CORPORATE DINING
GASTRONOMER ’ S GUIDE
Feast your eyes on the signature dish of Chanaka Jayabahu , executive chef at The George ’ s Hotel ’ s 50 Bistro in Christchurch
THE DISH
Canter Valley Confit Duck Leg
The menu at 50 Bistro is inspired by the best local and seasonal produce and features 50 long-standing favourites , including Wakanui sirloin , Akaroa salmon and Lumina lamb . Alongside these stalwarts are seasonally-driven signature dishes – and this season ’ s popular choice is the Canter Valley Confit Duck . Canter Valley is a gourmet poultry producer near Sefton in North Canterbury and the cooking method involves 12-hours sous vide in duck fat . The duck is enhanced with pears ( caramelized in the oven with manuka honey , glazed until golden brown then churned to a smooth velvety puree ), winter baby heirloom carrots ( slow roasted in a butter bath for four hours ) and a house-made , pickled wholegrain mustard . Keen to try the mustard at home ? You only need five ingredients – yellow mustard seeds , white wine vinegar , sugar , kosher salt , a fresh shallot and a little water to cover …
THE CHEF
Chanaka Jayabahu
Originally from Sri Lanka , Chanaka moved to New Zealand 10 years ago . He has previously worked at the Palagama Beach Resort in Sri Lanka , and Heritage Hotels and Terrace Downs in Canterbury . He says his 20 years of culinary experience , combined with his achievements in the industry , have brought him to the position and hotel where he works today . The George Hotel ’ s 50 Bistro is renowned for great , casual food , as well as its warm and inviting ambience and its great hospitality . S
Our thanks to Chanaka and 50 Bistro , Christchurch : Thegeorge . com
Summer Issue 2023 | Executive PA 47