At our latest Chef's Table event, French chef Leslie Hottiaux from much-loved food and wine bar Apéro demonstrated her style of deliciously refined cuisine.
Trained in France, Leslie Hottiaux moved to New Zealand six years ago and has worked in some of Auckland’s top restaurants, including The Grove and Baduzzi. In late 2014, she and her partner, Ismo Koski, opened Apéro Food & Wine and it quickly gained a reputation for its simple yet flavoursome menu and beautifully paired wines. Leslie says the aim of Apéro is about creating a welcoming restaurant "based on good food, great wine, and above all else, good times".
In the intimate setting of the Miele Experience Centre, 14 guests were treated to a cooking demonstration from Leslie, using the innovations and expertise of Miele appliances. Hosted by Dish Food Editor Claire Aldous and complemented by wines from Opawa Winery and Nautilus Estate, their questions could be answered as they watched Leslie cook, before enjoying a sit-down dinner, followed by dessert.
The menu for the night started with an entree of Pork and Duck Terrine de Campagne, while the sit-down course was Lamb Rump with a beautiful Aubergine Caviar and Smoked Mozzarella. Guests finished off the night on a sweet note with a Raspberry Soufflé and White Chocolate.