Chef Simon Wright at home in the Coromandel. Simon has 2 jobs listed on their profile. FOR THE BRINE Dissolve 4 tbsp of salt with 500ml of boiling water into a deep roasting tray, top with 3½ litres of cold water, add the pork rack and leave to brine at room temperature for 3 hours. He has moved to the Coromandel and has no one to please on the big day but his family. In Auckland I may have been known for ballotine of quail with truffle butter, but in here I want to tackle breakfast smoothies, kids' lunchboxes, snack foods and healthy salads - as well as ideas for dinner parties and elaborate desserts. Books online: The French Cafe Cookbook, 2007, Fishpond.co.nz Small Tomatoes French Cafe Auckland Veggies … Hidden sugars, transfats, factory farming, chemicals and preservatives our bodies aren't designed to process. They are never satisfied with resting on the laurels of their numerous awards. But the way some food manufacturing is going these days scares me. Remove the outer ring from the parfait, place the parfait upside down onto the pavlova, then remove the base of the tin. Cook the syrup until it reaches 118C on a thermometer, which basically means bring to the boil and cook for about 8 minutes then remove from the heat. I'll try and keep most of the recipes simple, which will work in my favour as my new kitchen consists of a ceramic top hob, a small fan oven and a barbeque,  but I will throw in some more challenging ones too. Mine of course is going to be slightly different and has a great mix of temperature and texture to make it exciting to eat with a bit of spice thrown in as well. "My son has one more year of junior school. Creghan Molloy and Simon Wright talk to Jesse Mulligan about handing over the keys to The French Cafe after 20 years of unparalleled service. Add enough hot water to thin the sauce a little and season with sea salt. Hopefully they will take the French Cafe even beyond what I have done and keep the legacy going on here.". Add about 1 litre of chicken stock, some fresh thyme, boil for a few minutes then strain the sauce through a fine sieve into a clean saucepan and keep warm adding any extra juices from the resting pork. Place the sweetcorn kernels into a bowl, add half a red chilli finely chopped (with the seeds removed or not depending on how hot you like it), 2 spring onions finely sliced, 1 chip cherry tomatoes cut in half, half a cucumber peeled and cut into a small dice, chopped coriander leaves, juice of 2 limes, and a splash of olive oil. MAKE THE PARFAIT Place 10 egg yolks into the bowl of an electric mixer fitted with a whisk attachment. Mix thoroughly, then add 1 tsp vanilla essence and 2 tsp white wine vinegar. See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. I'm going to use a rack of pork, so I can cook it on the bone. Chef Simon Wright tips on how to roast the perfect pork. Simon Wright P.O. Place 200g caster sugar with 100ml water into a small saucepan, stir to dissolve the sugar slightly then place over a medium to high heat. Don't ask me why, but pork seems a very festive meat to me – maybe because it's something I don't cook at home very often, or maybe it's just that combination of the moist meat with that sweet, crispy crackling that makes it feel so decadent. The two-story iconic Georgian style homestead at Fairlight, built by Captain Howell, is today a Heritage New Zealand property occupied by station managers Simon and Lou Wright and family. I like to build the salad in small bowls with each component having its own space, so start with the salsa, then work your way around the bowl leaving a space for the granita. The couple will take a break to recharge and enjoy not having the responsibility of the restaurant. Once frozen, use the prongs of a fork and scrape the surface of the granita to form a frozen powder then place back into the freezer until required. I'm too stupid to do anything else. Make sure they give you all the trimmings as well to help make the sauce. Simon Wright trained as chef at leading restaurants in London, including at Harvey's where he worked with Gordon Ramsay for the legendary Marco Pierre White. This will give the salsa a great smoky flavour. It's New Zealand's best known and most highly awarded restaurant, and from September will be owned by Sid and Chand Sahrawat, who also have Cassia and Sidart. Thinly score the rind with a sharp knife and place the pork in the fridge, uncovered, to dry out. Once the parfait is frozen, carefully remove the tin in the centre by running a thin knife around the outside of the tin and return the parfait to the freezer until required. See more ideas about french cafe, cafe, french. Kids come first - Simon Wright and Creghan Molloy-Wright. The youth of today have different priorities and they're more transient. Place all the pork trimmings in the bottom of a roasting tray, place the pork on a wire rack over the trimmings and cook for 30 minutes in the oven or until the crackling is golden. nzherald.co.nz. At the moment my son would rather spend time with me than his mates – I need to cherish that while I've got it. Mexican influences give this classic prawn cocktail a fresh twist. Simon Wright Member, Expert Advisory Panel for the NZ Open Government Partnership at State Services Commission Wright says he's going at the right time. Brush the pork skin with a little oil then generously season with sea salt, cracked black pepper and fennel seeds. See what Simon Wright (simon2581) has discovered on Pinterest, the world's biggest collection of ideas. Try to buy a rack of free-range pork, about 2kg in weight, skin on, and get your butcher to clean the bones and tie it for you, so the pork keeps its shape while cooking. Firstly, defrost the prawns, then pinch the head of the prawn together tightly as it meets the prawn body and pull the head off gently. Also, if you make a couple of components the day before, and poach the prawns Christmas morning, you're pretty much five minutes from serving. “It means a lot for us as a small company to be selected against many large multi-nationals. So it will be food.". Turn off the oven and allow the pavlovas to keep drying in the oven until the oven is cold, about 3 hours. While the pork is resting, make the sauce. View the profiles of people named Simon Wright. Simon Wright. See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. Wright doesn't know exactly what he will do in the future after the break. Drain, peel the prawns then refrigerate until required. Life has taken a dramatic turn for me over the past few months. Simon Wright ICT Manager at Otago Boys High School Otago & Southland, New Zealand 241 connections He … Follow us on Facebook. As the owner of Auckland's famous restaurant The French Cafe, Simon Wright had 20 years of stressful Christmases. I hit my 50s. I like to slice some of the bigger strawberries and serve the smaller ones whole to give a contrast. Remove the pork from the fridge, make about 10 small deep cuts into the flesh of the pork, sprinkle a sage leaf with sea salt, roll the leaf up tightly then insert it into the cut and repeat until all the cuts are filled with salted sage leaves. Firstly, you need to make the gazpacho granita. Simon Wright Registered Marriage Celebrant, Waiheke and Auckland. Simon Wright Home Services About & Testimonial Contact Home Services About & Testimonial Contact Services About & Testimonial Contact It's going to be a culinary journal of sorts and I want you to come along for the ride. Send your photos, videos and tip-offs to newstips@stuff.co.nz, or call us on 0800 697 8833 See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. Then mix gently together with sea salt and freshly ground black pepper. I worked nights, getting home at midnight to a quiet house. Turn the oven down to 175C and cook the pork for a further 45 minutes to an hour. Simon Wright says his young children coming up to a critical time in their education is key to why he and wife Creghan Molloy-Wright are leaving the French Cafe. MAKE THE SAUCE Pour away any excess fat from the roasting tray. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. But it will be to do with food. Multiple versions of Te Mana o te Taiao, the Aotearoa New Zealand Biodiversity Strategy 2020 are available by clicking here. Add the seeds of 2 vanilla pods and beat the yolks until stiff and pale in colour. Simon Wright trained as chef at leading restaurants in London, including at Harvey's where he worked with Gordon Ramsay for the legendary Marco Pierre White. The two-story iconic Georgian style homestead at Fairlight, built by Captain Howell, is today a Heritage New Zealand property occupied by station managers Simon and Lou Wright and family. * Simon Wright's Coromandel Christmas * Simon Wright puts family ahead of the French Cafe * Want perfect Xmas crackling? Join Facebook to connect with Simon Wright and others you may know. To be recognised for our innovation is a real honour,” Wright said. topped with summer berries and served with The French Cafe owner and Mercedez-Benz 'Friend of the Brand' Simon Wright shares his favourite road trips. It's also given me the chance to reconnect with Creghan. Tuesday, 1 December 2020, 10:52 am | Simon Wright. (Make sure you save 8 of the whites for the pav.) View Simon Wright's business profile as Manager, ICT at Otago Boys' High School. Hopefully the head will come off, pulling the intestine track with it, but you might need to do a few before you get the hang of it. Place the other pavlova ring on the parfait to form a sandwich. Using an electric mixer, whisk the 8 saved egg whites on high speed until they become thick and have stiff peaks. Tuesday, 1 December 2020, 10:52 am | Simon Wright. Picture / … This will give you a template to use to shape the pavlova. Join Facebook to connect with Simon Wright and others you may know. PEP’s partners, John Pennington and Simon Wright, have a track record of innovative and internationally recognised projects, including: The NZ government’s first nationwide public dialogue processes, which included the first online policy forums Trust me, it's much easier to make than it looks, and it has a real visual wow factor about it, especially when you place it in the centre of the table and everyone gasps in anticipation. Regards Simon Wright ICT Manager. I'd fall asleep at 1.30am and we'd be up with the kids at 7am. My daughter doesn't go to school yet. Executive chef Simon Wright trained in some of Europe's top Michelin Star restaurants and focuses on seasonality of produce. But what I do next will be very considered. Then, using a sharp knife, cut the kernels from the cobs. Both benefit from brining the day before, both need to be cooked with care as they can get dry easily, both are great the next day as a cold cut, and both work well with sweet condiments. Once cooked, allow the pork to rest in a warm place for 20 minutes. See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. We began to talk about five-year plans and dream of a life by the sea with a vegetable garden and hours to spend with the kids. Anyway, back to the column. View the profiles of people named Simon Wright. This really helps keep the meat moist and develop flavour. Leave it at room temperature for about 20 minutes for the parfait to soften slightly. thefrenchcafe.co.nz Simon Wright trained as a chef at leading restaurants in London, including at Harvey's where he worked with Gordon Ramsay for the legendary Marco Pierre White. Simon has 8 jobs listed on their profile. I do think pork and turkey are very similar in lots of ways, though. QUALITY COUNTS HERE Firstly, buy the best piece of pork you can afford – it is the star of the show and if you start with an inferior piece of meat your cooking will only go downhill from there. This is a trick my mum taught me years ago and really gives the pork a lovely herbaceous flavour. I've got a lot to do, but I can paint the fence tomorrow. He says it was important to able to pass the restaurant on to restaurateurs like the Sahrawats. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. I'm excited to see what happens. Remove the pork from the brine, give the pork a rinse with cold water and dry with a clean cloth. I've gone from having no time to myself to having all the time in the world. Multiple versions of Te Mana o te Taiao, the Aotearoa New Zealand Biodiversity Strategy 2020 are available by clicking here. I'll also have a few condiments on the table to add some sweetness. He won't miss the staffing issues, mainly the battle to replace good staff with new good staff. Simon Wright is on Facebook. On 26/05/2017, at 12:38 PM, Simon Wright wrote: We use GoDaddy Wildcard OV Deluxe SSL cert for *.obhs.school.nz. The news broke on May 23 and by the end of the day the French Cafe had 900 new dinner reservations, as diners rushed to farewell an old favourite. Melt 200g white chocolate buttons, semi-whip 800ml cream then fold the chocolate into the yolk mixture, followed by the cream, until completely incorporated. If it's warm, we'll just go to the beach and have a swim. Use a hair dryer * Out … This is increasingly how Creghan and I cook and eat at home, and our plan over the next few months is to take it further, ridding our cupboards of things like processed crackers and breakfast cereals and replacing them with something we've made from scratch. Follow us on Instagram. Turn the mixer back onto high speed for 10 seconds to fully incorporate all the ingredients. For my main course I'm doing pork instead of turkey. "Staffing issues in the hospitality industry are horrendous. The staffing issues at work were getting harder and harder. Haven't had any issues with it thus far. No New Zealand restaurant has achieved that yet, but Wright says it will come. Yes, that's right: there's a frozen component to the salad, but it gives the dish a wonderfully refreshing element and a real point of difference. The other key factor about the recipes, and something we're embracing as a family, is that they'll have an emphasis on wholefoods. PEP’s partners, John Pennington and Simon Wright, have a track record of innovative and internationally recognised projects, including: The NZ government’s first nationwide public dialogue processes, which included the first online policy forums Simon has 1 job listed on their profile. The kids and I would have a quick phone call at 5pm and then I would try to over-compensate with them at the weekend. Later it became any occupational worker (for example, a shipwright is a person who builds ships), and is used as a British family name.. Simon Wright trained as chef at leading restaurants in London, including at Harvey's where he worked with Gordon Ramsay for the legendary Marco Pierre White. Line two baking trays with baking paper, dust slightly with cornflour and press the cake tin you made the parfait in onto the cornflour so it leaves a mark. "I sometimes felt like my business controlled me more than I controlled it.". Oct 17, 2015 - The French Cafe. PO Box 20 Garston, New Zealand, 9750. MAKE THE GAZPACHO GRANITA Place 2 chips of cherry tomatoes (the redder the better) into a liquidiser, add 2 tbsp tomato sauce, 3 tbsp white wine vinegar, a dash of tabasco, 100ml tomato juice, 100ml water, 2 tbsp caster sugar, a generous sprinkle of sea salt and blend together until completely smooth. Simon has 2 jobs listed on their profile. On 26/05/2017, at 12:38 PM, Simon Wright wrote: We use GoDaddy Wildcard OV Deluxe SSL cert for *.obhs.school.nz. Everything was escalating. 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As the owner of Auckland's famous restaurant The French Cafe, Simon Wright had 20 years of stressful Christmases. * Simon Wright's Coromandel Christmas * Simon Wright puts family ahead of the French Cafe * Want perfect Xmas crackling? Yes please to white chocolate parfait sandwiched between crisp meringue, topped with summer berries and served with a passionfruit sauce. READ MORE: * French Cafe sold  * French Cafe called New Zealand's best restaurant * Why Sid Sahrawat can make takeover work . The other can be thicker and more abstract. The couple have run the French Cafe in Auckland for 20 years. Latest breaking news articles, photos, video, blogs, reviews, analysis, opinion and reader comment from New Zealand and around the World - NZ Herald. Then it will be all about finding something new to do. To start, I'm going to do a take on a prawn cocktail. We decided to take the leap. Join Facebook to connect with Simon Wright and others you may know. One pav needs to be quite flat – about 3cm thick – as it will be your base. Let the prawns sit in the water for 4 minutes then quickly drain the prawns and transfer them into iced water to stop the cooking. Plus it uses all those traditional pavlova flavours that we love. My wife Creghan and I sold The French Café, our beloved restaurant of almost twenty years, rented out our house in Auckland, packed up the kids and moved to the Coromandel in pursuit of a different life. I'm so grateful that I've managed to step back and spend some time with my kids (Miller, 10, and Esme, 3) while they still need me. It's a crowd pleaser, easily converts to vegetarian for those non-shellfish eaters and is so retro that it seems to suit the occasion. Don't get me wrong, I'm still a great believer in the psychological health benefits of an indulgent dessert and I have nothing but love for real, organic butter, cream and eggs. If anything was a tipping point, it was probably that," he says. He then travelled through Asia and Australia to New Zealand, arriving in the late 1990s and meeting Creghan Molloy (then maitre d' at the much admired Number Five City Road), whom he would later marry. Pricing isn't bad when compared to the likes of Symantec. See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. From long hours to long walks on the beach. Creghan Molloy and Simon Wright talk to Jesse Mulligan about handing over the keys to The French Cafe after 20 years of unparalleled service. Try to cover the top with as many berries as you can to maximize the impact. TIME TO COOK Pre heat the oven to about 230C. Sections of this page. ... Simon . I felt a bit of conflict between the The French Cafe's very loyal customer base who wanted a consistent menu, and an industry that values constant change. The Wright family became shareholders in 2016. Asked what he will miss, he says "everything". Wright says walking away from a Cuisine three-hatted restaurant at the top of its game, is about putting family and his own future first. Find contact's direct phone number, email address, work history, and more. We are all in the same boat. It's New Zealand… RAI Amsterdam launches new Interclean show for China. Fairlight Station was purchased by Doug and Mari Harpur in 2003 as Fairlight Station Ltd. Simon Wright, thank you, for opening your soul to us inside Saison - A Year at The French Cafe. Simon has 2 jobs listed on their profile. View Simon Wright's business profile as Manager, ICT at Otago Boys' High School. A fine dining restaurant is hard work, a financial knife edge, with constant pressure to perform. Have a taste, add more salt and tabasco depending on how spicy you like it – think bloody Mary and that will give you a good idea where you should be at with the flavour – then push the whole thing through a fine sieve into a shallow tray, cover and freeze. Meanwhile at home, Creaghan and I were increasingly moving toward a simple, holistic way of eating, quite different to what I was serving my customers. Remove from the heat, and strain the sauce through a fine sieve if you're not a fan of the seeds – I keep mine in as I like the effect – then refrigerate the sauce until required. Wright is an occupational surname originating in England. See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. www.fairlight.co.nz It's a real crowd pleaser which is handy when entertaining for larger groups, easily converts to vegetarian for those non-shellfish eaters and is so retro that for some reason seems to really suit the occasion. www.fairlight.co.nz See the complete profile on LinkedIn and discover Simon’s connections and jobs at similar companies. Facebook gives people the power to share and makes the... Jump to. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. Executive chef Simon Wright trained in some of Europe's top Michelin Star restaurants and focuses on seasonality of produce. If the skewer is hot, then the pork's ready. Honestly, my first attempt was a disaster: it had too much acid, not enough tomato and was a little brown in … Simon has 1 job listed on their profile. Use a hair dryer * Out … It's going to be about food of course, but also about how we're adapting to our new life, what I'm cooking, what's in season, discovering my new environment and the food producers of this great region. Suddenly, the lifestyle I dreamed of has become a reality. We're up by 6am and the days just rocket by. It's also our turn to host and I've already planned what I'm doing. A Christmas dessert needs to be a real show-stopper and I think this white chocolate parfait sandwiched between crisp meringue, topped with summer berries and served with a passionfruit sauce fits the bill. The former owners of the French Cafe have spoken out for the first time about the tragic day a customer dropped dead during a busy summer service. New Zealand Herald. This process will really help with the crackling. Haven't had any issues with it thus far. Watch our video (top of story) on how to make the perfect crackling. Having a hole in the centre of the parfait will make it much easier to slice and serve at the table and hopefully give it an almost wreath-like appearance – it is Christmas, after all. This year is different. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. FOR THE PASSIONFRUIT SAUCE Place the pulp of 8 fresh passionfruit, 200g sugar and 150ml orange juice into a small saucepan. DOC Also Tries To Restore E-democracy. If not, return to the oven and cook for a little longer. They introduced New Zealand’s first degustation menu — the option to order a series of small plates chosen by the chef instead of the standard a la carte. Don't you worry about that. Honestly, my first attempt was a disaster: it had too much acid, not enough tomato and was a little brown in … Simon Wright shows how to cure fish in a few simple steps as part of his Ceviche Salad. This year is different. I feel like I have a fresh start in life, a chance for some self-discovery and new challenges. Now you may think I've gone completely mad, but use a hair dryer to blow dry the rind of the pork for 5 minutes to remove any excess moisture. Box 20 Garston New Zealand 9750 mobile: 027 289 5054 tel: 03 248 8936 manager@fairlight.co.nz Forest Creek Station Ltd. RD 20 Peel Forest New Zealand 7990 manager@fairlight.co.nz. To be recognised for our innovation is a real honour,” Wright said. Simon Wright P.O. Available from good bookstores, or get a signed copy from thefrenchcafe.co.nz. White chocolate parfait sandwiched between crisp meringue, If I stepped back from work, I'd feel guilty. APCO, Packaging Forum partner to improve soft plastic recycling in NZ. Whip 300ml cream, 30g caster sugar and seeds from 1 vanilla pod together until stiff, then refrigerate. Place the base pavlova ring on a large serving platter. Mine, of course, is going to be slightly different and has a great mix of temperature and texture with a bit of spice thrown in too. Husband and wife team Simon (chef) and Creghan (front of house) Wright have woven magic here ever since they took the restaurant over in in 1999. Scroll “Words cannot explain the perfect day we had… such perfection for our elopement. Remove the string from the pork and place in the centre of your table on a wooden board for someone to carve. Simon Wright of BioChem Solutions said it was an honour to win the award. He then travelled through Asia and Australia to New Zealand, arriving in the late 1990s and meeting Creghan Molloy (then maitre d' at the much admired Number Five City Road), whom he would later marry. View Simon Wright’s profile on LinkedIn, the world’s largest professional community. The first edition of Interclean China will take place from 19-21 April 2021. Here, in the first of a new monthly column, Simon writes about his decision to drastically change his life and shares three delicious festive recipes. BRING IT ALL TOGETHER To finish the salad, you will also need some guacamole (I'm sure you all have your own favourite ways of making this, so I'll leave that to you), picked coriander, basil and mint leaves, organic corn chips, some cos leaves, fresh limes and a little smoked paprika. Simon Wright of BioChem Solutions said it was an honour to win the award. Knife edge, with constant pressure to perform and makes the... Jump to I my. Need a large bowl of an electric mixer fitted with a whisk.! Of experience has taught me years ago and really gives the pork in the,! 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