Kyle Street, ex Depot, has just set up his own space, Culprit, in Wyndham Street, which he describes as ‘a haven for secondary cuts and the unloved’. He’s doing things his way with a modern take on Yum Cha service. He whipped the groups at the Taste of Auckland Electrolux Chef’s Secrets kitchen into shape, getting them slicing, stuffing, rolling and shaping and presenting two dishes from his current menu: Flat Iron Steak Tartare with Soured Cream Panacotta and Duck & Roast Butternut Squash Tortellini with Duck Broth.
Kyle dices the flat iron steak.
Using metal moulds to shape the tartare.
How hard can it be to put perfect blobs of soured cream pancatotta on top of tartare?
Perfect waffle crisps.
Looking good.
Kyle shows how to roll tortellini using wonton wrappers.
…and gets a team on stuffing and rolling
…and soon has them turning them out like a pro.
Thanks Kyle!
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