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02/11/2020
The 2020 Graduating Bachelor of Culinary Arts Class of all of yous that made it to the Quarter Acre Pop Up Restaurant at Four Seasons Restaurant AUT last Thursday, from all customer accounts it was a night to remember.
The night consisted of 7 courses, 4 matching New Zealand wines, Complementary Scapegrace Gin Cocktail and Mahurangi Oysters on Arrival, with all food inspired by New Zealand food, culture, hakari, indigenous cuisine and food sovereignty.
Us students set out to produce an event to encourage New Zealanders to shop local, buy local and eat local by getting them to think differently about the food we produce here and the people behind those products. The Quarter Acre name represented an old dream reimagined into a dream for the future, it represented aspirations of New Zealanders to move forward together and overcome the effects of Covid-19 on the hospitality industry.
Special thanks to our Sponsors... Mahurangi Oysters Ltd Scapegrace Hauraki Salt Co. Stock Shop Co. And our industry partners Brody Jenkins from Grass Roots and Mehul Patel from Zest Media.
We would also like to thank our lecturers Dale Thompson, John Kelleher amd Martin Bugler.
Menu:
On Arrival:
-Mahurangi Oysters
-Corn on Toast: Cream Corn Polenta w/Corn Salsa /Corn Foam/ Croutons
..Scapegrace Gin and Passionfruit Mojito.
First Course (Bring a Plate):
-Chips and Kiwi Onion Dip
-Cheese Rashins
-Beef Cheek and Cheese Savoury
..QA Lucky Dip Sauvignon Blanc
Bread Course:
-Fry Bread & Smoked Golden Syrup Butter
Second Course (Hangi):
-Smoked Meat
-Confit Kumara and Black Salt
-Cabbage Stuffing with Lacto-fermented 'Rotten' Corn.
-Jus split w/ Watercress Oil
.. QA Lucky Dip Oaked Chardonnay
Third Course (Meat and Three):
-Roasted Lamb Rump
-Potato Puree
-Glazed Carrots and Peas
-Mint Gel
-Red Wine Jus
..Alpha Domus Hawkes Bay Syrah 2018
Predessert:
-42 Below Vodka and Kiwifruit Popsicle
Fourth Course (Pepeha):
-Jafa Maugawhau (Mount Eden)
-Sea Sand Crumb
-Hauraki Salt Co. Icecream w/ Miso and Nori
.. Quarter Acre Blended Dessert Wine N.V.
Petit Fours (Tea and Buscuits):
-Boysenberry Shrewsberry
-Hokey Pokey
-Royal Gala Apple Jelly
.. Quarter Acre Kawa Kawa and Manuka Earl Grey.
..Here are some photos from the night (More photos of the food to follow later)
22/10/2020
The menu is finalised... and the countdown is on.
Look forward to seeing all of you who got tickets, we look forward to seeing you there.
Thankyou to our sponsor and mentor for for the 📸
14/10/2020
The Quarter Acre brand is something we thought long and hard about... it is symbolic of a past dream, reimagined into a dream for the future.
Quarter Acre is about how we see our food and industry adapt in New Zealand in a post-covid world.
13/10/2020
Love Gin? Well we will be using only the best Scapegrace gin for our cocktail... whats even better is it is complimentary with every ticket purchased.
06/10/2020
Today one of our chefs Visol and the front of house team started to work on our complementary NZ wine matches for the event with the help of aut resident wine expert and master sommelier Camdouglasms.com
New Zealand has many great wine producers that we hope more kiwis will be inspired to buy next time they are at the checkout.
30/09/2020
Today the kitchen team had the opportunity to meet our final sponsor Mahurangi Oysters Ltd
The chance to see first hand how the oysters are farmed and what makes Mahurangi Oysters so special is something many people in industry and many students dont get to experience.
The team would like to thank Lisa and the other staff for showing us the ropes and we look forward to showcasing them at the event.
29/09/2020
One of our chefs Diana has been working on our petit fours... look how we combined two kiwiana classics: the shrewsbury and the boysenberry.
Did you know that New Zealand is the largest producer of boysenberries in the World. So if you want to try these bad boys tickets are on sale now at:
https://quarteracrepopup.eventbrite.co.nz
22/09/2020
Last week the kitchen team had the chance to meet with Greg Beattie our third sponsor for the event from Hauraki Salt Co.
The team here take local produce seriously and that extends as far as the salt, which will be the hero element on our Dessert.
Hauraki Salt Co. is New Zealands only artisan salt producer and the only producer harvesting salt from the Hauraki Gulf. The team got to learn about Gregs story and how it has been a labour of love for him ober the past few years...
Greg shows true number eight wire mentality and has developed a range of experimental techniques to make salt. Originally Greg was using a vacuum pumped boiling method to evaporate salt though in recent months realised his business has met capacity and has put the business on hold for the past six months to try a new approach.
Greg explained how he buckets the salt from the pituresque Maraitai Clevedon Coast and showed us how he has constructed a salt bed and poly tunnel in his back yard with he intends to evaporate salt water naturally... The team learnt alot about this product and discovered the interesting world that is salt.
We look forward to showcasing this product in our event.
Address
Parnell
To get to the restaurant located on Wellesley Street E in Auckland, you can take public transport by catching a bus or train that stops at Britomart Station. From there, walk towards the intersection of Wellesley Street E and Queen Street and turn left onto Wellesley. The restaurant will be on your right-hand side.
If you'd like to drive, head towards the intersection of Stanley and Wellesley Streets. From there, turn onto Wellesley Street E and continue until you reach the restaurant. There is parking available nearby for a fee.
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What people say
Quarter Acre Pop Up Restaurant, located on Wellesley Street E in Auckland, is a must-visit for anyone looking to experience the best of New Zealand cuisine. This restaurant is run by AUT Graduating BA Culinary Arts Students who have reimagined traditional New Zealand dishes with a modern twist. The Quarter Acre brand represents their vision for the future of the food industry in New Zealand post-COVID.
The menu at Quarter Acre Pop Up Restaurant has been carefully curated and finalized, ensuring that every dish is a masterpiece. The chefs use only the freshest and highest quality ingredients to create their dishes. They also offer complementary NZ wine matches for each course, which are expertly selected by resident wine expert and master sommelier Camdouglasms.com.
One of the highlights of dining at Quarter Acre Pop Up Restaurant is their complimentary Scapegrace gin cocktail, which is included with every ticket purchased. This refreshing drink perfectly complements the flavors of the dishes served.
Overall, Quarter Acre Pop Up Restaurant offers an unforgettable dining experience that combines exceptional food with excellent service. If you're looking for a unique culinary adventure in Auckland, be sure to book your tickets fast as they sell out quickly!
