Congratulations to our Head Chef, TJ, and his kitchen team at the Zealong Tea House, on achieving a NZ Beef and Lamb Excellence Award!
The Beef and Lamb Excellence Awards are designed to acknowledge a consistently high standard of beef and lamb cuisine. The menu dishes judged in our Tea House were the Lamb Rump (served alongside a pea purée, pickled prunes, salted edamame, garlic spinach, finished with dukkah and jus), and the Sous-vide New Zealand-Farmed Hereford Prime Eye Fillet (with saffron and cauliflower puree, roasted cauliflower florets, beef croquette, finished with jus).
The judges said the Eye Fillet “was a well-balanced dish with a good variety of colour and texture working well together to showcase the beef,” and that “the flavour of the lamb was outstanding and the dukkah was an inspired addition working well with the lamb and the nicely reduced jus.”
Our Head Chef, TJ Nikam, holds qualifications in Hotel Management and Culinary Arts, and worked at The Sugar Club in Auckland alongside celebrity chef Peter Gordon for a number of years before joining the Zealong team in early 2017.
Why not make a Tea House booking now to taste TJ’s award-winning dishes?