At the Miele Chef's Table with Kyle Street, Depot's Executive Chef
Photography by Claire Aldous .
In the third of a series of cooking demonstrations at Miele's Auckland showroom, Kyle Street demonstrated how to prepare some of Depot's signature dishes. Here are some photos from the evening...
Synonymous with fresh New Zealand produce prepared beautifully in a laid-back dining room, Auckland's Depot Eatery has built a reputation on the collaboration between Al Brown and talented executive chef, Kyle Street.
In their recently released cookbook, Depot: Biography of a Restaurant, they share the dishes that have become intrinsic to their iconic status: oysters with tangy vinaigrettes, pillowy fish sliders and light and silky Sugar Pie.
Kyle Street took time out from the busy kitchens of Depot and Federal Street Delicatessen for two nights to host a cooking demonstration at the Miele showrooms in Auckland, where he prepared a menu of signature Depot dishes from the book, with insightful tips on how to get the most from the recipes with Miele appliances.
The 14 guests each evening then got to sit around a table and enjoy the fruits of Kyle's labour, accompanied by Marisco wine.
Look out for our next demonstration with Mikey Newlands of Bracu restaurant - details to come on the Dish website soon.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!