A nod to Kiwi nostalgia with fine dining flare

Ever been to an exhibition where the exhibits are edible? Bay of Plenty’s Kitchen Takeover is putting a fresh spin on our culinary history with “An Edible Exhibition”  

A degustation inspired by our country’s food story? There’s nothing Bay of Plenty’s Kitchen Takeover loves more than a good challenge. 

The Edible Exhibition will dig into New Zealand’s delicious culinary history, from the nifty fifties, via the swinging sixties right into the disco seventies and beyond.  

“We will uncover the stories of the people, produce and places that were instrumental in changing the way we now cook and dine,” says founder Stacey Jones. 

Kitchen Takeover is gaining a reputation for pushing the envelope in fine dining degustation menus, whilst serving foodies unusual ingredients in secret locations. From serving eel and puha at the “Taiao – Food of the Gods” edition and octopus and goat at its latest “Christmas in the Caribbean” season. 

For executive chef Shane Yardley, formerly Simon Gault's right hand man and head chef of Euro and Bistro Lago to name a few, it’s an opportunity to flex his culinary creativity to celebrate the most significant innovations and transformations. 

“Influences like post war rationing, the influx of other cultures, new inventions, celebrity chefs and various fads from around the world. It’s a story of a tiny nation in the South Pacific and the journey we are on to discover our own food identity,” says Yardley. 

“We always challenge ourselves to create a menu that’s not seen anywhere else in the Bay or even the country. I start getting my head around the theme, then chat with Rob (Forsman, head chef) and Stacey about it. A lot of it I can taste in my mind but if it’s not evolving into a dish we love, it gets discarded.” 

Kitchen Takeover is renowned for doing something outside the box. 

“For Caribbean, everyone was expecting jerk chicken, so we veered in a different direction … We made octopus in the Jamaican jerk style. People want to be surprised. That’s the whole beauty of Kitchen Takeover. Everything about it is different - you don't know the venue or the menu until you arrive. People love the suspense.” 

It was during the Caribbean edition that Shane started planning the menu for “The Edible Exhibition” that runs from 19th February to 2nd April. 

“It literally takes me months to come up with a menu that I’m happy with. You should see my notes!” he laughs. “It’s all hand scribbled at the moment, but I’ll consolidate it down into a document. It’s a good process. I get some ideas, then park it for a while, then re-visit.” 

Jones puts a brief together for Yardley and that becomes the starting point. 

“For the Caribbean edition, the main dish was inspired by flavours from Cuba – but in Cuba, it’s all about the mojo (sauce) and the protein is usually pork belly. We switched it to chicken – it’s been brined, then sous vide then barbecued. No one will ever cook chicken like that at home, and everyone raves about the texture that it creates.” 

Kitchen Takeover is designed to appeal to wild-at-heart foodies on the hunt for a ‘big city’ style food adventure. 

“Think the secrecy of an East London supper club mixed with the gastronomy of a top Melbourne laneway eatery and the creativity of a Copenhagen restaurant,” says Jones. “We love taking our guests on a foodie adventure.” 

What: A six-course degustation menu plus complimentary welcome cocktail 

When: 19th February to 2nd April 2022 

Where: Secret Tauranga location 

How much: $149pp with options for a four-glass wine match – Tickets on sale now www.kitchentakeover.co.nz/71 

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