Next on the Pass: AUT students take their place in Auckland's top kitchens
There are sixteen exciting new menu items to try at top Auckland restaurants this month - thanks to AUT culinary students and the mentoring of leading chefs.
The dishes are fresh ideas refined together, with everything from poached oceanspeared paua, to char-grilled tongue, and coastal lamb shoulder cooked on the bone.
This mouthwatering initiative is called Next on the Pass, and it is a feature event for Heart of the City’s Restaurant Month this August.
AUT student Alex Clark worked with Gavin Doyle to create a confit duck leg dish for SOUL Bar & Bistro.
“SOUL’s dishes are all fresh, light and beautiful, and the style and flavours incorporated are all very aligned with my tastes and preferences, and for this dish I wanted to do something that was slightly out of my comfort zone that I haven’t ever worked with,” Alex says.
“I chose to do duck as the protein and pair it with a classic and seasonally appropriate Māori vegetable, kumara, and have that as a puree adding a touch of maple for added flavour depth and enhanced sweetness.”
Alex says the collaboration has allowed her to further connections in the hospitality industry, with Gavin Doyle guiding her on dish construction and why certain dishes are selected.
“He has also taken me through ingredient selection and different development stages and the food and labour costing for the restaurant as a whole.
“I have gotten Invaluable information and lessons taught from a knowledgeable and experienced chef who I hope to keep in contact with and potentially work with again in the future.”
Student Alisa Jantharasaman worked with Advieh’s Gareth Stewart to create a lamb shoulder dish for the Middle Eastern establishment.
“My dish, Lamb Haneeth is a nice warming meal that you’d share with your family or friends, bringing people together,” Alisa says.
“Growing up, I was drawn to the creativity, culture, and connection that food creates, which ultimately led me into the industry. Looking ahead, I hope to continue developing my skills, take on leadership roles, and eventually mentor the next generation of chefs.”
For a full list of the dishes co-created by AUT culinary students and industry chefs - and where to taste them – see the Heart of the City website.
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