is served with pekepekekiore developed from coral
tooth mushrooms, which are grown locally by a small
producer in Napier—the only commercial grower of
these mushrooms in New Zealand. I knew I wanted to
create something with the mushrooms and I had the
charcoal burning to grill the beef on, so decided to try
these mushrooms grilled. The results were intriguing
with the mushroom taking on a fl avour almost like
crayfi sh, giving a nostalgic nod back to ‘surf and turf’
of times past. This was totally unexpected, but I liked
it so it stayed. Accompanying the dish is fresh produce
from Cape Kidnappers garden, gai lan, broccoli
fl owers, celeriac and nasturtium. The dish features
regularly on our daily changing menu over spring
when the produce is fresh and in season.” S
Our thanks to James and The Farm at Cape Kidnappers
Issue 2 2019 | Chief of Staff 39